My venison future

[Slimpicker]

I will be trying RustyJake's links to whole front and hind quarter smokes on a small doe I got and this 8 pointer, both in BOW season, gun season starts Saturday.
The doe I butchered myself, the buck went to the local processor and they will do "bone in leg quarters" for me...

 

[RustyJake]

Nice, look forward to seeing some of the meals from this.
I didn't get any deer this year. Was hoping to get some to ground up and add to the mix in some of the sausages and snack sticks I have been making.

 

[RayClem]

I am not a hunter, but it looks like your shot placement was dead on.

I have not had venison since I was a youngster, but I am looking forward to seeing photos of your cooks.

 

[Slimpicker]

I am not a hunter, but it looks like your shot placement was dead on.

From my crossbow, maybe 25yd and I used my 30 yd pin, so I was a little high in the lungs, a little lower and back 3 in. would have been a heart shot. This thing ran 200yds and I drug it's ass all the way back uphill... "Hey Doc, I don't need a F%#$ing STRESS TEST... I just passed without a heart attack!!!!"

 

[Shedd]

Congrats on the nice buck! We love us some jerky and summer sausage here in SC. We have a long deer season here, September 15 through Jan1. I live out in the country on acreage, so I have more deer than I can count in my yard at almost any given time. I’ve hunted deer all my life until the last couple years, now I hunt wild hogs.

 

[Timmy]

Nice! Congratulations!

 

[RayClem]

Congrats on the nice buck! We love us some jerky and summer sausage here in SC. We have a long deer season here, September 15 through Jan1. I live out in the country on acreage, so I have more deer than I can count in my yard at almost any given time. I’ve hunted deer all my life until the last couple years, now I hunt wild hogs.

I understand that wild hogs can make good eating as well.

 

[Slimpicker]

September 15 through Jan1. I live out in the country on acreage, so I have more deer than I can count in my yard at almost any given time. I’ve hunted deer all my life until the last couple years, now I hunt wild hogs.

Our bow goes from Sept 15 - Jan 15 I believe

My 6.8 will drop them hogs, we got um but only in lower MO. They can destroy anything

 

[Shedd]

I understand that wild hogs can make good eating as well.

They are very good. We trap them sometimes then pin them. We’ll feed them hi protein mix for a couple months to tame the wild taste. Then we go whole hog (born here in SC) pig pickings. The others we’ll have processed for sausage, chops and of course pulled pork. If I have a good winter (meat will spoil really quick with our warm temperatures so I hunt them when it’s cold cold) I like to donate some after I’ve had processed to our local shelters. I live in upstate SC, we have some hogs but I have a few hundred acres of family land in central SC, hogs are plentiful. My preference is pig’s about 100lbs or so. Lean and hardly no wild taste at all.

 

[RayClem]

They are very good. We trap them sometimes then pin them. We’ll feed them hi protein mix for a couple months to tame the wild taste. Then we go whole hog (born here in SC) pig pickings. The others we’ll have processed for sausage, chops and of course pulled pork. If I have a good winter (meat will spoil really quick with our warm temperatures so I hunt them when it’s cold cold) I like to donate some after I’ve had processed to our local shelters. I live in upstate SC, we have some hogs but I have a few hundred acres of family land in central SC, hogs are plentiful. My preference is pig’s about 100lbs or so. Lean and hardly no wild taste at all.

Ah, yes. I love a good pig pickin'. I spent many years in southeastern Virginia near the North Carolina border. There is just something special about whole hog BBQ cooked low and slow over coals.

When you BBQ a hog, which style of sauce do you use? I am rather partial to the vinegar based sauces common to eastern North Carolina and the South Carolina Pee Dee and Low Country regions rather than the sweeter sauces found further west.

 

[Shedd]

Ah, yes. I love a good pig pickin'. I spent many years in southeastern Virginia near the North Carolina border. There is just something special about whole hog BBQ cooked low and slow over coals.

When you BBQ a hog, which style of sauce do you use? I am rather partial to the vinegar based sauces common to eastern North Carolina and the South Carolina Pee Dee and Low Country regions rather than the sweeter sauces found further west.

My favorite sauce is mustard base by far. I grew up with it, after the pork is pulled (not chopped) we put it in a big pot and saturate it with the mustard sauce. We let it simmer a while until it softens while absorbing the sauce. The smoke and mustard complement each other. South Carolina has been divided into four regions of sauces. I grew up in the “mustard”region (near the state capital Columbia area) however if I’m eating chopped I’ll use a apple cider vinegar base (a NC favorite). We have a great family in our lower part of the state that’s put together a terrific site about SC and BBQ that most people don’t know. I think you might find it interesting. They share so many recipes. destination-bbq.com (I’m not affiliated with them, I just like to share this so people can learn so much about BBQ and how it originated from SC.

 

[midwest]

I butcher my own deer and always pull the in loin and back strap out first thing. I cut each backstrap in half giving me four pieces about 8-12 inches each depending on the deer. I use a light marinade of olive oil, soy sauce, and some Montreal steak seasoning. I thrown them on my Pro 780 until they get to around 130 and pull them off for a rest. I know it is "cliché'" but everyone who tries the back strap says it is as good or better than a good beef filet. The trick is not overcooking venison, that is when it gets tough and gamey...

 

[RayClem]

My favorite sauce is mustard base by far. I grew up with it, after the pork is pulled (not chopped) we put it in a big pot and saturate it with the mustard sauce. We let it simmer a while until it softens while absorbing the sauce. The smoke and mustard complement each other. South Carolina has been divided into four regions of sauces. I grew up in the “mustard”region (near the state capital Columbia area) however if I’m eating chopped I’ll use a apple cider vinegar base (a NC favorite). We have a great family in our lower part of the state that’s put together a terrific site about SC and BBQ that most people don’t know. I think you might find it interesting. They share so many recipes. destination-bbq.com (I’m not affiliated with them, I just like to share this so people can learn so much about BBQ and how it originated from SC.

I live outside Chicago where Chef Charlie McKenna operates the Lillie's Q restaurant and also produces an array of BBQ sauces. He grew up in Greenville, SC where he learned the art of BBQ from his grandmother Lillie, the namesake of his restaurants and sauces. He is a graduate of Florida State University and the Culinary INstitue of America in New York. After graduation he moved to Chicago and served as a sous chef in two four-star restaurants before setting off on his own path, returning to his BBQ roots. Being from Greenville, McKenna was familiar with the different sauces available throughout both Carolinas. He now produces sauces in not only the various Carolina style, but also Alabama White Sauce style and sweeter Midwestern styles. I have tried many of them. The ones I have tried are quite tasty. I avoid the super spicy ones, however.

I plan to check out the web site you referenced as it sounds interesting. Before I retired, I traveled several weeks a month and got to experience BBQ from many different regions. Every region has its own take on BBQ and I find that to be both fascinating and tasty.

 

[Shedd]

I live about 20 minutes from Greenville in Spartanburg SC. My wife and I travel a lot and whenever I see a BBQ Restaurant I have to try it. I have met several owners that either spent time or lived in the Carolina’s. I have family members when I was growing up that had a few BBQ restaurants (we called them “Joints”) scattered across the state. Even though they was family they kept most of their secret’s to themselves. But they cooked in pit’s so it’s completely different than smoker’s. We still have some places that still do whole hog in pit’s.
I think you’ll find that website very interesting as well as you can get some good recipes.

 

[RayClem]

I live about 20 minutes from Greenville in Spartanburg SC. My wife and I travel a lot and whenever I see a BBQ Restaurant I have to try it. I have met several owners that either spent time or lived in the Carolina’s. I have family members when I was growing up that had a few BBQ restaurants (we called them “Joints”) scattered across the state. Even though they was family they kept most of their secret’s to themselves. But they cooked in pit’s so it’s completely different than smoker’s. We still have some places that still do whole hog in pit’s.
I think you’ll find that website very interesting as well as you can get some good recipes.

Some of the best BBQ I ever ate came from a tiny shack along the roadside in the small town of Lafayette, TN (pronounced LaFAYette). The shack had a BBQ pit, a counter to place orders, and a cooler for sodas. They may have had a picnic table outside, but normally I got my order and ate off the hood of my car. It is the kind of place most folks would avoid if you did not know about the place.