Dried deer

[OU812]

Well semi dried anyway.  ;D

Had these hunks of deer pumped and in a brine for 10 days. Rinsed and hanging to dry a bit.



In the smoker set at 130 F and put on 4 hr pf Pecan then dumped the water bowl and replaced empty.



After 12 hr at 130 I bumped the temp up to 160 and held it there till the IT hit 145.



Let cool at room temp then they went to the fridge to hang for a week.

Here they are outta the fridge and the net removed, ready to slice.



All sliced, paper thin.



Bagged and ready for another couple days in the fridge before freezing.



Whens the last time you had SOS?  ;D

Good stuff and NOT overly stlty.

[NePaSmoKer]

CURT YOUR KILLIN ME

Freakin nice man

[SoCalBuilder]

I want to reach into my computer screen and snatch a piece. How dry is it... jerky...pepperoni....? and I'll show my ignorance; what is SOS?

[OU812]

Its kinda like the texture of peperoni but without the fatty, greasy texture.

Sh!t
On a
Shingle

We had it all the time when we were kids and mom made it with dried beef mixed in white country gravy and poured on a piece of buttered toast.

We always called it SOS dont know why cause I like it.  ;D

It goes good with sausage and gravy too.

I even make a sammie with it just some butter a squirt of mustard and some dried deer.

[SoCalBuilder]

I shoulda figured out the SOS. Now that you mention the dried beef, my mom used to buy this really thin sliced beef that was packaged in a jar about the size that cheese spreads used to come in. I remember it was wrapped in something like wax paper and it was real salty. I don't remember if we did anything with it except just eat it out of the jar. I think it was imported from Canada. Thanks for stirring up the memory tank ;D

[OU812]

This is not as salty as the dried beef, thats why the long cure time, I cut back the salt a bit.

[squirtthecat]

WOW, nice.

[DTAggie]

That looks kick a**.  I grew up on SOS, but never made with what you have here, just sausage and gravy over Texas Toast

[OU812]

That looks kick a**.  I grew up on SOS, but never made with what you have here, just sausage and gravy over Texas Toast

If you can find some dried beef, next time you make SOS skip the sausage and add chopped dried beef.

Wait to season your gravy till after the beef has been stirred in and had a chance for the flavors to blend.

Good stuff.  ;D

We use Nebraska Toast.  :D

[DTAggie]

hmm such a thing as Nebraska toast?  maybe Nebraska corn husks!

[OU812]

The corn husks are used for tamales.   :D

[smokeNcanuck]

That's very cool, looks amazing!

[grnhs]

Just curious Curt. are those backstraps?
If not, What cut?Thanks
Dave

[ghost9mm]

Curt...I spent 6 years in the military and I can tell you what SOS is...sometimes they served it 3 times a day...and partner you did one hell of job here, like someone said earlier you can almost reach into the computer screen and get a taste...well done..

[Quarlow]

OMG that stuff looks so good. It would not even make it to the shingle.