Post by: Mr Mykiss on October 03, 2011, 01:00:02 PM
Post by: Huntboy on October 03, 2011, 01:01:26 PM
Post by: saylean on October 03, 2011, 01:06:26 PM
crockpot will soften up those bad boys...
Ive got elk backstrap stew cooking right now! (although they werent tough).
Post by: bobcat on October 03, 2011, 01:07:29 PM
Post by: Elkrunner on October 03, 2011, 01:08:39 PM
Post by: Goldeneye on October 03, 2011, 01:13:36 PM
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 (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.
Post by: Woodchuck on October 03, 2011, 01:17:32 PM
Cubed or stewed should work, maybe jerky :dunno:
Post by: CMG on October 03, 2011, 01:22:33 PM
Quote
Wow. This is the first I've heard of backstrap from any animal being tough.
:yeah:
Low and slow..... makes ANY meat tender. 2-1/2 - 4Hrs braised. or 16-24 Hrs dry. brisket is a perfect example.
Post by: wastickslinger on October 03, 2011, 02:25:55 PM
Post by: Special T on October 03, 2011, 02:31:16 PM
Post by: 257 Wby Mag on October 03, 2011, 09:20:33 PM
Post by: 50CalJim on October 03, 2011, 09:34:41 PM
Post by: TheHunt on October 03, 2011, 09:43:41 PM
Post by: Feanix on October 03, 2011, 09:50:50 PM
Post by: high country on October 03, 2011, 09:59:06 PM
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.
Post by: whitey on October 04, 2011, 03:10:24 AM
Post by: ICEMAN on October 04, 2011, 06:12:00 AM
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.
Post by: billythekidrock on October 04, 2011, 03:13:17 PM
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. :dunno:
Post by: billythekidrock on October 04, 2011, 03:16:54 PM
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!
Post by: bucklucky on October 04, 2011, 03:40:24 PM
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 :chuckle: 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 :bash: Backstraps were good on my bull this year, a little tough but flavor was great!!
Post by: Holg3107 on October 04, 2011, 03:43:34 PM
Post by: WAcoyotehunter on October 04, 2011, 04:26:55 PM
Pressure cooker too is amazing.:yeah: I also thaw them in the fridge. Thaw them slowly and age them in the fridge a few days- that seems to help.
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.
Post by: bobcat on October 04, 2011, 04:34:35 PM
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. :bash:
Post by: billythekidrock on October 04, 2011, 04:41:39 PM
I don't think I could force myself to put backstrap in a crockpot. :yike:
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. :bash:
BS in a crockpot with some cream of mushroom soup and chanterelles. :tup:
Just don't cook them to mush.
Post by: remington300mag on October 04, 2011, 04:45:30 PM
Post by: NRA4LIFE on October 04, 2011, 05:15:00 PM
Post by: huntmando on October 04, 2011, 06:26:38 PM
Post by: SFD2015 on October 04, 2011, 09:46:13 PM
:chuckle:
Post by: Mr Mykiss on October 06, 2011, 12:32:12 PM
Post by: jackmaster on October 06, 2011, 12:34:56 PM
Post by: PolarBear on October 06, 2011, 12:51:22 PM
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.......:yeah:
I cube just about everything as well.
Post by: bloodhound on October 06, 2011, 01:31:22 PM
Post by: Bigshooter on October 07, 2011, 04:57:39 AM
Post by: ICEMAN on October 07, 2011, 05:00:30 AM
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.
Post by: magnanimous_j on October 07, 2011, 11:30:03 AM
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..... :tup:
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.
Post by: deerslyr on October 07, 2011, 12:19:39 PM
Post by: remington300mag on October 07, 2011, 12:28:23 PM
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 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..... :tup:
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.
Post by: magnanimous_j on October 07, 2011, 03:45:04 PM
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 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..... :tup:
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.
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 (http://www.delfoxmeats.com/gamecare.htm)