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    1. Back To Top    #21
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      tikkalover's Avatar
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      I'm going to give it a try on sliced goose breast.

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    2. Back To Top    #22
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      Really? The reviews on it are excellent, which is one of the reasons I tried it.

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    3. Back To Top    #23
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      Right? And it sounded just plain good too.

      My brother in HI has been making his own jerky for >30 yrs. He was disappointed too.

      Must be genetic.

      Or we were both dropped in our tongues as infants.

      Maybe both.

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      If people concentrated on the really important things in life, there'd be a shortage of fishing poles.
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    4. Back To Top    #24
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      - - - Updated - - -

      Don't know why he added anything to the Dale's....

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      Uncle Steve defines minnows as any small fish racing around to relax.

    5. Back To Top    #25
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      Venison backstrap/TL seasoning:

      Melted butter or light olive oil

      Salt
      Pepper

      Full Stop

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      This has been like listening to Nancy Pelosi argue with Ozzy Osborne.

    6. Back To Top    #26
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      I might have to start cooking backstrap like this! I usually just grind it right into sausage but this looks decent!

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    7. Back To Top    #27
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      A bit more involved:



      - - - Updated - - -

      ^^^^If it were me I'd mix the gravy and meat in a crockpot for a few hours.





      Sorry, on a kick:


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      Last edited by svnmag; 10-18-2021 at 08:11 PM.
      Uncle Steve defines minnows as any small fish racing around to relax.

    8. Back To Top    #28
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      Uncle Steve defines minnows as any small fish racing around to relax.

    9. Back To Top    #29
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      Used this recipe on a moose backstrap last night. It was delish! Just a couple of comments though. When I do it again, I will cut the amount of salt in the rub in half (1/8 cup vs 1/4 cup). Also the video says 5 minutes in a 425 degree oven to reach an internal temperature of 133 degrees. That is complete BS. It took more like 15 or 20 minutes.

      Quote Originally Posted by svnmag View Post

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    10. Back To Top    #30
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      Did some moose on the griddle this weekend. I tend to season lightly with salt and pepper then sear with butter. If you do any more than that to a backstrap, you deserve to stub your toe every day.

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      <img src=https://nodakangler.com/forums/cache.php?img=http%3A%2F%2Fnodakangler.com%2Fforums%2Fimage.php%3Ftype%3Dsigpic%26amp%3Buserid%3D229%26amp%3Bdateline%3D1429714759 border=0 alt= />
      NPAA #939

    11. Back To Top    #31
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      Ever try Accent instead of salt ? Most excellent !
      Name:  1ace7789-b1f9-4c3a-bbe8-6180eaead1ed.3064f57f4eee961aa5223c2094f33e52.jpeg
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Size:  58.2 KB

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      Any man who thinks he can be happy and prosperous by letting the
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      I don't drink alcohol, I drink distilled spirits; so I am not an alcoholic... I am spiritual

    12. Back To Top    #32
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      Quote Originally Posted by CAH View Post
      I might have to start cooking backstrap like this! I usually just grind it right into sausage but this looks decent!
      That is close to criminal.

      Cut in 1 inch thick. Coat with Fry Magic. Fry in 450 degree cast iron pan with 1/8 inch oil. 83 seconds each side.

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      Last edited by Zogman; 11-08-2021 at 02:22 PM.
      "Don't take life so serious, son. It ain't nohow permanent." Porky Pine 12/25/1973

      Note: "Contents of this post have been read by The CIA, FBI, IRS, DOJ, BATF, DHS, NSA, TSA, EPA, BLM, CDC, WHO, and democrat spies. There is absolutely NO expectation of privacy."

    13. Back To Top    #33
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      I found 82 seconds per side to be a tad better.


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    14. Back To Top    #34
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      Thanks for the reminder. I do have Accent and use it in some recipes. I'll have to give it a try on rubs.
      Quote Originally Posted by MathewsZman View Post
      Ever try Accent instead of salt ? Most excellent !
      Name:  1ace7789-b1f9-4c3a-bbe8-6180eaead1ed.3064f57f4eee961aa5223c2094f33e52.jpeg
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Size:  58.2 KB

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    15. Back To Top    #35
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      Get my weber up to 600*, put the entire strap on for 2:30 minutes each side, and then let sit for 5 minutes under foil after I remove it, cut into 3/4 inch slices and enjoy.
      Season with my secret Elks 1137 club steak seasoning, and nothing else.

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    16. Back To Top    #36
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      Z-man: Accent is OK, but contains MSG, which is tough for those sensitive to it.

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    17. Back To Top    #37
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      Quote Originally Posted by johnr View Post
      Get my weber up to 600*, put the entire strap on for 2:30 minutes each side, and then let sit for 5 minutes under foil after I remove it, cut into 3/4 inch slices and enjoy.
      Season with my secret Elks 1137 club steak seasoning, and nothing else.
      Can you provide the recipe for the secret seasoning?
      I am looking for something new.
      Thanks @johnr

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    18. Back To Top    #38
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      Quote Originally Posted by Maddog View Post
      Can you provide the recipe for the secret seasoning?
      I am looking for something new.
      Thanks @johnr
      The club buys it from food service, its pretty much just a seasoned salt, must be some sugar in it too, as it gets a nice sear on it.
      Put the seasoning on just before you grill, both sides.

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    19. Back To Top    #39
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      Dang it.... Reading the headline I was SURE this was going to be a photo of bikini-esque look that I could either agree with or disagree. Uggh, what a let down to open the thread and it's only about meat coming off of the smoker.....


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