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Tough Backstraps

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Tough Backstraps

Postby terry08 » Tue Dec 31, 2013 7:04 am

The eight point I shot looked to be a three year old deer. Sliced the back straps, ran one through the tenderizer and used the hammer on the other. Both are very tough, he had no fat on him. Killed one a few years ago that was the same way. I will smoke a hindquarter for New Years and grind all the rest for sausage and burger.

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HUNTING IS NOT A SPORT, IT'S A WAY OF LIFE

Be Carefull of The Words You Say. Just Keep Them Soft, And Sweet. You never Know From Day To Day, Which Ones You'll Have To Eat.
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Re: Tough Backstraps

Postby gtk » Tue Dec 31, 2013 8:26 am

Every so often it seems like I get a tough piece of backstrap.. it's usually due to me overcooking just a tad bit, but not always..

tough backstrap = jerky meat
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