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RE: How long to soak deer
ORIGINAL: Slackdaddy Why ???? Never heard of soaking deer meat, nor see whatthe benifit is ? Now if it was marinated in peewhile field dressing, that is a different story. Slack |
RE: How long to soak deer
We process our own deer and use the same method as someone posted earlier. 1/4 it and throw it in a trash bag and then leave it in the spare fridge for a day or two, then we pull it out and trim the fat and silver, slimy stuff off and start processing. Never soaked it before and never added any salt or anything like that to it. I would consider the soaking thing if everyone seems to think it works but it also seems like more work than we already have when we shoot 5-7 deer in a weekend.
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RE: How long to soak deer
I prefer to let mine hang for a few days weather permitting. Most of the time i quarter lay in fridge put a layer of freezer paper between each quarter and let sit in the fridge for a few days. Has always worked well for me.
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RE: How long to soak deer
ORIGINAL: mgreen So then it doesn't taste like deer so go buy some beef. |
RE: How long to soak deer
ORIGINAL: ydduit ORIGINAL: 2 Lunger ORIGINAL: CAM2 yep, i also add some salt. it's supposed to help draw out the blood. for me it usually ends up to soak for 5 or 6 days by the time i can find the time to cut it up. with that said, one of the ways i like to tell how long to soak it is when the water that you drain starts to come out clear. the more blood that you can get out of the meat the better IMHO. If you need to salt your meat, do so after it is cooked! Salting prior to or while cooking only draws the moisture out of the meat resulting in dryer and tougher meat. I'll apologize in advance for a scientific explanation of why for those who don't want to hear about it. I'm a chemist so I'm weird to begin with but we chemists have a fondness for explaining things. First of all, when roads freeze what do put on them to thaw them out? Salt. It lowers the freezing point of water. With dihydrogen monoxide (water, H2O), when you lower the freezing point you also lower the boiling point. At the boiling point water becomes steam and evaporates. When you introduce salt to the meat (more than what would naturally be in there) it causes more of the water to evaporate more quickly, thus drying out the meat exponentially faster than normal. This is also why it seems like adding salt to a pot of water that you are trying to boil makes it boil faster. It does boil faster, but it's not because it accepts the heat better, it's just easier to reach the lower boiling point because it takes less energy to do so. The bad part is if you're boiling the water to cook and kill off any bacteria you want to have more heat to kill off ALL of the bacteria. To be safer keep the salt out until the end for the best results. You'll also get better tasting, juicier meat! |
RE: How long to soak deer
ORIGINAL: 1shotkill1993 ORIGINAL: Slackdaddy Why ???? Never heard of soaking deer meat, nor see whatthe benifit is ? Now if it was marinated in peewhile field dressing, that is a different story. Slack IMO it makes it taste alot better. |
RE: How long to soak deer
My deer are 100% buchered and in the freezer 4 hours after the trigger is pulled. While living in NH, I saw many folks hang deer outside for several days. Down here in NC, its too warm.
Soaking? never heard of it. |
RE: How long to soak deer
If you have a gamey taste, its not from blood in the meat or lack of aging.
More apt to be from attempts at aging, bad field dressing, rutting buck, not cooling fast enough. Put 2 properly prepared deer steaks in front of someone - one "aged" and the other dressed,skinned, cut and froze in 24 hours. Most will pick the 2nd. Steve |
RE: How long to soak deer
ORIGINAL: RyanATiffany ORIGINAL: ydduit ORIGINAL: 2 Lunger ORIGINAL: CAM2 yep, i also add some salt. it's supposed to help draw out the blood. for me it usually ends up to soak for 5 or 6 days by the time i can find the time to cut it up. with that said, one of the ways i like to tell how long to soak it is when the water that you drain starts to come out clear. the more blood that you can get out of the meat the better IMHO. If you need to salt your meat, do so after it is cooked! Salting prior to or while cooking only draws the moisture out of the meat resulting in dryer and tougher meat. I'll apologize in advance for a scientific explanation of why for those who don't want to hear about it. I'm a chemist so I'm weird to begin with but we chemists have a fondness for explaining things. First of all, when roads freeze what do put on them to thaw them out? Salt. It lowers the freezing point of water. With dihydrogen monoxide (water, H2O), when you lower the freezing point you also lower the boiling point. At the boiling point water becomes steam and evaporates. When you introduce salt to the meat (more than what would naturally be in there) it causes more of the water to evaporate more quickly, thus drying out the meat exponentially faster than normal. This is also why it seems like adding salt to a pot of water that you are trying to boil makes it boil faster. It does boil faster, but it's not because it accepts the heat better, it's just easier to reach the lower boiling point because it takes less energy to do so. The bad part is if you're boiling the water to cook and kill off any bacteria you want to have more heat to kill off ALL of the bacteria. To be safer keep the salt out until the end for the best results. You'll also get better tasting, juicier meat! I gotta call B.S. on your explanation. Salt added to water does lower the freezing point.Salt added towaterRAISES the boiling point, though usually not enough for anynoticable differencein cooking applications. Back to class jr. |
RE: How long to soak deer
I don't like to get the meat all wet. I hang in a spare fridge or keep it in a cooler out of the water when travelling.
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