Country Fried Whitetail and Elk.

[gmc2003]

I use a meat hammer and beaten egg for mine. I also cook them on my Kettle NO OIL needed.

Here's a link if you interested:

https://www.smokingmeatforums.com/threads/chicken-fried-steak-and-sausage-gravy.275549/

Chris

 

[Hawging It]

I use a meat hammer and beaten egg for mine. I also cook them on my Kettle NO OIL needed.

Here's a link if you interested:

https://www.smokingmeatforums.com/threads/chicken-fried-steak-and-sausage-gravy.275549/

Chris

Thanks GMC

 

[Hawging It]

The acid from the vinegar in the hot sauce is key to tenderizing the meat. I recommend substituting the hot sauce for some form of vinegar...red wine, white wine, apple cider, white......usually use 2 TBSP. hot sauce per can of pet milk so 2 TBSP. vinegar will work.

Ok will do.

 

[zwiller]

I don't soakem in any thing unless I plan on grilling,buttermilk will help tenderize and give more flavor, I would love to have 1 of those good meat tenderizers like they use to make cubed steak bought from the butcher. 1 day and it might be this year I'm going to buy 1 , plenty of Deer in the freezer but still trying for a Tn elk tag

.

Get something like this, works great for small runs.

 

[Hawging It]

.

Get something like this, works great for small runs.

Hey. Thanks. I actually bought on yesterday at the restaurant supply store.

 

[mike243]

I have 1 of those,3 rows and it does a good job but it aint like the butcher has for making cubed steak ,A griddle scraper is next on my list

 

[Jonok]

Do you guys dredge with flavored flour before egg? That is my biggest thing, and I can make a Bluebill (lesser scaup) palatable with a little seasoned flour and a meat hammer, while without, you’d need nothing short of unlimited bacon grease, top shelf gin (just to take the edge off), and magic...

 

[indaswamp]

Yep...flour helps the egg wash/breading stick to the meat.

 

[Jonok]

On the other hand, when me and my SBE are working on birds, sometimes we don’t have seasoned flour right off the bat.

 

[Hawging It]

Do you guys dredge with flavored flour before egg? That is my biggest thing, and I can make a Bluebill (lesser scaup) palatable with a little seasoned flour and a meat hammer, while without, you’d need nothing short of unlimited bacon grease, top shelf gin (just to take the edge off), and magic...

I definitely egg wash and dredge in peppered flour.

 

[chopsaw]

I do flour first , then the egg .

 

[Hawging It]

I do flour first , then the egg .

I like that too!

 

[chopsaw]

I like that too!

That's the classic way to do it . Flour makes the egg stick . I know it seems backwards , but it's not . Flour , egg , then more flour or bread crumbs ,,, what ever .

 

[Hawging It]

That's the classic way to do it . Flour makes the egg stick . I know it seems backwards , but it's not . Flour , egg , then more flour or bread crumbs ,,, what ever .

10-4. Gonna fry up some deer this weekend. I will post pics of the meat and my brown gravy.

 

[HalfSmoked]

That's the classic way to do it . Flour makes the egg stick . I know it seems backwards , but it's not . Flour , egg , then more flour or bread crumbs ,,, what ever .

Yup the way we do it flour then egg and then either seasoned flour or a breading.

Warren

 

[HalfSmoked]

Hawging It Thanks for the like it is appreciated.

Warren

 

[zwiller]

+1 to seasoned flour/store bought. We do a 50/50 mix of Fryin Magic and generic canned bread crumbs. Far better than any recipe I used. Try and rest awhile after breading so the coating dries a bit for better crunch and more breading sticks to the meat.

 

[Hawging It]

+1 to seasoned flour/store bought. We do a 50/50 mix of Fryin Magic and generic canned bread crumbs. Far better than any recipe I used. Try and rest awhile after breading so the coating dries a bit for better crunch and more breading sticks to the meat.

Hey something different to try sometime. Sounds good. Thanks alot!