TEmbry

Honest (possibly dumb) question...but can it effect the meat when the meat is frozen solid? I can see in a fridge it changing it, but frozen solid?

I don't do much with my deer meat, so it isn't of much concern for me currently. I eat the backstraps and tenderloins, and slice the rest into jerky meat or grind the rest up. Whatever 1 quarter goes towards, the whole deer goes toward...saves time and makes the processing easier this way.

Looks delicious Jeff.

GMMAT

When you cook as much as I do.....you realize that white stuff you leave here and there is NOT a bad thing when it comes to adding flavor to your meat. Best piece I ever cooked (indirect) was a 15# whole beef prime rib.

The marbling in the meat made it (IMO). I don't leave a "lot" of fat on mine.....but "some".....I prefer (for cooking.....I just discard it when I'm eating it).

buckeye

I see what you are saying and agree if you are plating it. I like to eat most deer meat cutsbetween bread though. So if I don't pre-trim it, it is a p.i.t.a. to eat.

GMMAT

Here's how I generally do my cooking.....

Schultzy

You are correct!! For you guys who don't like the fat, cut It off after It's cooked. Venison Is a lean meat anyway so the more fat you leave on It while cooking the juicier It will be.

Eating healthy wise- cut the fat off before you cook It.

bloodcrick

When i first read this i thought, how in the heck does he know its the same Doe from a game cam pic that he shot [&:]Man that looks good

GMMAT

Schultzy.....

Those boston butts in the photo......have a (sometimes) thick layer of fat on one side. I cook mine at about 220deg. for 8-10hrs......fat side up. I roll them...fat side down....for the last 1-1/2 to 2hrs. The fat on top allows the juices from it to permeate the meat while it's cooking.

When I reach in and take out the bone......it just falls apart (the meat).

Just had a good idea for next Saturday night/Sunday

Schultzy

Spot on Jeff!!!! There's nothing better then a good cook!!! Sounds like your one hell of a cook.

rybohunter

That looks SOOO good. & I too just got done eating backstraps. Little italian seasoning with some melted mozzerella cheese on em.

GMMAT

Sounds great, Rybo.

These were actually some ribs. Admittedly.....this was my first crack at venison ribs.....as I don't usually keep this meat. They won't be my last, though