Zombie The Coronavirus Financial Thread (Personal, Local, National)

¿Hablas español???

Hear that's the trick to getting through to someone.

 

Ha !!!...the way I do it you seriously cannot tell the difference, especially when the burger is used in chili, spaghetti, etc. The key to cooking deer meat whether it's deer burger or cubed steak, or tenderloin, or ham/shoulder, is to bleed the meat out several times in water or salted water (brining) to the point where the meat loses its reddish color and turns kinda brownish. The quality as well as the amount of the beef fat which also actually has its own flavor is also very important in taking away that "gamey" deer taste. I typically use 75% deer and 25% beef fat for burger or pork fat when making sausage.

Another key is what the deer actually eat and down here starting in July/August we plant sizable deer food plots of soybeans, radishes, peas, etc., near our deer stands...and about a week before the season opens, we'll start feeding them corn/cracked corn, wild pears and crab apples...this also makes a huge difference in flavor.

Also, a doe or yearling make for the mildest tasing deer meat. Conversely, you don't want the meat from a buck that was shot during the rut because they pretty much stop eating and instead devote all their attention to fighting other bucks with hopes of mating with the does.




I doubt it will happen but if you or ANY of the others who post here are ever down my way, let me know...I'll prove it to you you and show a real good time.

 

Mulie's up here are very rangy as they eat mostly scotch broom. I always cook mine with a pork roast to help moisten for venison.

 

Yeah, I think mule deer are almost twice the size of our white tails down here.

I've deboned a few white tail hams, bled them out and brined them, then unroll the still connected muscle groups, and like you said, to combat dryness, I smear the inside with some good pork sausage, bacon strips, garlic butter, and plenty of salt and pepper.

Then roll the muscle groups back up as you would a sleeping bag and tie them together with butcher's string and then after placing the roast in the smoker, drape even more strips of bacon over the top.


...slow smoke @ about 240 degrees for 10 hours...and DAYAMN !

 

Suddenly, I'm a bit concerned that my wife is feeding me more vegetables, corn, pears and apples lately.

 

sounds terrific!

 

...lol...I suddenly got a mental image of you trussed up on a spit over an open pit with an apple stuffed into your mouth.

 

Last year I did that and after the ham cooled a bit I put the whole ham on a deli slicer I had borrowed....great sammiches !

 

Oregon retail opens up today. Let me know what's new!

 

Not all retail.

 

Well, jewelry stores are open and now they can finish my fiancee's ring, meaning I'll have to pay the remaining balance on it. I was like "take your time".

 

Should we all go to the same place and watch this shit blow up again? Trump says they are ready with operation warp speed!

 

I'm going to have to make sure to remind her that I'm much too old and tough to make for an enjoyable meal.

 

What's the difference. Target and Costco and all the groceries have been open the whole time. As long as they keep social distancing, require masks, keep capacity low, provide sanitization, etc., the risk should be minimalized.

No need to get all chicken little here.

 

Hawaii is quarantining visitors until the end of June.

https://ktla.com/news/nationworld/h...kivCldQ8YluZsRFIJiRoXUFqSqHgzWyOQ9zU8zyXTqdEc

 

This is from France.

 

Possible, I suppose. Well, we all have to go sometime. As long as I don't become dog food...