Is this Balogna recipe for public use?????

If so, please share!!! PM is best if a begger can choose!

Sometimes I do but I take all my meat to the butcher totally deboned and cleaned. Field to freezer.

GMMAT are aking me or ROB Pa/Bowyer.
By the way fat doesn't turn 'RANCID' overnight. It takes time. If you want your meat to last in the freezer. Take all the fat off. I had a whole hip that I wrapped up to smoke and never had the time....... found it 3 yrs later while cleaning out the freezer. It had 3 spots of freezer burn on it. I cut them off...... cooked it and it tasted like any other deer roast. If I left the fat on then the meat would have been RANCID. BEENther done that.
And Gmmat...... get your hips split/seamed out. Into inside, outside, eye of roundand sirloin tip. The tip is the best roast on a deer. Big enough to feed 3-6 people. You want good sandwich meat?...... throw the tip in the slow cooker and cook with a pack of onion soup mix. Cut/shred meat and place on a warm bun fresh bread with a little mustard. Lick your lips........... its good.
I user the outsides for cutting into jerky and the insides for steak or roast. Eye of round is about the size of a tenderloin. Either slow cook them or cut them for stew.
I'm not going to say your dinner tasted bad by any means.......... looks FABULOUS. I just don't like deer fat.
I butcher my deer like beef. I get top sirloin, sirloin tips, inside round, outside round, loin cuts(ribeye-striploin) tenderloin. I cube what I can but roast/steak before I cut stew. Ribs are always good. But I always take the brisket off and trim the fat b4 cooking. Brisket is good for rouladin and or trim. The best meat on the ribs is found RIGHT B/W the RIBS. Take all the other crap off and you'll enjoy them more. Heck I even take a roast off the shoulder. In the slow cooker it is the BOMB!

Those are the first cuts of deer i have EVER seen with the fat left on them. Granted I have never eaten deer with fat left on it.. does it not greatly affect the taste? Everything I have ever heard about deer fat on the meat has caused me to make sure I get every little piece I can get ahold of off of it.

Have you ever eaten ribs?

If there's a logical way (without totally destroying them) to remove ALL the fat from venison ribs....I wanna hear it. For the record.....I don't eat the cob when I do corn on the cob, either (although I cook it that way). I'm pretty smart in that regard!

LMAO that's pretty funny. I was saying that to myself as I was reading the replies. I was wondering before I opened this thread how in the world can a thread like this get to 9 pages and climbing. I guess I got my answer.

Just to chime in IMO deer fat tastes awful. I trim 99% of mine off. Again IMO left and cooked with it on gives it a gamey taste. Then again I don't really care for salt and vinegar chips either. I think they taste like kangaroo poop. The guy next to me might think they taste wonderful. Bottom line is........ who cares? It's his dinner lmao. If he wants to leave the fat on and it tasted yummy to him then so be it.

As far as the ribs go..... that's why most people dont' eat deer ribs. But again if you like them and want to eat them, have a beer and some deer ribs and enjoy.[8D]

Same here Jeff.
As for the ribs I am guilty and don't usually keep them but seeing this may change my mind.

LMAO You kill me sometimes.

Actually, for this type of prep, just place it in the oven, leave it in the pan it was searing in. Makes a graet piece of meat, and the same done-ness pretty much all the way through the meat. If you have a cast iron skillet, this is the best pan to use, since it holds the heat well. Get it good and hot before putting your meat in, to sear it well and seal in the juices with a nice crust. DONT touch it before you are ready to flip, and just flip it once, get that crust on their real nice!