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Old 09-22-2005, 05:44 PM
Join Date: Oct 2004
Location: Wisconsin
Posts: 140
Default RE: My last venison steak!

Butchering a deer is just like butchering a beef. We make our own steaks, burger, brats, sausage and roasts. Yep, the smoker comes in handy. The best tip I can give you is that while most people know about the backstraps on both sides of the upper spine, some are unaware that there is a smaller, yet just as tasty set under the spine that you cut out from the rib cage. I have a small chart that might help you. If you email me, I will send it to you. The uplink still does not work.
ClassyHunter is offline