Deer meat recipe

gobblesandgrunts

gobblesandgrunts

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I know they are all over the internet but would like to know some from members on the forum. Jerky recipe, backstrap and ground meat


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Re: Deer meat recipe

I can't help you with jerky, but salt & pepper the backstop very liberally, and let it sit on a plate for at least 2 hours. Flip it halfway through. Pat dry, and EITHER:

Sear in butter on both sides for about 2 minutes, then finish in a 400 degree oven for about 5 minutes. Let it rest about 10 minutes. Slice into 1/2" medallions.

Or, grill on a very hot grill for about 3 minutes, then finish on the cool side (indirect heat) for about 7-10 minutes. Let rest 10 minutes. Slice into 1/2" medallions.
 
Re: Deer meat recipe

Anything these guys recommend is solid.

For jerky I like it simple. Whole muscle sliced, seasoned with salt and pepper, and smoked.

I liked cracked sea salt and fresh cracked pepper, but table ground will do fine. I don't always use cure for whole muscle, but certainly have no problem with the amount of cure in jerky.

There are several good ground jerky seasonings (cure is included). I personally like Nesco/American Harvest.

My favorite smoke is post oak followed by live oak, but I don't see much of that around TN. Any oak is good and very forgiving. I also like pecan, but I watch it much more closely.

I use TAFKAP's method for backstrap but slightly hotter and a quicker sear.


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