Antique Tractors Forum banner

1 - 13 of 13 Posts

·
Registered
Joined
·
2,108 Posts
Discussion Starter · #1 ·
Here are some pictures of my 8 pt buck opening day in PA rifle season. Erie County. Also some shots as I completed the project this weekend.

Mark, Addi, Marly, Nic, Brandi, me holding the horns.


9 lb of the venison kielbasi prior to baking


Yum, first time I tried this size casing. Should be able to slice thin on the Globe slicer and fit right on a Ritz cracker with sharp cheese and some maple mustard or maple BBQ!


Jerky in process on the NESCO dehydrator. I like this dehydrator! Works about twice as fast as the old ones!


Finished venison jerky (about 6 lbs of steak) makes three big bags of jerky.


Hope things are good!
Regards,
Chris
 
G

·
Now thats what I'm talking about. Boy does that look inviting. Thanks for sharing the pics. Nice job...................
 

·
Registered
Joined
·
1,273 Posts
Looks good I use to make jerky all the time..got sme good eating there..
 

·
Super Moderator
Joined
·
8,449 Posts
Mouth is watering profusely about now :!:
 

·
Registered
Joined
·
2,108 Posts
Discussion Starter · #5 ·
Jim, :)
I consumed some jerky as it was finishing yesterday. The 6 lbs took about 12 hours to complete.
Today I striped the casings off the Kielbasi and used the Globe to evenly slice up each stick. Slices from one stick fit nicely into a one quart zip lock bag. Those will be rewards and gifts for family during the holidays. I like a Ritz cracker, Kielbasi, NY state sharp cheese, and some of our Spicy Maple BBQ sauce on top. A dozen or so of those will get you to the next meal!
Regards,
Chris
 

·
Super Moderator
Joined
·
8,449 Posts
Sugarmaker said:
Jim, :)
I consumed some jerky as it was finishing yesterday. The 6 lbs took about 12 hours to complete.
Today I striped the casings off the Kielbasi and used the Globe to evenly slice up each stick. Slices from one stick fit nicely into a one quart zip lock bag. Those will be rewards and gifts for family during the holidays. I like a Ritz cracker, Kielbasi, NY state sharp cheese, and some of our Spicy Maple BBQ sauce on top. A dozen or so of those will get you to the next meal!
Regards,
Chris
A very good way to preserve the meat and make it snackable. A couple hours can be a long time without eatin' :!: :lol:
 

·
Registered
Joined
·
2,108 Posts
Discussion Starter · #8 ·
Breaking news!
In the first picture. My grandson Nic (standing behind me), just proposed to his girlfriend Brandi, while deer hunting Saturday! We are very happy for the both of them and wish them the best in all their future endeavors together.
Regards,
Chris
 

·
Registered
Joined
·
2,108 Posts
Discussion Starter · #11 ·
Thanks guys!,
Regards,
CHris
 

·
Registered
Joined
·
83 Posts
Nice job on the jerky and sausage, but you don't eat tenderloin or roast? I realize venison can be an "acquired" taste, but prepared right it is amazing. I cut lins, roasts from the hams, and a fair amount for what I call "stew meat" which makes a wonerful stew when crock potted for hours.

The loins I do a couple ways. One is to cut it in wafer thin slices, pound them out with a tenderizing hammer, use garlc salt and pepper on them. Then dip in flour, and deep fry. Serve with biscuits and country gravy, mmmmmm!

The other is to marinate in red wine for about 24 hours, then pin several slices of bacon of fatback to it, and roast in the oven. Serve with wild rice and mushrooms.
 

·
Registered
Joined
·
2,108 Posts
Discussion Starter · #13 ·
EricR,
Thanks for the ideas on the venison! Those thin strips of tenderloin soud great!
We don't do roasts much but I did cut the back straps into 1/2 inch thick steaks and those should be real goooood pan fried:)
I had venison Kielbasi inside a grilled cheese sandwich for lunch. Wow that was tasty. I also have a shooter jerky recipe from a Cajan friend of mine that I will start on tomorrow. It uses lean ground venison (no pork added) and lots of spices. Will make about 3 lbs at a time.
We may not do much but we sure eat good!
Worked on Maple syrup orders this morning.
Regards,
Chris
 
1 - 13 of 13 Posts
Top