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It's time for the jerky before we leave, weekend full of kitchen time..... in spurts....the thaw(1/2 way),then the slice and marinade over night to place in dehydrators tomorrow morning .....those backstraps sure do make for some fine tender jerky along with the hind leg area
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Oh man! Hooefully I catch you while you are in town to have some more.
Looking good , Bill . I'm on my way . Made it to Tampa today . Will start making my way toward Appalachacola Monday and arrive in GS Wed.
not as much as I thought once it thawed out and sliced up.....Oh well.....darn beef prices is too high for me to buy and jerky up.....I'll just have to hunt harder this year and kill one or 2 more....I did share with a friend that didn't get one last season, so 50% was my take last year .....going to miss the first month of bow season that started today:mad:
wishing you a safe trip bill,,crap need tires so my oct trip may be on hold,,,meanwhile still haven't planted fields,,,they are ready,,,may wind up crappie fishing /bowhunting due to economics,,,uh oh gotta cut wood,new splitter is a dream come true,,,monster maul is retired!!!
yea I questioned this trip for a while, but you only live once, and I found the last 2 jobs so I will be looking when I get back....quit the one I was at,(2 weeks ago) hard to work with a bunch of_______....Hoping I can work Iron again for my 600 hrs a year I am aloud when there busy....It always was the best part time job going for years....and working with like minded people for me is a plus ......now that I have seen other non work ethic minded people at the last place
you make jerky out of backstraps? blasphemy!!!!
yep, awful tasty and tender too ....I grill it but the grand kids don't want to eat Bamb,so some is saved for jerky....and this trip helps clean out the freezer for some of this years harvest along with replenishing the fish....they don't like that either....so shared with friends ....the grand daughter is the absolute worst....won't even try any of it period....I try and do what my parents did....eat or go hungry and sit at the table till you eat or bed time, but I get over road by the wife....so the heck with it, my friends love it and I make it when the kids aren't here or they can find something else in the freezer to nuke
use to make it out of round steak or london broil , but the beef prices are soooo high , no way I am spending that to make jerky....and deer is the best anyway....I just need to get all my tags filled this year and my wife too.....then we would be filling the freezer
TN bow season opened Saturday morning but I had to work nights this weekend. I hope to skewer a couple Tuesday morning.
ours opened saturday too, but no way was going to go and try and deal with a deer before we leave, to much to do as it is....there will be plenty of time when we return and rut will be right around the corner with gun week a month away .....good luck to you on your season
just filled the dehydrators , let the meat marinate 2 days .....to busy yesterday to start it and by the time I remembered it was to late in the day, plus everyone is gone now so I don't have to guard the jerky
Just made some pastrami with some of the straps from the buck I killed on the 13th. No kidding, it is outa this world good. Cannot tell it from $10 a pound deli meat.Quote:
Originally Posted by stik
as long as it isn't wasted..... why does it matter how it is consumed ....to each there own, and you are missing out Stik, not doing some in jerky
Bill , I too use the loin for my jerky . Makes the best . Though strange it is the only way I care for the loin . I enjoy other cuts cooked different ways ,buy the loin I do not care for except as jerky .Quote:
Originally Posted by ironman172
venison tips on kabobs is my favorite, no matter what the cut is from Bambi ....grilled on the egg with a little smoke
but the jerky sure is good too.....just one more dehydrator ....that makes 4
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today's efforts + the weekend too
I'm not going to say word about other people's preferences in venison since the only part of the deer I don't grind up goes into stew meat. It all gets eaten, too.