What are you guys going to make with this years deer harvest?
I generally cut the chops/ back straps into thirds and grill whole to 135*. The hearts and the Tenderloins get eaten at deer camp.
I no longer keep just plain Venison roasts, they just don’t get eaten. I turn those cuts of meat into Pastrami and Corned Venison. Now that’s some good schit.
Then it’s to the grinder.
Burger 50-50 with beef Sausage 50-50 with a pork Butt Smoked: Polish Polish W/Jalapeño Summer Snack sticks Jerky ( ground) Hot Dogs
Fresh: Brats Potato Holiday Blood Sausage ( maybe)
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
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