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Venison Ribs
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<blockquote data-quote="Allen" data-source="post: 412339" data-attributes="member: 389"><p>When I was younger, I kept or salvaged all the meat off of venison ribs for use in burger/sausage.</p><p></p><p>What I always thought the problem with deer ribs was the fat. It was OK when the ribs were fresh out of the smoker/oven, but as they cool...nobody ever says how much they enjoy the fatty portion of the ribs. It just seems to firm up quickly as they cool and it was something akin to axle grease, or at least that was what I surmised without actual experimenting.</p></blockquote><p></p>
[QUOTE="Allen, post: 412339, member: 389"] When I was younger, I kept or salvaged all the meat off of venison ribs for use in burger/sausage. What I always thought the problem with deer ribs was the fat. It was OK when the ribs were fresh out of the smoker/oven, but as they cool...nobody ever says how much they enjoy the fatty portion of the ribs. It just seems to firm up quickly as they cool and it was something akin to axle grease, or at least that was what I surmised without actual experimenting. [/QUOTE]
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