What to do with the meat??
 

My question is how do you guys and gals put up your kills. I have always froze the meat. Last week I hired a fellow that cans his deer. He gave me a can and it had no gamie tast at all.

So how do you do it??????????

RE: What to do with the meat??
 

I cut and freeze mine , if you de-fat the meat completely and get the silver skin off the gamey taste all but disappears . I also soak mine overnight in milk before preparing it just to be sure .

RE: What to do with the meat??
 

We freeze some and can some. The canned meat makes the best bar-b-que that you've ever tasted. It's also good for stew.

RE: What to do with the meat??
 

i cut it up and freeze it

RE: What to do with the meat??
 

My deer are corn fed and taste like steak without the fat. I cut it up and freeze it all.
c7

RE: What to do with the meat??
 

Hmmm - I agree with everything that's been said, but can never give a short answer.
I believe the key to not having a "gamey" taste is in the preparation - from the minute it's killed to the table.
I gut the deer and get the hide off as soon as possible. Don't leave a deer hanging in a tree in hunting camp for a week with the hide on and expect it to taste good.
I cool the carcass as soon as possible. If it's above 40 degrees F, it goes into a cooler (gutted, skinned and in a cheesecloth game bag) to hang for a week. If it's between freezing and 40, I hang it myself in my garage - out of the sunlight and away from dust and insects.
When processing, the only bones I cut through are those of the pelvis and lower legs. I believe that dragging the bone marrow across the meat while cutting chops and steaks is mostly to blamefor that gamey taste. I cut all the meat off the bone without cutting through the bones.
As mentioned, remove all fat and as much silver skin as possible.
We usually freeze most everything, but have canned some of the scraps and small, unidentifiable pieces. Just reheat it and serve it with whatever you like - OR - mix some BBQ sauce in it and serve it on buns.
For the frozen cuts, just cook 'em anyway you would cook beef.
As far as "tasting just like beef", if it did, I might not hunt deer; we like the taste of venison - but I also know what that strong gamey taste is.

RE: What to do with the meat??
 

thanks guys

RE: What to do with the meat??
 

I agree with this but would also add that the most important thing when it comes to the gamey taste is... where did you shoot it? If you have clean chest cavity, head or neck shot ( I prefer the chest), you won't have gamey taste as compared to when you make a messy shot, guts, liver etc. The second most important thing is how well you field dress it and clean it prior to butchering. Third, don't bandsaw through the bones. This will drag marrow and bone fragments through your meat and contaminate it with that tallow taste. Yuck!

RE: What to do with the meat??
 

Freeze mine or make jerky. I have a buddy that cans his deer too. Puts a piece of beef tallow in hit when canning. No game taste. My deer has no game taste either asI soak mine in salt water in the fridge for 3-5 days changing the water daily. This draws the blood out and you have no game taste.HCH

RE: What to do with the meat??
 

Cut it, wrap it, freeze it, eat it. No specialties here.

RE: What to do with the meat??
 

My question is how do you can meat? I am very interested in that concept. Does anyone have a how to?

Tim

RE: What to do with the meat??
 

My mother in law cans deer meat. I think she uses a pressure cooker (not sure what it's called) It seals the can and she can grab meat that is a year or moreold and it still tastes fresh.

RE: What to do with the meat??
 

Are there any aditives or other ingredients needed?

Tim

RE: What to do with the meat??
 

She does season the meat and chop it into cubes. I'll ask her and let you know.

RE: What to do with the meat??
 

Thank you very much

Tim

RE: What to do with the meat??
 

I agree with most of what you said,but I do like to hang it for a couple of days with the hide on as long as it's cold enough. Doesn't taste gamey at all. I remove the backstraps and tenderloins are eaten asap. Backstraps are frozen wrapped in saran wrap in manageable pieces (meal-size). Several deli's in chicago area make excellent sausage:hot sticks,landjaeger,polish,brats etc. Alittle bit for ground and thats it ,mostly sausages

RE: What to do with the meat??
 

Itake all of my deer processer and have it cut up and froze. I never hand can deer befour I would like to try that some time. I think it shoud be good.

RE: What to do with the meat??
 

First make sure VERY clean and it's cooled fast. (most of our deer come off our property so we can hose out the cavity with COLD water straight from our deep well)

We freeze our meat. Packaged with a vacum sealer. Never had a problem with gamey taste doing it ourselves.

Alot of mine also becomes jerky and/or smoked sausage. Venison, goose n' duck, whatever.

RE: What to do with the meat??
 

Deer, skin it, then hang it a good week minimum, butcher it at home, we make sure to get all fat off too, make a lot of burger out of it and jerky. Use pork fat and beef fat to add in the burger. Elk we cut as well here at home, all steaks and some burger. Elk is awesome, deer is good eatin. imo

RE: What to do with the meat??
 

As a rule I kill between 4 and 7 per year so I useually cut and freeze some, can some, and grind some into sausage and burger.

RE: What to do with the meat??
 

1-deer 1/2 chederwursts the other 1/2 hot beer sausage
1-deer all breakfast sausage
1-deer 1/2 jelepno salami the other 1/2 garlic & thuringer salami
1-elk burger and steaks
1- antelope jerkey and pepper stixs
Good eatin all year long.
BBJ