I don't ever make jerky.You can hear all the hunters in the thread thinking 'well, I could do that if I was being nice, but I only got x amount left until next hunting season'... because I immediately thought it too.
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I don't ever make jerky.You can hear all the hunters in the thread thinking 'well, I could do that if I was being nice, but I only got x amount left until next hunting season'... because I immediately thought it too.
Summer sausage, lean steaks, shank roast.I don't ever make jerky.
Cubed as well. Then backstraps and tenderloinsSummer sausage, lean steaks, shank roast.
I'm more of a fishing person.I don't ever make jerky.
Cubed?... For stews and the like.Cubed as well. Then backstraps and tenderloins
I’m not a fan of venison steaks. Only like the jerky and sausage. If it’s in a chili it’s good too though.I don't ever make jerky.
I make my own jerky too. Just have to eat it in about 3 months.I have a 7 tray big dehydrator I use to make dried fruits and beef jerky. If I have deer meet, I can make some
Season all, lea and perrins, dipped in white lily self rising flower, friedin pan/veggie oilCubed?... For stews and the like.
You can't grill a venison steak for sure, but you pan fry it with a little tallow or butter and rosemary and garlic? Unbelievably deliciousI’m not a fan of venison steaks. Only like the jerky and sausage. If it’s in a chili it’s good too though.
My family loves them. Mine never last that long anyway. LOLI make my own jerky too. Just have to eat it in about 3 months.
I’d bet I’ve never had one prepared like this. Pan fried for sure but always dry. A good amount of butter and rosemary/garlic sounds like it would be tasty. Want to try it now.You can't grill a venison steak for sure, but you pan fry it with a little tallow or butter and rosemary and garlic? Unbelievably delicious
Venison is super lean meat, so you have to add the fat (flavor) from somewhere. I recommend tallow actually, beef fat. It's more neutral in flavor so it brings out the venison well.I’d bet I’ve never had one prepared like this. Pan fried for sure but always dry. A good amount of butter and rosemary/garlic sounds like it would be tasty. Want to try it now.
Yea..when I do Chilli it's always good to add a pound of fattier beefVenison is super lean meat, so you have to add the fat (flavor) from somewhere. I recommend tallow actually, beef fat. It's more neutral in flavor so it brings out the venison well.
I haven’t been hunting in 15 years but now I kind of want to go again. It’s way too expensive to lease land for hunting in Texas.Venison is super lean meat, so you have to add the fat (flavor) from somewhere. I recommend tallow actually, beef fat. It's more neutral in flavor so it brings out the venison well.
Bow
Rifle
Black Powder/Muzzleloader