Thread: Time is getting closer

Originally Posted by stik

you make jerky out of backstraps? blasphemy!!!!

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.

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

Originally Posted by ironman172

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 .

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.