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Same as us, but a big fatty marbled beef steak does go down a treat every now and again.Quote:
Originally Posted by Dicko
If anyone’s interested in cooking them, I do 2-3 minutes a side in a ripping hot pan with a heavy weight on top till a good crust forms then into a 180 degree oven with a temp probe till internal hits 47 degrees then rest for 10 minutes. That’s for a 2 inch cut. Comes out beautiful. Don’t forget plenty of salt, it’s a big chunk of beef.
I hear you and agree!
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Got gifted this big red leg and a back strap..was fat as fuk'
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Got the knives out.
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And no pics of watties.lol
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Dundee's account has been hacked..!! 3 photos of his cooking and no watties....... it's not him :thumbsup:
It has!
No watties here either.
Late breakfast at 1pm.
Wanting to show a venison flat iron steak. It is the meat from the outside of the shoulder plate on the larger side of the shoulder rib bone. When you take it off you then remove a sinew that separates it into 2 pieces. In this pic Ive actually butter fly'd it when removing the sinew to make one large flat piece. It's as tender as any part from the rump and is never dry. Cooks up nice and moist.
If you tend to biff the shoulders into the trees (I do some times) its not hard to at least save this cut. You wont regret it.
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Showed the boy/lad/teenager thing a picture and planted an idea.
Turned out identical.
Tomorrows tea might be OK tasting if I'm lucky.
Identical.
The flat iron straight off the shoulder.Quote:
Originally Posted by Tahr
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Trimmed and outer silver skin removed.
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The centre silver skin removed and separated into the 2 steaks.
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Other wise called the oyster blade in countries of English origin if I’m following correctly.
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Made this today:
Making ground venison jerky is a great way to use up some of that venison grind, but you can totally use lean ground beef or bison as well.
INGREDIENTS (you can half or quarter this recipe, if you’d like)
7 lbs venison
1 lb bacon
1 cup dried apples, chopped
16g celery powder
72g salt
2 Tbsp black pepper
1/4 cup onion powder
1/4 cup smoked paprika
2 Tbsp garlic powder
2 tsp ground nutmeg
1 cup water
1) Grind the venison, bacon and apples (first on coarse, then on fine)
2) Mix in the rest of the ingredients
3) Cover and refrigerate for 24-48h
4) Load up the jerky gun and press the mixture directly onto dehydrator trays
5) Dehydrate at 160F until dry (4-5 hours for me)
Store in the fridge for 3-4 weeks or freeze for up to a year!
I like to use celery powder instead of the typical curing salt, which is a lab-made product (sodium nitrite) colored with FD&C Red #3... no thanks!
Made a half mixture today. Still a hell of a lot. I used an icing piping linen tube with the end cut larger. $29. Used fresh apple.
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Happy new year again. This time is for lunar new year.
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I've been fishing, can you tell?
Good old fush & chups, then up a gear to crispy skin snapper with a nam jim dressing.
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Tell me more about the second one.
https://www.sugarsaltmagic.com/nam-jim-dressing/Quote:
Originally Posted by veitnamcam
