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RE: Annual Kill'em and Grill'em Forum
For those who butcher their own this is the best backstrap meal ever!
1.Cut your backstraps out and freeze them whole. 2.Take a whole frozen backstrap with a sharp knive and fillet thin strips down the loin. 3.Marinate the loin strips in italian dressing or Moore's marinade. 4. Spread cream cheese down the loin. 5. Take a jalapano or peppercini pepper and place on 1 end of the loin. 6. Roll the pepper up in the loin and stick a toothpick into it to hold. 7. Grill until done. I cant shoot enough deer due to this treat. |
RE: Annual Kill'em and Grill'em Forum
ORIGINAL: goherd1111 ORIGINAL: Rick James I carry 3 knives for gutting/cleaning. I carry a full size foldable gerber that is razor sharp for the majority of the work. I also carry a gerber zipper style gut hook for opening the body cavity. I also carry a 4" flexible steel Rapala fillet knife with me. I cut the cornhole out like Rob mentioned, but I use this rapala knife to do that part. Itis flexible enough and skinny enough to get in there without getting in the way of the pelvic bones and you never accidentally cut something that you don't want to by accident. Once the cornhole is cut out, I cut a 3" piece of my boot laces oruse zip ties from my pack that I put around it to make sure no poop squeezes out when Ipull the cornhole attached to theguts up and out of the body cavity. Works like a charm and I never end up having to smell guts or getting junk on the meat. |
RE: Annual Kill'em and Grill'em Forum
1 bottle Italian dressing
1 cup worchestershire and soy sauce 1 tablespoon meat tenderizer Cut meat into little more than bitesize pieces and marinade 24 hours. Wrap in bacon using a toothpick to secure, and grill, using the marinade as a baste. |
RE: Annual Kill'em and Grill'em Forum
After you de-bone your 1.5 year old spike/yearling doe/or your bragging buck, put all of the meat in a cooler on ice. Keep it on ice for 3-5 days ans drain the bloody water off daily.
I have found that it cleans the meat up and makes it easier to package. Happy hunting to all and shoot what makes you happy! |
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RE: Annual Kill'em and Grill'em Forum
ORIGINAL: livbucks I buy my beef by the side, costs about $650-$700 total, depending on weight,and lasts me about 10 months for a family of four. I cook it UNSEASONED and it is mouthwatering. I also pass on the dinks and shoot only 3.5 or older bucks. Oh, what was this thread about? That may be the most embarrassing post I have ever read in a hunting forum. |
RE: Annual Kill'em and Grill'em Forum
ORIGINAL: jmbuckhunter1 The best jerky I have found is American Hearvest Original Flavor. I get mine at Wal-Mart. You make it with ground meat and the dry mix, I like to add some cayanne pepper too. I bought the jerky shooter, it works real slick and the ground meat melts in your mouth instead sticking between your teeth. Try this. When you go to start put about 1/2-3/4 cup of cold water in a measuring cup and pour all your powder in there. Stir it up until disolved and then dump in the meat. It mixes much more quickly and evenly that way. I also have started putting big hunks of the mix between wax paper and rolling them to about 1/4" thick sheets and dehydrating them. Takes longer but the final product is great. Thick and chewy and no gun to clean up. |
RE: Annual Kill'em and Grill'em Forum
ORIGINAL: atlasman ORIGINAL: livbucks I buy my beef by the side, costs about $650-$700 total, depending on weight,and lasts me about 10 months for a family of four. I cook it UNSEASONED and it is mouthwatering. I also pass on the dinks and shoot only 3.5 or older bucks. Oh, what was this thread about? That may be the most embarrassing post I have ever read in a hunting forum. Who did my post embarrass anyway? Maybe I shouldn't say. Good season to you and shoot what makes YOU happy. We know you will anyway. |
RE: Annual Kill'em and Grill'em Forum
I cut the backstraps to manageable size roasts 4-6 servings. I'll liberally coat them with Montreal Steak seasoning and marinade for 24 hrs then grill to medium rare
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RE: Annual Kill'em and Grill'em Forum
How Rare is to rare for deer meat I was always taught to cook it well done???
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