Annual Kill'em and Grill'em Thread
 

I think most of you can guess what this is in response too...;)
I actually thought of a purpose for this post though.
Lets post all the best advice we have, or have gotten, about all things post recovery.
From gutting to grilling, if you have some advice, post it up.

Remember that any animal you take is a trophy. The act of getting out into the woods is holy and wonderful enough, but the ability to actually get a shot at any animal and harvest it legally is the most wonderful feeling any hunter can have. Whether a spike, Pope and Young class buck, or doe, the harvest is due the respect of us all, regardless of our personal philosophies on management or trophy ethics.
Enjoy...and Happy Hunting Season All:)

RE: Annual Kill'em and Grill'em Forum
 

Man, I thought there was food here. Just a little input from me. Clean and prepare your meat for freezing as quickly as possible, however, do not freeze it immmediately. I like to wrap mine in freezer paper then alluminum foil or freezer bags (or both) then chill the meat in the fridge or cooler if you have access to one for several days. I usually chill mine justa few degrees above freezingfor 4 or 5 daysbut have heard of people chilling it longer than that (7-10 days). This allows the meat to break down naturally a littleand will result in more tender meat. Also if you are interesred in making jerky out of your deer, elk, bear, etc. stay away from liquid seasonings, stick with powdered or dry seasoning, rubs, and cure(salt). Liquid seasonings will add hours of time to dehydrating. I'm sure most know both of these tips but some may not, I constantly see guys put their meat straight into the freezer and talking about making jerky with "liquid smoke" or similiar liquid seasonings.

RE: Annual Kill'em and Grill'em Forum
 

Try not to split the pelvic bone. Ring the anus and pull the inners out with the guts. It keeps the hams and meat in the area cleaner and makes for a nicer drag without the rear legs flopping open.

Marinate venison in italian dressing...mMMmm

RE: Annual Kill'em and Grill'em Forum
 

Our area is famous for a BBQ sandwich called the Spiedie.Here are some recipes for this marinated sandwich.

Hint mix the dry ingrediants on the meat and then add the wet the spices will stick to the meat that way.

http://www.cooks.com/rec/search/0,1-0,spiedie,FF.html

RE: Annual Kill'em and Grill'em Forum
 

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?

RE: Annual Kill'em and Grill'em Forum
 

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
 

I actually like to split the pelvic bone to allow for some flexibility dragging through tough brush - personal preference I guess.

Anyhow after making body cavity cut, I cut the windpipe and start to pull it toward the anus, sometimes I'll have to make a few small cuts along the way but for the most part everything just "peels" right out of the body - you wouldn't believe how clean the cavity is once you've perfected this, works even better if you have a buddy pull the windpipe while you make the necessary cuts as he's pulling. The key is to not to pull too hard to sever the windpipe, I usually wrap it around my handbecause the blood make my hand slippery. This may be common knowledge I don't know but works all the same.

RE: Annual Kill'em and Grill'em Forum
 

If it's brown.........

Heheh, just wanted to try and rile up the QDM/Trophy guys [8D]

My hint: If you think you'll have to cross water in getting your deer out of the woods, don't gut it until you have crossed the water. It will be more boyant and make it easier to get across (especially if you are alone).

If it's a clear running stream however, you can dress it on the other side (once you've crossed of course) and use your field dressing gloves to collect and squirt water into the cavity to rinse out any congealed blood and other matter.

RE: Annual Kill'em and Grill'em Forum
 

Oh and whatever you do, don't forget the testicles, they make for some good eatin!!

RE: Annual Kill'em and Grill'em Forum
 

Great Post laughed my a$$ off when I read it.

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
 

Man, with all those knives, you may as well hunt with one too. What's one more to carry?;)

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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[Deleted by Admins]

RE: Annual Kill'em and Grill'em Forum
 

That may be the most embarrassing post I have ever read in a hunting forum.

RE: Annual Kill'em and Grill'em Forum
 

I agree 100%...........American Harvest seasoning from Wal-Mart rules. Best jerky mix I have found. I add a bunch of other stuff to it but that is always my base.

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
 

AW come on Atlas! You know my tongue was "in cheek" the same as you know why this thraed was started in the first place. Heck, I've eaten a ton of venison this year from that onebig 10 point from last season.
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

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???

RE: Annual Kill'em and Grill'em Forum
 

A ton? That's a big deer.:DDidn't I read you take yours in to be butchered? And you still got back that much? Must be the only honest butcher around or that deer was even bigger.:D

RE: Annual Kill'em and Grill'em Thread
 

Very very nicely put Campo!!!!

RE: Annual Kill'em and Grill'em Forum
 

No way, anything over med-rare and it gets tough. I cook mine to be pinkish red in the middle. Use a thermometer and I get it to 135F. Overcooking is a disaster. Cook it just the way you like your steaks!

RE: Annual Kill'em and Grill'em Forum
 

If your meat has been frozen at 0 degrees for thirty days or more, there can be no parasites living in it, I'm told. Also, deer don't get Trichina like pork does. So if it was cared for properly after the kill and frozen like I said, cooking it rare should be no problem at all. When I make breaded deer steak it is still red inside. If you cook it well done you better have some good teeth and some free time.

Yea, my new butcher is very honest. I actually get backstraps and inner tenderloins back now!
He was big, very big. Still eating him, big.

RE: Annual Kill'em and Grill'em Forum
 

Med rare or med at most is good for me ifI'm cooking.If you cookdeer meat to well done your meal will be much tougher due to the fact that deer meat is so lean. It is not like beef/steak thathas lots of fat marbled throughout. Steak will still seem moist at med well and well due to the amount of fat.

RE: Annual Kill'em and Grill'em Forum
 

I butcher my own, that's just one of the reasons. I personally prefer smaller deer to butcher, just easier. Big deer are just a lot of work all at once. That thought believe it or not is in the back of my mind when sizing a deer up.:D I'm still feeding our seven mouths with last years harvest. We don't buy any beef and to tell the truth I really don't care for the taste of it anymore. Seems like it has a chemical after taste to it. Kind of like when I'm working on a vehicle and I get some fluid in my mouth accidentally. Last piece I had was at some place in some Podunk town where I was hunting. Worst piece of grizzle I've had.

Big buck out of Pa? Sounds like a tall tale to me.:D

RE: Annual Kill'em and Grill'em Forum
 

There area few now.:D

RE: Annual Kill'em and Grill'em Forum
 

I'm in awe! I barely have time to hunt them.

I'm really in awe! God bless you man!

RE: Annual Kill'em and Grill'em Forum
 

We ate over 400lbs of venison this past year..........I can't even imagine still having meat from 1 deer left in Sept.

RE: Annual Kill'em and Grill'em Forum
 

I'm with you Atlas, I killed 5 last year and finished my venison mid-summer!

RE: Annual Kill'em and Grill'em Forum
 

Did we not go over this?
I told you I buy my beef by the side. The load I'm working on now
was 354lbs hanging weight. Simply scrumptious, even unseasoned!
I also buy a pig now and again, although I haven't in awhile.
I do have a ginormous venison roast left. Anybody have a good
recipe and tips to make it edible?:D

RE: Annual Kill'em and Grill'em Forum
 

What's beef?

RE: Annual Kill'em and Grill'em Forum
 

"Beef...it's what's for dinner"

RE: Annual Kill'em and Grill'em Forum
 

Not at my house.

I prefer fresh, wild venison to feed my family...........not hormone, antibiotic, and steroid filled beef.

Plus..........if you think beef is better then venison then you should learn how to cook ;)

RE: Annual Kill'em and Grill'em Forum
 

Try adding slicced up jalepeno pepper and cheddar cheese to your ground venison when making deer jerky. Mix em together in a bowl, then put it into the jerky gun, and then into the dehydrater. It tastes awesome.Give it a try.

Another thing i do is marinade my steaks in italian dressing for a day or so to give it some extra flavor.

RE: Annual Kill'em and Grill'em Forum
 

That sounds awesome, I'll definitely try that. Also if you want to easily spice up some jerky just sprinkle on powdered red pepper while it is dehydrating. I do this all the time and it will kick it up for you. You can pretty much use any kind of powdered pepper but the red won't overpower the seasoning. Make sure you use powdered not crushed for best results. I love spicy but the kids, not so much. This makes it easy to do just a portion of what I'm dehydrating spicy and the rest normal.

RE: Annual Kill'em and Grill'em Forum
 

I have not purchased commercially raised beef in over 15 years.
I pick one out of my buddys herd of farm raised, free range, corn fed, all natural beef cattle. The store stuff smells like either clorine or bad liver to me and I refuse to feed that poison to my kids, and never have.
If my buddy quits farmin' I'm in deep doodoo though.

As far as the jerky tips, I'm good there. I make some killer venison jerky and the last batch was 18 pounds before drying. The kids and I ate it all in about 5 days. Could not stay away from it.
I need tips on the roast. I'm tired of the crock pot thing and want to do something different. If it is chewable and edible when done , that would be fantastic. I'm used to cooking that prime natural beef. You can put those roasts in a roaster pan with no seasoning or prep and they melt in your mouth. I guess I'm a little spoiled from that.

RE: Annual Kill'em and Grill'em Forum
 

Tried putting it in a browning bag with baby carrots and small potatoes/cut up large potatoes? I usually add some crawfish or crab boil mix in the bag but you can season it with whatever you would prefer, oh and add a cup or so of water, yum yum.

RE: Annual Kill'em and Grill'em Forum
 

I like to sprinkle a little of my piss on a good deer steak and add a bit of sawdust. Best steak you ever ate.


























Just kidding!

But seriously, Me and the 2 kids ate about 225 lbs out of 247lbs of moose meat and 4 deer last year. We're all out of deer meat but stil have a little moose left.

We make lots of jerky. Both with a jerky gun and sliced in 1/4 inch thich strips on a meat slicer. We use several recipes and store bought mixes.

They Walmart brand Original Flavor is one of the better along with High Mountain's Cracked Pepper and Garlic.

With the Walmart brand we use less than half the cure. It is just too salty with the whole packet.