Post by: Naches Sportsman on November 22, 2014, 05:53:44 PM
1.) How many back strap slices per package?
2.) How many cuts per quarter? I am wanting to do 25lbs batch of pepperoni from nile valley and some burger so I am thinking take cuts from the best looking quarters?
Thanks.
Post by: bobcat on November 22, 2014, 06:10:27 PM
If you're turning 25 pounds of the meat into pepperoni, there won't be a whole lot left for anything else. I'd be sure to get some steaks out of the hind quarters. The shoulders, neck meat, rib meat, and other scraps can all go into the pepperoni and/or ground meat pile.
Post by: buglebuster on November 22, 2014, 06:33:43 PM
Post by: T Pearce on November 22, 2014, 06:55:23 PM
Post by: buglebuster on November 22, 2014, 07:22:50 PM
it's all I can do to keep from eating the whole deer in one setting! :drool:Must be one tiny deer :chuckle:
Post by: Blacklab on November 22, 2014, 07:38:14 PM
As said earlier it's all about preference. What you want and what you need for family needs. Basically Burger king style, have your way :tup:
Post by: huntingfool7 on November 23, 2014, 11:12:34 AM
I butterfly cut the straps :drool:Butterfly the backstraps. Cut them twice as wide as you want, then cut in half stopping before cutting through. Then Open them up and press flat with your palm. I usually pack 3-4 steaks per package.
As to the grindings, trim and cube the meat up. Most people take the best looking cuts from the quarters and steak them out or make roasts. Anything you choose not to make steaks or roasts out of is cubed up and ran through a grinder. That's your pepperoni and burger.
Congrats on filling that tag! Now get after those mocking chukar!
Post by: T Pearce on November 24, 2014, 12:11:47 PM
Im with Hunt on this. I prefer steaks to venison roast and sausage the rest.I butterfly cut the straps :drool:Butterfly the backstraps. Cut them twice as wide as you want, then cut in half stopping before cutting through. Then Open them up and press flat with your palm. I usually pack 3-4 steaks per package.
As to the grindings, trim and cube the meat up. Most people take the best looking cuts from the quarters and steak them out or make roasts. Anything you choose not to make steaks or roasts out of is cubed up and ran through a grinder. That's your pepperoni and burger.
Congrats on filling that tag! Now get after those mocking chukar!
We used to cut a lot of stew meat and use it in the chilli.
There isnt as much there as you think so be sure and make every meal special.
Post by: Bean Counter on November 24, 2014, 03:37:31 PM
Post by: Dhoey07 on November 24, 2014, 03:41:03 PM
We didn't used to make a lot of roasts but now I save all of them that I can. Crockpot is your friend.
Just make sure to sear them first!
Post by: Bean Counter on November 24, 2014, 05:25:28 PM
Post by: KFhunter on November 24, 2014, 05:40:32 PM
(google image lamb T bone for illustration purposes)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fmedia.dfw.com%2Fsmedia%2F2013%2F04%2F17%2F18%2F06%2F1tNRkn.St.117.jpg&hash=8d9ba30ab9884bb7bb54cbb670ebd9160aa442a4)
should dig package out of the freezer see if I'll regret leaving the bone in.
Post by: MtnMuley on November 24, 2014, 06:09:21 PM
Post by: jasnt on November 24, 2014, 06:30:40 PM
Post by: KFhunter on November 24, 2014, 07:16:27 PM
good thing probably I didn't do too many of them that way. Maybe the marrow bubbles out and makes the meat stronger?
Post by: jasnt on November 24, 2014, 11:18:36 PM
hrm
good thing probably I didn't do too many of them that way. Maybe the marrow bubbles out and makes the meat stronger?
have you eaten any? It may not bother you but I bet ya notice a difference.