Chipped Deer

[wvhunter1965]

Good afternoon all,

What cure would be recommended for making chipped deer and what curing process should be used? I do not see anything listed for that purpose in the cures list.

Wanting to try something new. We love chipped deer but have had it all made for us previously.

[Jonathon]

wvhunter1965 So, I assume chipped deer is the same as chipped beef? Basically, it is salted and pressed meat that is then sliced very very thinly. I have never made this before but I am sure I have someone here somewhere who has, but I want to be sure that we are all on the same page before I ask for information.

[craigrice]

Jonathon this sounds like dried beef cured smoked and dried, we use to dry some for the neighbor who had A butcher shop on his farm he would place it in a brine and then smoke it ,then bring it to my grandfather to get it dried as we had an old wood cook stove at the farmhouse, as I remember it took about A week to dry turning it A couple times A day.

[kyle]

wvhunter1965 I make smoked venison bundles that are very similar to dried beef. I separate the individual bundles apart in the hind quarter. The brine is tender quick (follow instructions on the back) 1/2 cup real maple syrup, 1 T black pepper, 1 T garlic powder. Inject meat with brine and put in ziplock bag with rest of brine in fridge for 3 days. Rinse meat, cold smoke 2 hours, then cook at 250 until internal temp reaches 150-155.

[craigrice]

to make A dried meat it needs to be dehydrated after brining and smoking to achieve the end results

[kyle]

wvhunter1965 Also when I smoke the bundles, I don’t use gas or electric, I do them in my offset smoker with a maple wood fire. As craigrice pointed out its not a true dried meat, but it’s a favorite among all my friends and family

[wvhunter1965]

Good info all. I will try it one day provided the deer co-operate!

[deanlorensen]

So here I sit in my deer stand thinking of chipped beef/venison. 2 people have asked me this season if Ive made it (i havent). So I decide Ill jump on meatgistics and ask…bam already posted. Thats why I love this group.

Can any one expand on the traditional method that Jon mentioned as a pressed meat? Wondering how that method and product differs from Kyle’s method?

[kyle]

deanlorensen I’m sure someone can…but not me, I have never made it with pressed meat. All I can tell you about mine is the thinner you slice it, the better it is. I use a meat slicer so I get thin, even pieces. It is great to use in cream dried beef over toast (s**t on a shingle). It is very important to rinse it good before you smoke it. My Dad would rinse the chunks I would give him again after the smoke as it was a bit salty for him. Good luck hunting!

[Jonathon]

deanlorensen I am going to have some deer here soon (hopefully) and I will try to make some of this. Seems as if there is interest and its not something I have made before so should be cool! I will try make both a traditional and a modified version of craigrice just with the HBC dehydrator instead of the stove.