el diablo Report post Posted October 18, 2018 My deer n elk jerky I prefer old school. Sliced thin with the grain, salted, maybe peppered, and hung or layed out to dry. The older it gets the better. 1 Share this post Link to post Share on other sites
My Rights As An American Report post Posted October 19, 2018 Still available. Just grabbed a bunch of frozen blackstrap from the cooler and am making a huge stew. A couple full bags mostly still frozen to whoever wants it. Thanks. Share this post Link to post Share on other sites
My Rights As An American Report post Posted October 19, 2018 Backstrap. Dang autocorrect. Share this post Link to post Share on other sites
Titanium700 Report post Posted October 19, 2018 Wow. We usually end up with 4-5 deer a year out year and almost every year we run out of meat about mid summer. Right now there is nothing in my freezer dated 2017....... Share this post Link to post Share on other sites
My Rights As An American Report post Posted October 19, 2018 I make a lot of bratwurst and that goes a long way for us. The ground and brats go quick. The steaks and roasts go much slower. The deer meat I opened tonight for stew was excellent shape. Share this post Link to post Share on other sites
My Rights As An American Report post Posted October 19, 2018 All gone. Went to about five different people. Thanks. The stew was amazing. Next time I need to make about 10 gallons and invite everyone here over! 1 Share this post Link to post Share on other sites
