I'M NOT WASTING THIS ANYMORE
Now, we'll eat it.
I can even believe that I overlooked this as a way to help provide food for our family. I knew it was meat, but it seemed like so little, I never even "bothered" to try to use it. After my experiment yesterday, that is now forever over with!!!
I'M NOT WASTING THIS ANYMORE - VIDEO
Until next time…
Make today special!
When you do your next deer and you go to cut the front shoulder off the carcass, cut it as close to the shoulder-side as possible when you peel it off. Try not to cut the "flan" or shoulder flaps off with the arm. Leave them on the chest/ribs.
After you cut off your neck roast/s and back strap/loins and back legs you will be left with the ribs/chest cavity. Having left the flan or flap meats on the chest you will find that you now have 2 full racks of ribs! They sure don't seem like much, but there is enough on a single deer for a full meal. For... at least 1 person. hahaha. I split each rack of ribs off the spine. And then I chop each rack in half, down it's length once again. This gives me 4 peices about 24" long and around 4 to 6 inches wide. Perfect sizes for cooking.
I sprinkle salt, spices, and sugar over the ribs BEFORE packing them into freezer bags. That way they get "marinated" while frozen -man oh man do they cook up niiiiiiiiiice!
Works great for goats too!
Good idea about adding the spices FIRST!!! Love that!!!
I'm SO glad this turned out to be deer rib meat, because when I saw the cover photo, at first I was afraid you had dried lizards ! LOL ! OMGoodness....
I bet they WERE really good ! It sounded like it.
I'm wondering if you liked the ones with the lemon juice base or the pineapple base marinade better?
The Lemon Juice batch was better. Now we know... knowledge is power!
Is deer meat great with liquor or with soda?