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Tarhunt

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Discussion starter · #1 ·
These are the last of my steaks and tenderloins. Last year, we made it to early April before running out. At least we made it until the middle of August. I hid the tenderloins under packs of vegetables in the freezer. I knew that my kids would never find them. [lol]
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#17 ·
allmann1 said:
I am all out too made 7lbs of jerky the other day. good thing it starts back up in a month
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What is your jerky recipe? I tried making some a few weeks ago and it came out awful. I marinated it in Stubs barbeque sauce, then smoked it for several hours. After that it wasn't bad but it wasn't jerky. Then I put it in a dehydrator and it turned black and tasted like hickory.
 
#20 ·
I bought a Himalayan salt block from Chef Central ($30) and I've been searing my venison steaks on the grill all summer. They are amazing! The salt block imparts a subtle salt flavor.. more of an enhancer to the meat. I still salt and pepper before it goes on. The block gets up to 500 degrees and sears all the flavor into the steaks. I gotta say it's been the best venison I've had. Again it doesn't make it salty... just think of it as a cast iron but with a mild salt flavor to it. I cook all kinds of things on it as well. The only thing that got really salty was mushrooms.. otherwise its very mild and tasty! Give it a try!!
 
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JakeTheSnake
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