BigRedBuster Posted November 28, 2012 Share Posted November 28, 2012 Two deer processed. 32 lbs burger 3 packages summer sausage 4 packages of steaks 2 batches jerky from left over backstrap from last year. Family won't starve over the winter. Quote Link to comment
BIGREDIOWAN Posted November 28, 2012 Share Posted November 28, 2012 Good deal! I'm going out first shotgun season here on Saturday morning. I'm hoping to get one early so I can have it hanging and be home in time for the game. I'm not missing the game for nothing! Quote Link to comment
BigRedBuster Posted November 28, 2012 Author Share Posted November 28, 2012 Yep we still watched every game. You must be in Iowa. I loved deer hunting in Iowa with my group. I forgot....i also have two roasts of corned venison for lunch meat. Quote Link to comment
BIGREDIOWAN Posted November 28, 2012 Share Posted November 28, 2012 Yep, in Iowa, have a place we are hunting about 10 minutes away from home. Seen 11 deer the day we were there in an hour and a half. In this economy I'm planning on having a deer to help. Quote Link to comment
hskerholic Posted November 28, 2012 Share Posted November 28, 2012 Yeah we made 24lbs of deer brats 20lbs of deer Italian sausage brats/ground and 23lbs of deer pepperoni sticks. We will make ground venison and summer sausage later. Go Big Red! Quote Link to comment
carlfense Posted November 28, 2012 Share Posted November 28, 2012 Backstraps made into jerky?! Quote Link to comment
BigRedBuster Posted November 28, 2012 Author Share Posted November 28, 2012 Sorry for the sin. This year's won't be. I couldn't get my family to like back strap steaks. I made the inner loins though with a recipe that all of them liked. So, I cut this year's back straps up into steaks and will cook them that way. I think before I was cooking them too well done. How do you prepare yours? Quote Link to comment
carlfense Posted November 28, 2012 Share Posted November 28, 2012 Sorry for the sin. This year's won't be. I couldn't get my family to like back strap steaks. I made the inner loins though with a recipe that all of them liked. So, I cut this year's back straps up into steaks and will cook them that way. I think before I was cooking them too well done. How do you prepare yours? I generally cut each back strap into 2-3 rectangular chunks and grill them whole. Sometimes I stick a knife through them lengthwise and fill the middle with garlic, butter, etc. I've found that cooking them that way and then cutting them into steaks after grilling keeps the meat much more tender and juicy. Quote Link to comment
BigRedBuster Posted November 28, 2012 Author Share Posted November 28, 2012 This is the recipe I used and it was very good. I paid very close attention to the temperature and took them off around 150-155. The inside was still a little pink. They were amazingly tender and good. LINK Quote Link to comment
The Dude Posted November 28, 2012 Share Posted November 28, 2012 Yeah we made 24lbs of deer brats 20lbs of deer Italian sausage brats/ground and 23lbs of deer pepperoni sticks. We will make ground venison and summer sausage later. Go Big Red! I'll be PMing you my mailing address. Quote Link to comment
BIGREDIOWAN Posted November 29, 2012 Share Posted November 29, 2012 I still have a lot of deer downstairs in my freezer, if I get another big doe or decent bodied buck it'll be completely full. Quote Link to comment
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