re: Ground deer meat

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.

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

Use Soap and Water

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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.

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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.

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.

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I rinsed some ground deer meat and got a chalky film covering the meat. Just asking if anyone else had ever experienced it.

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No, we don't rinse it; neither should you. I wouldn't drain it either, never had to.

You're screwing up the, otherwise, best chili you'll ever eat- potentially.