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Prepping backstraps
#6556110
11/23/16 09:08 PM
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Joined: Jul 2014
Posts: 351
Nick1
OP
Bird Dog
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OP
Bird Dog
Joined: Jul 2014
Posts: 351 |
Just curious to see how y'all prepare backstraps before freezing them. Just rinse and freeze? soak in water for couple days? Soak in milk (I've heard of that but never tried it).
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Re: Prepping backstraps
[Re: Nick1]
#6556114
11/23/16 09:11 PM
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Joined: Sep 2011
Posts: 28,032
Navasot
Hollywood
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Hollywood
Joined: Sep 2011
Posts: 28,032 |
Cut off the animal rinse vacuum seal... or cook it.. nothing better than never frozen meat
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Re: Prepping backstraps
[Re: Navasot]
#6556147
11/23/16 09:31 PM
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Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,031 |
Cut off the animal rinse vacuum seal... or cook it.. nothing better than never frozen meat
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Re: Prepping backstraps
[Re: Nick1]
#6556231
11/23/16 10:00 PM
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Joined: Aug 2011
Posts: 2,642
MacDaddy21
Veteran Tracker
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Veteran Tracker
Joined: Aug 2011
Posts: 2,642 |
What Nav said, I also try to remove as much of the silverskin as I can before I freeze or cook. Only soak them in milk before cooking. I typically run my backstrap steaks through a hand crank tenderizer and soak them in buttermilk overnight, then batter and fry.
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Re: Prepping backstraps
[Re: Nick1]
#6556610
11/24/16 02:27 AM
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Joined: Dec 2008
Posts: 10,694
mbavo
THF Celebrity
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THF Celebrity
Joined: Dec 2008
Posts: 10,694 |
I just trim off all connective tissue and silver skin. I like to leave the straps whole, not sliced. Well I will cut them in half, but not slice thin. This gives you more versatility on what you can do with them later. You can always slice them when you decide to use them.I never rinse the meat in water. Maybe pat dry with paper towel. Then use or vacuum seal.
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Re: Prepping backstraps
[Re: Nick1]
#6556810
11/24/16 04:50 AM
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Joined: Sep 2011
Posts: 28,032
Navasot
Hollywood
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Hollywood
Joined: Sep 2011
Posts: 28,032 |
I do like to wait to cut silver skin off until it's time to prep for cooking.. Just my weird way of thinking but seems that it could act as a coat to protect that much more from freeze burn
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Re: Prepping backstraps
[Re: Nick1]
#6557044
11/24/16 02:25 PM
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Joined: Nov 2006
Posts: 2,801
booger
Veteran Tracker
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Veteran Tracker
Joined: Nov 2006
Posts: 2,801 |
I've done it both ways, trimming and untrained before freezing. If I'm going to vacuum seal them I will clean them just like I'm about to cook, but if they are going in freezer bags then I don't trim. I find the silver skin helps to protect the meat and it's super easy to trim when it's partially frozen.
Big ones line-up, little ones bunch-up
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Re: Prepping backstraps
[Re: Nick1]
#6557902
11/25/16 03:58 AM
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Joined: Nov 2012
Posts: 629
djs303
Tracker
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Tracker
Joined: Nov 2012
Posts: 629 |
I cut mine into steaks and run them through my tenderizer and either prepare them or vacuum seal and freeze. I do like to soak them in milk if I have the time also.
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Re: Prepping backstraps
[Re: Nick1]
#6557913
11/25/16 04:09 AM
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Joined: Nov 2010
Posts: 29,609
SapperTitan
Taking Requests
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Taking Requests
Joined: Nov 2010
Posts: 29,609 |
I cut silver skin off then cut 2 inch thick pieces and butterfly. I rearely fry back strap I think it's better grilled rare with some Montreal seasoning or just salt and pepper
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Re: Prepping backstraps
[Re: djs303]
#6557932
11/25/16 04:29 AM
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Joined: Jan 2015
Posts: 3,033
pertnear
"Demolition Man"
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"Demolition Man"
Joined: Jan 2015
Posts: 3,033 |
As for freezing, I usually cut each BS in half making 2 packages. As others have said, I trim off any skin, fat or silver tissue. Wrap tightly in plastic wrap then with white paper. Idea is to be air tight to preserve & avoid freezer burn. Chicken fried BS is very good but my favorite is making BS "filet mignons" for the grill. Semi-thaw out a BS. Sprinkle it down all over with fajita seasoning (or your favorite dry rub). Wrap a ring of thick-sliced bacon around the BS, skewer it in place & slice it off the width of the bacon. Repeat until it is all cut up. Now sprinkle again on all sides with your dry seasoning - including the bacon. Let the rub marinade the meat in the fridge for at least an hour but even over night is ok . Grill to your liking. Awesome!
The North has double last names. The South has double first names.
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Re: Prepping backstraps
[Re: Navasot]
#6558685
11/26/16 12:22 AM
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Joined: Oct 2007
Posts: 5,271
Palehorse
THF Trophy Hunter
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THF Trophy Hunter
Joined: Oct 2007
Posts: 5,271 |
I do like to wait to cut silver skin off until it's time to prep for cooking.. Just my weird way of thinking but seems that it could act as a coat to protect that much more from freeze burn Nothing weird at all about that. The silverskin absolutely protects it. I don't ever trim it until time to cook.
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Re: Prepping backstraps
[Re: Palehorse]
#6558692
11/26/16 12:27 AM
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Joined: Jan 2011
Posts: 65,534
SnakeWrangler
THF Celebrity
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THF Celebrity
Joined: Jan 2011
Posts: 65,534 |
I do like to wait to cut silver skin off until it's time to prep for cooking.. Just my weird way of thinking but seems that it could act as a coat to protect that much more from freeze burn Nothing weird at all about that. The silverskin absolutely protects it. I don't ever trim it until time to cook.
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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