DeanoB
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Reged: 10/02/08
Posts: 336
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Loc: Mantorville, MN
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the first 10 lbs is all hickory seasoned, and is darn good some in the oven & dehydrator
pretty easy I do a dry cure use Hi mountain, cure for 48 hours, and then get jerkified 
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blah blah blah...the right to keep and bear arms.
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coppertop
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Reged: 06/14/06
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Loc: Central MN
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KD70CHEV
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Reged: 02/17/05
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Loc: Big Lake ,MN
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Is that Venison? Do you like the dehydrater better than oven,I want to try making some Spicy Venison sausage and sticks using Hi mountain this year.YUM
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DeanoB
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Posts: 336
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Loc: Mantorville, MN
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Quote:
Is that Venison? Do you like the dehydrater better than oven,I want to try making some Spicy Venison sausage and sticks using Hi mountain this year.YUM
oh yea it's venision
the oven is surely faster but the dehy seems to hold a little more flavor. not much of a difference i guess, just get them both going to speed things up
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blah blah blah...the right to keep and bear arms.
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rmkstate08
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Reged: 11/03/09
Posts: 10
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just finished about 15 pounds myself all pepper!!
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DeanoB
GOLD Member Sponsor
Reged: 10/02/08
Posts: 336
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Loc: Mantorville, MN
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Quote:
just finished about 15 pounds myself all pepper!!
yeah pepper's next!! 
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blah blah blah...the right to keep and bear arms.
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Super Do
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Reged: 06/25/07
Posts: 72
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Loc: St Michael,MN
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Do you guys know if the High Mountain seasoning has MSG in it? If not, I'd like to try it.
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SAUGER
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Reged: 11/27/06
Posts: 355
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Loc: HASTINGS,MN
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mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!! 
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If you lend someone $20 and never see that person again, it was probably a wise investment.
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Pat Howard
IDO Hunting Reporter
Reged: 03/22/08
Posts: 5408
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Loc: Sparta Wi
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deano did you eat that whole bambino???   
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Pat "gutone4me" Howard
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DeanoB
GOLD Member Sponsor
Reged: 10/02/08
Posts: 336
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Loc: Mantorville, MN
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Quote:
deano did you eat that whole bambino???
well I got a front shoulder and a loin (what I call a loin most call backstraps) left. so almost.
made a nice tenderloin roast with taters, boomers, and country gravy tonight.
taking the quarters in tomorrow for some sticks, sausage and other treats, than I make the rounds to thank the landowners for hunting permission. sure seems to guarantee my access the following year, even if I don't harvest a deer from their property, a lb of jerky or a bag of sticks, or a summer sausage is always appreciated
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blah blah blah...the right to keep and bear arms.
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Pat Howard
IDO Hunting Reporter
Reged: 03/22/08
Posts: 5408
Post Bucks: $99.96
Loc: Sparta Wi
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Quote:
Quote:
deano did you eat that whole bambino???
well I got a front shoulder and a loin (what I call a loin most call backstraps) left. so almost.
made a nice tenderloin roast with taters, boomers, and country gravy tonight.
taking the quarters in tomorrow for some sticks, sausage and other treats, than I make the rounds to thank the landowners for hunting permission. sure seems to guarantee my access the following year, even if I don't harvest a deer from their property, a lb of jerky or a bag of sticks, or a summer sausage is always appreciated
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Pat "gutone4me" Howard
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Jami Ritter
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Reged: 04/09/02
Posts: 1522
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Loc: Hastings, MN
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Ohh yea! I will be jerking out one deer this year for sure!
Quick question, what is the easiest way to cut it up to uniformed slabs?
Jami
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DeanoB
GOLD Member Sponsor
Reged: 10/02/08
Posts: 336
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Loc: Mantorville, MN
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Quote:
Ohh yea! I will be jerking out one deer this year for sure!
Quick question, what is the easiest way to cut it up to uniformed slabs?
Jami
Take your knife and debone the quarters, seperate the meat by muscle "roasts" using your knife. Now each muscle is encased in silver skin and separted by tendons.
The way I do it, i use the best meat. So grab a roast, trim the silver skin best you can. (using flat side of butter knife you can remove easier) some is ok, because it comes off easy after curing) get a good sharp knife, (an 8" blade works great) then start slicing against the grain of the meat in 3/8" slices or your desired thickness. than follow curing instructions for thickness of meat, I like hearty cuts and cure for at least 48 hours.
let us know how it goes
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blah blah blah...the right to keep and bear arms.
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Jami Ritter
Reporter
Reged: 04/09/02
Posts: 1522
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Loc: Hastings, MN
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Thanks DeanoB, I was thinking of cheating and taking it to a meat slicer.....
Jami
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vikefanmn77
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Reged: 02/09/06
Posts: 465
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Loc: Northfield,MN
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Quote:
Ohh yea! I will be jerking out one deer this year for sure!
Quick question, what is the easiest way to cut it up to uniformed slabs?
Jami
Ummmm youre gonna do what now??? 
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Jami Ritter
Reporter
Reged: 04/09/02
Posts: 1522
Post Bucks: $6.74
Loc: Hastings, MN
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Quote:
Quote:
Ohh yea! I will be jerking out one deer this year for sure!
Quick question, what is the easiest way to cut it up to uniformed slabs?
Jami
Ummmm youre gonna do what now???
OUT!! Now you northfiled boys would substitute off for out... 
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DeanoB
GOLD Member Sponsor
Reged: 10/02/08
Posts: 336
Post Bucks: $5.56
Loc: Mantorville, MN
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24 lbs curing in the fridge, 5pm tonight is the 48th hour...mixed it up a little, did some Hi mountain cracked pepper, mesquite, original & cajun. this last deer I harvested is going all jerky.
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blah blah blah...the right to keep and bear arms.
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