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Deer Processing Question
I hunt in the South, so unless we get some unusually cool weather, Iusually skin and quarter ASAP after the kill. We always put the quarters, ternderloins, backstap, etc on ice. One of the practices my family has done for years is to let the meat sit on ice for several days. As the ice starts the melt, we drain the bloody water, and put new ice on. We repeat the process until the draining water turns clear. Other members of my family arue that this helps to take some of the gamey taste out of the meat. A new hunting buddy argues that it doesn't matter, that most of the gamey taste comes from the silver grissle that attaches the skin to the meat? I just wanted to get some thoughts to see what you guys think?
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RE: Deer Processing Question
I have heard both sides. It really doesn't matter to me, I like the taste of deer meat. I mean, if you want the taste of beef or pork, eat cow or hog.
I take mine to the processer. I don't have the equipment nor space to do it myself. And after hunting in the SC heat, dragging a deer out the woods, I will glady pay someone an extra $10 to clean it. Just my $0.02 |
RE: Deer Processing Question
I cut mine up when it is still hot and flinching.I have tons of guys over to my house to eat elk/deer. Every one of them ask how I get the tast of wild meat out. I allways tell them not a dang thing but no one beleves me[some of them are standing there when I cut the meat up]
If you want good meat to eat here is a few thing I think make a big dif on tast. 1st kill a young animal. 2 DO NOT kill a big buck in full rut and think he should tast good. He has been running around not eating for DAYS, 3rd Do not let the guts set in your deer for HOURS. If you bow shoot a deer and leave it for 4 hours in the heat,How can you think it would be good.Sure wouldnt leave a TBone out there for hours. 4thWhen you get to the animal gut it 1st.All the picks and jumping around can be done after he is cooling. 5thAfter guting the deer take the time to cleen ALL the guts and Crap out of the animal.Leeve a pile of **** in him and he will tast like it :} 6th Close the rib cage up if you have to drag the deer for miles.Use rope around it. This keeps all the dirt/grime out.You will never see any one drag there TBone in the dirt. I do a ton of prossesing for friends and public. You would not beleave some of the crap they do with there meat.It is just like any meat out there treat it as A steak and not a dead deer it will tast like steak.To me all this is just comonsence.I just cant beleve some of the things I see. Than they wonder why the deer tast so bad. Charles Bradford |
RE: Deer Processing Question
A friend and I ended up with an elk and a bear after a hunt here in Spokane. We had to travel three hours back home in Leavenworth. We stopped by the store and bought a cart full of ice and back both carcasses full. We hung them in his garage for three days. We then spent the next three or four days processing the meat. Jim told me to remove all of the fat and skew as possible. It takes more time but you won't regret it when you eat it. He said that was where the "gamey" was at. So we sat there at the picnic table and removed all we could. My wife had never had elk or bear before. She was kind of hesitant. Elk became her favorite wild game meat...until she had some of the bear...now that is her favorite.
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RE: Deer Processing Question
Killed at 7am in the freezer by 7 pm here.What wild taste ?????????
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RE: Deer Processing Question
I will tell you these things, this one time.
The silver skin will give a bad taste. Best way to get it off your butcherings is to trim neatly with a VERY sharp knife. Flexible blades like a fillet knife work great. Animals body temp should continue to go down, no matter how slightly, constantly, til well "refrigerated". Getting and keeping the meat clean of urine or fecal matter. This is important because these things will contact the hind roast meat (not good). I like to rinse body cavity with water. I don't hang (age) my meat more than a day. I have never had anyone even mention any gamey taste - ever. In fact I pride myself on converting folks who think venison is gamey cause of some shoe leather "Uncle Joe" once threw on their plate. (But I'm going to try and stop converting these types of folks cause they have started to get too demanding......"Hey can you get me some roasts next year? Got any deer you can put over this way?......) |
RE: Deer Processing Question
I hunt near Jonesville SC, I get the guts out and get the animal in the cooler or on iceassoon as possible. I'm a firm believer in getting the blood and fat out of the meat to better its taste. Ive changed the minds ofmany "Wild-Meats Virgins" as to the Gamy taste ofwild meats and keeping them coming back for more.I have been hanging and processing my own meat for about 10 years. I learned From an old country butcher who was in business for over 60+ years. I prefer to hang my animals with the skin still on. This keeps the meat clean andacts as an insulator. (The skin keeps the animal warm while he his alive and helps it stay cool once you've got him hung up.) The skin alsoacts an air tight wrapper preventing the meat from darkening and drying out. I generally hang my animalsby the neck or by tyeing a rope around the base of the rack. Hanging the animal hams down allows anyblood and bloody water to drain from theabdominal cavitythrough the opening at the ass end. (Its the Blood and bloody water that speeds the spoilage of meat.) I also cut the legs off at the knee or hock joint to allow blood to drain from the large muscle groups.I hang the animalfor 7 to 8 days at a controlled temperaturearound 45 degrees. ( Many sides of BEEF hang for several months to age forPRIME meat.)This temperature allows the SAFE bacteria to grow thus tenderizing and adding flavor to the meat. Around day 4 or 5 you will see the formation of a Grey mold on the exposed areas of the hams by the abdominal cavity. This is NOT a sign of spoilage it justgrows from being exposed to Air and high humidity. (This is the same mold that forms on Country Ham and chesses.) You just wash it off when you butcher your meat.By hanging the animal this way you will notice aconsiderable lack of blood and mess while butchering. Your meat will also cut allot easier and neater using this method. Not to mention that skinning is just a matter of cut and pull. NOTE: You'll need to remove the "Inner loins" prior to hanging, they will be exposedto the air and will dry out quickly. There is allot of discussion personalopinionabout Temperature and and hang time.This is the system that works for me. Ive been doing it this way for along time, no one has died and many people have commented that my deer doesn't have a "Gamy" Taste.This method is mainly for deer, if you don't have access to a large cooler you may want to invest in a couple of used refrigerators and quarter you meat to hang.This is all done in the pursuit of delicious wild proteins. Good luck in your future hunts and continue being a bringer of meat.
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RE: Deer Processing Question
I truly believe the gamey taste comes from adrenaline. When I gun hunt, I always aim where the neck and shoulder comes together to drop them instantly. I do notice a difference in the meat of bow kills that run some distance.There would be adrenaline in a deer running and none when one is dropped in its tracks, that literally does not hear the gun go off. By that, I mean that a bullet travels much faster than the speed of sound, so it actually kills the deer before he hears a thing. No sound, no fear, no a drenaline. It's my theory anyway!:)
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RE: Deer Processing Question
I agree that the meat must be taken care of properly. I always field dress and skin the deer ASAP. I usually let it chill out for at least 1 day if the weather is permitting. If not then I have a refrigerator in the garage I use to chill the meat. I ALWAYS bone my deer out and trim off the silver skin and fat before vacum packing.
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RE: Deer Processing Question
ORIGINAL: manuman I truly believe the gamey taste comes from adrenaline...... It's my theory anyway!:) Kindest regards, -Will in Maryland |
RE: Deer Processing Question
One of the important things about letting meat chill or hang, even if all you can do is put whole quarters on the shelves in your refridgerator, is that that time allows the meat to go through rigor mortis, which makes the meat shrink up. I've heard if you cut up meat before it has a chance to go through rigor mortis, it's won't be as good. I've never really done it any other way, so I don't know what a deer tastes like that hasn't gone through rigor mortis at least while in whole quarters, sometimes all still one body.
I also have a family recipe that will make even the toughest rutting buck tender and tasty and unique from any other deer meat you've ever had, but my dad might ring my neck if I let his cooking secret out.:D |
RE: Deer Processing Question
I agree withELK on this care given to the animal once harvested is the single most important thing to good qaulity meat. This mean clean harvest, FD quickly/thoroughly, removal of body temperature and on the butcher table(trimming of fat, silver skin, blood shot, removale of hairs and deboning vs sawing of the bones). I have butchered my own game for as long as I have hunted which will 25 seasons in a week and the only difference I have noticed is more blood when thawing with hot boned animals vs aged all things being equal. I also do a bit of butchering myself and am amazed at what some guys will bring..simply put you get what you put into it.
Now their is nothing wrong with aging a deer or game, as long as it can be controlled. The optimal aging temperature is 32-37 degrees if this can be achieved then by all means do so. However if not you are running a risk of lost meat if leaving it for any great length of time in higher temps. |
RE: Deer Processing Question
Cows have an insim that beaks down the meat to make it tender. outher animals do not have the ensim. Hanging a deer will not hurt the meat as long as it is cold enough. There is some things people should know. Do not let the sun hit the deer.It will heat up the meat to spoiling temp even if it is way cold.If your deer is getting temderer than it is roting.Most every year I though A lot of meat away becouse people try to hang it in the tree out frount.An elk is every every hard to let hang.Here in Montana they call it bone sower. If your meat gets slimy or smushy it is no longer fit to eat.
I am totaly with Skeeter 7MM on the hanging temp.This is in a coler,if it is in the tree out in the yard it needs to be colder. Most of the time having bone sower meat will not hurt you just make you poop more :} But if you have little kids it can be way worse on them. Hope all the freezers get filled this year. Looks real good here in Montana for lots kills. |
RE: Deer Processing Question
It has been a few years since we had a hunter get a deer and I helped gut it and bring it up. I am just wondering how hard it is to butcher out a deer? The best place that I can find it $80 a deer if it under 160lbs and I think $120 if over that weight. I do have abarn that I could take the deer into the butcher it out. I just have to setup my table for it.
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RE: Deer Processing Question
I have been taking my deer to the same guy for about 5 years now. When I shoot one, I drag it to the edge of the woods, walk to the house and get the truck, (its only a few minute walk) haul the deer to my back door step, maybe snap a pic or two, gut it and put the guts in a five gallon bucket,rinse out the carcass really well with the garden hose, throw the guts out back by the fence to feed the buzzards, haul the deer to the processor and hang in the cooler, in a few days go pick it up all nicely packaged and ready to freeze, kindly pay him $45, and I'm done.
I cannot believe the people who insist on slicing open the crotch area of a deer. There is no reason to expose this area and surrounding meat when field dressing. You need to cut out the anal area, following the bone with a knife and cut a hole. Then when you gut it, there is no pulling on the innards that attach back there, it just comes right out. |
RE: Deer Processing Question
veener88, butchering a deer isn't all thathard of atask. Just remember you always have a grind pile so if you miss a bit it is still useful, after a few you'll get better at getting all the cuts you want. The only tools reguired are a clean cutting surface and sharp boning knife or knives if you prefer. The supplies required are freezer wrap, butcher tape(or even packing tape) & a sharpie!!
Their are a number of books and videos that cover this process, my suggestion would take a look at one or a couple before season. It is pretty basic just follow the bones, muscle groups, etc but doesn't hurt to have some aids on hand either. |
RE: Deer Processing Question
From my point of view cuuting up deer is half the hunt. Get your buds togeather after the hunt give each one of them a job. You need to cut CROSS grain. I get a lot of extra cuting time. Elk take 4 to 5 times as long to cut up :}
I would say the best way to figger it out is go help some one that knows.If you do not know any one vido tape or just start cutting.At worst cass you will have little stake and lots of grind.I feeze all my grind till I am done hunting.This way I will only grind one time a year. Cleen up sucks with the grinding. I would say the best is a vacume packer. Takes about 1/4 of the time and it last for years. It will allso make room for WAY more meat in your freezer. I normal have4 to5 elk and12 deer after seasion.We do most all the buchering at my house. Than at the end of the year they come and get there meat :}I have a 29 cf freezer and there is no way it would all fit if it was not vacumed. |
RE: Deer Processing Question
GaHunter19,
For probably the last 20 years, I take the shoulders, hams, and back straps off a whitetail and walk off and leave it. In the past I have saved the liver and heart and don't care for it. I have hung deer in coolers for days, also soaked them in ice water for a few days. I believe it all comes down to cooling it before you do anything with it. I've tried it everyway possible, but just like beef, if you can hang it in a cooler for several days it will get more tender, which is nothing more than the meat starting to decay. Some will disagree with this, but that's all that's taking place, we call it ageing the meat. dog1 |
RE: Deer Processing Question
The source of "gamey" flavors in wild deer are very simple to isolate. They are fat, bone, and bacterial contamination.
Reduce these three factors as much as possible and the flavor of your meat will improve dramatically. |
RE: Deer Processing Question
ORIGINAL: dog1 GaHunter19, For probably the last 20 years, I take the shoulders, hams, and back straps off a whitetail and walk off and leave it. In the past I have saved the liver and heart and don't care for it. I have hung deer in coolers for days, also soaked them in ice water for a few days. I believe it all comes down to cooling it before you do anything with it. I've tried it everyway possible, but just like beef, if you can hang it in a cooler for several days it will get more tender, which is nothing more than the meat starting to decay. Some will disagree with this, but that's all that's taking place, we call it ageing the meat. dog1 You are correct Dog! and if you leave it in the walk in cooler for 3-4days after you gut and skinned it, makes it easier tobutcher. |
RE: Deer Processing Question
I posted this response to a question about ageing in another thread.....I think it suits this thread as well
For venison follow the same general guidelines as those used to age beef. Either "dry ageing" the entire animal, or "in the bag ageing" the individual cuts in the refrigirator. How to Age Beef If you are personally aging a beef carcass, remember some important considerations about aging. The beef carcass or side should be aged in sanitary surroundings. Also, the aging area should be free of products such as kerosene, gasoline, paint, onions, and fish, since the carcass will absorb these undesirable odors. Because meat is a perishable product, it can spoil at temperatures of 40 to 60 degrees F. Therefore, maintain the temperature at 30 to 35 degrees F while the beef carcass is being aged. Sawdust should not be used on floors because it will contribute to air contamination. Carcasses and wholesale cuts should be properly spaced to allow complete circulation of air around the product. Freezing the carcass temporarily stops the aging process and should be avoided. Recently interest has increased in short-time (12 hours) aging at 60 to 66 degrees F to speed up the aging process. The carcass is then placed in a 32 to 34 degrees F cooler to chill and complete the aging process. This procedure benefits cow beef more than steer or heifer beef, because cow beef is usually less tender. Apparently, carcasses with a thin fat covering would benefit more than fatter carcasses. However, the effect of this short-time, high-temperature aging on bacterial growth on and in the carcass is not understood fully. Also remember that fat protects the meat from dehydration. Therefore, if you are aging a beef carcass with very little fat, you can expect a higher weight loss during the aging process than would occur normally with a fatter carcass. Maintaining the aging cooler at 85 percent relative humidity will keep weight losses down during prolonged aging. Carcasses with little external fat are more likely to pickup undesirable cooler odors and should thus be aged no more than five days. Because of the drying process that takes place during aging, molds often grow on the carcass. If this occurs, merely trim off the mold (and accompanying fat or lean) at the time of processing and discard it. Do not use this trimmed-off portion in ground beef. Some believe that it is possible to age beef in the refrigerator in the unfrozen, retail cut form. Research concerning the effectiveness of this practice is lacking. However, if you try aging beef in the refrigerator, eat it before an off-odor or off-color develops. Dry vs. 'In The Bag' The previous discussion has centered on aging carcasses and wholesale cuts (e.g., ribs and loins) in a cooler of some type. This process is referred to as "dry" aging. If you have an animal slaughtered at a plant or buy a side of beef, aging would likely take place in this manner. Currently, about 90 percent of the beef shipped from the point of slaughter is shipped as boxed beef. Boxed beef is wholesale cuts packaged into vacuum packages (bags) and placed into a box for shipping. The retailer stores boxed beef under refrigeration until meat is needed for display and sale. The bag is opened and the meat cut into retail cuts. During the period meat is in the bag, it does actually age and is referred to as "aging in the bag." There is considerable debate in the industry as to which process results in the most desirable flavor. Most people agree that dry aging results in a unique flavor. However, persons not familiar with dry aged beef often describe it as slightly "musty" in flavor when eaten for the first time. One study (J. Food Sci., 50:1544) observed that dry aging resulted in a more intense beef flavor compared with aging "in the bag." However, overall eating satisfaction was higher in cooked steaks aged "in the bag" because of fewer off-odors and off-flavors. It is known that the predominant microorganisms present after dry aging are the pseudomonads whereas the lactobacilli are the most prevalent in beef aged in the bag. It is also well-known that less shrinkage occurs with beef aged in the bag as compared with dry aging. |
RE: Deer Processing Question
Gut him quick ,quarter him, pack him in cooler, and get home, wifey is waiting
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