Friday, February 21, 2014

How Do I Make Dry Chipped Venison?

Dave from Elk Ridge, MD asked:

Wanting to make dried chipped venison, just like dried chipped beef you would buy in the store. Any idea how I would go about it? Remember the stuff in the store is paper-thin.

Hello Dave!

I have two words for you... Mastering Marination! This DVD that I have produced makes that exact product! I'll do my best to describe it here, but I still highly recommend that DVD as it will be much easier to follow.
The method I use follows: 

1. Inject and brine your venison ham with the bone in. I use Hi Mountain's BuckBoard Bacon brine, and cut it with some brown sugar to sweeten it up a bit. I have a specific pattern that I use to inject that covers each primary muscle inch by inch, top round, then bottom round and onto the sirloin tip. 

2. After injecting, I then create a 50/50 brine using the remaining brine and water, I cover the product and soak for 5-6 days. 

3. My next step is to pull the bone and seam the product into the individual muscles. 

4. This next step is rather fun! I macerate the surface of all the muscles. To do this, I take my knife and create a cube steak looking surface. This will help the product bind and knit together.

5. I then take a 50/50 blend of salt and sugar and gently sprinkle the surface of the meat, like seasoning a steak. 

6. Next, rub the surface of the meat vigorously with the palm of your hand until you see the white protein beginning to rise to the surface. The surface will begin to get a paste feeling to it - this protein will bind the product when smoking. 

7. Place the sections of meat back together and press into a cotton ham sock. I pack it as tightly as I can, pressing out as many air pockets as possible. Then I take cotton butcher twine and tie strings around it like I'm preparing a rump roast. This process will really hold the product together tightly. 

8. Now you're ready to smoke. I usually smoke for 2 hours and then begin increasing the house temperature until I reach an internal temperature of 156F, which is fully cooked. 

9. Cool the product, remove the netting, and chip very thin using a Weston Electric Meat Slicer.

This is not an easy product to make, so I would highly recommend getting the Mastering Marination DVD before taking a stab at it. The DVD does a great job showing this step by step process. Don't mess up an entire hind quarter trying it. Spend the few bucks and get the DVD  - you'll be happy you did.

Good luck and thanks for the great question!

Brad Lockwood, Love of the Hunt TV host

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