Fatty October 13, 2003 Author Share Fatty GC Founder October 13, 2003 WOWOWO! I just got off the phone with the butcher. Field dressed: 210 lbs. He commented on the 24 inch neck. Me? Now I know why I had such a time dragging this thing! Wow, my mounted buck was 30 lbs shy of this, at 180. Yikes! Link to comment Share on other sites More sharing options...
TheBugs October 13, 2003 Share TheBugs Member October 13, 2003 its a fat one send me some venicen ill have my dad make it into homemade venicen jerky... <drool> Link to comment Share on other sites More sharing options...
Fatty October 14, 2003 Author Share Fatty GC Founder October 14, 2003 And here we are! Link to comment Share on other sites More sharing options...
TheBugs October 14, 2003 Share TheBugs Member October 14, 2003 my dad butchers his own... tastes 10x better. Link to comment Share on other sites More sharing options...
Fatty October 14, 2003 Author Share Fatty GC Founder October 14, 2003 Um...he use a special knife to get that taste? Anyways, they asked my wife if we wanted sausage patties or links...I think they forgot to give me a crate. Link to comment Share on other sites More sharing options...
dwEEziL October 14, 2003 Share dwEEziL Member October 14, 2003 So you're gonna a South American country out of deer meat? -_- Link to comment Share on other sites More sharing options...
Fatty October 14, 2003 Author Share Fatty GC Founder October 14, 2003 So you're gonna a South American country out of deer meat? -_- ok chili, fine....lol can't edit that typo at least i didn't leave an entire word out!!! Link to comment Share on other sites More sharing options...
nut October 14, 2003 Share nut Member October 14, 2003 fatty... the key to make it way more tender is to let it set out... for a while... it makes the meat kinda break down from its used state... it is so much better when you do that... NuT- Link to comment Share on other sites More sharing options...
dwEEziL October 14, 2003 Share dwEEziL Member October 14, 2003 make happy now? Link to comment Share on other sites More sharing options...
gOOters October 14, 2003 Share gOOters Member October 14, 2003 Fatty Posted on Oct 13 2003, 08:20 PM Um...he use a special knife to get that taste? It is a terrific feeling to look down and see a winters worth of meat for a whole family because you have bagged a deer. Funny how primal it is...I mean we can go to the grocery store anytime, but still a GREAT feeling. I like dried sausage links. Also our butcher makes this summer sausage (I dont normally care for) with cheese and jalapenos in it...YUM! You gonna broil or grill those backstraps Fatty? How do you do it? I just had an Elk backstrap...YUM! Link to comment Share on other sites More sharing options...
TheBugs October 14, 2003 Share TheBugs Member October 14, 2003 let it soak in some marinade for about a day then broil it! mmmmmm <drool> Link to comment Share on other sites More sharing options...
gOOters October 14, 2003 Share gOOters Member October 14, 2003 ^ Good call! The elk, we soaked in salt water for 1 day...then some italian dressing and seasonings for 1 day. Wrapped in bacon and broiled! <drool> Link to comment Share on other sites More sharing options...
Fatty October 14, 2003 Author Share Fatty GC Founder October 14, 2003 When I make the jerky, it's in a bucket for a few days before I start the drying. fatty... the key to make it way more tender is to let it set out... for a while... Tell me your experience in this (i.e. how long you've been hunting, doing your own harvesting, etc). After that, tell me exactly how and where you let your meat "sit." I mean, a long, long time ago in a galaxy not far from here, they used to cover it with salt and let it sit because they didn't have refridgeration...but then again they died at 30 years old too. Link to comment Share on other sites More sharing options...
Xterminator October 14, 2003 Share Xterminator Member October 14, 2003 those meat bags looked like something else for a second. Link to comment Share on other sites More sharing options...
gOOters October 14, 2003 Share gOOters Member October 14, 2003 They let meat sit in Europe still. Sit still in Europe that is. Anyhow...they let it sit out for awhile...like a month. I hear that the steaks are great. My old man will put a steak in the fridge for a week before cooking... Link to comment Share on other sites More sharing options...
dwEEziL October 14, 2003 Share dwEEziL Member October 14, 2003 When I used to work at Cracker Barrel our sirloins were aged 29 days before cooking. This makes them very tender although you probably won't want to know the reasoning. Basically, it gives the tendons time to rot. Link to comment Share on other sites More sharing options...
Fatty October 14, 2003 Author Share Fatty GC Founder October 14, 2003 Exactly, so now you said it....decomposition = bacteria...and all though a deep freeze after that time period might take care of it, I'm not going to mess around with what I serve my family. Link to comment Share on other sites More sharing options...
Fatty October 18, 2003 Author Share Fatty GC Founder October 18, 2003 Time for some spaghetti! Sauce, venison, onion, mushroom, green pepper...Mmmm..... Link to comment Share on other sites More sharing options...
TheBugs October 18, 2003 Share TheBugs Member October 18, 2003 stop posting mouth watering pictures! Link to comment Share on other sites More sharing options...
TheBugs October 19, 2003 Share TheBugs Member October 19, 2003 Well, my dad got a nice 4 pointer Saturday. It was too dark to to tracking in the dark and there was NO blood at all. He knew the arrow hit b/c it was in the deer as it ran... Woke up bright and early at 6:00( ) and went to find him. After about 1/2 hour we finnaly found a blood trail about 200 yds away. Followed is prolly another 500 yards down the hill and into this very swampy area. Finnaly found the deer after about 2 hours of tracking then we had to drag it threw the swamp and up the mountain... not fun: crazy: it was all worth it, its now hanging in the shed O yea.. this was all in the pouring rain too sorry no pictures.. dont have a digital camers :/ Link to comment Share on other sites More sharing options...
Fatty October 26, 2003 Author Share Fatty GC Founder October 26, 2003 Ack, that's a long haul. And the story continues, and it's jerky time! Here's what I did (took me as long as the Browns game today): And now, it's time to sit for a while...after a few stiring episodes in the next day and a half, Tuesday morning I'll put the first batch in to dry: Link to comment Share on other sites More sharing options...
Fatty October 26, 2003 Author Share Fatty GC Founder October 26, 2003 Oh, btw, it's the same recipe I used last time....which personally was second to no jerky I've ever had. Here it is, try it some time! PS. It's not complete without two other secret ingredients that I've added.... Link to comment Share on other sites More sharing options...
Raven October 26, 2003 Share Raven Member October 26, 2003 PS. It's not complete without two other secret ingredients that I've added.... Wife and kids (at the table of course) -_- Link to comment Share on other sites More sharing options...
TheBugs October 26, 2003 Share TheBugs Member October 26, 2003 my dad finnally started butchering his today. Looks like he shot a little high and might have ruined some of the back strap on the right side. o well the left is still good cant wait till he gets some jerky going in the dehydrator -_- Link to comment Share on other sites More sharing options...
Mini_Me October 26, 2003 Share Mini_Me GC Founder October 26, 2003 outside of the brown sugar, very similar to a recipe I recently used...<takes another bite...mmmm> Link to comment Share on other sites More sharing options...
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