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.

Yes Sir I do.

I mainly streak my ham muscles at ball games though.

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.

Only steaks and ground here. I'm usually the only one eating.

Yep we we do, just vacuum packed the last ones for the year.

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

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.
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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.

Sometimes I do. Most of the time just cook like a roast or cube for stew.

Always.

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