Blaspheme!

TX300mag

TX300mag

Well-Known Member
TNDeer Supporter
Joined
Nov 10, 2002
Messages
14,009
Reaction score
2,984
Location
Crosby, TX
Backstrap into jerky count: 8 or 9 so far. :D

Far less blasphemous than pounding it, battering it, and deep frying it vegetable oil any day.






Sent from my iPhone using Tapatalk
 
Re: Blaspheme!

Oh, TX is in texas. They got lots of deer and they are tough as nails from running away from the border crossing folks.

I seen it on the internet.

Mebbe this is the deer he is talkin about? fawns backstraps are so small they call em back nuggets.
 

Attachments

  • texas deer.jpg
    texas deer.jpg
    9.3 KB
Re: Blaspheme!

I like all ways, my kids love it fried with mashed potatoes.

Jerky, Grilled, pan seared, reverse seared deep fried, flash fried. I remember seeing a video about deep frying a whole (bone in)beef ribeye I'd love to try a version of this with a deer loin. I just gotta remember to butcher a piece appropriately.
 
Re: Blaspheme!

TX300mag":28mw8tyg said:
Backstrap into jerky count: 8 or 9 so far. :D

Far less blasphemous than pounding it, battering it, and deep frying it vegetable oil any day.








Sent from my iPhone using Tapatalk
Click to expand...

You making Strip jerky or putting it through that caulk gun?
 
Re: Blaspheme!

Any jerky made from backstraps will be whole meat jerky for me. I've been grinding top, bottom, and eye or round along with trimmings for ground jerky. I use the jerky cannon with the dual round tube for that.
 
Re: Blaspheme!

I've made jerky from backs traps quite often. I usually cut it a little thicker than I do the roast or other parts of the deer for jerky, comes out really tender.
 

Latest posts

Back
Top