Does anyone know if it's is worth pulling the ribs off the deer?
Put on the smoker for a while and serve em as an appetizer. They're good but not much meat on them.
Does anyone know if it's is worth pulling the ribs off the deer?
Step 1 complete, 15lb butt salted and in the refrigerator for three days. Next will be to season and wrap in cheesecloth. Then it will hang in the storm cellar for a couple months.
Does anyone know if it's is worth pulling the ribs off the deer?
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