Sup with the tough backstrap
-
- Posts: 2434
- Joined: Tue Jun 04, 2013 6:29 am
- Location: S LA Swamps
- Status: Offline
Re: Sup with the tough backstrap
I've had some tougher than others. Light tenderizing with a meat hammer takes care of it
Make It Happen
- Jimmy wallhanger
- 500 Club
- Posts: 586
- Joined: Mon Apr 21, 2014 8:42 am
- Location: Southern Ontario
- Status: Offline
Re: Sup with the tough backstrap
brancher147 wrote:Jimmy wallhanger wrote:how long did they take to die?
My thought as well. I have noticed tougher meat with less than ideal shots and a deer that is in high stress panic mode for a while before dying
Im convinced of this as well.
"I don't care if you use it or not, I could care less, There's no money in it for me, Im not making any money from scent-lok... I'm making a little bit of royalties from the saddlehunter suit"
-
- Posts: 353
- Joined: Mon Oct 04, 2021 4:56 am
- Location: Central IL
- Status: Offline
Re: Sup with the tough backstrap
Sounds like those backstraps will make good tacos.
- BRoth82
- 500 Club
- Posts: 906
- Joined: Thu Oct 11, 2018 9:00 am
- Location: Southern MN
- Status: Offline
Re: Sup with the tough backstrap
I have had some backstraps off a rutting buck that I shot with a rifle that dropped in his tracks. They were so tough even with a meat tenderizer hammer that I turned them into jerky.
- Trout
- 500 Club
- Posts: 1493
- Joined: Wed Aug 08, 2018 1:59 pm
- Location: Big Woods MI
- Contact:
- Status: Offline
Re: Sup with the tough backstrap
Check out the sous vide cooking method. Best way I've found to cook backstraps, perfect every time. For a 4" chunk, I cook at 133 for 2 hours then sear for a minute on each side. Makes my mouth water just thinking about em.
-
- Posts: 225
- Joined: Tue Sep 28, 2021 1:36 pm
- Location: PA
- Status: Offline
Re: Sup with the tough backstrap
Try marinating them in milk for 8-24hrs covered and in refrigerator.
Something with how lactic acid in milk reacts to the enzymes in the meat to tenderize it.
Something with how lactic acid in milk reacts to the enzymes in the meat to tenderize it.
-
- Posts: 225
- Joined: Tue Sep 28, 2021 1:36 pm
- Location: PA
- Status: Offline
Re: Sup with the tough backstrap
Also no idea why that happens to some animals but I do feel the hormonal dump of adrenaline, rutting activity, and as others mentioned how long it took to die factor into it.
- buttonbuck
- 500 Club
- Posts: 760
- Joined: Thu Feb 21, 2019 12:41 pm
- Location: SC
- Status: Offline
Re: Sup with the tough backstrap
Heart shots, 4-6 days aged on ice, never had this issue either. I’ve done all my deer like this and never had a problem.
- muddy
- Posts: 8770
- Joined: Tue Feb 23, 2010 5:04 am
- Location: Hawkeye State of Mind
- Status: Offline
Re: Sup with the tough backstrap
Not all deer are the same. I've had chewy yearlings and I've had tender oldsters. Eat enough deer and you'll get them all.
http://www.iowawhitetail.com
Leading the way for habitat and management information
"It's a good thing you don't need commas and colons to kill deer" -seaz
Leading the way for habitat and management information
"It's a good thing you don't need commas and colons to kill deer" -seaz
-
- 500 Club
- Posts: 3980
- Joined: Thu Feb 18, 2016 1:29 pm
- Location: Sunny Florida
- Status: Offline
Re: Sup with the tough backstrap
I hunted a place in GA and shot a lot of deer there. Every single one was as tough as shoe leather. Got to just grinding the whole thing and maybe cubing thin steaks.
-
- Advertisement
Who is online
Users browsing this forum: No registered users and 21 guests