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Re: Deer Meat
[Re: walt4dun]
#2416285
02/22/18 11:01 PM
02/22/18 11:01 PM
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Joined: Nov 2005
Posts: 8,397 Chelsea, AL
lefthorn
14 point
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14 point
Joined: Nov 2005
Posts: 8,397
Chelsea, AL
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“How to ruin a piece of venison “
Soak in ice water for a week. Marinate in Italian dressing. Stuff with cream cheese and jalapeños. Wrap in bacon. Grill to medium.
Now you’ve got a tasteless piece of vension that has a strong flavor of Italian dressing, cream cheese, jalapeño, and bacon...
Well I do like the cream cheese, jalapeños, and bacon. However I skip the first two steps and grill till bacon is done(which usually leaves meat rare/medium rare)
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Re: Deer Meat
[Re: Backporch]
#2416462
02/23/18 09:34 AM
02/23/18 09:34 AM
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Joined: Apr 2015
Posts: 3,287 Hartselle, AL
NWALJM
10 point
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10 point
Joined: Apr 2015
Posts: 3,287
Hartselle, AL
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Here is a solid recipe that will likely determine whether you really like deer meat or if you like the thought of eating deer meat.
Ingredients:
- Half of one venison back-strap (whole) - Olive Oil - Kosher Salt - Coarse Black Pepper - Garlic Powder
Equipment:
- Charcoal Grill - Charcoal Briquets - Wood smoking chips or chunks of your choice (I prefer hickory) - Meat Thermometer, with probe that you can leave in the meat while cooking - Heavy Duty Aluminum Foil
Directions: Thaw the back-strap in your fridge for a day or 2 until completely thawed out. Remove from fridge, and trim off any silver-skin or fat that remains on the meat (if it's white, get it off!). Brush or rub the meat liberally with olive oil. Coat generously with kosher salt, coarse black pepper, and a light dusting of garlic powder. Let the meat rest on the counter while you prep your grill.
Pile charcoal briquets to one side of your grill, light and wait until fully ashed over. Leave the briquets on one side of the grill only, as you will need one half of the grill for indirect cooking. When your grill is ready, you shouldn't be able to hold your hand over the briquets more than 5 seconds without burning yourself. Sear backstrap on both sides about 3-5 minutes, or until you have slight charring or grill marking to your preference. Move backstrap to the opposite side of your grill off of direct heat. Insert your meat thermometer's probe into the thickest part of the back-strap. Place a handful of wood chips or 2 wood chunks directly onto the briquets and close the lid. Move your grill's vents to about half-way open. Cook until the internal temp reaches 145F to 150F.
Remove from the grill, wrap in heavy duty aluminum foil and let it rest for 10 minutes. Slice into medallions of your desired thickness and serve.
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Re: Deer Meat
[Re: NWALJM]
#2416820
02/23/18 02:22 PM
02/23/18 02:22 PM
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Joined: Aug 2014
Posts: 20,301 Northport, AL
GomerPyle
Impatient Stinky Britches Wearin’ Off-Roadin’ Guru
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Impatient Stinky Britches Wearin’ Off-Roadin’ Guru
Joined: Aug 2014
Posts: 20,301
Northport, AL
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Here is a solid recipe that will likely determine whether you really like deer meat or if you like the thought of eating deer meat.
Ingredients:
- Half of one venison back-strap (whole) - Olive Oil - Kosher Salt - Coarse Black Pepper - Garlic Powder
Equipment:
- Charcoal Grill - Charcoal Briquets - Wood smoking chips or chunks of your choice (I prefer hickory) - Meat Thermometer, with probe that you can leave in the meat while cooking - Heavy Duty Aluminum Foil
Directions: Thaw the back-strap in your fridge for a day or 2 until completely thawed out. Remove from fridge, and trim off any silver-skin or fat that remains on the meat (if it's white, get it off!). Brush or rub the meat liberally with olive oil. Coat generously with kosher salt, coarse black pepper, and a light dusting of garlic powder. Let the meat rest on the counter while you prep your grill.
Pile charcoal briquets to one side of your grill, light and wait until fully ashed over. Leave the briquets on one side of the grill only, as you will need one half of the grill for indirect cooking. When your grill is ready, you shouldn't be able to hold your hand over the briquets more than 5 seconds without burning yourself. Sear backstrap on both sides about 3-5 minutes, or until you have slight charring or grill marking to your preference. Move backstrap to the opposite side of your grill off of direct heat. Insert your meat thermometer's probe into the thickest part of the back-strap. Place a handful of wood chips or 2 wood chunks directly onto the briquets and close the lid. Move your grill's vents to about half-way open. Cook until the internal temp reaches 145F to 150F.
Remove from the grill, wrap in heavy duty aluminum foil and let it rest for 10 minutes. Slice into medallions of your desired thickness and serve. Nailed it. Basically the same exact thing I do...
There are 3 certainties in an uncertain world:
1. All Politicians Are Liars 2. All Gun Laws Are an Infringement 3. Taxation Is Theft
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Re: Deer Meat
[Re: Backporch]
#2416842
02/23/18 02:45 PM
02/23/18 02:45 PM
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Joined: Sep 2004
Posts: 2,777 Athens, GA
WildlifeBiologist
10 point
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10 point
Joined: Sep 2004
Posts: 2,777
Athens, GA
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The two most common methods for aging meat is dry aging and wet aging. Dry aging is when the deer hangs up to two weeks at around 36 degrees. Blood drains by dripping. Wet aging is when the meat is packed in ice to hold it around 36 degrees. Meat is not immersed in water. Melting ice drains from the cooler and rinses blood on its way. Ice is added on top every few days as necessary. Both techniques were taught by Dr. Jones at Auburn Meat Science Lab. Dry aging is preferred if you have a walk-in cooler. But both techniques work just fine. I've been using wet aging for 20+ years and am very happy with the meat quality.
Last edited by WildlifeBiologist; 02/23/18 02:50 PM.
Micah 6:8
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Re: Deer Meat
[Re: Backporch]
#2416849
02/23/18 02:49 PM
02/23/18 02:49 PM
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Joined: May 2015
Posts: 6,363 On the X
TickaTicka
12 point
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12 point
Joined: May 2015
Posts: 6,363
On the X
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I would dry age every piece of intact meat I eat if I had the space to do it. A long time ago I dry aged a backstrap for almost 2 months. It was incredible.
Public Land Owner
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Re: Deer Meat
[Re: GomerPyle]
#2417149
02/23/18 07:51 PM
02/23/18 07:51 PM
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Joined: Nov 2005
Posts: 8,397 Chelsea, AL
lefthorn
14 point
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14 point
Joined: Nov 2005
Posts: 8,397
Chelsea, AL
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Here is a solid recipe that will likely determine whether you really like deer meat or if you like the thought of eating deer meat.
Ingredients:
- Half of one venison back-strap (whole) - Olive Oil - Kosher Salt - Coarse Black Pepper - Garlic Powder
Equipment:
- Charcoal Grill - Charcoal Briquets - Wood smoking chips or chunks of your choice (I prefer hickory) - Meat Thermometer, with probe that you can leave in the meat while cooking - Heavy Duty Aluminum Foil
Directions: Thaw the back-strap in your fridge for a day or 2 until completely thawed out. Remove from fridge, and trim off any silver-skin or fat that remains on the meat (if it's white, get it off!). Brush or rub the meat liberally with olive oil. Coat generously with kosher salt, coarse black pepper, and a light dusting of garlic powder. Let the meat rest on the counter while you prep your grill.
Pile charcoal briquets to one side of your grill, light and wait until fully ashed over. Leave the briquets on one side of the grill only, as you will need one half of the grill for indirect cooking. When your grill is ready, you shouldn't be able to hold your hand over the briquets more than 5 seconds without burning yourself. Sear backstrap on both sides about 3-5 minutes, or until you have slight charring or grill marking to your preference. Move backstrap to the opposite side of your grill off of direct heat. Insert your meat thermometer's probe into the thickest part of the back-strap. Place a handful of wood chips or 2 wood chunks directly onto the briquets and close the lid. Move your grill's vents to about half-way open. Cook until the internal temp reaches 145F to 150F.
Remove from the grill, wrap in heavy duty aluminum foil and let it rest for 10 minutes. Slice into medallions of your desired thickness and serve. Nailed it. Basically the same exact thing I do... Yeah, most of mine is cooked with evoo, salt, and pepper on BGE
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Re: Deer Meat
[Re: Backporch]
#2417626
02/24/18 11:58 AM
02/24/18 11:58 AM
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Joined: Dec 2002
Posts: 52,008 Round ‘bout there
Clem
Mildly Quirky
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Mildly Quirky
Joined: Dec 2002
Posts: 52,008
Round ‘bout there
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Read this about aging meat: http://roadsandkingdoms.com/2014/the-meat-prophet-of-peru/It's interesting and I'd love to visit. Also would love to try this if I had the room/place to do it. Here's a portion of the story: He follows with a porterhouse, an axe-handle rib eye, and a string of other imposing cuts that he’s carefully aged at Osso. This is where Garibaldi is moving the traditional grill master role into unchartered territory. They start at 30 days, then increase to 45 and 60. You can taste the collagen breaking down a little bit more with each cut, resulting in more nuanced flavors. Each is muskier and funkier than the last. He finishes some by holding them directly over the flames. Others he sits right in the charcoal and covers in ash. He moves on to a steak aged 120 days, and then, for the grand finale, a 160-day-old piece of Wagyu. Over the course of nearly six months of aging, natural enzymes in the protein break down and the carbohydrates are converted into sugar, so the flavors are richer and more concentrated. The sizzling beef smells like buttered popcorn. Every bite tastes of pure umami.
"Hunting Politics are stupid!" - Farm Hunter
"Bible says you shouldn't put sugar in your cornbread." Dustin, 2013
"Best I can figure 97.365% of the general public is a paint chip eating, mouth breathing, certified dumbass." BCLC, 2020
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Re: Deer Meat
[Re: Clem]
#2417926
02/24/18 08:08 PM
02/24/18 08:08 PM
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Joined: Dec 2017
Posts: 1,267 Conecuh, AL
Backporch
OP
8 point
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OP
8 point
Joined: Dec 2017
Posts: 1,267
Conecuh, AL
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Read this about aging meat: http://roadsandkingdoms.com/2014/the-meat-prophet-of-peru/It's interesting and I'd love to visit. Also would love to try this if I had the room/place to do it. Here's a portion of the story: He follows with a porterhouse, an axe-handle rib eye, and a string of other imposing cuts that he’s carefully aged at Osso. This is where Garibaldi is moving the traditional grill master role into unchartered territory. They start at 30 days, then increase to 45 and 60. You can taste the collagen breaking down a little bit more with each cut, resulting in more nuanced flavors. Each is muskier and funkier than the last. He finishes some by holding them directly over the flames. Others he sits right in the charcoal and covers in ash. He moves on to a steak aged 120 days, and then, for the grand finale, a 160-day-old piece of Wagyu. Over the course of nearly six months of aging, natural enzymes in the protein break down and the carbohydrates are converted into sugar, so the flavors are richer and more concentrated. The sizzling beef smells like buttered popcorn. Every bite tastes of pure umami.I'm with ya.
Antisocial behavior is a trait of intelligence in a world of conformists....Tesla
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Re: Deer Meat
[Re: Backporch]
#2418053
02/24/18 10:09 PM
02/24/18 10:09 PM
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Joined: Nov 2005
Posts: 8,397 Chelsea, AL
lefthorn
14 point
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14 point
Joined: Nov 2005
Posts: 8,397
Chelsea, AL
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Read this about aging meat: http://roadsandkingdoms.com/2014/the-meat-prophet-of-peru/It's interesting and I'd love to visit. Also would love to try this if I had the room/place to do it. Here's a portion of the story: He follows with a porterhouse, an axe-handle rib eye, and a string of other imposing cuts that he’s carefully aged at Osso. This is where Garibaldi is moving the traditional grill master role into unchartered territory. They start at 30 days, then increase to 45 and 60. You can taste the collagen breaking down a little bit more with each cut, resulting in more nuanced flavors. Each is muskier and funkier than the last. He finishes some by holding them directly over the flames. Others he sits right in the charcoal and covers in ash. He moves on to a steak aged 120 days, and then, for the grand finale, a 160-day-old piece of Wagyu. Over the course of nearly six months of aging, natural enzymes in the protein break down and the carbohydrates are converted into sugar, so the flavors are richer and more concentrated. The sizzling beef smells like buttered popcorn. Every bite tastes of pure umami.I'm with ya. I’ll go too!!
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Re: Deer Meat
[Re: Clem]
#2420616
02/27/18 02:08 PM
02/27/18 02:08 PM
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Joined: Nov 2011
Posts: 21,813 USA
Remington270
Freak of Nature
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Freak of Nature
Joined: Nov 2011
Posts: 21,813
USA
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Never understood the "soak in ice and salt for x-days" deal. Cut it up, trim and clean it, eat it or freeze it. I've never understood it either. What other meat do we soak in water? I can see aging it, if that's an option.
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Re: Deer Meat
[Re: Remington270]
#2420668
02/27/18 03:04 PM
02/27/18 03:04 PM
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Joined: Jan 2001
Posts: 26,064 Fayetteville TN Via Selma
jawbone
Freak of Nature
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Freak of Nature
Joined: Jan 2001
Posts: 26,064
Fayetteville TN Via Selma
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Never understood the "soak in ice and salt for x-days" deal. Cut it up, trim and clean it, eat it or freeze it. I've never understood it either. What other meat do we soak in water? I can see aging it, if that's an option. The salt is supposed to help draw out the blood and people think that gives it a less gamey taste. It certainly helps draw out the blood, but I've never notice an appreciable difference in taste.
Lord, please help us get our nation straightened out.
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