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#6551672 - 11/20/16 02:41 PM Texas Dall processing
TxDuck24 Offline
Veteran Tracker

Registered: 12/14/09
Posts: 2076
Loc: Seadrift,Tx
I have a dall hunt coming up and curious as to what is usually done with the meat?
It's a high fence feeding corn and protein year round.
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#6551941 - 11/20/16 06:03 PM Re: Texas Dall processing [Re: TxDuck24]
breadman Offline
Pro Tracker

Registered: 08/19/14
Posts: 1297
Loc: huntsville texas
make sasuage , you WONT like it any outher way unless you have a lot of beer to drink before you eat it .

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#6552142 - 11/20/16 08:00 PM Re: Texas Dall processing [Re: TxDuck24]
REW Offline
Woodsman

Registered: 11/05/16
Posts: 142
Loc: Georgetown
So true, sausage is the only way to go.

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#6552234 - 11/20/16 08:38 PM Re: Texas Dall processing [Re: TxDuck24]
Curtis Offline
THF Trophy Hunter

Registered: 02/26/05
Posts: 7901
Loc: Gonzales, Texas
Our farm hand loves it. He slow cooks whole in a pit over coals and well seasoned. I have tried it once and it wasnt too bad but not near as good as whitetail or axis deer.
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#6552238 - 11/20/16 08:42 PM Re: Texas Dall processing [Re: TxDuck24]
zbot Offline
Light Foot

Registered: 11/22/15
Posts: 49
I smoke it low and slow...makes great tacos! Between 4-6 of us, we will devour one over a few days. I've done parties where I make one and have over 6+ people, won't be much to pick up except bones and the foil after the smoke settles. I shoot a few every year just to keep the freezer stocked.

I also make abondigas, guisado, chile negro, pretty much anything with it.

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#6552512 - 11/21/16 07:01 AM Re: Texas Dall processing [Re: TxDuck24]
kdkane1971 Offline
Veteran Tracker

Registered: 01/30/14
Posts: 2071
Loc: Mesopotamia
barf flush

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#6552601 - 11/21/16 08:12 AM Re: Texas Dall processing [Re: TxDuck24]
rbw1 Offline
Bird Dog

Registered: 10/20/14
Posts: 258
I'm sure others will disagree but that stuff will gag a maggot.

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#6553763 - 11/21/16 09:07 PM Re: Texas Dall processing [Re: rbw1]
okiehuntr Offline
Tracker

Registered: 07/09/08
Posts: 787
Loc: SE Oklahoma
Originally Posted By: rbw1
I'm sure others will disagree but that stuff will gag a maggot.

X2 Raised exotic sheep and goats, maybe the backstrap in crock pot
okiehuntr

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#6553793 - 11/21/16 09:24 PM Re: Texas Dall processing [Re: TxDuck24]
TBHShane Offline
Woodsman

Registered: 05/21/11
Posts: 174
Loc: Abilene, TX
My son shot one a few years ago. I tried to give the meat to a family from Mexico. They politely told me that they didn't think they could make it taste good, so they passed. laugh

I did too.

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#6555755 - 11/23/16 10:34 AM Re: Texas Dall processing [Re: TxDuck24]
Erny Offline
Veteran Tracker

Registered: 02/26/11
Posts: 2072
Loc: Smith County
I make jerky with the ones I have killed and it turned out fine.

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#6557695 - 11/24/16 07:13 PM Re: Texas Dall processing [Re: TxDuck24]
Lonnie Paul Walker Jr. Offline
Pro Tracker

Registered: 07/29/10
Posts: 1898
Loc: Santo, TX
I must have some prettty good cooks. They have prepaired javelinas, sheep, goats, and Aoudad among many things. I will say preparation, seasoning, butter, low temp cooking, and time is key. We have had some amazing food over the years.
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#6557982 - 11/25/16 03:04 AM Re: Texas Dall processing [Re: TxDuck24]
TxDuck24 Offline
Veteran Tracker

Registered: 12/14/09
Posts: 2076
Loc: Seadrift,Tx
Thanks for all the info guys
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#6569004 - 12/02/16 04:57 PM Re: Texas Dall processing [Re: TxDuck24]
Jace313 Offline
Light Foot

Registered: 11/25/13
Posts: 31
Am I crazy? I just processed two. Made sausage out of most of it and steaks from the back strap. Tried some of the steaks last night and it was amazing. Tenderized real thin and high heat. Had whitetail and two old Dall rams cooking. Meat was very similar and tasted great to me. Sausage turned out great too. But I can make duck meat taste good by making it into sausage. And that's saying something.


Edited by Jace313 (12/02/16 04:58 PM)

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#6573000 - 12/05/16 03:07 PM Re: Texas Dall processing [Re: Jace313]
TMc Offline
Tracker

Registered: 08/10/11
Posts: 608
Loc: Dallas, Texas
I've eaten the Texas Dall I shot and it was great. It's all in taking the time to remove all the silver skin, etc. backstrap & tenderloins are pure meat, low and slow in a crockpot for the rest.
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