Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Bentley]

Well, Phase I is done.  I doubt very much if you gave me this blind and and ask me what meats are in it I am gonna come up with 3/5 venison...I am going to assume venison has a lot of Iron in it...

2.8 lbs Venison, 1.9 lbs pork shoulder, 1.5 lbs pork fat and spices and 1 cup cold water.  Will give it over night, but I think I am going to add more sage, red pepper flakes and Cayenne to it before piping into sheep casings!

[Bentley]

Well, about 2 1/2 lbs in chubbs, and 3 lbs piped.  At 30%+ it could still use more fat.  I can't imagine what % is in commercial sausage, probably why I like it so much!

[yorkdude]

Boy that looks good, how did it taste?
Yeah I bet commercial sausages (at least most of them) are higher than 30%.

[ZCZ]

Lot of deer hunters at my work. The boss will bring in venison sausage now & again. Man is it good!!  He has it made up and does not make it himself.
Z

[ZCZ]

Have you grilled the venison steaks yet?  Let us know what you think.
Z

[ZCZ]

Venison steaks that a friend gave me. From a year ago. Not very big.
These are done just right.

 [ Invalid Attachment ]

[Bentley]

It is pretty good.  I am going to make the remaining rump and loin into jerky, got the Dale's Steak last night.  The tenderloin, will test grill a small piece, and if not to gamey, have it this weekend.

[Bentley]

Ended up with 6 lbs. between the rump & loin.  The marinade seems like it is going to be outstanding, bold, flavorful I think for a small taste.  Thanks Lew! Will give it 48 hours and dry it up!

[Bar-B-Lew]

I would suggest sprinkling some sort of dry steak seasoning on it before you start to dehydrate it.  We usually use Montreal Steak ground up in spice grinder or make something that we think will match the flavor profile of the liquid marinade.

[Bentley]

Will try the ground Montreal!

[yorkdude]

Oh man, the last pic of it “in the soup” looks outstanding.

[Bar-B-Lew]

Will try the ground Montreal!

Try some with and without the dry rub and see if you prefer it with the added dry rub.  That is the only way we make it now with rub on top of the wet while on frog mats before it gets smoked and then dehydrated.  We think it has more flavor if you can find a rub close in flavor to the wet marinade, but may not be for everyone.

[CaptJerry]

The tenderloin is commonly called the backstrap.  Grill it.

The rump steak is, I guess, the round steak.  Make it into Swiss steak.  Serve it with mashed potatoes.

You are correct some people do call the backstrap tenderloin, and their wrong.
The backstrap is the loin.

The tenderloin is located opposite side of the backbone from the backstrap.
Much smaller piece of meat and the BEST piece on a deer.
Tender and sweet.

[pmillen]

You are correct some people do call the backstrap tenderloin, and their wrong.
The backstrap is the loin.

The tenderloin is located opposite side of the backbone from the backstrap.
Much smaller piece of meat and the BEST piece on a deer.
Tender and sweet.

It makes sense that the loin is properly called the backstrap.  It's the back.  In the part of the country where I did most of my deer hunting it was the tenderloin.  I'm going to adjust my nomenclature.

[Bentley]

Put a batch in the oven on convection @ 170° for 4 hours.  Will see if that is enough to dry it correctly.