What did everyone cook today?
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HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
zbigjeff said in What did everyone cook today?:
HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
A lot of hunters and processors remove this cut without the bone since it is so easy to do and simplifies packaging.
Also, there are none of the skeletal parts associated with a traditional “loin chop”.Paul
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zbigjeff said in What did everyone cook today?:
HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
A lot of hunters and processors remove this cut without the bone since it is so easy to do and simplifies packaging.
Also, there are none of the skeletal parts associated with a traditional “loin chop”.processhead said in What did everyone cook today?:
zbigjeff said in What did everyone cook today?:
HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
A lot of hunters and processors remove this cut without the bone since it is so easy to do and simplifies packaging.
Also, there are none of the skeletal parts associated with a traditional “loin chop”.Like processhead says it is easy to remove. You can usually just slip your hand in behind the muscle and slide your hand down along then length of the spine to separate. They come of like straps on either side of the backbone…hence the name back straps.
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I taught my brother how to smoke a venison backstrap to perfection.
HerbcoFood making my mouth water.
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zbigjeff backstrap refers to a length of loin on the back of a deer, elk, moose, etc. In beef its ribeye and in pork its called loin.
Ridley Acres Thanks for the explanation. I have now been edumacated.
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Cool again today so I fired up the oven for pumpkin pie. -
Cool again today so I fired up the oven for pumpkin pie.
Steven Winscot nothing says fall is coming like pumpkin pie. Looks great
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Cool again today so I fired up the oven for pumpkin pie.
Steven Winscot Looks great, but it 102F here. We have about 2 months before pumpkin pies and fall here in Texas
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Steven Winscot Looks great, but it 102F here. We have about 2 months before pumpkin pies and fall here in Texas
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Steven Winscot nothing says fall is coming like pumpkin pie. Looks great
GWG8541 I’m ready for the fall , it’s been a brutal summer here, grasshoppers ate our gardens, temps were 92-103 and no rain for over 2 months.
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Fried chicken using |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading for another homerun!
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Elk meatballs for supper tonight. I put the meatballs in a onion and mushroom gravy served over mashed taters with some sweet corn. Just like Ma used to make! It hit the spot.
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HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
zbigjeff backstrap is where deer steaks come from. It looks like a pork loin when you cut it out. Very tender cut. Best enjoyed medium rare.
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zbigjeff backstrap is where deer steaks come from. It looks like a pork loin when you cut it out. Very tender cut. Best enjoyed medium rare.
ND Mike Never butchered a deer. Thus, that’s why I asked. Thanks for filling in the blanks for me.
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Cool again today so I fired up the oven for pumpkin pie.
Steven Winscot Those look real nice, but you can send all the cool down this way that you can muster up. Then, I suppose I can make a Pumpkin Pie or two, too. Are those walnut pumkin pies?
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Steven Winscot Looks great, but it 102F here. We have about 2 months before pumpkin pies and fall here in Texas
Chef At lest, right Chef?
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zbigjeff backstrap is where deer steaks come from. It looks like a pork loin when you cut it out. Very tender cut. Best enjoyed medium rare.
ND Mike Or Back Strap Medallions (Little Steaks). I just started doing all the rest of mine as burger & sausage since I was too poor to pay the butcher, so had to do it all myself, when I used to be able to. Then I was not good enough apparently (really just did not have the right set up) to make those beautiful bone in cuts with the saw I had, so I deboned them all. Good stuff, healthy too.
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Boned out 10 lbs. of chicken 1/4’s to grind. At .79 a pound I can do the work to bone out and grind and not pay $4 lb. for ground. Got the bones in the pot boiling away for stock. Got it cubed and in the freezer for grinding tomorrow and then into my sausage experiment again.
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ND Mike Or Back Strap Medallions (Little Steaks). I just started doing all the rest of mine as burger & sausage since I was too poor to pay the butcher, so had to do it all myself, when I used to be able to. Then I was not good enough apparently (really just did not have the right set up) to make those beautiful bone in cuts with the saw I had, so I deboned them all. Good stuff, healthy too.
calldoctoday yep! Some of my favorite pieces of deer to eat!
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Steven Winscot Looks great, but it 102F here. We have about 2 months before pumpkin pies and fall here in Texas
Chef Our hot dry spell just broke, it was brutal. I sympathize.
Something on the simple side .
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