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Backstrap cutting question. #8454794 11/20/21 10:31 PM
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Roll-Tide Offline OP
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Shot a deer Thursday. Took backstrap to my 82 year old uncle. He asked me to cut it for him
And put in freezer bags for him.

So, I trimmed some fat and skin. Started to cut them about 3/4 inch thick. After the first one, he asked me to cut them long ways. So about 12 inch strips.

Anyone know why he would ask me to do this? He looked it me like an idiot when I asked him why???

Re: Backstrap cutting question. [Re: Roll-Tide] #8454941 11/21/21 02:06 AM
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Maybe he likes REALLY REALLY good jerky!! smile

Re: Backstrap cutting question. [Re: Roll-Tide] #8454949 11/21/21 02:09 AM
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No idea, I always cut mine like you were cutting them

Re: Backstrap cutting question. [Re: Roll-Tide] #8454968 11/21/21 02:20 AM
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Sometimes, when I want a little bigger bite, I will double cut them and butterfly to make bigger. Usually just with deer tho, because our elk and moose backstraps are much bigger.

Re: Backstrap cutting question. [Re: Roll-Tide] #8455023 11/21/21 03:33 AM
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Most whitetail backstraps I cut in 6 or 6 inch blocks take silver skin and fat off and marinate them and cook in those size pieces. Slice thin to plate kinda lit one would a london broil. sliced real thin great for sandwiches.

How thick did he have you cut the strips?


lf the saying "Liar, Liar your pants on fire" were true
Mainstream news might be fun to watch
Re: Backstrap cutting question. [Re: Roll-Tide] #8455028 11/21/21 03:39 AM
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I cut the strips about 3/4 inch wide. About 8 inches long.

Don’t know if this is something old school or he’s getting senile. He repeated himself a lot. Just getting older.

Re: Backstrap cutting question. [Re: Roll-Tide] #8455034 11/21/21 03:47 AM
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I have cut then in half length wise on 6 to 8 inch sections of ones off of large bucks 180 to 200lbs.

Cooking meat on the grill going cross grain will take a little longer than normal cuts but turns out well when cooked rare to medium rear then slice like you would london broil. Works out pretty dang good. I have also just cooked it like london broil that way a couple times ant is was good. The meat does not seem to dry out as much that way. Don't knock it until you try it.


lf the saying "Liar, Liar your pants on fire" were true
Mainstream news might be fun to watch
Re: Backstrap cutting question. [Re: Roll-Tide] #8455135 11/21/21 11:23 AM
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Across the grain for me.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Backstrap cutting question. [Re: Roll-Tide] #8455170 11/21/21 12:45 PM
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Medallions?


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Re: Backstrap cutting question. [Re: kmon1] #8455216 11/21/21 01:39 PM
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Originally Posted by kmon1
I have cut then in half length wise on 6 to 8 inch sections of ones off of large bucks 180 to 200lbs.

Cooking meat on the grill going cross grain will take a little longer than normal cuts but turns out well when cooked rare to medium rear then slice like you would london broil. Works out pretty dang good. I have also just cooked it like london broil that way a couple times ant is was good. The meat does not seem to dry out as much that way. Don't knock it until you try it.



Yep

Re: Backstrap cutting question. [Re: Roll-Tide] #8455765 11/22/21 02:17 AM
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Butterfly, Grilled in pan or chicken fried


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