thillin said:All my backstrap gets sliced and fried. Personally, I wouldn't smoke any venison, except jerky.
thillin said:All my backstrap gets sliced and fried. Personally, I wouldn't smoke any venison, except jerky.
Jorge said:All of mine goes to jerky or sausage. I've had some great venison, but deer in Texas aren't that big
Single Fin Smoker said:Hey Thirdeye, I'd love to get my hands on some a dat' sausage. We don't get any of that here in SoCal.
Fins envious...
thillin said:All my backstrap gets sliced and fried. Personally, I wouldn't smoke any venison, except jerky.
dodgeramsst2003 said:Ok, I don't want to hijack this thread, but I'm a little confused right now. A couple have mentioned back straps and tenderloins looks like interchangeably. I always thought the backstraps were the outside pieces, on the top of the back, and the tenderloins were the small ones on the inside of the ribcage ( Filet Mignon when refering to beef)? Can someone please put me on the right page?