Before/After photos of my last doe
12-10-2008, 08:15 PM
#41
Nontypical Buck
Join Date: Apr 2006
Location: Winnipeg MB Canada
Posts: 1,094
RE: Before/After photos of my last doe
ORIGINAL: hardcorehunter
Looks good but why don't u trim all of the fat and membrane off before you freeze or prepare the meat? It tastes better without that junk flavoring the meat.
Looks good but why don't u trim all of the fat and membrane off before you freeze or prepare the meat? It tastes better without that junk flavoring the meat.
I've eaten deer ribs and loved them.......... I've eaten deer ribs and spat them out........ then spent hrs trying to scrape the fat off the roof of my mouth. Deer fat is like candle wax.......[:'(].
You wnat moist try this. Take a section of loin. I eat about 6-8" in a sitting. Season it like you want. Now heat upm a cast iron frying pan and put it in. Turn over after 2.5 minutes. When cooked on both sides place in preheated oven at 350 for about 12-15minutes. 12 min being rare and 15 being med rare. You want it med..... med well leave in for 20 minutes.
Try this on your next batch of sausage. Cut out all the deer fat and add only a 30% mixture of pork(lean--16%). You'll spend less money on pork and you have a beter product.
Another thought for ya. FAT goes rancid (even in the freezer) before the meat does. Once the fat turns the rest of the meat is done.
Like I said I play with meat everyday. And have done so for a long time. In fact I got into meat cutting b/c of hunting. This yr I started working part time for a small butcher shop. He is Austrau/Hungarian....... makes sausage that you would kill for. Bavarian loaf......... mmmmmmmmm.
You wanna know about meat............ JUST ask.
12-10-2008, 08:19 PM
#42
Giant Nontypical
Join Date: Dec 2006
Location: Heaven is my home, temporarily residing in WNY :)
Posts: 6,679
RE: Before/After photos of my last doe
ORIGINAL: sandilands
I think this is the first time I don't agree with Schultzy too[:-]. I'm a meat cutter by trade and cut up alot of deer for other folks. I take 99% of the fat off. If you want juicy and tastey then just go get some pork/lamb/beef fat from the local butcher....... its free and you can eat it too. Tie it on.
I've eaten deer ribs and loved them.......... I've eaten deer ribs and spat them out........ then spent hrs trying to scrape the fat off the roof of my mouth. Deer fat is like candle wax.......[:'(].
You wnat moist try this. Take a section of loin. I eat about 6-8" in a sitting. Season it like you want. Now heat upm a cast iron frying pan and put it in. Turn over after 2.5 minutes. When cooked on both sides place in preheated oven at 350 for about 12-15minutes. 12 min being rare and 15 being med rare. You want it med..... med well leave in for 20 minutes.
Try this on your next batch of sausage. Cut out all the deer fat and add only a 30% mixture of pork(lean--16%). You'll spend less money on pork and you have a beter product.
Another thought for ya. FAT goes rancid (even in the freezer) before the meat does. Once the fat turns the rest of the meat is done.
Like I said I play with meat everyday. And have done so for a long time. In fact I got into meat cutting b/c of hunting. This yr I started working part time for a small butcher shop. He is Austrau/Hungarian....... makes sausage that you would kill for. Bavarian loaf......... mmmmmmmmm.
You wanna know about meat............ JUST ask.
ORIGINAL: hardcorehunter
Looks good but why don't u trim all of the fat and membrane off before you freeze or prepare the meat? It tastes better without that junk flavoring the meat.
Looks good but why don't u trim all of the fat and membrane off before you freeze or prepare the meat? It tastes better without that junk flavoring the meat.
I've eaten deer ribs and loved them.......... I've eaten deer ribs and spat them out........ then spent hrs trying to scrape the fat off the roof of my mouth. Deer fat is like candle wax.......[:'(].
You wnat moist try this. Take a section of loin. I eat about 6-8" in a sitting. Season it like you want. Now heat upm a cast iron frying pan and put it in. Turn over after 2.5 minutes. When cooked on both sides place in preheated oven at 350 for about 12-15minutes. 12 min being rare and 15 being med rare. You want it med..... med well leave in for 20 minutes.
Try this on your next batch of sausage. Cut out all the deer fat and add only a 30% mixture of pork(lean--16%). You'll spend less money on pork and you have a beter product.
Another thought for ya. FAT goes rancid (even in the freezer) before the meat does. Once the fat turns the rest of the meat is done.
Like I said I play with meat everyday. And have done so for a long time. In fact I got into meat cutting b/c of hunting. This yr I started working part time for a small butcher shop. He is Austrau/Hungarian....... makes sausage that you would kill for. Bavarian loaf......... mmmmmmmmm.
You wanna know about meat............ JUST ask.
[:-]
12-10-2008, 08:21 PM
#44
Giant Nontypical
Join Date: Dec 2006
Location: Heaven is my home, temporarily residing in WNY :)
Posts: 6,679
RE: Before/After photos of my last doe
ORIGINAL: GMMAT
Rancid? Hell I shot her 11/5!
I don't eat the fat, guys! When I eat watermelon.....I limit that to the red part, too!
Rancid? Hell I shot her 11/5!
I don't eat the fat, guys! When I eat watermelon.....I limit that to the red part, too!
12-10-2008, 08:23 PM
#45
Dominant Buck
Thread Starter
Join Date: Oct 2005
Location:
Posts: 21,043
RE: Before/After photos of my last doe
You're right, Tony.....I'm wrong. That stuff I cooked, tonight, was AWFUL.....lol.
I read that part, too. But really.....ALL I really needed to know.....I had for dinner.
I've eaten deer ribs and loved them..........
12-10-2008, 08:26 PM
#46
Giant Nontypical
Join Date: Dec 2006
Location: Heaven is my home, temporarily residing in WNY :)
Posts: 6,679
RE: Before/After photos of my last doe
ORIGINAL: GMMAT
You're right, Tony.....I'm wrong. That stuff I cooked, tonight, was AWFUL.....[&o]
You're right, Tony.....I'm wrong. That stuff I cooked, tonight, was AWFUL.....[&o]
12-10-2008, 08:29 PM
#47
Senior Member
Join Date: Aug 2006
Location:
Posts: 3,465
RE: Before/After photos of my last doe
ORIGINAL: GMMAT
You're right, Tony.....I'm wrong. That stuff I cooked, tonight, was AWFUL.....lol.
You're right, Tony.....I'm wrong. That stuff I cooked, tonight, was AWFUL.....lol.
12-10-2008, 08:31 PM
#49
Giant Nontypical
Join Date: Dec 2006
Location: Heaven is my home, temporarily residing in WNY :)
Posts: 6,679
RE: Before/After photos of my last doe
ORIGINAL: buckmaster
I know one thing PT, that jerky is pretty awesome....Even if I did do both of the "HEAT" ingredients.
I know one thing PT, that jerky is pretty awesome....
Even if I did do both of the "HEAT" ingredients.
12-10-2008, 08:33 PM
#50
Nontypical Buck
Join Date: Jul 2007
Location: Virginia
Posts: 3,882
RE: Before/After photos of my last doe
ORIGINAL: PreacherTony
Hey Aaron, I was wondering how hot that ended up
ORIGINAL: buckmaster
I know one thing PT, that jerky is pretty awesome....Even if I did do both of the "HEAT" ingredients.
I know one thing PT, that jerky is pretty awesome....
Even if I did do both of the "HEAT" ingredients.
