texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
SgtMalone2, 903 Bow hunter, Ags4TheNatty, breezelow, EliteTraining
72250 Registered Users
Top Posters(All Time)
dogcatcher 110,827
bill oxner 91,416
SnakeWrangler 65,804
stxranchman 60,296
Gravytrain 46,950
Stub 44,586
RKHarm24 44,585
rifleman 44,461
Forum Statistics
Forums46
Topics540,892
Posts9,768,312
Members87,250
Most Online25,604
Feb 12th, 2024
Print Thread
Just wondering #8518476 01/31/22 10:09 PM
Joined: Jul 2019
Posts: 14,583
H
Hudbone Online Content OP
THF Celebrity
OP Online Content
THF Celebrity
H
Joined: Jul 2019
Posts: 14,583
Do you guys ever streak out the ham muscles? If not, somes be missing out. Lots you can do with it. Yes, I know the flesh on the board is not muscles from the ham, they be trimmed backstrap.

[Linked Image]

Re: Just wondering [Re: Hudbone] #8518485 01/31/22 10:15 PM
Joined: May 2011
Posts: 28,211
skinnerback Offline
THF Celebrity Chef
Offline
THF Celebrity Chef
Joined: May 2011
Posts: 28,211
Yes Sir I do. up

I mainly streak my ham muscles at ball games though. grin

Re: Just wondering [Re: Hudbone] #8518486 01/31/22 10:16 PM
Joined: Sep 2010
Posts: 6,450
B
Blank Offline
THF Trophy Hunter
Offline
THF Trophy Hunter
B
Joined: Sep 2010
Posts: 6,450
I do not care for roasts or combinations of several muscles in a steak, so I separate every individual muscle, clean all the tissue and silver skin off, and just have pure red meat. Whether it is used for steak, jerky, or ground meat - it is clean!!


Beer and whiskey, 'cause you can't drink bacon!!
Re: Just wondering [Re: Blank] #8518497 01/31/22 10:30 PM
Joined: May 2011
Posts: 28,211
skinnerback Offline
THF Celebrity Chef
Offline
THF Celebrity Chef
Joined: May 2011
Posts: 28,211
Originally Posted by Blank
I do not care for roasts or combinations of several muscles in a steak, so I separate every individual muscle, clean all the tissue and silver skin off, and just have pure red meat. Whether it is used for steak, jerky, or ground meat - it is clean!!



I like bone in deer steaks too. I have a commercial band saw, and will freeze hind quarters then cut them into big bone in steaks. Season em' up and cook in a cast iron skillet with butter/onions/garlic/mushrooms/jalapenos........hmn hmn good. Or cut a little thicker for roasts. smile

Re: Just wondering [Re: Hudbone] #8518587 01/31/22 11:58 PM
Joined: May 2010
Posts: 4,693
1
1955 Offline
Extreme Tracker
Offline
Extreme Tracker
1
Joined: May 2010
Posts: 4,693
popcorn

Re: Just wondering [Re: Hudbone] #8518642 02/01/22 01:05 AM
Joined: Sep 2012
Posts: 16,368
J
Jimbo1 Offline
THF Celebrity
Offline
THF Celebrity
J
Joined: Sep 2012
Posts: 16,368
Only steaks and ground here. I'm usually the only one eating.


FJB - Lets Go Brandon
BBB - Bring Back Better
Awake - Not Woke!
Re: Just wondering [Re: Hudbone] #8518745 02/01/22 03:03 AM
Joined: Oct 2004
Posts: 39,748
R
redchevy Online Content
THF Celebrity
Online Content
THF Celebrity
R
Joined: Oct 2004
Posts: 39,748
Yep we we do, just vacuum packed the last ones for the year.


It's hell eatin em live
Re: Just wondering [Re: Hudbone] #8518747 02/01/22 03:07 AM
Joined: Nov 2013
Posts: 1,455
E
ElkOne Online Content
Pro Tracker
Online Content
Pro Tracker
E
Joined: Nov 2013
Posts: 1,455
Make most of my ham muscles into steaks for chicken frying (tenderized), the rest roast. Backstrap is great, but so are parts of the Ham for steaks up up


ElkOne
Re: Just wondering [Re: Hudbone] #8518799 02/01/22 04:37 AM
Joined: Mar 2013
Posts: 3,576
B
BayouGuy Online Content
Extreme Tracker
Online Content
Extreme Tracker
B
Joined: Mar 2013
Posts: 3,576
I do make steaks with the top round or bottom round on occasion. But most of the time those rounds go as roast on the Weber kettle. Here's my recipe.
.....................................................................................................................

Bayou Guy's Chipotle Pepper Deer Roast

1. Remove all fat and fascia from the roast.

2. Peel five or six medium/large garlic cloves and cut them in half lengthwise.

3. Poke two-inch deep holes in the roast with a sharp pointy knife and insert one garlic piece into the bottom of each hole. The holes should be scattered around the roast about 1½ inches apart. (I spread out the garlic pieces evenly over the surface of the roast and then, one at a time, poke a hole next to the garlic and push it in).

4. Season all sides of the roast well with salt and black pepper, and rub it in.

5. Sprinkle a liberal coating of Paul Prudhomme Chipotle Chile powder on all sides of the roast. (You can try other chili powders, or even Montreal Steak Seasoning, but we like the Chipotle best. NOTE: If you go with Montreal Steak Seasoning skip the salt and pepper step.)

The Chile powder is hard to find in stores. It can be ordered on-line here:
https://www.magicseasoningblends.co...ried-magic-chile-chipotle-hot-1-5-ounce/

6. Sprinkle the entire roast with a tablespoon or so of olive oil (or vegetable oil) and rub it in (yeah, your hands will get oily and red).

7. The roast can be cooked immediately, but will be better if you let it sit in the fridge for a few hours. Five or six hours is my norm, but I often prepare it a day ahead of time and let it sit in the fridge until I’m ready to cook the next day.

8. Cook the roast on a covered charcoal pit with pecan or hickory chips and lots of smoke (OK, you can use a gas pit IF YOU MUST), Use the offset method with coals on one side of the pit and the roast on the other.

9. Cook until the roast reaches and internal temperature of 125⁰ on a meat thermometer. YES DAMMIT, you should have a meat thermometer!

10. Remove from pit, wrap in aluminum foil and let sit at least 15 minutes. Slice thin across the grain.

[Linked Image]



If you can't laugh at yourself, give me a call. I'll gladly laugh at you.

"I keep trying to see Nancy Pelosi's and Chuck Schumer's point of view,
but I can't seem to get my head that far up my [censored]." Senator John Kennedy, Louisiana
Re: Just wondering [Re: Hudbone] #8518862 02/01/22 12:12 PM
Joined: Apr 2005
Posts: 44,586
S
Stub Offline
THF Celebrity
Offline
THF Celebrity
S
Joined: Apr 2005
Posts: 44,586
Sometimes I do. Most of the time just cook like a roast or cube for stew.


texas flag

“I never forget a face—but in your case, I’ll be glad to make an exception.”
—Groucho Marx








Re: Just wondering [Re: Hudbone] #8518907 02/01/22 01:14 PM
Joined: Nov 2009
Posts: 91,416
bill oxner Offline
THF Celebrity
Offline
THF Celebrity
Joined: Nov 2009
Posts: 91,416
Always.


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


[Linked Image]




Re: Just wondering [Re: ElkOne] #8519091 02/01/22 04:23 PM
Joined: Jul 2007
Posts: 8,374
B
bobcat1 Online Content
THF Trophy Hunter
Online Content
THF Trophy Hunter
B
Joined: Jul 2007
Posts: 8,374
Originally Posted by ElkOne
Make most of my ham muscles into steaks for chicken frying (tenderized), the rest roast. Backstrap is great, but so are parts of the Ham for steaks up up

This


Bobby Barnett

Previous Thread
Index
Next Thread

© 2004-2024 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3