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#11
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I tried........
Marinated a backstrap for 24 hours, injected it, and smoked it for 8 hours, then finished it off on the grill. I LOOKED fantastic and I could hardly wait. I was so excited. ( All I read was how stringy and tough it was so I took these extra precautions.) Unfortunately.........I couldn't swallow it. Had a horrible liver taste. It was so tender it was falling apart. Maybe I just over thought it. I will try the crock pot thing as well as just cut a few steaks and grill them. If that's no good, the backstraps will go to the locker with the rest. I'm not giving up yet. I took the front quarters into the locker and they are making summer sausage with cheddar cheese along with some ring bologna. If that turns out ok I will take the rest in. Maybe its the smell of skinning the hide and cutting the fat and the meat off the bone still running through my mind. LOL I don't think I will ever get that out of my head. |
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