As I recall, the sinews were saved particularly because they are tough, and were (and are) used as cordage and for sewing. The silverskin is also, I think, called the fascia, and is what holds the muscles together and in place.
Them little 6 inch inner loins are the best cubed fried buiscuit a for breakfast while working on the deer with gravy and eggs after a cold morning hunting 🙏🏻🇺🇸👍
I think you could make a tow rope from the silver skin off the backstrap and the sinew from the back. You are going to have some great eats. Congratulations on getting the deer. Looking forward to seeing the rest of your process. Thank you for sharing.
My dad was a professional meat cutter. Those were his very favorite knives. They hold their sharpness and they will continue to sharpen easily for years! That knife is in my amazon cart for someday. Lol
Is the back strap the same cut of meat as a beef tenderloin? Or is it more like a brisket? We hopefully will have spring lambs this year and haven’t yet looked into butchering, but I feel like it’s something that we can do ourselves. Thank you!
Thanks for this video. Do you have one that shows how to get the rear-end out, gut, and skin? I hope y'all get to slow down a lil bit and get some rest and enjoy the holidays. Wishing y'all a very Merry Christmas!
My sister shared a tiny piece of back strap from an elk i believe, it was small. It might have been the size of one of the chunks you cut off to make so they were the same size, but it was thin too. I was like, i never heard of them being so small or thin, its the thought that counts. 😅😂 I've shared 20-50 pounds of beef &/or pork with her family(of 7) & they shared 3-5 ounces of 1 back strap. 😆 🤣 😂
This is wild to me! I have no one in my family (except a cousin who is a chef but lives way to far from me) that has a clue how to butcher anything except a chicken!
As I recall, the sinews were saved particularly because they are tough, and were (and are) used as cordage and for sewing. The silverskin is also, I think, called the fascia, and is what holds the muscles together and in place.
Grandma would clean up the sinew and would dry it in the neighbors ice house. Not sure what it was used for
Them little 6 inch inner loins are the best cubed fried buiscuit a for breakfast while working on the deer with gravy and eggs after a cold morning hunting 🙏🏻🇺🇸👍
Love this video! Makes breaking down a deer easy to understand. I got the same knife and the 6" one for Mother's Day last year. Love them!
😂 “sits up like a rocky horse “ 😂 I love your sayings!
Danny thank you and Wanda great video. Y’all use all of the deer. Watching on Christmas morning God bless.
Another great instructional video. Thank you
Merry Christmas Eve to you and your families❣️
Merry Christmas
I think you could make a tow rope from the silver skin off the backstrap and the sinew from the back. You are going to have some great eats. Congratulations on getting the deer. Looking forward to seeing the rest of your process. Thank you for sharing.
Thank you for the tip on the back strap silver skin .merry Christmas 🎄 and may the lord bring you lots joy all year.
My dad was a professional meat cutter. Those were his very favorite knives. They hold their sharpness and they will continue to sharpen easily for years! That knife is in my amazon cart for someday. Lol
thinking barbecue ribs right there....there's pure talent at Pecan Grove...the knowledge and experience is amazing
😮 Me too 😊
I love that knife. My husband and I are going to check out. We love deer meat.
Do you save the bones for bone broth?
Yes Wanda made 16 pints of broth.
Loved watching this. Reminds me of my brother.
Merry Christmas
Thank you for sharing. God bless ❤
Wow that sounds and looks so good. Thumbs up.
That knife looks super sharp!
We always cut steaks from the backstrap
Is the back strap the same cut of meat as a beef tenderloin? Or is it more like a brisket? We hopefully will have spring lambs this year and haven’t yet looked into butchering, but I feel like it’s something that we can do ourselves. Thank you!
Yes it is
Thanks for this video. Do you have one that shows how to get the rear-end out, gut, and skin?
I hope y'all get to slow down a lil bit and get some rest and enjoy the holidays.
Wishing y'all a very Merry Christmas!
Yes on deep south homestead
@@pecangrovems Found the playlist. Thanks!
19:19 you say deer bacon when you are pointing at the cubed meat. Do you mean 19 lbs of deer sausage? Kind of confused😕.
My sister shared a tiny piece of back strap from an elk i believe, it was small. It might have been the size of one of the chunks you cut off to make so they were the same size, but it was thin too. I was like, i never heard of them being so small or thin, its the thought that counts. 😅😂 I've shared 20-50 pounds of beef &/or pork with her family(of 7) & they shared 3-5 ounces of 1 back strap. 😆 🤣 😂
This is wild to me! I have no one in my family (except a cousin who is a chef but lives way to far from me) that has a clue how to butcher anything except a chicken!
Good morning.
Morning
Ya'll are love that bacon!
Should have titled this episode, "How to break down a deer with a machete". LOL. Merry Christmas to Pecan Grove.
What's the deal man with hidden tender loin in rear quarter?
There's what is called an oyster in the hind quarter. Never heard of a tender loin in a hind quarter.
back strap from my deer ...is in my belly. 👍👍👍👍
Last year, I made jerky from a deer backstrap.
Dang those knives are Sharp
You need to get the smaller version of that knife!
Got it in today.
I thought that pastrami was smoked corned beef.
That is going to be a lot of good eating.
Against the grain is not the long way
👍👍👍👍👍