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Joined: Dec 2005
Posts: 5,936
Campfire Tracker
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Campfire Tracker
Joined: Dec 2005
Posts: 5,936 |
Rib, flank, and brisket meat are all ground.
I have tried deer ribs many, many times and have not been able to make them to my satisfaction.
The best way I found to prepare deer ribs is to pressure cook, then finish on the grill.
Arcus Venator
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Joined: Jan 2001
Posts: 29,929 Likes: 10
Campfire Ranger
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Campfire Ranger
Joined: Jan 2001
Posts: 29,929 Likes: 10 |
I don't slice steaks until just prior to going on the grill. Minimizes freezer burn.
1Minute
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Joined: Sep 2009
Posts: 42,070 Likes: 8
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,070 Likes: 8 |
In the process of finishing one up here, one shoulder & neck meat to go !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Jun 2006
Posts: 46,148 Likes: 7
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2006
Posts: 46,148 Likes: 7 |
I don't slice steaks until just prior to going on the grill. Minimizes freezer burn. Same here, I like to wrap the major muscle groups whole, and cut them when they're thawed and cooked. PS, New2, that's some fine-looking meat!!
A wise man is frequently humbled.
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Joined: Oct 2019
Posts: 1,078
Campfire Regular
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Campfire Regular
Joined: Oct 2019
Posts: 1,078 |
I didn’t read all the posts but noticed a few guys cutting their back straps into steaks before presumably vacuum sealing them. A few years ago I started cutting them into about thirds and trimming nothing off before vacuum sealing. I trim all the fat and blue off after I thaw them. I just feel it keeps them a bit fresher and makes better eating. I just had back straps for dinner tonight!
Depending on what I’m running low on I cut out the loins and back straps, get a roast or two from the hams and burger the rest. I usually soak all my burger meat a few days in a 5 gal bucket with water. Changing it twice. Then add a little beef fat and grind.
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Joined: Jun 2012
Posts: 17,101
Campfire Ranger
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Campfire Ranger
Joined: Jun 2012
Posts: 17,101 |
with Deer. I save back straps and tenderloins. cut the straps into thirds and freeze them the rest of the deer gets made into Italian and breakfast sausage and minute steaks.
The government plans these shootings by targeting kids from kindergarten that the government thinks they can control with drugs until the appropriate time--DerbyDude
Whatever. Tell the oompa loompa's hey for me. [/quote]. LtPPowell
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Joined: Dec 2008
Posts: 1,283
Campfire Regular
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Campfire Regular
Joined: Dec 2008
Posts: 1,283 |
Pretty much ch same as OP. Steaks, roasts and lots of grind. All done at home. A decent grinder is a must.
Life is hard,its even harder when you are stupid.
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Joined: Jun 2004
Posts: 7,187 Likes: 5
Campfire Tracker
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Campfire Tracker
Joined: Jun 2004
Posts: 7,187 Likes: 5 |
I cut good steaks and chops and good roasts from the backstraps, loins and hind quarters. Every thing else becomes stew meat or burger. I have cut up all my own animals since I was 16. GD
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Joined: Jul 2002
Posts: 4,239
Campfire Tracker
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Campfire Tracker
Joined: Jul 2002
Posts: 4,239 |
Eat all the way to the bullet hole. The backstraps get et first. Be Well, RZ.
Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy. Its inherent virtue is the equal sharing of misery. Winston Churchill.
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Joined: Dec 2004
Posts: 17,247
Campfire Ranger
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Campfire Ranger
Joined: Dec 2004
Posts: 17,247 |
Loins, straps, and a few hindquarter roasts, which are either crock-pot material or fajitas. The rest is burger. I generally do my own, unless it's a lone single doe late in the evening, and then I might run it to the game processor 6 miles down the road. I generally don't like to dirty up all my equipment for just one average-sized deer. He'll skin/gut and do my straps and loins whole, and grind the rest for $60. We use a lot of burger every year. My burger is leaner, so we'll use his for chili and soup.
When I left this morning, my wife was putting two roasts in the crockpot for tonight. Will be good with rice and gravy.
Now with even more aplomb
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Joined: Aug 2014
Posts: 5,043 Likes: 5
Campfire Tracker
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Campfire Tracker
Joined: Aug 2014
Posts: 5,043 Likes: 5 |
Fortunately my wife loves game and fish. I process my own deer. We eat pretty much every bird and edible game animal we can shoot. My goal every year is to kill enough deer so we have a years worth of ground meat. We like deer steaks and roasts too.
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Joined: Jan 2020
Posts: 5,182 Likes: 1
Campfire Tracker
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Campfire Tracker
Joined: Jan 2020
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Fixing on doing 50lbs of fresh sausage and 50 lbs of smoked sausage.
Life is good live it while you can.
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Joined: Sep 2009
Posts: 42,070 Likes: 8
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,070 Likes: 8 |
So, so friggin cold over the weekend, figured I make deer burger, in the basement; 70lbs should get us through the rest of winter.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Aug 2006
Posts: 12,580
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2006
Posts: 12,580 |
Happiness is bags full of backstrap medallions.
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Joined: Apr 2010
Posts: 8,206 Likes: 5
Campfire Outfitter
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OP
Campfire Outfitter
Joined: Apr 2010
Posts: 8,206 Likes: 5 |
Happiness is bags full of backstrap medallions. Yes it is. I smile every time I open the freezer.
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Joined: Sep 2009
Posts: 42,070 Likes: 8
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,070 Likes: 8 |
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: May 2014
Posts: 10,458 Likes: 3
Campfire Outfitter
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Campfire Outfitter
Joined: May 2014
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If you use pork as an adder, remember that pork only lasts about 6 months in the freezer before it starts to go bad. I never add pork fat to my game animals' meat.
I prefer classic. Semper Fi I used to run with the hare. Now I'm envious of the tortoise and I do my own stunts but rarely intentionally
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Joined: Jul 2001
Posts: 2,180
Campfire Regular
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Campfire Regular
Joined: Jul 2001
Posts: 2,180 |
I don't do steaks with my big game meat. With the backstraps I prefer to leave them as roasts that are about 6 inches long. This way when I BBQ them they stay more tender and it is easier to cook them to medium rare. I don't do round steaks either. I like to use them to make fajitas.
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Joined: Apr 2010
Posts: 10,843
Campfire Outfitter
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Campfire Outfitter
Joined: Apr 2010
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I hunt for 3 weeks straight in 3 seperate states
I drop stuff off at a butcher
Maker of the Frankenstud Sling Keeper
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Joined: Mar 2004
Posts: 7,128
Campfire Tracker
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Campfire Tracker
Joined: Mar 2004
Posts: 7,128 |
Smoked German style sausage.
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