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Old 01-22-2021, 11:24 AM   #1
spotsanddots
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Default CF Backstrap?

Anyone have a good chicken fried backstrap recipe? Gonna bust out the straps this weekend.
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Old 01-22-2021, 11:30 AM   #2
Aggiehunter08
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Season steaks with lawry's season salt and fresh cracked black pepper.
Create milk/egg wash.
Dip steaks in wash then bread in flour and crushed saltine crackers.
Fry in Crisco only turning ONCE. (might add some salt after pulling from grease while still hot)

I'd have a throwdown with Bobby Flay at Chicken Fried backstrap
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Old 01-22-2021, 11:32 AM   #3
88 Bound
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Soak in jalapeno juice for at least 12 hours before you season, dip in wash, four and then fry.
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Old 01-22-2021, 11:40 AM   #4
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So what I do is cut your steaks then beat the heck out of them with meat tenderizer hammer. I then put the steaks in buttermilk to soak usually couple hours. Then fill a pot with peanut oil 4" deep heat to 350 degrees. While oils is heating up I prepare flours with salt pepper black pepper and garlic powder. No set amount I just add till I like the taste. Pull a steak out of the buttermilk and into the flour then deep fry. Upon completion of cooking steaks I use remaining flour mixture to make my gravy.
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Old 01-22-2021, 11:47 AM   #5
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Agree with sotx on the meat hammer. I usually cut the steaks at least an inch thick and then beat them down to half inch which of course increases the diameter of said CFS.

I too do the simple milk/egg bath then into the flour with seasoning. I like salt lick garlic rub and/or chupacabra seasoning in my flour. I'll fry in vegetable oil or peanut oil, doesn't really matter to me.

Homemade mashed taters and biscuits, gravy on the whole **** plate. For sure gonna fall asleep after.
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Old 01-22-2021, 11:50 AM   #6
JACK750
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Quote:
Originally Posted by Aggiehunter08 View Post
Season steaks with lawry's season salt and fresh cracked black pepper.
Create milk/egg wash.
Dip steaks in wash then bread in flour and crushed saltine crackers.
Fry in Crisco only turning ONCE. (might add some salt after pulling from grease while still hot)

I'd have a throwdown with Bobby Flay at Chicken Fried backstrap
This sounds great
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Old 01-22-2021, 02:19 PM   #7
Huntsman27
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When I fry back strap I slice it fairly thin1/4' - 1/2 inch medallions season with steak seasoning dip in flour seasoned with black pepper and garlic salt quick fry both sides in shallow oil, I don't use an egg wash.

When I have my deer processed I have cutlets made and when I chicken fry them I season with steak seasoning and use a milk and egg wash and season the flour with black pepper and garlic salt. I dip the cutlets in the milk & egg wash, dredge in flour and then back in the milk & egg wash and back in the flour for a thicker crust and fry in vegetable oil.
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Old 01-22-2021, 02:21 PM   #8
AntlerCollector
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Quote:
Originally Posted by sotx View Post
So what I do is cut your steaks then beat the heck out of them with meat tenderizer hammer. I then put the steaks in buttermilk to soak usually couple hours. Then fill a pot with peanut oil 4" deep heat to 350 degrees. While oils is heating up I prepare flours with salt pepper black pepper and garlic powder. No set amount I just add till I like the taste. Pull a steak out of the buttermilk and into the flour then deep fry. Upon completion of cooking steaks I use remaining flour mixture to make my gravy.


This ^^^^^ is how I do it as well. I go from the buttermilk, to flour, to an egg wash, then flour again

Last edited by AntlerCollector; 01-22-2021 at 02:23 PM.
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Old 01-22-2021, 02:55 PM   #9
Chance Love
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Never thought of it as a recipe. Milk, then flour, fry, salt and pepper.
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Old 01-22-2021, 03:02 PM   #10
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I'll cut the steaks into 1/2" slices then tenderize them some. I use buttermilk and egg dredge then to flour/bisquick mixture with uncle chris salt and pepper and fry it in a cast iron skillet
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Old 01-22-2021, 04:50 PM   #11
BW96
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I gave this a try based off of a recommendation from a buddy.... man its good

Just seasoned flour, egg wash, then seasoned crushed up ritz crackers. Fry as normal.

Give it a whirl and you won't be disappointed.

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Old 01-22-2021, 04:54 PM   #12
breederbuck33
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I don't think you can mess it up if you know the basic idea of how to fry something. I've never had CF backstrap that I didn't like.
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Old 01-22-2021, 04:55 PM   #13
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Quote:
Originally Posted by sotx View Post
So what I do is cut your steaks then beat the heck out of them with meat tenderizer hammer. I then put the steaks in buttermilk to soak usually couple hours. Then fill a pot with peanut oil 4" deep heat to 350 degrees. While oils is heating up I prepare flours with salt pepper black pepper and garlic powder. No set amount I just add till I like the taste. Pull a steak out of the buttermilk and into the flour then deep fry. Upon completion of cooking steaks I use remaining flour mixture to make my gravy.
Another vote for this method, but I like to add some bread crumbs to my flour mix. Normally use Tony's to season the flour and add some cayenne to it, or use some hot sauce in the bath. I also normally do milk and eggs vs buttermilk. Also be sure not to over cook. You want it pink inside for sure.
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Old 01-22-2021, 05:07 PM   #14
Rocksprings2017
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Sometimes instead of using flour I use half Italian breadcrumbs and half garlic breadcrumbs and man they come out good!!!!! Been doing that the last few times.
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Old 01-22-2021, 05:49 PM   #15
Hix
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Cut into steaks and beat them with hammer like they owe you money. Dip in milk/egg wash. Then roll in flour with salt & pepper.
Deep fry in oil.

Bacon grease gravy & homemade mash taters... cook about twice as much as you think you need.


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Old 01-22-2021, 05:50 PM   #16
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https://www.meatchurch.com/blogs/rec...potatoes-gravy
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Old 01-22-2021, 06:04 PM   #17
bakin7005
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All ya'll talkin bout tenderizin.....If you kill them fawns....err....yearlins like I do, no tenderizin required. Ever had veal?
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Old 01-22-2021, 06:10 PM   #18
khunter
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Default CF Backstrap?

Best of tried....

Tenderize backstrap
Season with salt, pepper and garlic
Soak in buttermilk few hours
Coat with HEB Frying Flour
Fry in canola oil till done.


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Old 01-22-2021, 06:28 PM   #19
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Quote:
Originally Posted by Hix View Post
Cut into steaks and beat them with hammer like they owe you money. Dip in milk/egg wash. Then roll in flour with salt & pepper.
Deep fry in oil.

Bacon grease gravy & homemade mash taters... cook about twice as much as you think you need.


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X2 on this way.

Yep, cook up twice as much of everything you think is enough.
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Old 01-22-2021, 06:34 PM   #20
HoustonHunter94
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Originally Posted by bakin7005 View Post
All ya'll talkin bout tenderizin.....If you kill them fawns....err....yearlins like I do, no tenderizin required. Ever had veal?

You ain’t kiddin. . I shot one in OK one time. Last morning and anything was on the list and only thing that came close enough was a “yearling”. Normally do my own but had to take to processed because I was leaving town. He said “you’re supposed to let them hit the ground before you shoot them”. Gave me a good laugh but that was the best deer I’ve ever eaten. Yes I got mine back because the tenders were about 6” long and backstrap was maybe 18”. CF backstrap with biscuits, mashed taters and A LOT of gravy is probably my last meal choice.


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Old 01-22-2021, 06:53 PM   #21
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Quote:
Originally Posted by Chance Love View Post
Never thought of it as a recipe. Milk, then flour, fry, salt and pepper.
Chance —you forgot the “EAT!” part. 👍
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Old 01-22-2021, 07:14 PM   #22
Geezy Rider
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Just a suggestion but this is one of my favorite ways to eat venison. Must be my heritage coming to the surface.
Venison Jägerschnitzel

Vegetable oil, I like peanut oil.
* 4 venison steaks 4-6 oz or sliced backstrap.
* salt and freshly ground black pepper
* 1/2 cup all-purpose flour combined with 1 teaspoon salt
* 2 large eggs, lightly beaten
* 3/4 cup plain breadcrumbs
* Brown Mushroom Gravy
* Chopped fresh parsley, garnish

INSTRUCTIONS

*
* Pound the venison between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick.* Lightly sprinkle both sides with salt and freshly ground black pepper.

* Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the venison in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs.* (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.)**
* Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy).* Use just enough oil so that the Schnitzels "swim" in it.* Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
* Serve immediately topped with Homemade Brown Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy.**
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Old 01-22-2021, 07:25 PM   #23
pontiac
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I don’t think I have ever cut up a back strap to chicken fry it.

I have made really good CFV using slices of whole muscle from the hams and they are pretty tender with just a little time with the meat mallet.
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Old 01-22-2021, 07:34 PM   #24
Chance Love
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Quote:
Originally Posted by pontiac View Post
I don’t think I have ever cut up a back strap to chicken fry it.

I have made really good CFV using slices of whole muscle from the hams and they are pretty tender with just a little time with the meat mallet.
Then what in the world do you do with the back straps? CF is what God put them on this earth for.
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Old 01-22-2021, 07:51 PM   #25
doghouse
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I like the taste of the meat so mine is simple. Two eggs beaten with a little milk, bag of flour with salt and pepper. Flour then eggs and flour again. Drop in deep fryer and enjoy.
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Old 01-22-2021, 08:08 PM   #26
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Try to use unbleached flour. Taste is much better.
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Old 01-22-2021, 08:12 PM   #27
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Quote:
Originally Posted by sotx View Post
So what I do is cut your steaks then beat the heck out of them with meat tenderizer hammer. I then put the steaks in buttermilk to soak usually couple hours. Then fill a pot with peanut oil 4" deep heat to 350 degrees. While oils is heating up I prepare flours with salt pepper black pepper and garlic powder. No set amount I just add till I like the taste. Pull a steak out of the buttermilk and into the flour then deep fry. Upon completion of cooking steaks I use remaining flour mixture to make my gravy.
Mom? Is that you?

That’s exactly how my mom taught me. Hasn’t failed me once.
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Old 01-22-2021, 08:20 PM   #28
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Here is recipe, and is the best there is:

First tell your wife you want chicken fried backstrap for supper. Wait 45 minutes to an hour. Sit down and eat chicken fried backstrap.
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Old 01-22-2021, 08:22 PM   #29
Mike D
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Yes cut it into 2” thick steaks and throw over a hot bed of mesquite coals for 2 minutes per side.

That’s how backstrap is supposed to be eaten.


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Old 01-22-2021, 08:39 PM   #30
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Quote:
Originally Posted by Hix View Post
Cut into steaks and beat them with hammer like they owe you money. Dip in milk/egg wash. Then roll in flour with salt & pepper.
Deep fry in oil.

Bacon grease gravy & homemade mash taters... cook about twice as much as you think you need.


Sent from my iPhone using Tapatalk Pro
I use one of these--run the piece through, turn it 90-degrees and run it through again-done.

https://www.amazon.com/MR-TENDERIZER.../dp/B00CQVL3KW
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Old 01-22-2021, 08:43 PM   #31
eradicator
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Quote:
Originally Posted by Chance Love View Post


Then what in the world do you do with the back straps? CF is what God put them on this earth for.
Ham steaks are for chicken fry. I would never waste backstrap on chicken fry.

Chicken fry is great but backstrap is too good a cut!
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Old 01-22-2021, 08:57 PM   #32
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MikeD
Us Doyle’s know how to eat that’s for sure!
ChrisD
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Old 01-22-2021, 09:11 PM   #33
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Cut 3/4" thick then butterfly them, tenderize them a little bit just enough to break up the muscle a little. Soak them in Shiner for the amount of time to drink one. Mix flour and salt and pepper, cover the meat in flour then dip it in the Shiner again then reflour. Cook it in smoking hot grease flipping once.
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Old 01-22-2021, 09:16 PM   #34
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Sounds like we finally found a good use for Shiner
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Old 01-23-2021, 12:09 AM   #35
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Mmmmm
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Old 01-23-2021, 12:40 AM   #36
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I'm a double dipper!

Season steaks, season flour, season milk/egg "wash". Season is Tony Cs or SYM & garlic powder/salt.

Dust in flour, then milk/egg, then flour again. Drop it in skillet of 1/2" deep hot oil. Turn once. Then prop it on edge on paper towels to help drain oil/stay crispy.

No complaints. Simple.
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Old 01-23-2021, 07:52 PM   #37
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UPDATE: Cooked tonight. Batter stayed on. Lol. It was **** good. We ate the whole tray full.
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Old 01-23-2021, 08:19 PM   #38
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Quote:
Originally Posted by eradicator View Post
Ham steaks are for chicken fry. I would never waste backstrap on chicken fry.

Chicken fry is great but backstrap is too good a cut!
Yea, I don’t chicken fry my back strap either. I cook mine whole and then slice into 1” pieces eat it like steak. Medium rare.

I soak the back strap in 1/2 cup soy sauce, 1/2 cup Dijon mustard, 1/2 cup brown sugar, Worcestershire sauce (to taste), black pepper, onion powder, and garlic powder. Let it set in that marinade over night, then cook the next day. It’s pretty dang good. And tender
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Old 01-23-2021, 11:25 PM   #39
Hix
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While i love my CF recipe this is still hard to beat!!!

16 day wet aged backstrap
2-1/2” cut then butterflied and bacon wrapped with Smithfield bacon and coarse salt & pepper.
2 min ea. side over hot fire.






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Old 01-23-2021, 11:38 PM   #40
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Is there a bad one???


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Old 01-24-2021, 09:19 AM   #41
jkranchrstexas
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Quote:
Originally Posted by Aggiehunter08 View Post
Season steaks with lawry's season salt and fresh cracked black pepper.
Create milk/egg wash.
Dip steaks in wash then bread in flour and crushed saltine crackers.
Fry in Crisco only turning ONCE. (might add some salt after pulling from grease while still hot)

I'd have a throwdown with Bobby Flay at Chicken Fried backstrap
I thought I was the only one that used crushed saltine crackers!
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Old 01-24-2021, 09:32 AM   #42
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Season flour with salt, pepper, garlic powder, and Tony Chachere's. Coat tenderized cutlets in flour very well, then dip in egg/milk, then back to flour again. Fry in about 3/8" canola oil.

Save about three tablespoons of oil for the gravy. Add the leftover flour mixture to hot oil and stir to make the roux. Let roux simmer until it just starts to brown on the bottom. Add salt/pepper and start stirring in spring water, stirring the whole time until it's just a little thinner than you'd like. Turn heat to low and stir gently until it's the consistency you like. Turn burner off, put a lid on it, and let it rest for 5-10 minutes. Good to go.
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