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Joined: Jan 2012
Posts: 26,469
Campfire Ranger
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Campfire Ranger
Joined: Jan 2012
Posts: 26,469 |
Gave my first round of holiday jerky out to friends down in Tenn this weekend.
#10 worth[after curing/dehydrating].
They all loved it as usual.
FJB & FJT
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Joined: Nov 2013
Posts: 28,742
Campfire Ranger
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Campfire Ranger
Joined: Nov 2013
Posts: 28,742 |
You're not much of a deer hunter if you haven't learned how to process your own deer, that includes cutting, preparing deerburger, smoking and sausage & jerky making. The 'net is full of info on how to do all of this. Well, there’s a big difference between not knowing how, and preferring to let someone else do it. I don’t change my oil anymore either, or pull my own pud.
What fresh Hell is this?
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Joined: Dec 2005
Posts: 760
Campfire Regular
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Campfire Regular
Joined: Dec 2005
Posts: 760 |
our last processor pounded and tenderized the steaks (other than tenders) for Chickenfry. Tenders usually get grilled that weekend.
Other than that lots of ground burger, jerkey, summer sausage, snack sticks.
got a bad batch of fat in pork burger once. Couldnt cook it without smelling like piss. Processesor took it back and gave me beef burger instead.
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Joined: Jul 2005
Posts: 23,499
Campfire Ranger
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Campfire Ranger
Joined: Jul 2005
Posts: 23,499 |
I ate the first hundred deer I’ve killed, earned my patches. Give the rest to my tenants or food bank. If i do keep one every other year, I make almost all of it into jerky And for backstraps…If I don’t jerky them, I’ll make jalapeño cream cheese bacon wrapped bbq deer poppers ![[Linked Image from i.postimg.cc]](https://i.postimg.cc/YSmv9R9y/A6384008-1167-42-E5-B211-3-E018-C6-B1439.jpg) Today I hit the motherload of left over thanksgiving food. 12 ready to bake pie crusts, 15 cans of yams and a bunch of other goodies. Like boiled eggs, celery, stuffing. Nugget
Then STFU. The rest of your statement is superflous bullshit with no real bearing on this discussion other than to massage your own ego. Suckin' on my titties like you wanted me.
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Joined: Nov 2010
Posts: 18,999
Campfire Ranger
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Campfire Ranger
Joined: Nov 2010
Posts: 18,999 |
Gave my first round of holiday jerky out to friends down in Tenn this weekend.
#10 worth[after curing/dehydrating].
They all loved it as usual. What you marinade / season with ?
Dave
�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz
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Joined: Dec 2005
Posts: 760
Campfire Regular
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Campfire Regular
Joined: Dec 2005
Posts: 760 |
You're not much of a deer hunter if you haven't learned how to process your own deer, that includes cutting, preparing deerburger, smoking and sausage & jerky making. The 'net is full of info on how to do all of this. knowledge and time are two different things. Freezer space till you can get to it is another. I have a great processor so its worth the time savings. more hunting time
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Joined: Nov 2010
Posts: 18,999
Campfire Ranger
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Campfire Ranger
Joined: Nov 2010
Posts: 18,999 |
I ate the first hundred deer I’ve killed, earned my patches. Give the rest to my tenants or food bank. If i do keep one every other year, I make almost all of it into jerky And for backstraps…If I don’t jerky them, I’ll make jalapeño cream cheese bacon wrapped bbq deer poppers Woot woot! Hard to beat those…
Dave
�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz
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Joined: Nov 2010
Posts: 18,999
Campfire Ranger
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Campfire Ranger
Joined: Nov 2010
Posts: 18,999 |
You're not much of a deer hunter if you haven't learned how to process your own deer, that includes cutting, preparing deerburger, smoking and sausage & jerky making. The 'net is full of info on how to do all of this. knowledge and time are two different things. Freezer space till you can get to it is another. I have a great processor so its worth the time savings. more hunting time That’s me…. I could learn. But how much meat to waste before i get it as good as someone that does it professionally? Theirs some folks around these parts that make great sausage.
Dave
�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz
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Joined: Jan 2012
Posts: 26,469
Campfire Ranger
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Campfire Ranger
Joined: Jan 2012
Posts: 26,469 |
Gave my first round of holiday jerky out to friends down in Tenn this weekend.
#10 worth[after curing/dehydrating].
They all loved it as usual. What you marinade / season with ? Base: Soy Worcestershire Onion powder Black pepper[coarse] Then anything and or everything in the cabinet from cajun seasoning to slap ya mama to tabasco to....... Nothing better than good spicy deer jerky and cold beer.
FJB & FJT
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Joined: Nov 2010
Posts: 18,999
Campfire Ranger
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Campfire Ranger
Joined: Nov 2010
Posts: 18,999 |
That’s about what i do…
Sometimes throw in a bottle of Tiger sauce.
Spicy Allegro also ( woo weee, Mathman is gonna frown )
Dave
�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz
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Joined: Jan 2006
Posts: 5,637
Campfire Tracker
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Campfire Tracker
Joined: Jan 2006
Posts: 5,637 |
We don’t trust processors, none of them exhibit the care of the meat that the wife and I do. We keep the backstraps, tenderloins, and shanks. Will save 4-5 packages of chunks for stew or chili. The rest is ground up with either 15% pork or beef fat and packaged in 1 pound tubes.
This year might make a 25 pound batch of summer sausage.
My biggest fear is when I die my wife will sell my guns for what I told her they cost.
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Joined: Oct 2022
Posts: 538
Campfire Regular
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Campfire Regular
Joined: Oct 2022
Posts: 538 |
I have been butchering all my deer for the last 20 years. I can't stand the cuts that you get from the processor not to mention the meat seems to be gameyer. I think they probably don't keep their walk in coolers cold enough to hang deer. Should be just above freezing and no warmer. I do back strips, tenderloin, shoulders, neck, roasts, and burger. The shoulders and neck get smoked and turned into bambique. For back strips and tenderloins, whatever you can do with beef tenderloin, I can do with venison back strips and tenderloins. This last year, I smoked some roasts for a couple of hours until medium rare, let cool, sliced in a deli slicer, and made sandwiches. Put it on a crunchy roll with horseradish sauce and its freakin awesome.
2 Kings 2:23-24
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Joined: Jun 2004
Posts: 34,138
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Jun 2004
Posts: 34,138 |
I have been butchering all my deer for the last 20 years. I can't stand the cuts that you get from the processor not to mention the meat seems to be gameyer. I think they probably don't keep their walk in coolers cold enough to hang deer. Should be just above freezing and no warmer. I do back strips, tenderloin, shoulders, neck, roasts, and burger. The shoulders and neck get smoked and turned into bambique. For back strips and tenderloins, whatever you can do with beef tenderloin, I can do with venison back strips and tenderloins. This last year, I smoked some roasts for a couple of hours until medium rare, let cool, sliced in a deli slicer, and made sandwiches. Put it on a crunchy roll with horseradish sauce and its freakin awesome. It could be that their meat is gamier because you are not getting your own meat. Mixed with some dumb ass's meat that he left the hide on, the ass hole in, shoved into the back of his truck in warm weather for a few days before he brings it in for processing.
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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Joined: Sep 2009
Posts: 41,956
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 41,956 |
here since Bin moved the goal post back to unobtanium level to make Oracle now...🥴🥴🥴😡😡😡👎👎👎
Hmmmm...... WTF - We were ORACLES !! [bleep] should have "grand fathered" us in !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Jun 2004
Posts: 34,138
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Jun 2004
Posts: 34,138 |
I ate the first hundred deer I’ve killed, earned my patches. Give the rest to my tenants or food bank. If i do keep one every other year, I make almost all of it into jerky And for backstraps…If I don’t jerky them, I’ll make jalapeño cream cheese bacon wrapped bbq deer poppers I've done this with goose breast, it's good, but not as good as with venison.
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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Joined: Oct 2022
Posts: 538
Campfire Regular
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Campfire Regular
Joined: Oct 2022
Posts: 538 |
You're not much of a deer hunter if you haven't learned how to process your own deer, that includes cutting, preparing deerburger, smoking and sausage & jerky making. The 'net is full of info on how to do all of this. knowledge and time are two different things. Freezer space till you can get to it is another. I have a great processor so its worth the time savings. more hunting time That’s me…. I could learn. But how much meat to waste before i get it as good as someone that does it professionally? Theirs some folks around these parts that make great sausage. Actually, I have found there is far less waste from an amature processing a deer than taking it to a professional. Professionals do it fast and are not going to waste time trying to save small amounts of meat.
2 Kings 2:23-24
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Joined: Oct 2022
Posts: 538
Campfire Regular
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Campfire Regular
Joined: Oct 2022
Posts: 538 |
I have been butchering all my deer for the last 20 years. I can't stand the cuts that you get from the processor not to mention the meat seems to be gameyer. I think they probably don't keep their walk in coolers cold enough to hang deer. Should be just above freezing and no warmer. I do back strips, tenderloin, shoulders, neck, roasts, and burger. The shoulders and neck get smoked and turned into bambique. For back strips and tenderloins, whatever you can do with beef tenderloin, I can do with venison back strips and tenderloins. This last year, I smoked some roasts for a couple of hours until medium rare, let cool, sliced in a deli slicer, and made sandwiches. Put it on a crunchy roll with horseradish sauce and its freakin awesome. It could be that their meat is gamier because you are not getting your own meat. Mixed with some dumb ass's meat that he left the hide on, the ass hole in, shoved into the back of his truck in warm weather for a few days before he brings it in for processing. There is that too.
2 Kings 2:23-24
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Joined: Oct 2022
Posts: 538
Campfire Regular
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Campfire Regular
Joined: Oct 2022
Posts: 538 |
I ate the first hundred deer I’ve killed, earned my patches. Give the rest to my tenants or food bank. If i do keep one every other year, I make almost all of it into jerky And for backstraps…If I don’t jerky them, I’ll make jalapeño cream cheese bacon wrapped bbq deer poppers I've done this with goose breast, it's good, but not as good as with venison. You can wrap most anything in bacon and its going to taste like bacon. The exception being chicken livers. I was tricked once by bacon wrapped chicken livers. It was a cruel joke. You don't realize its liver until its completely coating your mouth and its too late to spit it out. Bacon works well on ducks, geese, squirrels, and dove. If you really don't want to taste what you are eating then soak in italian dressing and then wrap in bacon. Probably does not work on chicken livers.
2 Kings 2:23-24
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Joined: Jan 2012
Posts: 66,918
Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2012
Posts: 66,918 |
The bacon is to hold the cream cheese, and pepper, onion, etc inside the total package.
Not to mask the gamey taste of piss soaked rutting 4 year old buck.
The apple cider and allegro 24 hour marinade take care of that.
but hey, thanks for playing
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Joined: Oct 2022
Posts: 538
Campfire Regular
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Campfire Regular
Joined: Oct 2022
Posts: 538 |
If bacon can make squirrel taste like bacon, there is no need for marinade unless you want it to taste like marinated bacon
2 Kings 2:23-24
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