goosifer Posted November 21, 2018 Share Posted November 21, 2018 On 11/16/2018 at 1:18 AM, Arcade Hunter said: Son in law's 3 PT... his first archery deer. Double lung shot at 15 yds. We hung this for 10 days and butchered night before last. What's the tabletop/cutting board made of? polypropylene? Where did you get it? Cutting boards are so expensive. I wish there was a service with a heavy duty planer that would refurbish polypropylene cutting boards. Expand Quote Link to comment Share on other sites More sharing options...
crappyice Posted November 21, 2018 Share Posted November 21, 2018 On 11/21/2018 at 1:03 AM, goosifer said: Please give a review. If/when my Cabela's foodsaver style one dies, I'm getting a chamber vacuum sealer.So far he used it for a mess of smoked sausage he received back from his processor. We also ground an entire deer minus some cutlets from the hind quarters. 18 1 pound packs plus three packs of cutlets, and 2 packs of shanks all done in one “session” with no issue - happy so far- takes about 60 seconds per pack and can only do one pack at a time but the seals are solid and tightly sucked out!Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Redneckoflatham Posted November 21, 2018 Share Posted November 21, 2018 How do you guys preserve your meat? I have previously used a vacuum sealer witch broke. Is it worth purchasing a new one or is there a better option ? Quote Link to comment Share on other sites More sharing options...
crappyice Posted November 22, 2018 Share Posted November 22, 2018 On 11/21/2018 at 8:47 PM, Redneckoflatham said: How do you guys preserve your meat? I have previously used a vacuum sealer witch broke. Is it worth purchasing a new one or is there a better option ?I like freezer paper and then in zip top freezer bag. Meat doesn’t usually last a year so that’s plenty good enough for me. With my buddy’s new vacuum sealer more will be done with thatSent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted November 22, 2018 Share Posted November 22, 2018 On 11/21/2018 at 8:47 PM, Redneckoflatham said: How do you guys preserve your meat? I have previously used a vacuum sealer witch broke. Is it worth purchasing a new one or is there a better option ? Expand Def think it's worth getting a new one. I have deer in sealer and be good for 2+ years. One guy posted on here a black Friday deal of $56 at Walmart for one. Can't go wrong there. Quote Link to comment Share on other sites More sharing options...
crappyice Posted November 23, 2018 Share Posted November 23, 2018 9.5 pounds at 15% pork fatSent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Chef Posted November 23, 2018 Author Share Posted November 23, 2018 On 11/23/2018 at 8:06 PM, crappyice said: 9.5 pounds at 15% pork fat Sent from my iPhone using Tapatalk What you making Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
crappyice Posted November 23, 2018 Share Posted November 23, 2018 On 11/23/2018 at 8:32 PM, chefhunter86 said: What you making Sent from my iPhone using TapatalkLeaning towards more empanadas, maybe a meatloaf, certainly some tacos(got give the Mighty Taco sauce a dance). Freezing some for later useSent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
crappyice Posted November 24, 2018 Share Posted November 24, 2018 These cold temps totally disrupt my venison storage and is going to require some serious rearranging of the freezers. When the temps drop the fridges in the shed and garage stop functioning. I know there are fridges out there that are made to deal with low temps but these are beat up “meat fridges” that I usually pick up from neighbors upgrading and use for only a season or three until a “new” one comes along. Needed to run some space heaters yesterday to keep them going.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Moho81 Posted November 24, 2018 Share Posted November 24, 2018 On 11/24/2018 at 11:30 AM, crappyice said: These cold temps totally disrupt my venison storage and is going to require some serious rearranging of the freezers. When the temps drop the fridges in the shed and garage stop functioning. I know there are fridges out there that are made to deal with low temps but these are beat up “meat fridges” that I usually pick up from neighbors upgrading and use for only a season or three until a “new” one comes along. Needed to run some space heaters yesterday to keep them going.Sent from my iPhone using TapatalkTry putting a single light bulb in the refrigerator that’s always on. I use a work shop style with the metal guard. Something about the warmth of the bulb is enough to warm the fridge occasionally and make the compressor kick on and keep the freezer working. I’ve done it with a compact fluorescent and it worked for me. I’d assume LED would not work because they really don’t give off heat. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
crappyice Posted November 24, 2018 Share Posted November 24, 2018 On 11/24/2018 at 1:22 PM, Moho81 said: Try putting a single light bulb in the refrigerator that’s always on. I use a work shop style with the metal guard. Something about the warmth of the bulb is enough to warm the fridge occasionally and make the compressor kick on and keep the freezer working. I’ve done it with a compact fluorescent and it worked for me. I’d assume LED would not work because they really don’t give off heat. Sent from my iPhone using TapatalkLight bulb deployed!!!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
crappyice Posted November 24, 2018 Share Posted November 24, 2018 And freezer is running!!!Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Moho81 Posted November 24, 2018 Share Posted November 24, 2018 On 11/24/2018 at 5:53 PM, crappyice said: And freezer is running!!!Sent from my iPhone using TapatalkSweet!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted November 24, 2018 Share Posted November 24, 2018 On 11/24/2018 at 2:27 PM, crappyice said: Light bulb deployed!!! Sent from my iPhone using Tapatalk Expand You can hatch chicken eggs too Dual purpose Quote Link to comment Share on other sites More sharing options...
Bionic Posted November 24, 2018 Share Posted November 24, 2018 On 11/24/2018 at 5:53 PM, crappyice said: And freezer is running!!! Sent from my iPhone using Tapatalk Expand Better go catch it 1 Quote Link to comment Share on other sites More sharing options...
crappyice Posted November 24, 2018 Share Posted November 24, 2018 On 11/24/2018 at 6:59 PM, turkeyfeathers said: You can hatch chicken eggs too Dual purposeShit! I left the eggs next to the light-what a surprise that will be when Mrs Crappy opens the door Sent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
Moho81 Posted November 25, 2018 Share Posted November 25, 2018 Today’s butcher block episode is brought to you by the letter “V”. “V” is for vodka as in someone had to much of it last night as was not waking up to go hunting. Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Moho81 Posted November 25, 2018 Share Posted November 25, 2018 Half way home! Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
nodeerhere Posted November 25, 2018 Share Posted November 25, 2018 I've been leaving my backstraps whole. I just cut them in 1/2. Then I take a cookie sheet and pour some Montreal steak seasoning on it. And roll the back strap in it so the whole thing is coated. The fire up the charcoal grill. Cook it med. let sit for 10 minutes then slice! So juicy and delicious! 1 Quote Link to comment Share on other sites More sharing options...
The_Real_TCIII Posted November 25, 2018 Share Posted November 25, 2018 On 11/25/2018 at 7:27 PM, nodeerhere said: I've been leaving my backstraps whole. I just cut them in 1/2. Then I take a cookie sheet and pour some Montreal steak seasoning on it. And roll the back strap in it so the whole thing is coated. The fire up the charcoal grill. Cook it med. let sit for 10 minutes then slice! So juicy and delicious! You had me until “medium”! Sent from my iPhone using Tapatalk Pro 3 Quote Link to comment Share on other sites More sharing options...
nodeerhere Posted November 25, 2018 Share Posted November 25, 2018 On 11/25/2018 at 9:05 PM, The_Real_TCIII said: You had me until “medium”! Sent from my iPhone using Tapatalk Pro Expand Cook it to ur preference. But try it. It's good. The little medallions dry out because they are so thin. But when u cook that as one piece then cut it! It's awesome Quote Link to comment Share on other sites More sharing options...
The_Real_TCIII Posted November 25, 2018 Share Posted November 25, 2018 I heat the grill and walk past it with the backstraps, even then they are over done to me lolSent from my iPhone using Tapatalk Pro 3 Quote Link to comment Share on other sites More sharing options...
slayer Posted November 25, 2018 Share Posted November 25, 2018 been at it all day. its time to shoot some more. Quote Link to comment Share on other sites More sharing options...
Chef Posted November 25, 2018 Author Share Posted November 25, 2018 On 11/25/2018 at 10:03 PM, The_Real_TCIII said: I heat the grill and walk past it with the backstraps, even then they are over done to me lolSent from my iPhone using Tapatalk ProDo you ever name tartar? It’s great with the heart straps, and top round Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted November 25, 2018 Share Posted November 25, 2018 On 11/25/2018 at 7:27 PM, nodeerhere said: I've been leaving my backstraps whole. I just cut them in 1/2. Then I take a cookie sheet and pour some Montreal steak seasoning on it. And roll the back strap in it so the whole thing is coated. The fire up the charcoal grill. Cook it med. let sit for 10 minutes then slice! So juicy and delicious! Expand I do the same , I cut them in thirds. Hot pan with butter and garlic and a little Montreal steak seasoning. Sear each side and keep basting with butter. Pink in the middle. Delicious 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.