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Tractor Talk Discussion Forum

Speaking of ribs...

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Dave from MN

12-01-2006 08:34:28




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I kept the ribs from that ol buck I shot. There was just soo much meat in them. Brought em to the locker and they said they dont smoke ven ribs... too much bacteria. Sooo i brought em home and they are back in the freezer. Deer was lung /spine shot. Nothing in the inside guts was opened gutted real clean. Couldnt I just wash em real good, filet that membrane of the inside and be safe?? I have had smoked ven ribs before and they were awesome, but I never made em myself. Any one have a great recipe/ process to smoke ven ribs? Would be a real treat at xmas.

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smurph72

12-03-2006 14:36:52




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 Re: Speaking of ribs... in reply to Dave from MN, 12-01-2006 08:34:28  
We always soak ours in salty ice water for about 5 days until rinse runs clear, then process the whole thing.

Ribs and shoulder layered with peppered thick sliced bacon in roasting pan with bell pepper and onions in oven or pit for at least 6 hours and then open up and smoke for flavor. Falling apart and wonderful to eat.

Everybody back home always just kept backstrap and made sausage from the rest until we showed up at my bachelor party with 4 racks of ribs and 2 shoulders cooked like I described. Make your tongue slap your brains out.....

dcm

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Oldmax

12-02-2006 18:53:04




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 Re: Speaking of ribs... in reply to Dave from MN, 12-01-2006 08:34:28  
Try Soaking Meat in Beer 24 hours before cooking will make tast 100% better



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nballen

12-01-2006 09:42:58




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 Re: Speaking of ribs... in reply to Dave from MN, 12-01-2006 08:34:28  
Given the opportunity, I (and my family while growing up) ALWAYS washed our meat before hanging. That got rid of the blood and alot of the hair, and the sticks and dirt and other junk on the carcass. We have never had a problem with bacteria growth due to the water.

I really can't imagine not washing the meat.

Nathaniel



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BillyinStoughton

12-01-2006 09:32:22




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 Re: Speaking of ribs... in reply to Dave from MN, 12-01-2006 08:34:28  
Vennie ribs are great! I don't understand how they would say that there is too much bacteria on them. I have my venison ribs left on the rack when I get my deer processed! It's the only way to go! And boy are they a treat to eat.

Billy



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JD9295

12-01-2006 09:25:12




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 Re: Speaking of ribs... in reply to Dave from MN, 12-01-2006 08:34:28  
if you get the temp above 140 the bacteria should be gone.
The locker has more bacteria on its tables than those ribs do, I think its a bunch of bull poop myself.
For one if its in the ribs it in all the deer!



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Dave from MN

12-01-2006 16:05:27




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 Re: Speaking of ribs... in reply to JD9295, 12-01-2006 09:25:12  
Ya , I was kinda thinking "HUH" when they told me that as well. I brought in 100# of scraps for sausage ya think they coulda done it for me. Oh well, I'll thaw em on the 20th, season em on the 23rd, smoke em all day on the 24th, and we'll eat em that night before the in laws show up.



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