Two legged cow

[Pullstart 62,837]

Equals lean beef.  Like venison…

 

@WHX?? Back straps made it into the framily fristmas meal planning today.  I had a ham I offered to smoke, but when I grabbed it from the freezer it was smaller than I recalled.  So that, a pork shoulder, and two full ‘straps of good lean beef!    

 

Edited December 12, 2022 by Pullstart
Better photo

[Pullstart 62,837]

What’s left of the pig parts…

 

 

[WHX?? 48,815]

Did the backstraps come out a little dry? That's what I would have worried about since there is no fat in them.  I thought about wrapping them in bacon? Did they take on a smoke ring? 

[Pullstart 62,837]

3 minutes ago, WHX?? said:

Did the backstraps come out a little dry? That's what I would have worried about since there is no fat in them.  I thought about wrapping them in bacon? Did they take on a smoke ring? 

They were awesome.  One, I did a McCormick’s oil and water marinade packet (can’t tell you which one), the other I did a dry rub, both were on for 2.5 hrs at 180 smoke temp.  I never checked temps, but it came out like medium rare.  I never pulled the silver skin, so it was that side down.

[WHX?? 48,815]

It's a venny cooking topic on the silver skin. I try to take the bulk of it off but it always seems to cook up and it ain't killed me yet. What say you @Ed Kennell? 

Medium rare is what I would like ... smoke flavor was ??? I like a heavy smoke... Cinnndddaayy on the other hand goes the the other way. Guessing that smoke was not that heavy after only 2.5 hrs. 

[Pullstart 62,837]

44 minutes ago, WHX?? said:

It's a venny cooking topic on the silver skin. I try to take the bulk of it off but it always seems to cook up and it ain't killed me yet. What say you @Ed Kennell? 

Medium rare is what I would like ... smoke flavor was ??? I like a heavy smoke... Cinnndddaayy on the other hand goes the the other way. Guessing that smoke was not that heavy after only 2.5 hrs. 

I generally pull it off too, but this was Mrs. P’s September 9 point with the 454 and it was an Indian Summer.  I was rushing to save what meat I could.  As for smoke, it seemed to take more on than the pig did.

[Ed Kennell 38,145]

2 hours ago, WHX?? said:

It's a venny cooking topic on the silver skin. I try to take the bulk of it off but it always seems to cook up and it ain't killed me yet. What say you @Ed Kennell? 

Medium rare is what I would like ... smoke flavor was ??? I like a heavy smoke... Cinnndddaayy on the other hand goes the the other way. Guessing that smoke was not that heavy after only 2.5 hrs. 

   Because I hunt from home, I do not field dress my deer.  I hang them ,cut the front legs off just above the knee, then case skin so there is no hair or dirt on the meat.  Then remove the innards and wash out the cavity.   If the temp is 40 or less, I let them cool overnight.    Above 40F, I debone immediately and refrigerate.

.I remove every speck of fat and silver skin from all the venison except the bologna meat.      I also separate the rump muscles and remove the glands and tendons before slicing into the steaks. 

  The ground meat is also fat and silver skin free as you can see here.

 

I know this can't be done in most deer hunting situations, but I really feel these steps can help insure the quality of the meat.

 

[WHX?? 48,815]

9 hours ago, Ed Kennell said:

 Because I hunt from home

That's the key right there and I would probably do the same if I harvested near home. At camp it might hang for a week or better to age and try to keep it in the low 40s to upper 30s. 

[Skwerl58 704]

Sounds like a great meal! My favorite meat is a back strap salt & peppered and cooked to medium rare, rest about 10 minutes and slice! It is usually the first meat that disappears at cook outs and family meals. The wife and I were talking about cooking one this week, she loves it too! Problem is I only have two loin roast in the freezer and need to add some this year. Hunting has been a little tough this year but I hope to add one to the freezer this week.

[Ed Kennell 38,145]

2 hours ago, Skwerl58 said:

My favorite meat is a back strap salt & peppered and cooked to medium rare,

                                                

Yep. salt & fresh ground pepper,   pre heat the grill to 400F.     char for 2 minutes on all 4 sides      slice into 3/4" thick steaks (the grill rack is the perfect spacing for the knife)

char each raw side of the steaks for 1 minute          10 minute total grill time  and the steaks are crusty on the outside and pink, juicy,  and fork tender in the inside.

 

[WHX?? 48,815]

6 hours ago, Ed Kennell said:

and the steaks are crusty on the outside and pink, juicy,  and fork tender in the inside.

 

Right up my alley Ed ...  are you you doing them from fresh or frozen state? I like that crusty almost burnt on the outside but pink inside... the only way I have ever accomplished that was from frozen ala restaurants.  

 

I think We're talking grilled not smoking here Kev right Ed? 

 

@Skwerl58 maybe you should check out the deer tails thread? 

[Ed Kennell 38,145]

4 hours ago, WHX?? said:

Ed ...  are you you doing them from fresh or frozen state?

Fresh or totally thawed if frozen.    Gotta have the grill preheated to 400F or higher.

 

Yep, grilled for 10 minutes max.

Edited December 13, 2022 by Ed Kennell