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Post by batman on Oct 15, 2020 18:05:41 GMT -6
We try clean three plus at a time. Does saw size matter?
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Post by Catscratch on Oct 15, 2020 18:20:50 GMT -6
The one we used was big. I think it was a closing business auction industrial type of thing. I liked having the table large and waist high. Bending over sucks, and a table too small to lay a leg or torso on sucks.
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Post by kooch on Oct 15, 2020 19:49:30 GMT -6
Batman, I'd just use the same one you use to dismember the human bodies. Should be about the right size.
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Post by Sandbur on Oct 16, 2020 3:11:39 GMT -6
Batman, I'd just use the same one you use to dismember the human bodies. Should be about the right size. That makes no sense at all if you live on the Mississippi River.. cement blocks.
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Post by Sandbur on Oct 16, 2020 3:14:55 GMT -6
Is it not he bone that adds flavor to poultry swine bov and sheep? Maybe deer were not meant to be sawn into choice cuts like pigs sheep and cattle? Bone and fat adds flavor but my comment was around the meat going bad. I have no idea if this means anything but might be worth looking into. venison tallow and marrow that contains fat is usually not a flavor I like to have in venison. Grilled ribs where the fat drips off(and from a young deer) might be pretty decent. All of our venison is boned out.
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Post by biglakebass on Oct 16, 2020 7:00:10 GMT -6
Tried venison ribs one time. Never again.
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Post by batman on Oct 16, 2020 7:54:47 GMT -6
Batman, I'd just use the same one you use to dismember the human bodies. Should be about the right size. That makes no sense at all if you live on the Mississippi River.. cement blocks. Zebra mussels have changed the way bodies are disposed of. I think the bandsaw industry is helping their spread.
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Post by Tooln on Oct 16, 2020 8:23:52 GMT -6
That makes no sense at all if you live on the Mississippi River.. cement blocks. Zebra mussels have changed the way bodies are disposed of. I think the bandsaw industry is helping their spread. Manure pits and deep woods. Little here, little there make it a road trip.
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Post by badgerfowl on Oct 16, 2020 9:11:45 GMT -6
Tried venison ribs one time. Never again. Tried them last year (not cooked by me). Would eat again.
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Post by Catscratch on Oct 16, 2020 9:30:43 GMT -6
Can't treat them like pork ribs and expect them to taste the same. I like them. The rib handle on above pics is a treat to those who've tried them.
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Post by biglakebass on Oct 16, 2020 9:38:44 GMT -6
Tried venison ribs one time. Never again. Tried them last year (not cooked by me). Would eat again. After a few bites I just remember the tallow film covering the roof of my mouth.
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Post by badgerfowl on Oct 16, 2020 9:56:35 GMT -6
Tried them last year (not cooked by me). Would eat again. After a few bites I just remember the tallow film covering the roof of my mouth. I don't remember how exactly they prepared it but I think they boiled the piss out of it and then grilled it with a sauce. It was surprisingly very good. Kind of tasted like spare ribs.
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Post by biglakebass on Oct 16, 2020 10:17:32 GMT -6
I did not boil them. I had a recipe book for wild game and promptly crossed that one out. I am sure if done right, they could have potential.
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Post by badgerfowl on Oct 16, 2020 10:26:19 GMT -6
I did not boil them. I had a recipe book for wild game and promptly crossed that one out. I am sure if done right, they could have potential. I've been pleasantly surprised with those and what we've done with whole front legs. Cuts we never use to give much thought to. Braising a whole front leg for 15-18 hours in beer and then pulling was very good as well.
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Post by Sandbur on Oct 16, 2020 14:22:47 GMT -6
Tried them last year (not cooked by me). Would eat again. After a few bites I just remember the tallow film covering the roof of my mouth. The only ones I ever thought were ok came from a very skinny yearling doe that I shot. No fat was on those ribs. My aunt would cook venison ribs on occasion. My response was like yours.
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