Lookee what we found whilst wandering....

[Andy]

Thanks to Uwe for picking up the venison from the butcher. Not including Mike’s doe here’s the yield from my 2 bucks:



By my math that’s 114.2 lb of meat.

[Uwe]

Anyone ever notice when you're hunting deer, you see lots of squirrels?

Well guess what happens when you're hunting squirrels?

Answer here:
https://i.imgur.com/7nevEeK.mp4

[Andy]

I should get some actual picture frames but the 2018 8-pointer is now up on my office wall next to the 2017 8-pointer and the 2015 9-pointer.

[Uwe]

8 + 8 + 9 = 25.

How about 51?
https://chicago.cbslocal.com/2018/12...inois-hunting/

[Andy]

You may want to double check your math.

Wow, those antlers almost look like pin oak leaves.

[Andy]

I made some venison jerky over the weekend using round steaks (slices of thigh) from the 8-pointer marinated overnight in Mojo marinade (citrus juice/garlic/etc). About half the batch is "wit" red pepper flakes and half is "wit-out". After 7 hours in the dehydrator at 145*F it reached pretty ideal consistency, a bit chewy without being hard or crunchy:







24 oz. of raw steak yielded about 11 oz. of jerky, or about a 55% reduction in moisture. The ring-shaped piece had the 1" femur in the center, needless to say it shrunk dramatically.

[Andy]

RTHQ last night at about 5:45pm:



The deer were aware of my presence, didn't care. Out of season, in a dense residential/commercial area, at night, and they know an e-tron is not an acceptable weapon for the Pennsylvania Game Commission.

[Uwe]

This morning:

[Andy]

Since Gawie is in town from South Africa, I asked for his help making Biltong using some of last fall's venison round steaks, trimmed but left as natural cuts. We marinated the meat in apple cider vinegar for 1 hours, then patted it dry and covered with kosher salt, black pepper, and freshly toasted and cracked whole coriander.








It will be left to dehydrate at 35*C/95*F for 24 hours, then we will check consistency and give it more time if needed.

[Andy]

After 23hr at 95*F:



The thinner pieces are quite edible and tasty now, I know the South Africans say this isn't jerky but it sure tastes like jerky to me. Since there's no cayenne or chile pepper, and no sugar it's a strictly savory experience. As Gawie says "lekker".