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What's for dinner tonight?


philoshop

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Quick last minute/late night dinner. Cast iron pan seared sesame toro steak (bluefin tuna belly). Fresh. Caught 4 days ago by a buddy of mine that runs a Charter. Pretty fancy stuff supposedly. It was melt in your mouth delicious. Not that I'm anything more than your average dad cook but next time I'll plate it with stuff and take some better photos for his page. This was just a trial run.
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I wrapped caul fat from the buck I killed Saturday around a section of loin from last years Iowa buck. Used an Espresso Chilie rub that I made and grilled it all...came out excellent. I also made a batch of liverwurst from the liver of Saturdays buck...my first go at liverwurst, came out really really good
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I wrapped caul fat from the buck I killed Saturday around a section of loin from last years Iowa buck. Used an Espresso Chilie rub that I made and grilled it all...came out excellent. I also made a batch of liverwurst from the liver of Saturdays buck...my first go at liverwurst, came out really really good
384a2320489caee4431dc69257322614.jpg&key=70f3ce2c974588f4e847cefaab1801e6e2bbe4c1adaf650cf41628d86a2ffd7680f0920509911c24945c95c9539c8f3b.jpg&key=5b74dd8a374659892169c283e64832de030f93e3325ba89b1560a1f310f100a35d5b133740525ff52031c968a6042965.jpg&key=e797a4c2a7fb3e21cc4c1fc8848c624c4a6eb9b6c8ca2c386d68cd7f5b9e066857c2f6a91964cb5a150d2f9540838bae.jpg&key=883a714987d62d57c47be771781bce4b8eaa8c6262a945488a903ce90dbbacec
Ever since watching Meat Eater I've always wanted to try and save the cull fat. Not a fan of other deer fat but yea.

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That is the only thing in a deer that makes me gag, looking at that caul fat twitching


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willing to try it. Itd have to be untouched cavity aft of diaphragm. Cant help but to think some dude watched meat eater, made a quartering shot, and then saved the caul fat marinated in stomach juices. Lol

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Take it off the Abdominal process, as soon as you cut through the Abdominal wall leave everything intact and then cut the caul fat where it attaches to loin area, then repeat on the other side and it will peel right off the abdomen in a big lacy sheet. Doing it this way keeps it whole and clean. Lay out flat and cut it to the size you need.
It doesn't resemble any other fat on the deer fat in taste or mouth feel. Its excellent

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7 hours ago, Trial153 said:

I wrapped caul fat from the buck I killed Saturday around a section of loin from last years Iowa buck. Used an Espresso Chilie rub that I made and grilled it all...came out excellent. I also made a batch of liverwurst from the liver of Saturdays buck...my first go at liverwurst, came out really really good
384a2320489caee4431dc69257322614.jpg80f0920509911c24945c95c9539c8f3b.jpg5d5b133740525ff52031c968a6042965.jpg57c2f6a91964cb5a150d2f9540838bae.jpg

Have you been watching meat eater????

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6 hours ago, dbHunterNY said:

Ever since watching Meat Eater I've always wanted to try and save the cull fat. Not a fan of other deer fat but yea.

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One of my best friends who doesn't hunt plans on doing the caul fat recipes from rinella.  I dont keep any organs but ill give the a try.  

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