[huntRodG]

I got my dried venison back the other day. Made Creamed chipped venison. The venison is way too salty. Is this common or the way it was dried. Can I wash the salt off, maybe stupid Question?

 

[Woods walker]

Who ever made it must have had too much salt in the cure. If it s already sliced I would try to soak in in water before making your creamed venison. You have nothing to lose. I assume you didn't add salt to the gravy when you made it.

 

[huntRodG]

No I didnt add salt to the gravy. I will try soaking it.

 

[bobby2bears]

I'm pretty sure that dried venison is "dried" by curing it in salt. I would remopve all of the visible salt and rinse it under cold water to remove any excess.

 

[Woodywoodduck]

I'm pretty sure that dried venison is "dried" by curing it in salt. I would remopve all of the visible salt and rinse it under cold water to remove any excess.

Dried deer meat is Not dry cured...it is injected and then placed in a brine solution to soak....

Recipe I have...

5 lbs Boned out Rear Deer Leg
1 ounce Sodium Nitrite
3 Tbsp Salt
2 tsp garlic powder
2 tsp dextrose
1 tsp white pepper
2 quarts ice cold water

Mix everything up in a plastic bucket
then use a meat injection needle and inject the meat REAL GOOD with some of the mix solution....after injecting the meat real good, put the whole thing in the bucket and set the bucket in a fridge for 7 days... if there is any foam come on the top of the water, laddle it off....

After 7 days, remove meat from water solution and hang so it can drip dry, once it is dry, place it in a smoker set at 140 degrees and smoke for about 2 hours...meat should be dry...

After 2 hours at 140 degrees, turn the heat up to 180 and keep it there till the internal temp of the meat goes to 155...when you turn the heat up to 180, you can then start adding all the wood chips you want to smoke it...just remember to keep it in the smoker till the internal temp of the meat hits 155..

If someone is rubbing it down with salt and spices, 9 times out of 10, they are using a major amount of salt, which ends up with a very salty dry beef style deer meat!

 

[doubleT]

Next time get your chipped venison made somewhere else. I've tried tons of recipes from many butchers until I find something I like. While one shop might make good bologna the other guy across town might make the best chipped venison. Just a suggestion