Dry Aged Venison Back-strap Wrapped in Caul Fat

Caul fat is one of the three varieties of lard and is a lacy membrane of fat that surrounds the stomach and other digestive organs of animals such as cows, sheep, and pigs. It's sometimes called fat netting, and in France, it is often referred to as crépine.

Venison backs-strap trimmed and wrapped in Caul Fat

 browning the cover

out of the oven

Best way to describe it is a super tender eye fillet wrapped in crispy lamb loin chop tail skin off a smoking hot barbie. Yum

Processed Venison

I've been working hard all week to process the venison I harvested last week and I think I managed to get best use out of this free range organic produce.

See previous post - http://wfrblog.blogspot.com/2018/09/north-western-riverina-iii.html

Venison Fennel and White Wine Sausages and Venison Bratwurst Sausages

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Venison Fennel and White Wine Sausages

'Flavour Makers' Tuscan Fennel and White Wine Pre-Mix

6 Kg Block.

Lean Venison 3.5 Kg

Pork Fat 1 Kg

Tuscan Fennel and White Wine Pre-Mix 500g

Iced Water 1 Kg

Flavour / Spices 

Celery Seeds 20g

Garlic powder 25g

Dried onion flakes 40g.

Venison Bratwurst Sausages

'Lesnie’s' Continental Bratwurst Pre-Mix

12 Kg Block.

Lean Venison 7 Kg

Pork Fat 2 Kg

'Lesnie’s' Continental Bratwurst Pre-Mix 1 Kg

Iced Water 2 Kg

Flavour / Spices 

Celery Seeds 20g

Garlic powder 25g

Dried onion flakes 40g.

Venison Traditional Salami

In the curing cabinet (wine fridge) at 16-18 c and 70% humidity for 4 to 6 weeks to dry and cure.

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Venison Traditional Salami

8 Kg Block.

Lean Venison 5 Kg

Pork Fat 2 Kg

Cure

Salt 1.7% of Block in grams X 0.0170 (8Kg is 8000 x 0.0170 = 136g

Sodium Nitrite 0.25% of Block in grams X 0.0025 (8Kg is 8000 x 0.0025 = 20g

Sugar 0.4% of Block in grams X 0.0040 (8Kg is 8000 x 0.0040 = 32g

Flavour / Spices

2 tablespoon (30g) coarsely ground black pepper

4 tablespoons (60g) minced pasted fresh garlic

1 bottle red wine (750ml)

 Teriyaki Venison Jerky and Sweet & Spicy Venison Jerky

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Teriyaki Venison Jerky

Lean Venison sliced with the grain thin (1/2 cm)

Leave to marinate overnight in Flavour / Spices

1 cup (170g) soy sauce

1/2 cup (85g) mirin or sweet cooking wine

2 tablespoons (30g) brown sugar

4 “coins” of fresh ginger (each about 1/4-inch thick), or 2 teaspoons (8g) of powdered ginger

25g packet garlic powder

25g packet onion powder

1 teaspoon (4g) black pepper

500ml water

Cover sliced venison or put all in a large plastic bag with marinade.

Ensure marinade is well incorporated with the meat.

Leave to marinate overnight.

Lay on trays of dehydrator.

Dry for a minimum of 5 hours in dehydrator.

Turn jerky and rotate trays in dehydrator if necessary.

Sweet & Spicy Venison Jerky

Lean Venison sliced with the grain thin (1/2 cm) 

Leave to marinate overnight in Flavour / Spices 

3 cups (750ml) of apple cider vinegar

25g packet garlic powder

1 tablespoon (15g) salt 

1 cup (340g) soy sauce

1/2 cup (170g) brown sugar

1 teaspoon (4g) black pepper

1/4 cup (85g) of Sriracha sauce

Cover sliced venison or put all in a large plastic bag.

Ensure marinade is well incorporated with the meat.

Leave to marinate overnight.

Lay on trays of dryer and dust with chilli flakes.

Dry for a minimum of 5 hours in dehydrator.

Turn jerky and rotate trays in dehydrator if necessary.

Smoked Venison Kabana

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Venison Kabana

‘Quality Ingredients' GF Cooked Kransky Russian Easy Pack Pre-Mix

10 Kg Block.

Lean Venison meat 7 Kg

Pork Fat 2 Kg

1 whole garlic bulb crushed

25g packet onion powder

GF Cooked Kransky Russian Easy Pack Pre-Mix 250g

Iced Water 750g

Flavour / Spices 

Smoke in smoker

 Corned Venison Silverside

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'Lesnie's' BF Total Cure

Coarse Salt

At a ratio for your application add,

1.7kg cure per 45L of water

4.5kg of salt per 45L to brine after cure has been dissolved.

Inject/pump brine into meat to 35-40% of weight.

Soak in brine 2-3 days

*salt may be adjusted to desired taste

Fallow Venison Chops

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Hermione's Dog Food

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Butcher Suppies sourced from https://www.sandhurstbutchersupplies.com.au

Venison Jerky Time - Sustainable use of Free Range Organic Meat

Sweet and Spicy Venison Jerky

 Trimmed Venison

 Some of the venison marinating in the bag at bottom and other cuts 'tenderising' and aging before freezing above.

 The new 10tray food dehydrator, $119 bucks free delivery from the Bay of E 👍

http://www.ebay.com.au/itm/-/252931484787?roken=cUgayN

 Loaded up

Ready to go 4-5 hours

Thanks Matty Boulton for this recipe.

Venison Marinade for Sweet and Spicy Venison Jerky

Equal parts Soy sauce and Worcestershire  sauce.

• 500 ml Soy sauce
• 500 ml Worcestershire  sauce
• 125 ml Teriyaki sauce
• 2 x Tea spoons of Wasabi
• 60 ml (I bottle) Smoked Chipotle Tabasco sauce

Enough for about two kilos of meat.

Method:

• Mix together all the ingredients.
• Add the venison strips and toss to evenly coat. I used a large plastic bag.
• Marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
• Remove the venison strips from the marinade and squeeze off excess.
• Arrange the venison on the racks of a food dehydrator so that it does not overlap.
• Dry the venison on high until dry but still pliable, about 4 - 5 hours.
• The jerky should bend without breaking.
• Completely cool in an well ventilated space before tasting or testing for dryness.
• Most recipes recommend allowing to air dry for up to a week before storing.
• Store in an airtight container, vacuum seal or in resealable plastic bags.

Yum 😙

If you don't have a food dehydrator, you can also place it in a 80 degree C oven for 6 to 8 hours. Never tried this.