Zombie The Coronavirus Financial Thread (Personal, Local, National)

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THE HCP said:
Got my last Blazers check May 1st. Was very grateful for getting paid for games missed. So May 2nd applied for unemployment and have heard NOTHING! Tried calling and every time I do, I get a busy signal. We did get our stimulus check right away, but now just hoping I get unemployment.
Starting to get a bit concerned.
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¿Hablas español???

Hear that's the trick to getting through to someone.
 
Lanny said:
I've eaten a lot of venison and I'll bet I can always tell the difference between ground venison and ground beef. I once had chili made out of horse meat and I couldn't tell that it wasn't beef. Give me some venison and I will label it every time.
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Ha !!!...the way I do it you seriously cannot tell the difference, especially when the burger is used in chili, spaghetti, etc. The key to cooking deer meat whether it's deer burger or cubed steak, or tenderloin, or ham/shoulder, is to bleed the meat out several times in water or salted water (brining) to the point where the meat loses its reddish color and turns kinda brownish. The quality as well as the amount of the beef fat which also actually has its own flavor is also very important in taking away that "gamey" deer taste. I typically use 75% deer and 25% beef fat for burger or pork fat when making sausage.

Another key is what the deer actually eat and down here starting in July/August we plant sizable deer food plots of soybeans, radishes, peas, etc., near our deer stands...and about a week before the season opens, we'll start feeding them corn/cracked corn, wild pears and crab apples...this also makes a huge difference in flavor.

Also, a doe or yearling make for the mildest tasing deer meat. Conversely, you don't want the meat from a buck that was shot during the rut because they pretty much stop eating and instead devote all their attention to fighting other bucks with hopes of mating with the does.




I doubt it will happen but if you or ANY of the others who post here are ever down my way, let me know...I'll prove it to you you and show a real good time.
 
yankeesince59 said:
Ha !!!...the way I do it you seriously cannot tell the difference, especially when the burger is used in chili, spaghetti, etc. The key to cooking deer meat whether it's deer burger or cubed steak, or tenderloin, or ham/shoulder, is to bleed the meat out several times in water or salted water (brining) to the point where the meat loses its reddish color and turns kinda brownish. The quality as well as the amount of the beef fat which also actually has its own flavor is also very important in taking away that "gamey" deer taste. I typically use 75% deer and 25% beef fat for burger or pork fat when making sausage.

Another key is what the deer actually eat and down here starting in July/August we plant sizable deer food plots of soybeans, radishes, peas, etc., near our deer stands...and about a week before the season opens, we'll start feeding them corn/cracked corn, wild pears and crab apples...this also makes a huge difference in flavor.

Also, a doe or yearling make for the mildest tasing deer meat. Conversely, you don't want the meat from a buck that was shot during the rut because they pretty much stop eating and instead devote all their attention to fighting other bucks with hopes of mating with the does.




I doubt it will happen but if you or ANY of the others who post here are ever down my way, let me know...I'll prove it to you you and show a real good time.
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Mulie's up here are very rangy as they eat mostly scotch broom. I always cook mine with a pork roast to help moisten for venison.
 
Hoopguru said:
Mulie's up here are very rangy as they eat mostly scotch broom. I always cook mine with a pork roast to help moisten for venison.
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Yeah, I think mule deer are almost twice the size of our white tails down here.

I've deboned a few white tail hams, bled them out and brined them, then unroll the still connected muscle groups, and like you said, to combat dryness, I smear the inside with some good pork sausage, bacon strips, garlic butter, and plenty of salt and pepper.

Then roll the muscle groups back up as you would a sleeping bag and tie them together with butcher's string and then after placing the roast in the smoker, drape even more strips of bacon over the top.


...slow smoke @ about 240 degrees for 10 hours...and DAYAMN !
 
yankeesince59 said:
Another key is what the deer actually eat and down here starting in July/August we plant sizable deer food plots of soybeans, radishes, peas, etc., near our deer stands...and about a week before the season opens, we'll start feeding them corn/cracked corn, wild pears and crab apples...this also makes a huge difference in flavor.
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Suddenly, I'm a bit concerned that my wife is feeding me more vegetables, corn, pears and apples lately.
 
yankeesince59 said:
Yeah, I think mule deer are almost twice the size of our white tails down here.

I've deboned a few white tail hams, bled them out and brined them, then unroll the still connected muscle groups, and like you said, to combat dryness, I smear the inside with some good pork sausage, bacon strips, garlic butter, and plenty of salt and pepper.

Then roll the muscle groups back up as you would a sleeping bag and tie them together with butcher's string and then after placing the roast in the smoker, drape even more strips of bacon over the top.


...slow smoke @ about 240 degrees for 10 hours...and DAYAMN !
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sounds terrific!
 
e_blazer said:
Suddenly, I'm a bit concerned that my wife is feeding me more vegetables, corn, pears and apples lately.
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...lol...I suddenly got a mental image of you trussed up on a spit over an open pit with an apple stuffed into your mouth. :biglaugh:
 
Oregon retail opens up today. Let me know what's new!
 
BigGameDamian said:
Should we all go to the same place and watch this shit blow up again? Trump says they are ready with operation warp speed!
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What's the difference. Target and Costco and all the groceries have been open the whole time. As long as they keep social distancing, require masks, keep capacity low, provide sanitization, etc., the risk should be minimalized.

No need to get all chicken little here.
 
yankeesince59 said:
Ha !!!...the way I do it you seriously cannot tell the difference, especially when the burger is used in chili, spaghetti, etc. The key to cooking deer meat whether it's deer burger or cubed steak, or tenderloin, or ham/shoulder, is to bleed the meat out several times in water or salted water (brining) to the point where the meat loses its reddish color and turns kinda brownish. The quality as well as the amount of the beef fat which also actually has its own flavor is also very important in taking away that "gamey" deer taste. I typically use 75% deer and 25% beef fat for burger or pork fat when making sausage.

Another key is what the deer actually eat and down here starting in July/August we plant sizable deer food plots of soybeans, radishes, peas, etc., near our deer stands...and about a week before the season opens, we'll start feeding them corn/cracked corn, wild pears and crab apples...this also makes a huge difference in flavor.

Also, a doe or yearling make for the mildest tasing deer meat. Conversely, you don't want the meat from a buck that was shot during the rut because they pretty much stop eating and instead devote all their attention to fighting other bucks with hopes of mating with the does.




I doubt it will happen but if you or ANY of the others who post here are ever down my way, let me know...I'll prove it to you you and show a real good time.
Click to expand...

I eat a ton of deer also, I can hardly taste the difference anymore when compared to ground beef. We use it for just about anything you’d use ground beef for. Sometimes add a lil diced bacon to the pan when browning it to up the fat content some.
 
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