Best Eating Size Deer
11-02-2010, 05:33 PM
#13
Typical Buck
Join Date: Jan 2007
Location: Indiana
Posts: 585
As a whole I think younger is better. But a few years ago I started smoking the loins and backstraps (whole) from my deer. I have had them from small does and last year I killed a 200+ lbs 10 pointer and the loins and back strap from this deet tasted just as good out of the smoker as the ones from a small doe. The rest of the buck was summer sausage and jerky.
11-03-2010, 05:08 AM
#19
Fork Horn
Join Date: Jun 2008
Posts: 289
agree with everything on here so far. but one thing i have found is the scent glands located on the rear legs (tarsal glands). seep into the meat if you leave the skin on to long. if i am going to hang a buck up i will skin down the back legs until i get to the hams. this helps and cuts down on the musky, gamey taste a bit on a buck whether its 1.5 or 6.5
11-03-2010, 05:36 AM
#20
Nontypical Buck
Join Date: Feb 2009
Posts: 1,926
Where'd we get. . .
All these pretender Chef's out of hunter's!!!!!!!
Kidding.
An old chef taught me how to cook meat, depending on age.
Of course, it was hard to tell the difference in a hunter's stew, with potatoes and carrots, slowly cooked, with dumplings.
P.S. I avoided hunter camps like the plague. I wasn't about to starve on hunter rations and . . . I wasn't about to get selected as Cookie, the camp cook.
Kidding.
An old chef taught me how to cook meat, depending on age.
Of course, it was hard to tell the difference in a hunter's stew, with potatoes and carrots, slowly cooked, with dumplings.
P.S. I avoided hunter camps like the plague. I wasn't about to starve on hunter rations and . . . I wasn't about to get selected as Cookie, the camp cook.
Last edited by Valentine; 11-03-2010 at 05:41 AM.