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Post by genesis273 on Nov 20, 2023 19:41:30 GMT -5
I thought it would be fun/interesting to share pics of our deer after we get them prepped, cooked and ready to eat. Share your recipes, cooking preferences, the cuts of meat used, etc... And of course, PHOTOS! (Maybe start a similar thread in the turkey forum and the small game?). I got my summer sausage back this evening. Original and jalapeno & cheese. They paired great with the fire roasted tomato triscuits and beer.
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Post by whitetaildave24 on Nov 20, 2023 20:08:53 GMT -5
I forgot to take pics, but tonight I took two backstraps and cut them up into about 1 inch pieces. Tenderized them. Then dipped them in egg and covered some in crunched up crackers and the ones for me in crunched up hot pork rinds. Cooked them all in butter on the griddle. Let’s just say there wasn’t a morsel of meat left. Both backstraps totally gone.
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Post by duff on Nov 20, 2023 21:02:02 GMT -5
Cold packed, 1 cube of beef boulon, 1/2 teaspoon of canning salt. Cook 90 min under 10psi. Use in soups, stews, BBQ, etc...I used all meat except the back straps.
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Post by deadeer on Nov 20, 2023 21:04:22 GMT -5
Cold packed, 1 cube of beef boulon, 1/2 teaspoon of canning salt. Cook 90 min under 10psi. Use in soups, stews, BBQ, etc...I used all meat except the back straps. Cant beat it.
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Post by duff on Nov 20, 2023 21:08:09 GMT -5
Cold packed, 1 cube of beef boulon, 1/2 teaspoon of canning salt. Cook 90 min under 10psi. Use in soups, stews, BBQ, etc...I used all meat except the back straps. Cant beat it. I guess not. Shred it, cut it, leave it whole, beat it would just make mush.
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Post by genesis273 on Nov 20, 2023 21:56:37 GMT -5
I forgot to take pics, but tonight I took two backstraps and cut them up into about 1 inch pieces. Tenderized them. Then dipped them in egg and covered some in crunched up crackers and the ones for me in crunched up hot pork rinds. Cooked them all in butter on the griddle. Let’s just say there wasn’t a morsel of meat left. Both backstraps totally gone. Sounds absolutely delicious!
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Post by genesis273 on Nov 20, 2023 21:57:28 GMT -5
Cold packed, 1 cube of beef boulon, 1/2 teaspoon of canning salt. Cook 90 min under 10psi. Use in soups, stews, BBQ, etc...I used all meat except the back straps. You know, I had never tried canning deer meat. But, I was thinking about it yesterday. What's the life span while pressure canned?
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Post by deadeer on Nov 20, 2023 23:05:56 GMT -5
Cold packed, 1 cube of beef boulon, 1/2 teaspoon of canning salt. Cook 90 min under 10psi. Use in soups, stews, BBQ, etc...I used all meat except the back straps. You know, I had never tried canning deer meat. But, I was thinking about it yesterday. What's the life span while pressure canned? I've kept back 5yr stuff, tastes same as new. I've read 8yrs will start to degrade in flavor, but haven't tried it. We started doing some after losing an entire chest freezer. Madder than heck at that one.😡
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Post by bullseye69 on Nov 21, 2023 17:21:41 GMT -5
Deep fried backstraps.
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Post by featherduster on Nov 21, 2023 17:58:37 GMT -5
Deep fried backstraps. Tell me more...
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Post by genesis273 on Nov 21, 2023 18:20:41 GMT -5
☝️What he said!!!☝️
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Post by scrub-buster on Nov 21, 2023 18:53:08 GMT -5
I'd also like to hear about the deep fried backstrap.
I had a reheated deer burger tonight. I took all our deer meat left from last year and ground it up with some bacon.
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Post by beermaker on Nov 21, 2023 20:52:17 GMT -5
Deep fried backstraps. You have my attention...
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Post by bullseye69 on Nov 21, 2023 21:24:25 GMT -5
What you have never had???
Oh my you've been missing.
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Post by genesis273 on Nov 21, 2023 21:32:16 GMT -5
I've never had that before!
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Post by bullseye69 on Nov 21, 2023 21:32:50 GMT -5
So I season my backstraps with my favorite seasoning. Canadian steak seasoning. I try to keep mine aboot 8" long and let them sit with seasoning fur 24 hours.
Deep fry them in peanut oil for aboot 3 minutes per pound at 325°f. It should be done on the ends and get red towards the center. The center is my favorite part.
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Post by bullseye69 on Nov 21, 2023 21:36:34 GMT -5
It's yummy. If you cook this at a party there will be none leftover.
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Post by bullseye69 on Nov 21, 2023 21:39:36 GMT -5
Make sure oil stays even temp. To hot and outside gets to dark. Should look like pic when done.
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Post by titanium700 on Nov 21, 2023 22:16:54 GMT -5
Very interesting.
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Post by genesis273 on Nov 21, 2023 22:35:47 GMT -5
Thanks for sharing!
I cannot wait to try this!
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