Who's smoking meat this weekend?

[NTXBrauer]

For all my concern, they were delicious!

I bet they were. Smoked BBs are hard to beat.

 

[cervid]

Going it at 11 est. It had a nice untouched fat cap, I may be able to smoke it on the longer side.

 

[johngottshall]

Smoking 5 lbs of Beef Jerky

 

[betarhoalphadelta]

So I vacuum-sealed and froze all the leftover ribs. I assume the reheat method is similar to pulled pork, i.e. boil the sealed bags until the meat is hot, then open and serve?

 

[RoughandReadyRanch]

I am not smoking this weekend but when I get my deer back I am going to do some smoking I think. Anyone got some tips, ideas, recipes aside from jerky? This is my first deer ever so anything as far as ideas will be greatly appreciated.

 

[cervid]

honestly.. I've never frozen ribs.. I do pulled pork all the time, but I don't boil the bags, I just put them in the fridge the day before and cook it stovetop with water, apple juice, a dash of vinegar or whatever.. Usually a dollop of butter too...

If it were me.. I would pull them a day or two before and put them in the fridge and then broil them on low, on the middle rack for 5-10 minutes. I don't like boiling stuff in that plastic for the same reason I use cvpc instead of pvc for anything food related regardless of temp... and that is for my kids! I'm way too far gone to worry about carcinogens or things that are bad for my health, that is, unless they make me gain weight..

 

[cervid]

I am not smoking this weekend but when I get my deer back I am going to do some smoking I think. Anyone got some tips, ideas, recipes aside from jerky? This is my first deer ever so anything as far as ideas will be greatly appreciated.

Wait.. what??? Deer back?? It's not even bow opener here yet..

 

[cervid]

Jealousy aside... What are you getting back? Did you save the heart? I've been eating venison for a very long time and my state has the best. I process my own, but there's a lot you can do regardless of what you get back. Post what cuts you are getting back, I can post some recipes I have.

 

[chef273b]

I am not smoking this weekend but when I get my deer back I am going to do some smoking I think. Anyone got some tips, ideas, recipes aside from jerky? This is my first deer ever so anything as far as ideas will be greatly appreciated.

Got a grinder? PM me for some sausage recipes.

 

[RoughandReadyRanch]

This is my first season hunting ever so I didn't save the heart. For us in D6 bow opened up in august right about the time the RIM fire started in my back yard and rifle opened last week. I was a bit in the air on if I wanted to just have them hang it for a week and do the work myself or if I wanted help so being the first deer I decided to let the pros do it. Not to mention it was a sh!t shot on my part so I was scared I may have ruined the kill (gut shot about a foot behind the sweet spot). In my defense I was up all night working so I was sleepless and I had borrowed the father in laws .308 but it has ever been fired and I didn't have the time to sight it in so I ended up with my neighbors sighted 30-06 which I had never fired and really haven't fired to many rifles in my life aside from a .22. I missed the gall bladder and I had to sneak up on the deer to end it suffering with a knife because my buddy and I both didn't have a side arm and that was interesting way to get my first deer. We gutted in a hurry and I left the heart and liver this time because we had a long drag up hill and I was panicked about the gut shot and wanted to get the deer into the processor ASAP. I can still change things as it is just hanging but I took the steaks and chops option, with 50/50 ground to sausage and had 5lbs of snack sticks and 1 salami. If I had a walk-in or it wasn't 70-85F here right now I would probably been more inclined to tackle the deer myself but I just wanted to get it done. I have a small wet smoker by master forge that is the knockoff of the weber one that I use as I am in the process of planning out a smoke house of my own but as you can see I can't even find the time to sight in a rifle so the smoke house is way low on the list right now. My other option was roasts and I can get straight grind instead of the sausage but I don't have a lot of time between two kids and winter coming to make sausage. I had beef fat added to the hamburger but I am wondering if that was a wise choice as well. Let me know what you think as I can call tomorrow and change things up. Thanks in advance.

 

[cervid]

oh my god... did you say rimfire? Do you guys actually shoot deer with .22? Great story by the way. It's intense, huh... I still shed tears most times I take large game. It's pretty spiritual. We dispatched a deer by knife a few years back on an overnight kayak trip in winter. It was barely able to get across the river and had been hit by a car and three of it's legs were broken. It was crazy... And stupid, the guy I was with got his feet soaking wet and it was kind of a scary night for him.

I'll take some pictures from a great game book I have here and pm you or post here in a few.

Personally, I like to take any cut of venison and pull out the dried morels from spring and pan fry in butter, garlic, onion, and morel. But, I have some good dishes I'll post.

Oh and.. For the sausage, I wouldn't use pork, I would just get straight lard and use it to the tune of 25-30 percent. Cube maybe 1/4 of the meat and fat, grind the rest on course. You're doing fresh sausage, right?

give me a minute, I'll take pics of the recipes

 

[cervid]

Oh and, yeah.. if you have some steaks and chops these will work. I misread some of what you said making sausage.

 

[cervid]

Ok, so.. the following recipes are a few of my favorites for full cuts of venison. They are not mine, they are the famous Dixie Dave's. If you like these, or any other wild game recipes I suggest you buy his book. 180 recipes..
http://www.amazon.com/dp/B001OZ5HZI/?tag=skimlinks_replacement-20

Here we go, I hope you can read them ok, they seem to close up ok.

 

[cervid]

So.. as to your post about the whole doing it yourself thing.. Letting it hang and age on the bone is the best way to do it. If it's warm, you can hang it over a garbage can in a space where you can even just set a window air conditioner on the ground, if you aren't worried about water.

I always hang it in my garage, over a garbage can, and stuff full unopened bags of ice in the cavity. You may change those every day. Take the skin off and wrap it in a game bag or cover it liberally with black pepper before this. I do both, we have fall fruit flies.

Regardless, when you get those full cuts back, give them a week in the fridge, in the coldest part, before cooking unless you really like venison.

 

[RoughandReadyRanch]

We are in the process of starting a brewery and cold storage is on the list of things to get. By next season I will have a place to hang and dry age my deer and I did some time in the UC Davis Meat Lab (basically an educational campus processing and butchering facility) so I am getting more and more confident as time progresses. I will pick that book up and thanks for the start up recipes. I am so excited. Can't wait to see what I get back.

 

[pickles]

A friend of mine is going to give me a venison back strap from his next deer. I'm going to make bresaola di cervo. I love beef bresaola so in excited to try a deer version. It's also my first go at curing, should be fun! Plus it gives me another toy to build, curing chamber.

 

[Melana]

A friend of mine is going to give me a venison back strap from his next deer. I'm going to make bresaola di cervo. I love beef bresaola so in excited to try a deer version. It's also my first go at curing, should be fun! Plus it gives me another toy to build, curing chamber.

I love your friends.

 

[pickles]

Apparently in Ohio you get 9 tags and he always meets his quota. He offered to give me a whole deer, but I'm not sure what i'd do with it all.

 

[JeepDiver]

Best thing to do with backstrap is cut it in medallions and fry it. Serve with biscuits and gravy. Sometimes the simplest dishes are the best

 

[pickles]

Best thing to do with backstrap is cut it in medallions and fry it. Serve with biscuits and gravy. Sometimes the simplest dishes are the best

That sounds good too, but I really want to cure and dry age it. It's really my only reason for wanting the meat in the first place.

 

[betarhoalphadelta]

None for me this weekend -- it's time for Oktoberfest!

We've got about 70 people coming to the house, a bunch of smoked and unsmoked bratwurst (unfortunately it's all purchased, I haven't started doing sausage yet), all sorts of other great foods, and 6 kegs of beer on tap (which ARE all mine).

Should be a good time

 

[RoughandReadyRanch]

Apparently in Ohio you get 9 tags and he always meets his quota. He offered to give me a whole deer, but I'm not sure what i'd do with it all.

Good god man!!! 9 tags!! WTF?? The deer must be like cockroaches in Ohio. We have to sit and wait for the day they allow presales and jump on either 1 or two tags for the given zone of choice assuming youa re not in a Lottery zone. Our zone gives the most tags but also sells out the fastest so I had to be quick as this was my first go. If you don't own land or no someone it gets even harder to get deer here. My friend and his father have been trying for years to get a deer and imagine their faces when I called up and said I got one by walking out into the back of my property with a gun and got one (not to say I hadn't been trying during bow season. We had a massive fire that screwed all that up and now the hunters have nowhere to hunt due to closure so poaching is down right scary right now.). I couldn't imagine bagging 9 deer a year. Oh how sweet that would be.

 

[RoughandReadyRanch]

Best thing to do with backstrap is cut it in medallions and fry it. Serve with biscuits and gravy. Sometimes the simplest dishes are the best

I just happen to have some of these so called medallions. I think I will be heading to the store to get me some buttermilk tomorrow. Thank you very much good sir for the calorie rich idea that will be known as breakfast on Saturday. I am going to have to fry them in bacon fat though as you have to go all out or you are just cheating yourself. Do you bread, flatten, or do anything aside from a bit of salt and pepper?

 

[RoughandReadyRanch]

None for me this weekend -- it's time for Oktoberfest!

We've got about 70 people coming to the house, a bunch of smoked and unsmoked bratwurst (unfortunately it's all purchased, I haven't started doing sausage yet), all sorts of other great foods, and 6 kegs of beer on tap (which ARE all mine).

Should be a good time

Damn if only I were closer!

 

[two_hearted]

Good god man!!! 9 tags!! WTF?? The deer must be like cockroaches in Ohio.

I can confirm that I see 10x the amount of deer than cockroaches every year.

 

[ColeBeer78]

I can confirm that I see 10x the amount of deer than cockroaches every year.

Well.... You haven't been to Chicago.

 

[brewingmeister]

Well.... You haven't been to Chicago.

yeah, then you'd have coyotes too.

 

[RoughandReadyRanch]

Ok, so.. the following recipes are a few of my favorites for full cuts of venison. They are not mine, they are the famous Dixie Dave's. If you like these, or any other wild game recipes I suggest you buy his book. 180 recipes..
http://www.amazon.com/dp/B001OZ5HZI/?tag=skimlinks_replacement-20

Here we go, I hope you can read them ok, they seem to close up ok.

Holy sh!t, they want $300 for that spiral bound book of yours. I can buy half a new gun for that price!!!!

 

[lschiavo]

Save the neck(deer). I put a neck (just sawed off) on my smoker once. I forget the marinade but it was rosemary dominated. Tasted like prime rib.

 

[JeepDiver]

I just happen to have some of these so called medallions. I think I will be heading to the store to get me some buttermilk tomorrow. Thank you very much good sir for the calorie rich idea that will be known as breakfast on Saturday. I am going to have to fry them in bacon fat though as you have to go all out or you are just cheating yourself. Do you bread, flatten, or do anything aside from a bit of salt and pepper?

Cut them thin or flatten with salt, pepper and flour. You can soak in milk overnight to pull out some of the game taste if you perfer (I don't) You dont want a real thick coating of batter or it will cover the taste of the meat. Frying in bacon grease is always a good thing