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1
Posted on 12/30/16 at 10:26 am to lsupride87
Will do
Posted on 12/30/16 at 10:28 am to lsu777
I wouldn't call it marinating. I sit it in a thin layer on a flat plate for 45-1:00. That's it. Can barely tell
This post was edited on 12/30/16 at 10:28 am
Posted on 12/30/16 at 10:30 am to lsupride87
One more Q. It doesn't have a gamey taste only cooking it med rare?
Yeah, I know using the word "gamey" makes me sound like a puss. Lol
Yeah, I know using the word "gamey" makes me sound like a puss. Lol
Posted on 12/30/16 at 10:33 am to Schmelly
I do not think it has a gamey taste at all. It tastes different than cow, but not gamey
You can soak it it buttermilk if you want, some say this removes gamey taste
I however do not do this
You can soak it it buttermilk if you want, some say this removes gamey taste
I however do not do this
This post was edited on 12/30/16 at 10:34 am
Posted on 12/30/16 at 10:38 am to Schmelly
if you think it will have a gamey taste then soak in buttermilk or even regular milk over night. I used to be a fry only guy when it came to backstrap until i tasted one that was cooked med rare on the grill. Wont go back.
Posted on 12/30/16 at 1:04 pm to lsu777
EL Oh EL at everybody telling him "don't fry that beautiful piece of meat, blah, blah blah...treat it like a steak".....but then turn around and tell him to marinate it in buttermilk or whatever. So which is it? 
I have never, EVER fried or seen fried, a deer backstrap that wasn't completely demolished by whomever was in arms reach of the pan when it came out of the hot grease.
Op, if you wanna fry it, knock yourself out. If you wanna grill it, get after it. All you need to know is after ~150 internal, it will start drying out. And you'll have to cook the absolute dogshit out of it (especially the inner loins) for them to be tough.
I have never, EVER fried or seen fried, a deer backstrap that wasn't completely demolished by whomever was in arms reach of the pan when it came out of the hot grease.
Op, if you wanna fry it, knock yourself out. If you wanna grill it, get after it. All you need to know is after ~150 internal, it will start drying out. And you'll have to cook the absolute dogshit out of it (especially the inner loins) for them to be tough.
Posted on 12/30/16 at 3:36 pm to GeauxTigers0107
Yeah, if it's cooked at my house, it's typically fried. But to be honest, the large muscles of the hind quarter are better for frying. They are the mildest tasting meat on the deer...the hind quarter, that is. And the pieces are larger so they tend to be more user friendly.
Backstrap usually gets (gulp...getting ready for the downvotes) made into jerky at my house. The tenderloins get grilled whole or injected and fried whole. Everything else gets made into sausage.
On occasion, ill cut a bunch of backstrap paper thin, marinate, and layer it out on bacon. Roll it up like a pinwheel, and grill. Basting it and finishing it off in a mixture of butter, honey, Worcestershire, and Tony's. Makes a great appetizer.
Never been a fan of backstrap on the grill. I've done it dozens of times...rare to med rare to medium. Never tender, at least like a good filet or ribeye, so why force it?
Backstrap usually gets (gulp...getting ready for the downvotes) made into jerky at my house. The tenderloins get grilled whole or injected and fried whole. Everything else gets made into sausage.
On occasion, ill cut a bunch of backstrap paper thin, marinate, and layer it out on bacon. Roll it up like a pinwheel, and grill. Basting it and finishing it off in a mixture of butter, honey, Worcestershire, and Tony's. Makes a great appetizer.
Never been a fan of backstrap on the grill. I've done it dozens of times...rare to med rare to medium. Never tender, at least like a good filet or ribeye, so why force it?
Posted on 12/30/16 at 3:47 pm to Fratigerguy
quote:
Backstrap usually gets (gulp...getting ready for the downvotes) made into jerky at my house.
To hell with the haters. I'm like this man....it's yours...cook that shite the way you like it. But holy shite....lol....I've never heard of anybody making jerky with it.
quote:
On occasion, ill cut a bunch of backstrap paper thin, marinate, and layer it out on bacon. Roll it up like a pinwheel, and grill. Basting it and finishing it off in a mixture of butter, honey, Worcestershire, and Tony's. Makes a great appetizer.
Sounds bad to the bone. Will be trying that soon.
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