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Things We're Cooking

BigFin

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Making bone broth in the slow cooker for the first time. The aromatics are really great.
 

ANGELAKERAMS

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Smoked brisket bacon. Best bacon ever.
 

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FaCe-LeE-uS

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I dint even know what whitetail blackstrap is
Sorry, it was supposed to say Backstrap. It’s a muscle group that runs up the back spine of deer/elk/moose/etc. One of the biggest tender cuts off the animal. It’s like the filet mignon of venison cuts.
 

SteelersPride

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Sorry, it was supposed to say Backstrap. It’s a muscle group that runs up the back spine of deer/elk/moose/etc. One of the biggest tender cuts off the animal. It’s like the filet mignon of venison cuts.
Even if it said the right thing I didnt know what it was:noidea:
 

DHoey

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Sorry, it was supposed to say Backstrap. It’s a muscle group that runs up the back spine of deer/elk/moose/etc. One of the biggest tender cuts off the animal. It’s like the filet mignon of venison cuts.
You nailed the doneness, looks perfect. I can't seem to get that right if I cut the steaks before cooking. So know I butcher into 1/3rds, sear and then finish in the oven.

Small note: The tenderloin in the filet mignon, backstrap is the NY strip.

Birthday Backstrap (2).jpg
 

FaCe-LeE-uS

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You nailed the doneness, looks perfect. I can't seem to get that right if I cut the steaks before cooking. So know I butcher into 1/3rds, sear and then finish in the oven.

Small note: The tenderloin in the filet mignon, backstrap is the NY strip.

View attachment 304818
It was a little overdone but not too bad. Came out about medium, and I was shooting for medium-rare. When I butcher the meats I always butterfly the backstrap into 0.5in cuts before vacuum sealing. And when I thaw them out I try to trim the tendons out before cooking. Not necessary, but saves you time for the picky eaters & its easy trimming when they're still partially frozen.

Its sorta a pain to get the doneness right every time, but I do it by finger poke... Depends on the thickness of the cut though. Sear them for no more than 2 mins per side and let them rest. I think I have a pretty good feel for medium-rare doneness on the skillet, but the rest time is what overcooks them to medium.

Yours looks incredible!! Great work
 

Pure Steel

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A place near me that has an incredible selection of game meats......I buy the ground wild boar a lot, make a bolognese sauce with it over pappardelle pasta.....tremendous.....they ship also
 

Pure Steel

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It was a little overdone but not too bad. Came out about medium, and I was shooting for medium-rare. When I butcher the meats I always butterfly the backstrap into 0.5in cuts before vacuum sealing. And when I thaw them out I try to trim the tendons out before cooking. Not necessary, but saves you time for the picky eaters & its easy trimming when they're still partially frozen.

Its sorta a pain to get the doneness right every time, but I do it by finger poke... Depends on the thickness of the cut though. Sear them for no more than 2 mins per side and let them rest. I think I have a pretty good feel for medium-rare doneness on the skillet, but the rest time is what overcooks them to medium.

Yours looks incredible!! Great work

If venison is on the menu at a local restaurant, I get it every time......
 

DHoey

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Hey Face, I got drawn for a mulie tag this year in Unit 14, you ever spend any time in there?
 
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