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Old 10-28-2013, 12:23 PM   #1
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Butchering - Venison

Top pic: butterfly stk, jerkey, pepper stk, knuckle roast, tri-tip, cube stk. Bottom pic: top, butterfly stk, tri-tip, cube stk & jerkey. This is from 1 hind quater.

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Old 10-28-2013, 12:54 PM   #2
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Looks good. A very clear view of how lean venison is.
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Old 10-28-2013, 01:43 PM   #3
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Mine is still roaming the countryside but come January...............? My freezer awaits!
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Old 10-29-2013, 09:20 AM   #4
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Togarashi Jerkey
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Old 10-29-2013, 10:53 AM   #5
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Looking good S&P ! Togarashi spice blend. What is its flavor profile like, besides the chilies. I got to look for this.

Love deer jerky. A friend usually shares some, judiciously I might add. He seems to collect lots of friends during deer hunting season.
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Old 10-29-2013, 11:40 AM   #6
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Shichimi Togarashi
3 or 4 Tbsp crushed dried Japanese chilies
1 Tbls dried orange peel
2 tsp each black & white sesame seeds
1 tsp sichuan pepper
1 tsp shredded nori (sea weed)
1/2 tsp ground ginger
This is a typical recipe for togarashi. The one ingredient missing is 1 tsp of marijuana seeds, which of course my not be legal in some areas.
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Old 10-29-2013, 02:34 PM   #7
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Shichimi Togarashi
3 or 4 Tbsp crushed dried Japanese chilies

You can make your own blend. And here I thought I was only looking at deer pics today. I saw it pre-packaged on line. I read it is good with salmon too. Now I will have to read up about Japanese chilies. Otherwise, (ahem) I have all the other ingredients.
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Old 10-29-2013, 04:11 PM   #8
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Quote:
Originally Posted by Whiskadoodle View Post
Shichimi Togarashi
3 or 4 Tbsp crushed dried Japanese chilies

You can make your own blend. And here I thought I was only looking at deer pics today. I saw it pre-packaged on line. I read it is good with salmon too. Now I will have to read up about Japanese chilies. Otherwise, (ahem) I have all the other ingredients.
You can sub any hot chili pepper.
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