Reply to thread

Message

<blockquote data-quote="deleted member" data-source="post: 63765" data-attributes="member: 816"><p>definitely hi country original... not high mountain.&nbsp; one package now does 20 lbs.&nbsp; when you dump it on, it seems like it is complete overkill.&nbsp; but, you need to use every bit of it regardless of the fact that it seems like there is too much.&nbsp; turns out great every time.&nbsp; i just did my rez &quot;doe&quot; on thursday.&nbsp; turned out great again.&nbsp; i fell asleep and it got a little dry.&nbsp; but, i quickly transferred it to a ziploc and got it in the fridge and by the next morning, the moisture had evened itself out.&nbsp; i only do about 4 cuts from each deer into muscle meat jerky.&nbsp;&nbsp; those 2 nice pieces with no sinew from each hind quarters.&nbsp; if its a big enough deer, there are a couple more i get from the front.&nbsp; after filleting off the silver skin and other crap, i was left with exactly 7 pounds of nice red whole muscle meat.&nbsp; i use one of those jerky fillet boards to slice it.&nbsp; beats the electric slicer i have in my book cause i can keep the pieces nice and big without having to cut them before feeding them to my electric slicer.&nbsp; once it comes out of the oven, i cut them into smaller pieces with a game scissors.&nbsp; it yielded exactly one heaping gallon ziploc that wouldn't quite close until i &quot;sampled&quot; a bunch. the back straps become steaks, the two hind rounds become roasts and the rest gets ground up into one thing or another.</p></blockquote><p></p>

[QUOTE="deleted member, post: 63765, member: 816"] definitely hi country original... not high mountain. one package now does 20 lbs. when you dump it on, it seems like it is complete overkill. but, you need to use every bit of it regardless of the fact that it seems like there is too much. turns out great every time. i just did my rez "doe" on thursday. turned out great again. i fell asleep and it got a little dry. but, i quickly transferred it to a ziploc and got it in the fridge and by the next morning, the moisture had evened itself out. i only do about 4 cuts from each deer into muscle meat jerky. those 2 nice pieces with no sinew from each hind quarters. if its a big enough deer, there are a couple more i get from the front. after filleting off the silver skin and other crap, i was left with exactly 7 pounds of nice red whole muscle meat. i use one of those jerky fillet boards to slice it. beats the electric slicer i have in my book cause i can keep the pieces nice and big without having to cut them before feeding them to my electric slicer. once it comes out of the oven, i cut them into smaller pieces with a game scissors. it yielded exactly one heaping gallon ziploc that wouldn't quite close until i "sampled" a bunch. the back straps become steaks, the two hind rounds become roasts and the rest gets ground up into one thing or another. [/QUOTE]

Verification

What is the most common fish caught on this site?

Reply to thread

Recent Posts

Friends of NDA