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  #11  
Old 11-02-2015, 03:41 PM
johnboat johnboat is offline
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Join Date: Feb 2008
Location: Waterloo, Iowa.
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Quote:
Originally Posted by bobk View Post
Congratulations on your bear. Did you eat any yet?
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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  #12  
Old 12-10-2015, 08:12 PM
johnboat johnboat is offline
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I took the front quarters to my locker. I had fermented summer sausage with cheddar cheese mixed in ( just like I have made with my deer) and ring baloney made............much better. But the nod still goes to the deer. The ring baloney is very good tho.
The rear quarters have been donated to a wild game feed.
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