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Posted on 1/21/19 at 10:07 am to littlePNdaB
quote:
Not true, I skin and bring zero, and I mean zero hair in on the meat.
Weird flex, but okay.
Posted on 1/21/19 at 10:33 am to celltech1981
You'll be mad at yourself for waiting! That meat looks awesome. I did some reverse sear backstrap tacos yesterday (forgot my sous vide machine in La when I moved)
Posted on 1/21/19 at 11:40 am to celltech1981
Looks good. If the guy doing the skinning will cut from the inside out, you'll wind up with less hair/hair fragments.
I have access to a meat cooler. I hang all of mine for a minimum of three weeks. Whole deer minus tenderloins.
I'll caveat that the benefits are very marginal after the first 7 days, but I like doing it.
I prefer to age, skin on, but will skin depending on the shot placement. Rind losses are actually minimal and most occur on parts of the meat that would be trim or grind anyway.
Backstrap/Loin
Grilled...
I have access to a meat cooler. I hang all of mine for a minimum of three weeks. Whole deer minus tenderloins.
I'll caveat that the benefits are very marginal after the first 7 days, but I like doing it.
I prefer to age, skin on, but will skin depending on the shot placement. Rind losses are actually minimal and most occur on parts of the meat that would be trim or grind anyway.
Backstrap/Loin
Grilled...
This post was edited on 1/21/19 at 11:42 am
Posted on 1/21/19 at 12:38 pm to LSUisBetterthanU
quote:
Always wanted to have my own dry aging refrigerator.
Ice coolers work well. If you can find a grocery store going out of business or an old ice cooler online somewhere. Its prolly cheaper than a aging refrigerator, but still has plenty room to hang quartered animals.
Posted on 1/21/19 at 6:15 pm to celltech1981
quote:
A sous vide is going to be my next kitchen purchase. I want to try my friends first since I normally eat meat with a cold center.
I like my sous vide a lot if it matters. I just did a backstrap for the first time with it the other day. 122 degrees, seasoned, sear in cast iron with butter and oil. It turned out great.
Posted on 1/22/19 at 7:48 am to celltech1981
quote:
since I can't kill any deer
Is there a story here?
Fantastic job on the meat, btw
Posted on 1/24/19 at 9:59 am to celltech1981
WOW. Your technique looks awesome, and I would love it if I could replicate it. However, a friend of mine whom I deer hunt with has an alternative method. He takes steaks and marinates (choose your favorite) them in a vacuum-sealed bag for a week. He grilled some of the best steaks I ever eaten. This technique should apply to venison.
Although my friend may not be a great deer hunter, he is always welcome at a camping trip.
Although my friend may not be a great deer hunter, he is always welcome at a camping trip.
This post was edited on 1/24/19 at 10:00 am
Posted on 1/24/19 at 10:04 am to BayouTiger71
quote:
He takes steaks and marinates (choose your favorite) them in a vacuum-sealed bag for a week
Posted on 1/24/19 at 4:37 pm to celltech1981
I have some ducks hanging in my outside fridge right now that I killed last week.
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