Mar 6, 2011 · I believe the filet would be the inner tenderloin. The backstrap as we call it on the deer would be the prime rib, ribeye if cut that way. Strip further toward the rear. The porter …

Dec 16, 2025 · Tenderloin For Sale 1 reading Jump to Latest 510 views 21 replies 15 participants last post by ScipioCreekAssasin 18h ago

Sep 21, 2011 · Aged beef should be held no longer than 7 days at a temperature not exceeding 40 °F. Carcasses for hot boning (deboned before chilling) should be transported to the boning …

Sep 30, 2020 · I normally only eat fresh walleye and perch because I can get them most of the year. However, I often vacuum pack salmon and meat. Apparently some people are …

Feb 11, 2017 · We worked our way downriver and around the ten o clock hour enjoyed Bloody Marie’s complete with cheese sticks, olives, celery, pickles and beef jerky! (Teddys of course …

Dec 3, 2016 · BEST VENISON TENDERLOIN (INNER LOIN) RECIPE ?? Jump to Latest 67K views 27 replies 23 participants last post by skulla1975 Mar 10, 2025 NATTY BUMPO …

Apr 12, 2025 · Get this thread started for the year. Beautiful morning, two nice lakers off short cores with spoons and a brown stick bait high

Aug 4, 2008 · Step 13. Tell him all about the best and most tender part of the deer and why it is called: "The Tender Loin" Explain that there are two of them and that he need only make a cut …

Nov 2, 2016 · Chicken wings on the grill goes one night, I'll run into town and catch a steelhead or coho and have fresh fish. Heart and liver when someone gets one. roast chicken, beef …

Dec 18, 2025 · This is definitely Sausage making time. Ive got 30# of bfast (3 kinds) and 20 # of meat sticks (2 kinds) done; 25 # of summer sausage is in the smoker right now. Just finished …