New Years Resolutions for 2025, Post Them Here!

[Orweller]

14 hours ago, Scott F. said:

I sort of dove right in as well. I just started eating only meats. It took me a little bit to read and learn and understand. Luckily, I didn't have any negative experiences. I guess I just got lucky.

Scott

 

 

In some cases it's a do or die situation. 

[Orweller]

10 hours ago, Outdoorstom said:

Thanks you for the welcome and advice.  It’s 9:45 pm and I just saw this now.  Too late….I jumped right in.  At 8:30 this morning I had ground beef and two eggs. I enjoyed it so much I made the same meal tonight at 7:00, plus added bacon.  That really is my personality type though….all or nothing.  I guess we’ll see how it goes! Thanks again….sincerely.

How some people get into carnivore.

[Orweller]

9 hours ago, Geezy said:

30 days of diarrhea it worked out well for me. 

I have never seen anyone ever utter these words before. Thank you for that lol. 

[Orweller]

6 hours ago, Nemo said:

That's something than when i read online i wonder if people just know something i don't. How dp you possibly enjoy ground beef? I love meat, I could eat meat at tons, but ground beef, is like chewing on your old eraser from your office supply. 

I eat that almost everyday. Imagine yourself eating chili, or soup. Isn't that the same? I do add spices though, taco style. I add a little cheese and sour cream sometimes as well. 

[Outdoorstom]

12 hours ago, Geezy said:

I am another one who just jumped in with both feet. Damn the torpedoes, full speed ahead. Other than a little fatigue and 30 days of diarrhea it worked out well for me. 

I noticed you eat a lot of venison….me too when I’m up north for 6 months.  I’m glad I put two deer in there this Fall for when I get home!

[Geezy]

7 hours ago, Outdoorstom said:

I noticed you eat a lot of venison….me too when I’m up north for 6 months.  I’m glad I put two deer in there this Fall for when I get home!

Yes sir I do. I’ve put four deer in the freezer this season. I love venison and when I run out I’m craving it until the next season opens up. Too bad they don’t allow subsistence hunting in Texas or I’d be eating it year round. I try to stretch it out throughout the year by alternating the other meats I raise or hunt. 

[Outdoorstom]

46 minutes ago, Geezy said:

Yes sir I do. I’ve put four deer in the freezer this season. I love venison and when I run out I’m craving it until the next season opens up. Too bad they don’t allow subsistence hunting in Texas or I’d be eating it year round. I try to stretch it out throughout the year by alternating the other meats I raise or hunt. 

You had a good season!

[Outdoorstom]

On 1/2/2025 at 6:14 PM, Geezy said:

Yes sir I do. I’ve put four deer in the freezer this season. I love venison and when I run out I’m craving it until the next season opens up. Too bad they don’t allow subsistence hunting in Texas or I’d be eating it year round. I try to stretch it out throughout the year by alternating the other meats I raise or hunt. 

Can you share your favorite way to prepare it? It’s so lean, I want to make sure I’m getting enough fat!

[Geezy]

Can you share your favorite way to prepare it? It’s so lean, I want to make sure I’m getting enough fat!

I prepare it in a variety of ways and I don’t really have a favorite. I like to smoke the backstrap or slice them up and pound them out and make chicken fried steaks out of them. Roasts I will sometimes slow cook in the crockpot with some bone broth and butter. Some roasts that are on the thin side I’ll fry, sear over a wood fire or smoke until rare like any other steak.
Yes it’s very lean so if I’m frying it I use plenty of tallow and then I always eat it with a carnivore sauce or with butter as a condiment.


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[Outdoorstom]

10 hours ago, Geezy said:

I prepare it in a variety of ways and I don’t really have a favorite. I like to smoke the backstrap or slice them up and pound them out and make chicken fried steaks out of them. Roasts I will sometimes slow cook in the crockpot with some bone broth and butter. Some roasts that are on the thin side I’ll fry, sear over a wood fire or smoke until rare like any other steak.
Yes it’s very lean so if I’m frying it I use plenty of tallow and then I always eat it with a carnivore sauce or with butter as a condiment.


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Thank you!

[Mesa_John]

Replying to the Venison question, my wife's family are those Germans in the Texas Hill Country.  Each one of them fill their hunting tags every year and the sausage production every February is a sight to behold.  They drag a couple hundred pounds of venison out of the freezer along with the previously purchased Boston Butts.  500lbs of sausage is made on a single Saturday, usually two to three Saturdays in a row.  It is 40% Venison and 60% high fat Pork, stuffed into natural casings and cold smoked for 3-4 days.  It is then left hanging and cured for 30 days and thrown in the freezer.  The finer cuts of Venison, like the back strap and tenderloins are cut into steaks but most of the deer goes into sausage.  By the way, they keep back about 15%, add some Cyan Powder and it becomes breakfast sausage.

A link of that smoked/cured deer sausage is like Crack Cocaine to me!  I could eat a link a day for the rest of my life.  When wild game is prepared correctly, it is stunning.  

Here's some eye candy for you all....  Everyone's resolution should be.... More Wild Game!   ahahhahaha

 

 

......

[Geezy]

3 hours ago, Mesa_John said:

my wife's family are those Germans in the Texas Hill Country. 

I’m from San Antonio and grew up all through the hill country. 
 

I forgot to mention my venison sausage when I responded to @Outdoorstom . 
I’ve got the traditional summer sausage along with German sausage, hot links, breakfast sausage and Italian sausage. 
I make some of it myself but have my processor make most of it. I just don’t have the equipment and facilities to have a big sausage fest like that though. I’m a little envious.