What to do w/TOUGH backstraps??

[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