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#1061308 - 12/01/08 10:55 PM what is the best way to process it your self?
Webbie
Spike


Registered: 11/27/08
Posts: 31
Loc: Smith CountyTN,

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after cutting off all the meat is it best to freeze it immediately frst or wash it then freeze? Also what's the best way to get that taste out like the gamey deer taste? Any advice?
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#1062727 - 12/02/08 04:30 PM Re: what is the best way to process it your self? [Re: Webbie]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6234
Loc: Adirondack Mtns, NY

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 Originally Posted By: Webbie
after cutting off all the meat is it best to freeze it immediately frst or wash it then freeze? Also what's the best way to get that taste out like the gamey deer taste? Any advice?



go buy beef, geesh

FDXX75
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“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein


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#1063874 - 12/03/08 06:06 AM Re: what is the best way to process it your self? [Re: FULLDRAWXX75]
Southpaw
12 Point


Registered: 09/03/00
Posts: 5896
Loc: Drummonds, Tn

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 Originally Posted By: FULLDRAWXX75
 Originally Posted By: Webbie
after cutting off all the meat is it best to freeze it immediately frst or wash it then freeze? Also what's the best way to get that taste out like the gamey deer taste? Any advice?



go buy beef, geesh

FDXX75


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My parents spanked me as a child... I now suffer from a psychological condition known as "respect for others"

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#1068037 - 12/05/08 05:39 AM Re: what is the best way to process it your self? [Re: Southpaw]
SALECREEKHUNTER
8 Point


Registered: 08/19/08
Posts: 1089
Loc: Sale Creek (backwoods), TN

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eat more chicken
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"There's nothing like a nice piece of hickory" Pale Rider

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#1068064 - 12/05/08 06:08 AM Re: what is the best way to process it your self? [Re: Webbie]
DBLAARCHERY
Woodpile Boys Neighbor
14 Point


Registered: 11/16/08
Posts: 9502
Loc: Cannon County Outback

Offline
Don't pay any atention to them...The gamey taste is due to two reasons...
1. Deer could be older
2. Depends on how quick you go from field to freezer...
I have spent alot of time in my buddies meat processor and have seen many diffrent ways of doing it...This is how I process my deer...

1. Gut and clean blood off meat ASAP...
2. Chill or cool animal as fast as you can...(this means if it is hot out don't ride around town for 2-3 hours showing your deer off).
3. A.If it is warm I like to quarter out my deer and place in cooler for a day or two allowing blood to drain out of meat...(don't forget to keep ice on meat and leave drain plug open...
B.If it is cool, 45 or lower I like to skin deer and hang for atleast a day...Make sure you do not place in the direct sunlight...This will allow rapid bacteriea to grow...also try to cover with cheese cloth or game bags...Keeps flies from laying eggs on meat...
4. once you have your meat quartered and chilled time to debone...My advice is to stop by your local meat processor and ask to watch them cut meat...Although you will not pick up on everything they are doing...You will get a good idea how to start...
5. once you have cut meet place in gladd baggies or I like to use the game saver bags and seal them up...

This is not something you are going to be fast at for the first time but the more you cut up the more you will learn...you will also tweak your skills everytime you cut...Happy eating...

Aaron
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#1069350 - 12/05/08 06:22 PM Re: what is the best way to process it your self? [Re: DBLAARCHERY]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6234
Loc: Adirondack Mtns, NY

Offline
 Originally Posted By: DBLAARCHERY
Don't pay any atention to them...The gamey taste is due to two reasons...
1. Deer could be older
2. Depends on how quick you go from field to freezer...
I have spent alot of time in my buddies meat processor and have seen many diffrent ways of doing it...This is how I process my deer...

1. Gut and clean blood off meat ASAP...
2. Chill or cool animal as fast as you can...(this means if it is hot out don't ride around town for 2-3 hours showing your deer off).
3. A.If it is warm I like to quarter out my deer and place in cooler for a day or two allowing blood to drain out of meat...(don't forget to keep ice on meat and leave drain plug open...
B.If it is cool, 45 or lower I like to skin deer and hang for atleast a day...Make sure you do not place in the direct sunlight...This will allow rapid bacteriea to grow...also try to cover with cheese cloth or game bags...Keeps flies from laying eggs on meat...
4. once you have your meat quartered and chilled time to debone...My advice is to stop by your local meat processor and ask to watch them cut meat...Although you will not pick up on everything they are doing...You will get a good idea how to start...
5. once you have cut meet place in gladd baggies or I like to use the game saver bags and seal them up...

This is not something you are going to be fast at for the first time but the more you cut up the more you will learn...you will also tweak your skills everytime you cut...Happy eating...

Aaron



Ok, I can agree with @ 95% of the above. There are more than two reasons deer can have a gamey taste. But, if you are expecting venison to taste like beef,chicken,veal or pork.....it won't happen. Venison tastes differently as it should. I have hunted for 30 yrs now, been processing deer with the family for over 40. I have never once sent one out to be processed, In all my yrs I have only had two deer (both bucks) that where nasty and went into the grinder.

It all starts with the field dressing and care of the the animal in the next several hrs.

Get it field dressed and opened up to start cooling, if the temps are below 40 degs you are ok, above that get it somewhere to hang in a cooler or get it skinned, quartered and chilled down soon.

I don't understand the soaking in ice water thing.............? I worked in many resturaunt and never once have I seen a steak soaked in water, burger or any meat for that matter.

Soaking red meat in water makes it tasteless and plain.

I will normally hang a deer at least 5-7 days temp permitting (hide on) or 7-10 days in a refrigerater quartered on cookie trays and covered in plastic wrap to prevent drying out.

I debone and seperate the muscle groups....steaks, chops, stew, etc. When done vacuum seal, label with marker, date and in the freezer.

If you have the chance to watch someone skin & quarter one, it will help you greatly, deboning as well. Once you have done one yourself it is very easy after that. It is time consuming, but worth every since minute of the time at the plate.

FDXX75


Edited by FULLDRAWXX75 (12/05/08 06:23 PM)
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“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
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#1069676 - 12/05/08 10:07 PM Re: what is the best way to process it your self? [Re: FULLDRAWXX75]
Webbie
Spike


Registered: 11/27/08
Posts: 31
Loc: Smith CountyTN,

Offline
thanks ... i have done it myself a couple of times but am still just learning. i know it aint gonna taste like pork or chicken i just wanted to know how other people did theirs. thanks for the advice an not being a smart ellic... i guess i have been cutting off the meat too soon and not letting enough blood drain out. thanks again.
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i'll get it, you rest

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#1069799 - 12/06/08 07:20 AM Re: what is the best way to process it your self? [Re: Webbie]
bo man
4 Point


Registered: 09/26/06
Posts: 163
Loc: Jonesborough TN

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Unless it is a bad shot I do not wash before freezing. I use paper towels and dry our the cavity good after field dressing. When cutting it up I will trim off any areas needed.

As far as the gamey taste, I just make sure to cool the meat ASAP and keep it clean. There will always be the venison flavor that blend out well when you use extra seasoning. I like using spices such as garlic powder and crushed black pepper.

Keep experimenting and always make sure and take all the care possible from the shot to the freezer.

As DBLAARCHERY says don't pay any attention to the other comments, if we don't ask questions we miss our chance to learn from each other.
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"Eat your big taters first"

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#1069853 - 12/06/08 08:30 AM Re: what is the best way to process it your self? [Re: Webbie]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6234
Loc: Adirondack Mtns, NY

Offline
 Originally Posted By: Webbie
thanks ... i have done it myself a couple of times but am still just learning. i know it aint gonna taste like pork or chicken i just wanted to know how other people did theirs. thanks for the advice an not being a smart ellic... i guess i have been cutting off the meat too soon and not letting enough blood drain out. thanks again.



I don't believe quartering or deboning right away will cause gamey meat..........now it may cause less tender meat. Hanging it or chilling it for several days help the tissue to break down and "age" the meat. In a controlled environment beef is hung for weeks to achieve cuts such as filet migon............I have never tried to bleed out or leach out the blood, without it in the meat, you have a lifeless/tasteless piece of shoe leather.

I believe the "aging" process is the most important part of the entire process.


FDXX75
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein


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#1069868 - 12/06/08 09:00 AM Re: what is the best way to process it your self? [Re: FULLDRAWXX75]
WestTn Huntin'man
16 Point


Registered: 11/19/06
Posts: 11975
Loc: Benton Co.

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Good advice above. Something that needs to be added. Deer fat is very different than beef or pork.You need to trim as much fat as possible from your venision.Use a fillet knife to seperate the fat from the meat just like filleting a fish. Deer fat is tallow it is very different from the marrow that you are used to. The venison fat is the #1 reason for a gamey taste. When you freeze the fat it puts the gamey taste in the good meat.Beef fat and marrow from beef bones has an agreeable flavor; deer tallow does not,
http://www.askthemeatman.com/answers/answer_to_does_deer_fat_lead_to_.htm
http://mdc.mo.gov/hunt/deer/deer_hunting/venison.htm
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