How soon can you eat deer meat?
08-10-2007, 12:44 PM
#31
Join Date: Aug 2007
Location: New Orleans, La. USA
Posts: 400
RE: How soon can you eat deer meat?
The Tenderloins are the small strips of meat on the inside cavity or back bone down toward the hips. The Backstrap or Loins or Rib Eyes are the two large strips of meat running down the outside of the backbone. The Filet Mignot are the two medium strips on the inside of the backbone up in the rib cage. Here is a simple butchering page.
http://www.wideworldofhunting.com/cutsforbutchering.htm#E
Eric S. Stacy
http://www.wideworldofhunting.com/cutsforbutchering.htm#E
Eric S. Stacy
01-24-2018, 12:09 PM
#33
Spike
Join Date: Jan 2018
Posts: 1
I let my han atleast 2 days, and Ranger I would not hang my deer by the back legs, or put ice in it unless it wasn't that coldand still I see no reason, but I hang mine by the neck for 2-3 days after gutting, and washing out the inside with a garden hose, open up the chest good, and after those days I cut off the head legs, and skin it then we de-bone the whole deer and freeze it for a couple days and start eating after we let it sit another day in salt, water and vinegar this gets the game taste out of it, some processing plants screw you over by not doing this process it makes the meat taste hundred percent better.
01-24-2018, 01:13 PM
#34
Boone & Crockett
Join Date: Jul 2014
Location: south eastern PA
Posts: 15,436
Not a blessed thing. Ever take a walk through a butcher shop walk in cooler? The animals are hung by the tendon in the hock of the hind legs, neck down. I don't know where some of this nonsense comes from but you do not need to soak you venison it in salt water or vinegar or buttermilk or any other cockamamie. My deer are hung by the hind legs for 6 or 7 days, because I like to age the meat, I think it tastes better and is more tender that way. However you do not have to do anything except take care of the carcass, butcher it and properly wrap it, preferably vacuum packed and it will be fine.
04-01-2018, 12:44 AM
#35
Super Moderator
Join Date: Dec 2006
Location: Trumbull County, Ohio
Posts: 9,520
Old thread...
But I've had tenderloins cooking before I even had the skin off.... They might have still been quivering had I not cut them out.
Those typically go straight into the kitchen while I start skinning out the deer. The rest I let hang as long as temperatures cooperate
-Jake
But I've had tenderloins cooking before I even had the skin off.... They might have still been quivering had I not cut them out.
Those typically go straight into the kitchen while I start skinning out the deer. The rest I let hang as long as temperatures cooperate
-Jake
