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Venison bacon?
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<blockquote data-quote="guywhofishes" data-source="post: 61801" data-attributes="member: 337"><p>the ribs were great. I rubbed them with homemade Memphis rub, let them sit for 4 hours, then pressure cooked at 15 lb for 30 minutes. </p><p></p><p>glazed them and stuck them under the broiler until they crackled/sang a bit. I will be eating the ribs of all my future deer. </p><p></p><p>galwhofishes wants me to pressure for 40 minutes next time - she does not tolerate even the slightest chewiness and there was a tad of chewiness on the thicker gristlier sections. pressure cooking helps assure they are perfectly moist though.</p><p></p><p>you can tell how the meat has shrunk and started to pull away from the bone that they are nearly falling of the bone - to the perfect degree IMO cuz you can still pick them up - I'm afraid 40 minutes will let them fall apart.</p><p></p><p>[ATTACH]2876[/ATTACH]</p><p></p><p>[ATTACH]2877[/ATTACH]</p><p>home grown parsnips (with honey/curry glaze) and some old school spuds made for a really great old school meal </p><p></p><p>9/10 points... wish johnr had been there to sample <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>are you guys jealous of my 1970s countertop?</p></blockquote><p></p>
[QUOTE="guywhofishes, post: 61801, member: 337"] the ribs were great. I rubbed them with homemade Memphis rub, let them sit for 4 hours, then pressure cooked at 15 lb for 30 minutes. glazed them and stuck them under the broiler until they crackled/sang a bit. I will be eating the ribs of all my future deer. galwhofishes wants me to pressure for 40 minutes next time - she does not tolerate even the slightest chewiness and there was a tad of chewiness on the thicker gristlier sections. pressure cooking helps assure they are perfectly moist though. you can tell how the meat has shrunk and started to pull away from the bone that they are nearly falling of the bone - to the perfect degree IMO cuz you can still pick them up - I'm afraid 40 minutes will let them fall apart. [ATTACH=CONFIG]2876._xfImport[/ATTACH] [ATTACH=CONFIG]2877._xfImport[/ATTACH] home grown parsnips (with honey/curry glaze) and some old school spuds made for a really great old school meal 9/10 points... wish johnr had been there to sample :) [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] are you guys jealous of my 1970s countertop? [/QUOTE]
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