What's your next Meat Project?
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Dr_Pain I know people up north dry age deer/elk in their garages during the winter. I know there is literature out there about dry aged venison. Heck I know a lot of people dry age whole deer quarters here in their fridge. It’s been done, just this is one way I haven’t seen it done.
HerbcoFood said in What's your next Meat Project?:
Dr_Pain I know people up north dry age deer/elk in their garages during the winter. I know there is literature out there about dry aged venison. Heck I know a lot of people dry age whole deer quarters here in their fridge. It’s been done, just this is one way I haven’t seen it done.
That’s awesome! I am not a hunter so I don’t have much experience with testing new venison recipes or cooking techniques. My main experience is when a patient comes in with a backstrap or some sausages and it happens infrequently enough that I normally just cook the backstrap the standard way I know my family will like. I will have to do some reading to see what the consensus on taste and texture of the meat is.
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HerbcoFood said in What's your next Meat Project?:
YooperDog I am now thinking I maybe I should do a venison backstrap…all we have it time!
Having done a few dry aging I wonder how the venison (being so lean) would turn out? I’ve tried a few select beef experiment and always found that more intramuscular fats gave me the better results. The best thing about dry aging beef is that it make the meat “beefier”. I wonder if that applies to wild game as well?
If you do try the experiment please update us. Definitely interested
Dr_Pain Hank Shaw, Hunter, Angler, Gardener, Cook advocates a bit on using venison fat in sausages and such. I think making a loin roast of venison and covering with caul fat may help offset the leanness. We usually don’t have a shortage of venison, though I am usually a bit apprehensive about using the loin for anything other than steaks or a roast. But I am going to be a bit more adventurous this season with the loin.
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I may try Bresaola, I think the results with venison backstraps would be comparable
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Dr_Pain Hank Shaw, Hunter, Angler, Gardener, Cook advocates a bit on using venison fat in sausages and such. I think making a loin roast of venison and covering with caul fat may help offset the leanness. We usually don’t have a shortage of venison, though I am usually a bit apprehensive about using the loin for anything other than steaks or a roast. But I am going to be a bit more adventurous this season with the loin.
YooperDog A few years ago I didn’t ran out of roasts to make pastrami, so I noticed I still had ample amounts of backstrap…so guess what I used…I mean it clearly came out great. I couldn’t tell you if there really was a difference between using a roast vs. backstrap.
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I was cleaning out the freezer and found some two year old back straps.
Thick Sliced across the grain they make a fine whole muscle meat jerky.Paul
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I was cleaning out the freezer and found some two year old back straps.
Thick Sliced across the grain they make a fine whole muscle meat jerky.processhead jerky from backstraps. Haven’t been able to make myself do that yet.
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processhead jerky from backstraps. Haven’t been able to make myself do that yet.
cdavis said in What's your next Meat Project?:
processhead jerky from backstraps. Haven’t been able to make myself do that yet.
Normally I would save them for the grill, but these hid out in the freezer for two years. Still have some newer ones on hand for grilling and hopefully some fresh ones on deck when I harvest deer this fall.
Seriously, it is sooo good and tender. If you have never tried it, you need to treat yourself to some.
Paul
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cdavis said in What's your next Meat Project?:
processhead jerky from backstraps. Haven’t been able to make myself do that yet.
Normally I would save them for the grill, but these hid out in the freezer for two years. Still have some newer ones on hand for grilling and hopefully some fresh ones on deck when I harvest deer this fall.
Seriously, it is sooo good and tender. If you have never tried it, you need to treat yourself to some.
processhead I can live with that explanation. I bet it does make some great jerky.
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The pit is lit, the blue smoke is rolling and my Canadian Bacon is getting a nice smoke bath.
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cdavis said in What's your next Meat Project?:
processhead jerky from backstraps. Haven’t been able to make myself do that yet.
Normally I would save them for the grill, but these hid out in the freezer for two years. Still have some newer ones on hand for grilling and hopefully some fresh ones on deck when I harvest deer this fall.
Seriously, it is sooo good and tender. If you have never tried it, you need to treat yourself to some.
processhead I agree, they do make great jerky. A few years ago found some in freezer that was a couple years old and made into jerky.
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Smoke bath completed, now I am going to put it up in the chill chest and mess with it tomorrow.
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3 racks of BB ribs and a half steamer pan of my sweet heat beans are headed to the smoker tomorrow. Got to pull the membrane off tonight and rub them down.
“I don’t know what it does for the ribs but, it gives me the woozies!” ;<) ;<) -
Smoke bath completed, now I am going to put it up in the chill chest and mess with it tomorrow.
HerbcoFood man those look awesome
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Hot links for sausage Poboys
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Very good looking product. Your own recipe or already mad?
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Dr_Pain good looking hot links
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Pivodog good looking sausages
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samspade said in What's your next Meat Project?:
Very good looking product. Your own recipe or already mad?
The base recipe I found online but did add the Cajun flare to it
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