Reading these forums, and hearing people talk about "Back Straps" makes me hungry, to eat... and hunt. But I have to ask a question for many of you. How much of the meat do you keep? Do you ever leave a bone in any of it? Do you skin it right away?
We have found first of all that skining the deer while it's warm make it ALOT easier. Depending on temerature, we put a game net around it and let it sit a few days (except the loins
). My family has always kept the bone in the back straps and cut them out as "Chops". We found the bone in adds a ton of flavor and juiceiness! We found that trimming as much of the tendons and fat as possible helps in flavor too. We use the flank meat for stew or to make sausage, even Kabobs are good. Intersting enough one year we had a guest hunter who shot a nice doe and saved the neck meat. He made us a slow cooked neck roast that knocked our socks off.. The front legs are great for sausage and jerky.
Out of curiousity what do you guys do? :darkbeer: