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Message
re: Deer Processing
Posted on 10/18/17 at 12:22 pm to LSUlefty
Posted on 10/18/17 at 12:22 pm to LSUlefty
I try to not have the meat soaking in water. I can't clean and get it packaged the same day so I'll put the meat in plastic bags so it's not in the water. Even with the plug out and tilted, water is going to accumulate in my experience.
I do the same as above with the loins - those get in the fridge by themselves asap.
I doubt "aging" them a few days on ice would make a difference one way or the other. I simply don't like how the meat turns white and don't see what there is to gain.
Again, I would not do that with any primo-bought meat so I try not to do that with game. Now if I had a walk-in cooler, I'd hang it as long as I could.
I do the same as above with the loins - those get in the fridge by themselves asap.
I doubt "aging" them a few days on ice would make a difference one way or the other. I simply don't like how the meat turns white and don't see what there is to gain.
Again, I would not do that with any primo-bought meat so I try not to do that with game. Now if I had a walk-in cooler, I'd hang it as long as I could.
2
Posted on 10/18/17 at 12:44 pm to cole_cole_world
I’ve done my own forever. I typically either cut quarters in nugget chunks to fry or grind for burger. Back straps I typically grill.
It sucks and I dread doing it every time i kill one, but I’m a cheap arse and too poor.
It sucks and I dread doing it every time i kill one, but I’m a cheap arse and too poor.
Posted on 10/18/17 at 12:53 pm to cole_cole_world
Just cutting up into steaks and loins and so on with vacuum seal isnt usually expensive. When you start getting pan sausage and link sausage is where it gets expensive due to having to buy pork! Most places charge around $2.00 lb for pan sausage so if you add the weight of the deer and pork up it is easy to spend 200+ dollars, granted it ends up being a hell of a lot cheaper because for 200-250 bucks you can fill a smaller chest freezer up with ground meat and have a years worth plus you get all your tenderloins, backstrap, neck roast chops and so on vacuum sealed.
Leblancs in Morganza La is a very good place and they also make these deer burritos that are dang good.
Leblancs in Morganza La is a very good place and they also make these deer burritos that are dang good.
Posted on 10/18/17 at 12:56 pm to cbiscuit
quote:
I simply don't like how the meat turns white and don't see what there is to gain.
This is why people put their deer meat on ice, the meat turns white because the blood is drained from the meat, i have brought my deer to get processed the day of the kill and i have let it sit on ice for 3-4 days. Either way there is no harm in it but some people like to drain the blood to lessen the game taste
Posted on 10/18/17 at 12:57 pm to cbiscuit
quote:
Again, I would not do that with any primo-bought meat so I try not to do that with game. Now if I had a walk-in cooler, I'd hang it as long as I could.
Yeah but the difference is you don't shoot beef on a hunting trip with limited butchering and aging supplies.
It's really no different than shooting an elk in the back country and letting it hang free in the shade in bear country. I wouldn't do that with prime angus beef either.
If you are at a camp, back country, or whatever and need to let it hang out for a couple of days a cooler on Ice drained works. Any meat that turns color in my experience resumes the normal color once packaged and removed from ice. The seafood industry stores fish on ice for days.
Posted on 10/18/17 at 1:01 pm to SwampBandit
quote:
This is why people put their deer meat on ice, the meat turns white because the blood is drained from the meat,
Breaking from Tradition: Debunking Deer Hunting Myths
quote:
You must bleed a deer out…
There are still hunters who feel it’s important to “bleed out” a deer after it’s been killed. There is some logic behind this practice. If an excessive amount of blood remains in an animal, it can give meat a livery or metallic taste that some people identify as “gamey.” So, it is a good idea to get as much blood as possible out of the animal’s meat. The problem is that you can’t actually “bleed” a deer out unless its heart is still pumping. If a hunter cuts a dead deer’s throat, a small amount of blood may seep out, but without the heart pumping away, the majority of the blood is trapped inside arteries, veins, muscles, and organs. Even hanging the animal upside down won’t result in a lot of blood draining from the animal. Instead of killing your deer and then cutting its throat, shoot your deer in the vital heart-lung area. In this case, the animal will fully bleed out within seconds.
Posted on 10/18/17 at 1:20 pm to baldona
I hear you. I think fish is different than red meat and hanging dry is also different than sitting in ice water however.
I think you only need to bleed them if you shoot them in the head (or gut I assume).
I think you only need to bleed them if you shoot them in the head (or gut I assume).
Posted on 10/18/17 at 1:26 pm to mylsuhat
I'd never heard of "bleeding out" a deer till I moved to South Louisiana. I've seen the results with the white slimy looking meat. But when you cut it up, it's still just as red as normal all except for maybe an 1/8" on the outside. That kinda tell s me the ice chest deal is a myth.
My brother shot one with a Shwacker a few year back in the neck and cut the jugular. When we cleaned that thing it looked like there wasn't hardly a drop left in the deer. The blood trail on the other hand was incredible.
quote:
The problem is that you can’t actually “bleed” a deer out unless its heart is still pumping
My brother shot one with a Shwacker a few year back in the neck and cut the jugular. When we cleaned that thing it looked like there wasn't hardly a drop left in the deer. The blood trail on the other hand was incredible.
Posted on 10/18/17 at 1:31 pm to REB BEER
quarters
Posted on 10/18/17 at 1:36 pm to mylsuhat
I use an old beer fridge in the garage to dry age as much meat as possible. I put a dehumidifier and a fan in the fridge.
Posted on 10/18/17 at 1:39 pm to REB BEER
quote:
My brother shot one with a Shwacker a few year back in the neck and cut the jugular.
Posted on 10/18/17 at 1:40 pm to cole_cole_world
I'll keep my $100 for an hour of extra work. I keep ziplocks and debone the deer as I'm skinning it. If I don't feel like cutting into chunks I'll just throw in the cooler and do it later. It is more a bother for me to drive to a processor to drop/pickup the deer.
Posted on 10/18/17 at 2:27 pm to REB BEER
quote:
Someone told me Adrien's on W. Congress is very reasonable.
This is true. I’ve been using them for 5 years or so. I had brought them about a 100lb doe last season, minus the backstrap & loins I vac pack those and save them before bringing the meat in. The meat I brought in was still in quarters with the exception of the neck being deboned. They charge $20 flat to debone a deer. I did 90/10 ground meat with ribeye fat (recommend y’all try it), medium seasoning, dehydrated green onions and vac packed in 2lbs packs. Total was $45. Tip, pay cash... Sausage will be much higher as it is anywhere.
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