RE: Venison Question
 

Well, I appreciate the replies.

I should probably say that most of the venison I am talking about is summer shot nusiance deer when there is no cold weather nor any buchers ready to process the meat. I have been soaking the meat in clean coolers filled with ice and sometimes salt. I had two winter deer processed at a bucher and I just noticed the meat was better tasting. I know it was dry aged and was wondering if that is what made the difference?? Sadly I cant really dry age the meat in the summer.

RE: Venison Question
 

i've never tasted any venison that was "gamey". here in the deep south, we skin, quarter and butcher right away. i have never soaked or hung up any of my venison. maybe it's something about ya'lls yankee deer? ofcourse here in the deep south our deer are smaller because they virtually have no fat, no need to store fat because our winters are very mild...just a thought but you might wanna check and see if the extra fat has anything to do with the taste?

RE: Venison Question
 

After a friend received50% more meatback from his processor than he should have,I decided to do it myself.

RE: Venison Question
 

I've also never tasted any venison that was "gamey". Maybeit is becauseI wait and never take a "low percentage"a shot. (I've let a few walk over time).I read a whileback venisonis venison, it should not taste like chicken! I thinkthe "gamey" descriptionis often misused.

RE: Venison Question
 

Your friend that recieved 50% more back may have had pork and/or beef added to his order. Many processors do add 30%-75% beef and/or pork because most people do not want to "taste" the venison. It may be due to some family members not liking the taste of venison or it just may be the processor always adds it to make a little extra $$. Here at Smoke n' Antlers we do not added any beef or pork to someones order which includes beef or pork fat. We use bison fatto add moisture to tovenison ground meat or sausage.