What to do w/TOUGH backstraps??

[Mr Mykiss]

So I shot a old bull this year during archery season. Hung it for 5 days and then cut it up myself. Made most of it into pepper sticks, burger and sausage. However I thought that even my old bull's backstraps would still be nice and tender... not the case!! I've tried soaking it in red wine and no dice, it's just not tender. I could slice it really thin and use it for tacos or sandwiches or I could make some backstrap burger which would be primo but I thought I'd check and see if there were any other options...

[Huntboy]

Swiss steak in the crockpot.

[saylean]

Beat me to it Huntboy...

crockpot will soften up those bad boys...

Ive got elk backstrap stew cooking right now! (although they werent tough).

[bobcat]

Wow. This is the first I've heard of backstrap from any animal being tough. 

[Elkrunner]

I wish i had that problem.. I would think a crock pot would work. 

[Goldeneye]

If you have the attachment for your grinder.  You can make them into cubed steak.  That process will break down the grain structure which makes meat tough.  I have that attachment which installs on my meat grinder.

http://www.cabelas.com/product/Cabelas-Electric-Grinder-Attachments-150-Meat-Cuber/733809.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Dcubeer%26WTz_l%3DHeader%253BSearch-All%2BProducts&Ntt=cubeer&WTz_l=Header%3BSearch-All+Products

There are also manual cubers out there I believe.

[Woodchuck]

Tell me where to meet, I will come take those nasty things off your hands   


Cubed or stewed should work, maybe jerky 
 

[CMG]

 

Wow. This is the first I've heard of backstrap from any animal being tough. 

                                         

Low and slow..... makes ANY meat tender. 2-1/2 - 4Hrs braised. or 16-24 Hrs dry. brisket is a perfect example.

[wastickslinger]

cut them 1/2" thick, tederize them, roll in flour, Johnny salt, garlic salt, fry on med high on both sides real fast in butter (till brown), turn down to low, cover with lid, cover bottom 1/8" pan with water and let simmer for 45 min. MMMMMMMM

[Special T]

I'll go along with Wastickslinger and say use the old school meat hammer and tenderize them... I first use the back side of mine that has a hatchet like blade to put some cuts in it to slit the tissue then pound. 

[257 Wby Mag]

Folks think I'm nuts til they have em, but cube everything, even the backstraps, from big bulls, to yearlings. Chicken fry em. Thank me later.......

[50CalJim]

Could always cut it in chunks & can it.

[TheHunt]

If you have access to cuber that is a good but if your like me you hammer the heck out of it.

[Feanix]

crockpot, or cut and season how you would a normal steak then brown both sides. place them in a casserole dish with a can or tomato juice, minced garlic, half an onion, some mushrooms and black pepper. bake it for 45 minutes @ 350. uncover and add mozzarella to the top and bake for another 10 minutes.

[high country]

Pressure cooker too is amazing.

I cut them thick, give them 24 hrs in Montreal and cook them hot and fast till just about rare. I have yet to have one tough.

[whitey]

chili!!!!

[ICEMAN]

Yeah, never heard of tough backstrap before either... 
 
I would pressure cook, or pressure can it...
 
I take the forearm meat from deer and elk and pressure can it....turns it into the most succulent wonderful meat you can imagine.

[billythekidrock]

Yeah, never heard of tough backstrap before either... 
 
I would pressure cook, or pressure can it...
 
I take the forearm meat from deer and elk and pressure can it....turns it into the most succulent wonderful meat you can imagine.

I agree with the pressure cook or can method on tough meat. Works like a charm.
 
I have had tough backstrap a couple of times, including my young bull from this year. I seem to only have that issue when boning out the bs in the field. 

[billythekidrock]

Folks think I'm nuts til they have em, but cube everything, even the backstraps, from big bulls, to yearlings. Chicken fry em. Thank me later.......

I agree.
Started cubing tough steaks this year and moved on to cubing backstrap. You will never beat it!

[bucklucky]

Folks think I'm nuts til they have em, but cube everything, even the backstraps, from big bulls, to yearlings. Chicken fry em. Thank me later.......

Jud is right, I cubed my whole Bull last year , its like having backstrap for every meal  Too bad i didnt cut my own elk up this year but did have 1/2 of the steaks cubed .... should have had all of them cubed  Backstraps were good on my bull this year, a little tough but flavor was great!!

[Holg3107]

Got to go with the crockpot on this one. If it doesnt fall apart after 6 hours in the crock pot then you know it isnt fit for human consumption.

[WAcoyotehunter]

Pressure cooker too is amazing.

I cut them thick, give them 24 hrs in Montreal and cook them hot and fast till just about rare. I have yet to have one tough.

     I also thaw them in the fridge.  Thaw them slowly and age them in the fridge a few days- that seems to help.

[bobcat]

I don't think I could force myself to put backstrap in a crockpot.   
 
I've never done anything special with backstrap- just throw it in a pan on medium-high heat in some butter or olive oil and cook for about 2 minutes each side. Always turns out good. I could see how cubing it might be a good way to go. Now I need to buy a cuber AND a grinder.   

[billythekidrock]

I don't think I could force myself to put backstrap in a crockpot.   
 
I've never done anything special with backstrap- just throw it in a pan on medium-high heat in some butter or olive oil and cook for about 2 minutes each side. Always turns out good. I could see how cubing it might be a good way to go. Now I need to buy a cuber AND a grinder.   

BS in a crockpot with some cream of mushroom soup and chanterelles. 
Just don't cook them to mush.

[remington300mag]

I have always let my elk hang for no less than 21 days, and never had a problem with any of the meat being tough. The longer you hang the meat, within reason, the more tender it will become. It's a chemistry thing..... 

[NRA4LIFE]

I've had backstraps from 2 animals that were tough as shoe leather.  Both from WA, an old bull moose and a big toothless old cow elk.  They make real good stew meat, burger and jerky.

[huntmando]

When all else fails, cube. 

[SFD2015]

I have the perfect solution, but I need to verify that it will work... so I need about 10 pounds of backstrap and I will get back to you!

 

[Mr Mykiss]

Thanks guys!! Apparently I'm in the 2% of dudes that have had tough backstraps...I'll keep working on it then. So all I need now is: a buddy with a steak cuber thingie and a buddy with a pressure cooker!!

[jackmaster]

pressure cooker or a metal meat hammer and beat it till you see daylight through it and quick fry it in bacon grease... oh boy damn fine eatn

[PolarBear]

Folks think I'm nuts til they have em, but cube everything, even the backstraps, from big bulls, to yearlings. Chicken fry em. Thank me later.......

I cube just about everything as well.

[bloodhound]

ive never had tough backstrap. the deer i shot last year i saved the back straps till this year and cooked them opening day and they were still tender as could be yum yum. all i did was pan fry them also. but crock pot, cubing is great. you can cut them into pork chop size piece's also pan fry them till they brown a little bit with some seasoning, then put them in the oven in a casa role dish/roast pot with cream of mushroom soup with extra water or milk to thin it down some and let them cook for a few hours on low. should soften them up and add some good flavor since old elk and deer seem to have a stronger game taste to them.

[Bigshooter]

My dad and buddy both have shot big old bulls in the past that where unbelievably tough even the backstraps.  Every steak was cubed and still was tough.  I thought I could make the already cubed backstraps more tender if i took a mallet to them.  I pounded them so thin you could see through them.  Still the most tough piece of meat I have ever eaten.  Both my dad and buddy tried to give me steaks off of each of them and I said no thanks.

[ICEMAN]

My dad and buddy both have shot big old bulls in the past that where unbelievably tough even the backstraps.  Every steak was cubed and still was tough.  I thought I could make the already cubed backstraps more tender if i took a mallet to them.  I pounded them so thin you could see through them.  Still the most tough piece of meat I have ever eaten.  Both my dad and buddy tried to give me steaks off of each of them and I said no thanks.

Pressure canner heaven.

[magnanimous_j]

I have always let my elk hang for no less than 21 days, and never had a problem with any of the meat being tough. The longer you hang the meat, within reason, the more tender it will become. It's a chemistry thing..... 

Doesn't that make the meat take on a gammy flavor?

I read on some wild game butcher's site that they don't recommend aging the meat at all.

[deerslyr]

Ive always aged deer for around a week and never noticed much gamey taste.

[remington300mag]

I have always let my elk hang for no less than 21 days, and never had a problem with any of the meat being tough. The longer you hang the meat, within reason, the more tender it will become. It's a chemistry thing..... 

Doesn't that make the meat take on a gammy flavor?

I read on some wild game butcher's site that they don't recommend aging the meat at all.

Mag, When you age beef it gives it a stronger Beef flavor and also makes it more tender......It does that by removing the water which then allows the natural enzymes in the meat to start to break down....all of the little connective tissue breaks down which tenderizes the meat..... I guess if you really wanted to call it a gamie taste, you could. But I like flavor of WILD game....so maybe that is what I am going for.....The only way I can really describe how it tastes to me is.....It is more of a MEAT flavor. I bet if you try it you wont go back!

[magnanimous_j]

I have always let my elk hang for no less than 21 days, and never had a problem with any of the meat being tough. The longer you hang the meat, within reason, the more tender it will become. It's a chemistry thing..... 

Doesn't that make the meat take on a gammy flavor?

I read on some wild game butcher's site that they don't recommend aging the meat at all.

Mag, When you age beef it gives it a stronger Beef flavor and also makes it more tender......It does that by removing the water which then allows the natural enzymes in the meat to start to break down....all of the little connective tissue breaks down which tenderizes the meat..... I guess if you really wanted to call it a gamie taste, you could. But I like flavor of WILD game....so maybe that is what I am going for.....The only way I can really describe how it tastes to me is.....It is more of a MEAT flavor. I bet if you try it you wont go back!

I have eaten Deer and Elk several times with different levels of flavor and liked it almost every time (I absolutely ruined some elk burger my cousin gave me, my fault). I like a stronger flavor, but I know that many other people object to "gaminess" and do things like soak it buttermilk or marinate the hell out of it.

Here is a link to the site I was talking about

http://www.delfoxmeats.com/gamecare.htm