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Old 11-20-2008, 09:46 AM
  #22  
hossdaniels
Typical Buck
 
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Join Date: Oct 2006
Location: Person Co. NC
Posts: 884
Default RE: BACKSTRAPS....questions

Slice across the grain into 1/8" to 1/4" slices after slicing ALL the grissle(sp) off of them, soak in itailian dressing and McCormick's meat marinade for 6 hours, grill in a grilling basket with green peppers, onions, and mushrooms untill mostly done(dont overcook it). By far the bestway I've ever had deer prepared. Also good for hams if you are careful trimming them, shoulders are for burger.

Another good way is to smoke the loinsfor about an hour at about 225, if you keep them buttered. And again dont overcook them. Medium rare is best, dont go over medium.


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