Quote:
Originally Posted by Leingod
Seasoned the sirloin with garlic salt and msg. Once cooked, i'll sear in cast iron with some beef oil.
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i got 5lbs of deer thawing out to do a test batch of snack sticks. havent done them in my new dehydrator yet only my flat jerky.
i got probably 30lbs+ of ground, 2 massive backstraps (best cut), 2 good size tenderloins, then the shoulders, rumps, and some chunks for jerky.
i freeze the big hunks, slightly thaw, then use my deli slicer for even cuts. then marinate for 24hrs giver or take.
sadly, the ground didnt thaw as fast as i wanted last night and i didnt want to start marinading at 2am......so i'll start it when i get home.