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Post by esshup on Dec 8, 2021 23:04:37 GMT -5
Ultimately it's poop. LOL
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Post by whitetaildave24 on Dec 9, 2021 7:24:25 GMT -5
Tenderloins and backstrap stay whole. Couple roasts and packs of stew meat and then the rest is ground into pure burger.
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Post by steiny on Dec 9, 2021 9:24:26 GMT -5
In addition to the routine cuts; backstraps, loins, roasts, steaks and burger, I've done Italian sausage and summer sausage so far this year.
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Post by bullseye69 on Dec 9, 2021 20:41:02 GMT -5
Dang you stole recipe! 🤣🤣
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Post by buckbuster13 on Dec 14, 2021 22:05:20 GMT -5
Saved two rear roasts seasoned and vacuumed sealed, will cook them at 137 degrees for 24 hours sous vide. After cooking I will put roast in ice bath and cool down once chilled put on meat slicer and thinly slice, serve roast buck with au jus. I use this method on beef bottom round roast all the time and comes out great, excited to see how my roast buck comes out! Yeah can’t tell the defense from roast beef!
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Post by titanium700 on Dec 15, 2021 8:11:26 GMT -5
Oh wow. That looks incredible. 👍🏼
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Post by MuzzleLoader on Dec 15, 2021 11:02:42 GMT -5
I’m gonna need a slicer for Christmas. Yummo.
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Post by Pinoc on Dec 15, 2021 20:38:53 GMT -5
I’m gonna need a slicer for Christmas. Yummo. I agree. I have looked at them several times but always concluded I don’t really need one. Now I have a reason. I never figured deer would stay together enough to slice that thin.
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Post by deadeer on Dec 15, 2021 23:09:34 GMT -5
I’m gonna need a slicer for Christmas. Yummo. I agree. I have looked at them several times but always concluded I don’t really need one. Now I have a reason. I never figured deer would stay together enough to slice that thin. I brined and smoke half a hindquarter last week. It looked like brisket and was tender, yet firm enough to slice. I'm gonna do the other half this weekend and will take pics this time. I was surprised it turned out that good.
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Post by buckbuster13 on Dec 17, 2021 19:16:42 GMT -5
I’m gonna need a slicer for Christmas. Yummo. I agree. I have looked at them several times but always concluded I don’t really need one. Now I have a reason. I never figured deer would stay together enough to slice that thin. Sous vide is the key to making the meat hold together and be very tender. The meat slicer just makes the job faster and more uniform cuts but not necessary.
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46382
Full Member
Posts: 91
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Post by 46382 on Dec 17, 2021 19:52:24 GMT -5
Honestly, a lot of jerky. If I get in the mood, snack sticks. I give a lot away to my kids. One or two deer a year seems to be the right amount.
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Post by treetop on Dec 17, 2021 20:35:51 GMT -5
Tomorrow will be cutting some deer up weather looks like crap so I started defrost wends I 1/4 my deer and put them in the freezer This year will do Standard every year back straps 1 inch thick butterflied Inter tenderloin whole for grilling Roast or two hind quarters and neck roast the rest will be Brats breakfast sausage Summer sausage Snack sticks burger Will post up some photos tomorrow
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Post by whitetaildave24 on Dec 17, 2021 20:54:43 GMT -5
Tomorrow will be cutting some deer up weather looks like crap so I started defrost wends I 1/4 my deer and put them in the freezer This year will do Standard every year back straps 1 inch thick butterflied Inter tenderloin whole for grilling Roast or two hind quarters and neck roast the rest will be Brats breakfast sausage Summer sausage Snack sticks burger Will post up some photos tomorrow If you need someone to taste test the brats, sausage, or snack sticks just let me know. I’ll be honest and tell ya if it’s edible or not. 😃
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Post by deadeer on Dec 17, 2021 21:25:54 GMT -5
Tomorrow will be cutting some deer up weather looks like crap so I started defrost wends I 1/4 my deer and put them in the freezer This year will do Standard every year back straps 1 inch thick butterflied Inter tenderloin whole for grilling Roast or two hind quarters and neck roast the rest will be Brats breakfast sausage Summer sausage Snack sticks burger Will post up some photos tomorrow If you need someone to taste test the brats, sausage, or snack sticks just let me know. I’ll be honest and tell ya if it’s edible or not. 😃 Careful... he makes me do the grilling when we visit. Lol
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Post by whitetaildave24 on Dec 17, 2021 21:41:32 GMT -5
If you need someone to taste test the brats, sausage, or snack sticks just let me know. I’ll be honest and tell ya if it’s edible or not. 😃 Careful... he makes me do the grilling when we visit. Lol I’m good with that as long as he keeps the crown flowing. Even be worth the drive for that.
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Post by deadeer on Dec 17, 2021 22:32:10 GMT -5
Careful... he makes me do the grilling when we visit. Lol I’m good with that as long as he keeps the crown flowing. Even be worth the drive for that. Heck yeah!
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Post by treetop on Dec 18, 2021 17:22:02 GMT -5
If you need someone to taste test the brats, sausage, or snack sticks just let me know. I’ll be honest and tell ya if it’s edible or not. 😃 Careful... he makes me do the grilling when we visit. Lol And that is the truth
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Post by treetop on Dec 18, 2021 17:23:05 GMT -5
Careful... he makes me do the grilling when we visit. Lol I’m good with that as long as he keeps the crown flowing. Even be worth the drive for that. Your in luck I happen to have some
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Post by treetop on Dec 18, 2021 17:28:00 GMT -5
A batch ground up I use cheep bacon if there is such a thing for fat
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Post by treetop on Dec 18, 2021 17:33:00 GMT -5
We made 4 different kinds of brats and breakfast links
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