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re: Cleaning a deer
Posted on 12/30/14 at 8:49 am to Huntinguy
Posted on 12/30/14 at 8:49 am to Huntinguy
Pretty much all responses are acceptable the main factor being the meat must be kept cold to keep from spoiling whether wet or dry. I've had all scenarios including seeing the deer gutted, skinned, boned and cooked right then as I'm sure most of you have as well.
I prefer hanging and dry aging a couple weeks. I have a friend who likes to hang at least one a year 21 days. It's out there but good. Just different and an acquired taste. Like beef dry aging it breaks the proteins down and tenderizes it. I like the taste of venison. If I want it to taste like American beef I just go buy American beef which while raised on grass is finished in huge feed lots on corn to clean and fatten. America is about the only country eating corn fed beef. Try grass fed beef. It's much closer in taste to venison and much better in my opinion.
I prefer hanging and dry aging a couple weeks. I have a friend who likes to hang at least one a year 21 days. It's out there but good. Just different and an acquired taste. Like beef dry aging it breaks the proteins down and tenderizes it. I like the taste of venison. If I want it to taste like American beef I just go buy American beef which while raised on grass is finished in huge feed lots on corn to clean and fatten. America is about the only country eating corn fed beef. Try grass fed beef. It's much closer in taste to venison and much better in my opinion.
1
Posted on 12/30/14 at 8:52 am to Martini
I'll never understand the grass fed craze.
Posted on 12/30/14 at 11:30 am to AlxTgr
I've hung whole skinned/gutted deer in walk-in coolers for several days before processing. I've also stored quartered deer in ice water for days. I really can't tell the difference in the flavor. Hunted with a guy who covered the skinned/gutted deer in some kind of netting and let it hang outside for several days (40F - 60F). He claimed it improved the texture and flavor.
Pete Giovenko at Deer Depot recommended keeping the quarters in ice water slurry. I consider him to be the expert so now that is what I do.
I don't think it makes a damn bit of difference what you do as long as you keep the flies off and keep it from rotting.
Posted on 12/30/14 at 11:53 am to Nawlens Gator
It's much easier to debone and process after its hung a couple days. Never gone as long as 3 weeks, so I don't know what I'm missing.
If you dry age the meat that long and grind it up or make sausage or jerky can you tell a difference between that and an iced down deer?
If you dry age the meat that long and grind it up or make sausage or jerky can you tell a difference between that and an iced down deer?
Posted on 12/30/14 at 12:05 pm to Citica8
quote:
If you dry age the meat that long and grind it up or make sausage or jerky can you tell a difference between that and an iced down deer?
Probably not. Maybe with steaks or roasts.
It all tastes good to me when cooked right.
I just find keeping ice on it for a week or two to be a hassle.
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