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Cleaning a deer
Posted on 12/29/14 at 12:32 pm
Posted on 12/29/14 at 12:32 pm
I've seen several posts in the past about cleaning an deer and letting the meat soak in ice. I used to do that. I don't deer hunt anymore though. Talked to a guy that says that's all wrong. He asked me when you buy steak from the store do you soak it in water? He guts and skins a deer, quarters it and lays it in an ice chest. Places garbage bags of ice sealed up on top and underneath the meat. Let's it sit 3-4 days before he processes it. Says the meats so much better. Anyone else do that?
18
Posted on 12/29/14 at 12:39 pm to lsuson
Posted on 12/29/14 at 12:45 pm to lsuson
this guy sounds like an a-hole
Posted on 12/29/14 at 12:47 pm to Chad504boy
Haha
Posted on 12/29/14 at 12:52 pm to lsuson
I don't soak mine for the same reason and mine tastes fine, even the ones killed running from dogs.
Posted on 12/29/14 at 12:56 pm to lsuson
No, I don't do that. No saying his way is wrong just that it requires more crap(trash bags) that I have to bring with me. Nothing wrong with my meat when it's done.
This post was edited on 12/29/14 at 12:57 pm
Posted on 12/29/14 at 12:56 pm to lsuson
Nope, I've never let my deer soak in ice water. I have quartered my deer and put them in an ice chest with an open drain plug and kept the meat covered in ice for several days as necessary. Some of the places I've deer hunted are colder than a mother-in-law's heart so I didn't need to do that. Other places I've hunted have been in the 70's and 80's and you hafta keep that meat cold.
Posted on 12/29/14 at 1:02 pm to lsuson
Skin and quarter deer
Hang in walk in cooler
Put in ice chest for the trip home/to the processor
Hang in walk in cooler
Put in ice chest for the trip home/to the processor
Posted on 12/29/14 at 1:11 pm to MillerMan
I dont know the science behind it, but find that ice water makes for better tasting meat. We have a walk in cooler, but still use ice chest ever now and then.
Posted on 12/29/14 at 1:15 pm to lsuson
I've got one in ice now
Posted on 12/29/14 at 1:33 pm to lsuson
quote:
Skin and quarter deer
Hang in walk in cooler
Put in ice chest for the trip home/to the processor
This!
Posted on 12/29/14 at 1:37 pm to lsuson
quote:Never do that. Put the meat on top of the bags of ice. Leave the drain open. Refill with ice as necessary.
letting the meat soak in ice.
Posted on 12/29/14 at 1:47 pm to lsuson
quote:
He asked me when you buy steak from the store do you soak it in water?
No. Cow's eat a better diet than deer and as a result they don't have a "gamey" taste.
We always soaked our deer in ice slurry, processed it, then soaked any steaks or roast in milk before cooking.
Posted on 12/29/14 at 1:48 pm to Clyde Tipton
quote:Gross
We always soaked our deer in ice slurry
Posted on 12/29/14 at 1:51 pm to AlxTgr
quote:
Gross
I think it's a myth like purging crawfish.
When you soak a hind quarter or shoulder for 3 days, draining and replacing ice daily, the meat begins to look pale and the water is pink. But as soon as you cut into it, it's the same old bloody deer meat we all know and love.
I'm not saying one way or the other is right, I'm just telling you how we do it, and what I've noticed. Soaking it in ice slurry has little to no effect on it.
Posted on 12/29/14 at 1:53 pm to Clyde Tipton
It drains all the flavor out of it.
Posted on 12/29/14 at 1:53 pm to lsuson
I keep the drain plug out of the ice chest and just keep adding ice to replace melt. That way it doesn't soak in the water.
Posted on 12/29/14 at 2:00 pm to lsuson
Tell your friend the steak he buys from the store already had the blood removed at the slaughterhouse. The "blood" you see in the package is a mixture of water and myoglobin. Since a deer is a fresh kill, then the blood must be taken out of the meat.
Posted on 12/29/14 at 2:00 pm to bayoudude
Posted on 12/29/14 at 2:01 pm to lsuson
quote:
He asked me when you buy steak from the store do you soak it in water?
Did you ask him if beef has a strong wild game taste like venison does? The answer is, it doesnt.
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