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Post by Reagan on Apr 13, 2020 9:58:59 GMT -6
Very good. It would be better with goose legs or rabbit. This ended up with a few small squirrel bones in it. Luckily that doesn’t freak out my girls.
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Post by Sandbur on Apr 21, 2020 15:53:48 GMT -6
I have shared the recipe before but have a picture. Buck fawn loin, seasoning salt, onion powder, garlic powder cut partly through the loin to make a boat and put butter in the boat headed for the grill shortly i feel it beats prime rib
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GOOD EATS
Apr 21, 2020 15:57:21 GMT -6
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Post by Catscratch on Apr 21, 2020 15:57:21 GMT -6
^^^ That's going to be good!
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Post by batman on Apr 21, 2020 16:39:40 GMT -6
I have shared the recipe before but have a picture. Buck fawn loin, seasoning salt, onion powder, garlic powder cut partly through the loin to make a boat and put butter in the boat headed for the grill shortly i feel it beats prime rib You have fawns on the ground already? I may Have some in a month. May have to try this.
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GOOD EATS
Apr 21, 2020 17:10:18 GMT -6
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Post by Sandbur on Apr 21, 2020 17:10:18 GMT -6
I have shared the recipe before but have a picture. Buck fawn loin, seasoning salt, onion powder, garlic powder cut partly through the loin to make a boat and put butter in the boat headed for the grill shortly i feel it beats prime rib You have fawns on the ground already? I may Have some in a month. May have to try this. Our deer are treated well around here. They aren’t on those skimpy pellets like used for penned deer.
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Post by Sandbur on Apr 22, 2020 17:55:38 GMT -6
Applesauce custard pie made with Dolgo applesauce. It tastes like berries or cherries are in it.
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Post by batman on Apr 24, 2020 13:36:57 GMT -6
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GOOD EATS
Apr 24, 2020 17:22:12 GMT -6
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Post by Reagan on Apr 24, 2020 17:22:12 GMT -6
That is a thick slice. Is it air dried only? No oven or dehydrator.
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Post by batman on Apr 24, 2020 18:06:22 GMT -6
Air dried for 3 or 4 days. You need circulation to prevent mold. The chunk pictured is half the size of most of what is left.
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GOOD EATS
Apr 24, 2020 19:03:06 GMT -6
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Post by Catscratch on Apr 24, 2020 19:03:06 GMT -6
Had to google biltong. Do you cure it with salt or vinegar? I didn't really find much about it other than nobody wants it called or compared to jerky.
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Post by batman on Apr 24, 2020 19:26:23 GMT -6
4.5 lbs meat inch thick, 5 tb brown vinegar (I used apple cider vinegar) 2 tb salt, 2 tsp pepper, 2 tb coriander, 1 tb bow sugar if I remember right. Marinate 12 hours and hang 4 days.
Dont quote the recipe but its close.
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Post by biglakebass on Apr 24, 2020 21:56:48 GMT -6
I have done it on a dehydrator.... i just cant do the hang for days thing.
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Post by benmnwi on Apr 24, 2020 22:10:40 GMT -6
That looks good to me. How does it taste compared to regular venison jerky?
I used to work with an old guy who used to string venison up in his basement by strings to let it air dry and turn into some type of jerky. I always thought the meat would rot, but he claimed it wouldn't and there is nothing to worry about.
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Post by batman on Apr 25, 2020 6:18:09 GMT -6
Pretty plain but a guy can likely spice it up more. I dont think it has the shelf life of jerky. Have to freeze to keep for long periods.
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Post by Reagan on Apr 30, 2020 9:56:42 GMT -6
Meat coated in flour, dry mustard cayenne. FrY it up in some goose fat. Add a little grated onion, Worcestershire and stock. Cook till it thickens. Throw it all on a bed of greens. This is my kind of weight loss food. Wash it down with a tasty beverage. I went retro back to when I traveled to Texas a lot 15-20 years ago.
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