MORE DEER MEAT

[Hawging It]

Well, I nailed another one behind the house yesterday afternoon. Decent 8 point. Boned him out and took a bunch of it to the processor to make up some more link sausage. Sweet Fire Pineapple. It's dang good. Of course, I kept the tenderloins and backstrap and vacum packed them myself. Gonna look on the forum and find a different way to smoke up backstrap and tenderloins. If you have something different let me know. Thanks

 

[Jeff Wright]

Dang. You hunt late. Ours ended late November

 

[mandan]

nice

 

[crazymoon]

HI, Nice buck!

 

[Hawging It]

Dang. You hunt late. Ours ended late November

Ends here February 15th. The rut starts here mid January. It's on! Like Donkey Kong!

 

[Winterrider]

We are done right after Turkey Day.

 

[indaswamp]

Nice! What did he weigh? ~150#???

FWIW, I'm currently working on a pineapple sausage recipe:
https://www.smokingmeatforums.com/threads/formulating-a-pineapple-smoke-sausage-recipe.283720/

 

[DaveyCrockett]

Well, I nailed another one behind the house yesterday afternoon. Decent 8 point. Boned him out and took a bunch of it to the processor to make up some more link sausage. Sweet Fire Pineapple. It's dang good. Of course, I kept the tenderloins and backstrap and vacum packed them myself. Gonna look on the forum and find a different way to smoke up backstrap and tenderloins. If you have something different let me know. ThanksView attachment 386287

Ours ended the first week of January .
My wife has a marinade for backstraps that is awesome! I will see if she has it wrote down and share it with you. Congrats on the kill.

 

[chilerelleno]

Nice kill.

These were really good, backstraps stuffed with sausage, green onion and bell pepper.
A Feast From the Forest

 

[Hawging It]

Ours ended the first week of January .
My wife has a marinade for backstraps that is awesome! I will see if she has it wrote down and share it with you. Congrats on the kill.

Thank you. I will try it

 

[Hawging It]

Nice! What did he weigh? ~150#???

FWIW, I'm currently working on a pineapple sausage recipe:
https://www.smokingmeatforums.com/threads/formulating-a-pineapple-smoke-sausage-recipe.283720/

180

 

[indaswamp]

Nice buck...Lotta meat there...

 

[Hawging It]

Nice! What did he weigh? ~150#???

FWIW, I'm currently working on a pineapple sausage recipe:
https://www.smokingmeatforums.com/threads/formulating-a-pineapple-smoke-sausage-recipe.283720/

Full rut. Big neck swell. He stunk bad as they do during the rut.

 

[chilerelleno]

Save his tarsals and see if you can lure in a bigger buck.

 

[pineywoods]

I like to cut some of the backstrap into cubes and marinate 12-16 hours in a combination of Dale's Low Sodium and Dr Pepper in equal parts. Then when done in the marinade I half cook some bacon slices and wrap the backstrap then onto the grill or into smoker or even into hot grease. When done it's ready, serve with a horseradish sauce sometimes with yum yum sauce

 

[73saint]

Good buck! We still have one week left of primitive weapon. Killed this one three weeks ago...


That’s what I made the jalapeño cheddar snack sticks from. I also love doing bacon wrapped tenderloin stuffed w jalapeños, onions and cream cheese. Always a fave around here.

 

[Hawging It]

Good buck! We still have one week left of primitive weapon. Killed this one three weeks ago...

View attachment 386294
That’s what I made the jalapeño cheddar snack sticks from. I also love doing bacon wrapped tenderloin stuffed w jalapeños, onions and cream cheese. Always a fave around here.

Very nice deer. He had some age on him. Good job!

 

[Hawging It]

I like to cut some of the backstrap into cubes and marinate 12-16 hours in a combination of Dale's Low Sodium and Dr Pepper in equal parts. Then when done in the marinade I half cook some bacon slices and wrap the backstrap then onto the grill or into smoker or even into hot grease. When done it's ready, serve with a horseradish sauce sometimes with yum yum sauce

That sounds good! Thanks

 

[chopsaw]

Hawg you do any curing ? Might try curing a section of the backstrap .

 

[73saint]

Hawg you do any curing ? Might try curing a section of the backstrap .

That’s a great idea. I’ve done venison pastrami and it was awesome!