Finally done

BigRedBuster

BigRedBuster

Well-known member
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.

 
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!

 
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.

 
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.

 
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!

 
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?

 
BigRedBuster said:
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?
Click to expand...
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.

 
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

 
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