BoilerUP
Member
I've been hunting just over half my 25 years, but when I was a teenager every deer I harvested was cleaned with the assistance of an experienced adult and taken to a processor to be made into sausage, jerky, etc save the roasts, which we smoked.
These days, I want to do more with my own harvests. I got a small button (damn thing didn't even have knubs ) this past weekend and upon finding it immediately dressed it, took it to the barn, and skinned it. With the help of a family friend I quartered the deer up (my first time), saving the backstraps, inner tenderloins, and the roasts/hams.
I do want to take the roasts and hams in to be processed into jerky (my wife loves that stuff, as do I) and some breakfast sausage, but I was wondering how you good folks like to prepare your backstraps. I grilled some of the meat within 36 hours of harvest and while it tasted good, was pretty bland.
I'm open to all tips and tricks...I have 3 more tags for this year and hope and there are LOTS of does that need to be culled, including the 2 I missed Saturday evening :banghead:
These days, I want to do more with my own harvests. I got a small button (damn thing didn't even have knubs ) this past weekend and upon finding it immediately dressed it, took it to the barn, and skinned it. With the help of a family friend I quartered the deer up (my first time), saving the backstraps, inner tenderloins, and the roasts/hams.
I do want to take the roasts and hams in to be processed into jerky (my wife loves that stuff, as do I) and some breakfast sausage, but I was wondering how you good folks like to prepare your backstraps. I grilled some of the meat within 36 hours of harvest and while it tasted good, was pretty bland.
I'm open to all tips and tricks...I have 3 more tags for this year and hope and there are LOTS of does that need to be culled, including the 2 I missed Saturday evening :banghead: