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Old 09-17-2013, 02:44 AM   #2021
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Speedie?
Speedies are basically a Shish ka bob marinated in a Greek dressing. I think they are fairly exclusive to Binghamton, NY. My Mom grew up there so I have had them my whole life. I use the Speedie marinade on steaks, chicken, pork and venison. And my southern neighbors keep coming back for more. It does a great job of tenderizing and adding flavor. Basically it is like marinating in an Italian salad dressing, but better. It is great at taking any gaminess out of your hog and venison. Google Lupo's or the Char Pit in Binghamton, NY. I think you can order online too. Just make road trips and buy many gallons.
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Old 09-17-2013, 08:01 AM   #2022
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I have never had backstrap. Anyone want to cook for me?

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Old 09-17-2013, 02:09 PM   #2023
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Backstrap is awesome. Always looking for new recipes. How did you prepare it? i always marinate for 2-3 days in Lupo's Speedie Marinade then grill to medium rare.
All I do is roll it in flour, salt, pepper and garlic powder then flash fry it. By that I mean fairly high heat searing the outside and leaving it pink in the middle.

Some of the larger muscle groups in the hind quarter I drop in the Jack Daniels marinades in a bag for 18+ hours and cook on the grill 6-7 minutes a side. It will come out medium rare and then slice it just like a London broil. On deer meat ALL the fat, silver skin and anything else HAS to be removed for best flavor.

It should look like this one.

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Old 09-17-2013, 02:15 PM   #2024
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Nice. Thanks for the information. I think I'll try the Jack Daniels marinade some time.

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Old 09-17-2013, 02:27 PM   #2025
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Limbkiller, that looks great.

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Old 09-17-2013, 09:53 PM   #2026
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Vension is awesome. My hunting buddy needs to get his butt out there and shoot some bambi dammit.

He got a nice hog a while back that we dined on. The thing was freaking huge. Probably 250-300 lbs. I marinated it for 3 days, and it came out great.

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Old 09-17-2013, 11:47 PM   #2027
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Quote:
Originally Posted by CardiacColt68 View Post
Vension is awesome. My hunting buddy needs to get his butt out there and shoot some bambi dammit.

He got a nice hog a while back that we dined on. The thing was freaking huge. Probably 250-300 lbs. I marinated it for 3 days, and it came out great.
Yea I love it. Don't understand people who marinate it so long though. When I fry it I don't marinate it at all. Put it in a crock pot and don't marinate either. Then I love meat as is most of the time. To put anything on a ribeye, t-bone, New York strip is sinful. A good piece of meat stands on its own. Salt and pepper some but that it it. Marinades are fun though on cheaper cuts.
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Old 09-18-2013, 01:24 AM   #2028
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Marinades are good sometimes to add some different flavors, or to add some moisture. I did the hog so long because I'd never cooked wild hog, and thought that large and old a hog might be gamey. I was just covering my rear.

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Old 09-22-2013, 03:06 AM   #2029
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Old 09-23-2013, 01:01 AM   #2030
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Sunday dinner.









Dinner!!!

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