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#3041698 - 11/20/12 08:47 AM Deer Processing and Recipe help!
4 Point

Registered: 08/17/12
Posts: 400
Loc: Tennesssee, US

Hey guys,

So I feel like I got some good recipes for roast and backstrap but I need some help with jerky and tenderized steak.

For jerky I am looking for a few good recipes and food prep help.

For tenderized steak, just want a few pointers in the right direction. Do I just cut it up into thick strips and beat the crap out of it with a meat tenderizer? Any help is greatly appreciated! I have a TON of hind quarters and need to start making them into steak and jerky.

#3041822 - 11/20/12 09:33 AM Re: Deer Processing and Recipe help! [Re: BirdDog123]
Mud Dauber
16 Point

Registered: 07/28/10
Posts: 13547
Loc: Tennessee

With the tenderized steak, that's pretty much all that is involved. I don't tenderize until its time to cook, though.
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

#3041941 - 11/20/12 10:33 AM Re: Deer Processing and Recipe help! [Re: Poser]
8 Point

Registered: 10/13/11
Posts: 1313
Loc: Corryton, Tn

Most important thing to remember when cutting those hams into steaks is to cut against the grain when you cut your steaks out.
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