Night Sky Pic

[Ed Kennell 38,024]

Walking home from the deer stand this eve.       When I broke out of the woods, this is what I saw.

[953 nut 55,091]

                 PA has RED clouds but a BLUE sky, guess it is a toss-up state.                         

[Ed Kennell 38,024]

                                                        Richard,  don't bring the political police down on me.    I know, you're sorry...but.  

[AMC RULES 37,130]

Interesting, you think the red clouds are decending on or receeding from your PA skies there Ed?

[WHNJ701 4,165]

Nice picture!

 

I was on the delaware river today with kids and a airplane towing a banner on the pa side was flying around, and it said....

Edited November 4, 2020 by jabelman

[SylvanLakeWH 25,493]

Old sailors know:

 

Red sky in morning, sailors take warning...

Red sky at night, sailor's delight...

 

So everything will be fine in the morning...

 

Nice pics!

[Ed Kennell 38,024]

47 minutes ago, AMC RULES said:

Interesting, you think the red clouds are decending on or receeding from your PA skies there Ed?

Me thinks they are headed East to Philly.

[WHX?? 48,789]

Not too  here Ed but this last one one I harvested was awfully  tuff on the tenderloins.

I always take them out right after the kill to keep them from drying out as educated by my elders but still not the table fare we would expect from tenders.

Fried them up with onions and butter but just still tuff and somewhat stringing .  

Your thoughts  methods ? 

[Ed Kennell 38,024]

3 minutes ago, WHX24 said:

Not too  here Ed but this last one one I harvested was awfully  tuff on the tenderloins.

I always take them out right after the kill to keep them from drying out as educated by my elders but still not the table fare we would expect from tenders.

Fried them up with onions and butter but just still tuff and somewhat stringing .  

Your thoughts  methods ? 

Sorry to hear that Jim.   Age and health of the animal can certainly be factors.    Although I remove every spec of fat when I butcher,  the amount of fat is a good indicator of the health of the animal.     I believe farm country deer where feed (corn, beans and small grains) is easily available are better table fare than deer from the big north woods where they have to travel more to  find acorns and browse.

As far as prepping back straps,  I remove all fat and also filet off the membrane on the outside of the straps( just like taking the skin off a fish filet) and  cut them into  6" long loins.   

As all red meat, I cook quick and hot   or low and slow.       The lesser cuts I use the low and slow method in a crock pot.

The loins I always use the quick and hot method.     I rub the loins with Lowerys seasoned salt and a generous amount of fresh ground pepper  then toss them on a 350F grill for about 3 minutes on each of the four sides till they are charred all over.   Then I quickly slice them right on the grill into 11/4" thick  steaks and char each side for about 2 minutes.    They are always fork tender and juicy pink.      

[WHX?? 48,789]

10 hours ago, Ed Kennell said:

Age and health of the animal can certainly be factors

Year and a half old and very healthy looking. Big body I thought for the age. Our average around here is 40 pounds of meat off a 110 lb field dressed animal. This guy I expect to get 50 plus off of.

In fact all the deer we saw looked very healthy and large. Musta been a good summer for them. 

 

My all time fav for backstraps is wrap them in tin foil with onions, seasonings or barbeque sauce then on the grill for a slow cook with a little pink inside. 

 

Some interesting recipes here...

 

https://www.outdoornews.com/cooking/