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re: Ground deer meat
Posted on 12/7/18 at 2:49 pm to Mr Wonderful
Posted on 12/7/18 at 2:49 pm to Mr Wonderful
If you’re worried about being healthy go bake some chicken or fish baw
Posted on 12/7/18 at 2:50 pm to Mr Wonderful
Friend don't rinse your meat. If there's no fat on the meat, then what you are draining off is "juice" not "grease".
The juice that you are draining off is "extracellular fluid", literally the juice. Water with minerals.
Just keep cooking it a few more minutes and it'll go from grey to brown, slow your heat and keep stirring, as the it caramelizes and browns you bring in new flavors. Maillard reaction and all that. Just cook it until the juice is gone.
The juice that you are draining off is "extracellular fluid", literally the juice. Water with minerals.
Just keep cooking it a few more minutes and it'll go from grey to brown, slow your heat and keep stirring, as the it caramelizes and browns you bring in new flavors. Maillard reaction and all that. Just cook it until the juice is gone.
Posted on 12/7/18 at 2:51 pm to Mr Wonderful
quote:
Are you rinsing the meat with plain water? If so, that’s your problem. Try putting a little dishsoap in it next time.
Lol
At least this one is funny.
Posted on 12/7/18 at 2:54 pm to sparkinator
I wasn't trying to be rude about it just never heard of rinsing ground meat before
But to clarify what others said, if your ground deer is 100% deer it would produce little to no liquid and would be hard to brown. It'll more likely burn than brown. Most processors will mix deer with pork to add fat to it.
As for the white stuff, I'm at a loss. I've never see that
But to clarify what others said, if your ground deer is 100% deer it would produce little to no liquid and would be hard to brown. It'll more likely burn than brown. Most processors will mix deer with pork to add fat to it.
As for the white stuff, I'm at a loss. I've never see that
Posted on 12/7/18 at 3:00 pm to sparkinator
quote:
Gut it or quartered and take to the processor.
Are you sure its 100% deer? Unless you specify otherwise, a processor is going to mix it with pork or beef when making ground meat. Deer is way too lean. If you are browning 100% ground venison you should have almost zero grease.
I get my ground meat mixed 60/40 deer to pork and I still have very little grease after browning.
Posted on 12/7/18 at 3:14 pm to Huntinguy
quote:
Friend don't rinse your meat. If there's no fat on the meat, then what you are draining off is "juice" not "grease".
Friend, thanks.
I’m not in the habit of rinsing deer meat. That’s not a normal occurrence when I cook deer. Thanks again.
Posted on 12/7/18 at 3:27 pm to sparkinator
Critiquing your rinse method in no way gives you any answer to your question.
The chalky film is from too much muscle membrane left in the meat. I know it's more work, but try to trim the meat up a bit before grinding.
The chalky film is from too much muscle membrane left in the meat. I know it's more work, but try to trim the meat up a bit before grinding.
Posted on 12/7/18 at 3:41 pm to SCwTiger
quote:
The chalky film is from too much muscle membrane left in the meat. I know it's more work, but try to trim the meat up a bit before grinding.
Thanks.
That was my thought as well.
Just curios if others had seen similar.
And the steaks I get back from them are trimmed pretty well. That’s the weird part.
I just wonder if the processor is throwing in some trimmings from the steak cuts and it is making it more chalky.
Posted on 12/7/18 at 4:13 pm to sparkinator
He's probably grinding all the trimmings together.
When I cut up a deer, my scrap bowl is as much as the good meat. Some grinders catch most if it in the blades, but too much can ruin it. Good luck on the next batch.
When I cut up a deer, my scrap bowl is as much as the good meat. Some grinders catch most if it in the blades, but too much can ruin it. Good luck on the next batch.
Posted on 12/7/18 at 4:37 pm to SCwTiger
White chalky residue in venison at any stage means it was processed poorly and some deer fat was left on it. Deer fat is NOT palatable. All deer fat should be trimmed off prior to grinding. Since it is only located extrafascial (on surface of silver skin) on a deer that is an easy task.
When you rinsed the meat it dropped the temp and the fat congealed into a white chalky film.
When you rinsed the meat it dropped the temp and the fat congealed into a white chalky film.
This post was edited on 12/7/18 at 5:03 pm
Posted on 12/7/18 at 4:51 pm to Bleeding purple
Now that makes a lot of sense.
Thanks purple.
Thanks purple.
Posted on 12/7/18 at 5:06 pm to sparkinator
quote:No, we don't rinse it; neither should you. I wouldn't drain it either, never had to.
I rinsed some ground deer meat and got a chalky film covering the meat. Just asking if anyone else had ever experienced it.
You're screwing up the, otherwise, best chili you'll ever eat- potentially.
Posted on 12/8/18 at 8:32 am to mylsuhat
quote:
why on earth would you rinse it?
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