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Post by hornharvester on Dec 1, 2010 15:17:46 GMT -5
Anyone else make jerky using the back straps? Im cleaning out my freezer and found several packages of back straps so I decided to make some jerky. Ive done this in the past and caught heck from a couple of my friends. According to them its a sin to make jerky from backstraps...... all I can say is back straps make some really tasty jerky ;D h.h.
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Post by old3arrows on Dec 1, 2010 15:28:50 GMT -5
They're your loins! Jerk em' out! I watched a guy feed his back straps through my grinder once. Oh well, I bet it was good!
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Post by countrystyle56 on Dec 1, 2010 16:15:27 GMT -5
In my opinion, the backstraps make the best jerkey!! They are the most tender meat on the dear and have very little tendon. While I don't make jerkey out of all my backstraps, (I love them wrapped in bacon and grilled too) when I do make it, thats what I use. I felt almost guilty at first. It was like grinding up a ribeye to make hamburger.lol
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Post by bigbuck on Dec 1, 2010 16:22:16 GMT -5
ONLY if I'm really getting low on meat and I'm hungry for Jerky, I'll use the backstraps. I usually get plenty of meat off the hindend to use for Jerky. We butcher all of our deer ourselves.
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Post by evolutionsthunder on Dec 1, 2010 16:34:20 GMT -5
backstraps are good no matter how you fix them
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Post by Hoosier Hunter on Dec 1, 2010 17:24:07 GMT -5
I know of a couple processors that I had used in the past would only make your jerky from back straps. I never did try it but I bet its good.
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Post by whiteoak on Dec 1, 2010 17:34:46 GMT -5
The last deer I killed everything was cut into jerky sized strips. I eat more deer jerky than any other deer meat. I got an 8 tray jerky cooker and it will hold about 10 lbsof meat prior drying . It has ran non stop before for 3 days. I usually mix up and merinate about 25lbs at a time. I'm munching some now.
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Post by bschwein on Dec 1, 2010 18:00:05 GMT -5
A little of topic but since your talking about backstraps I thought I would post how I like to fix mine. Marinate in soy sauce and brown sugar overnight. Wrapped in apple smoke bacon and place in a baking dish, covering the meat with the marinade and bake in the oven for about 30-40 minutes depending on the amount of meat. Take out when they are medium.
If you want to take it one step further, after removing from oven, put them on a charcoal grill for 3-4 minutes(or less) on each side to give them that extra grilled flavor. ;D
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Post by Decatur on Dec 1, 2010 18:16:47 GMT -5
According to them its a sin to make jerky from backstraps  !!! |
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Post by INDeerhunter on Dec 1, 2010 18:20:57 GMT -5
+ 2 !
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Post by realhunter on Dec 2, 2010 6:31:29 GMT -5
I don't use it for jerky, but a friend of mine brought some home from Michigan that afriend of his made from the backstrap... It was great!
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Post by drs on Dec 2, 2010 6:57:38 GMT -5
If I desire some venison jerky; I just buy it from Cabela's.
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Post by parson on Dec 2, 2010 7:22:48 GMT -5
I have made jerky with "last of the freezer" backstrap meat but personally think that the backstraps are too dry for jerky. I know that the whole idea of jerky is to dry it, but I think that some grease content enhances the flavor.
If I do it again I'll add a small amount of hamburger with it. Just personal taste.n
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Post by tickman1961 on Dec 2, 2010 8:04:38 GMT -5
Not my choice of meat to use, but what the heck, it's your tenderloin....
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Post by trapperdave on Dec 3, 2010 9:55:54 GMT -5
SACRILEG! Makin jerky from backstraps, What were you thinking?  |
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Post by ActionPoint on Dec 3, 2010 12:36:12 GMT -5
A few years ago I got on a kick using the smoker and started smoking the backstraps whole. Alot of guys in the duck blind thought I was crazy, until they tried it. Now whenever someone breaks out a bag of jerky everybody looks at me to see if I brought any smoked backstrap first.
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