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#3116235 - 01/09/13 12:57 PM Re: Serious Discussions about Deer Fat [Re: BlountArrow]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13475
Loc: Tennessee

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 Originally Posted By: BlountArrow
 Originally Posted By: Poser
...It is possible that hunters have been taking certain truths for granted for years and years....


^^^This couldn't be more true. I worked with a guy for many years and he was probably 65 when he retired from here. To this day, he believes there is a gland/fatty pocket in the back ham of a deer that once removed will prevent your deer from tasting gamey. He told SO MANY people this that I never had the heart to correct him. He would say, "Ever since a butcher showed me where that gland was I ain't never had gamey tasting deer meat since."


Hey now, you know, cuz, you have to put that whole deer in salt water for a week and let it soak \:D
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#3116256 - 01/09/13 01:06 PM Re: Serious Discussions about Deer Fat [Re: Poser]
BlountArrow
10 Point


Registered: 07/13/12
Posts: 2797
Loc: SouthEast Tenn

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Yep, heard that one too. My uncle, who is the reason I got into hunting, preaches that one. However, he doesn't process his own deer??? He knows I process my own and brings it up from time to time. Where does this folklore even come from \:\) !
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#3116487 - 01/09/13 03:50 PM Re: Serious Discussions about Deer Fat [Re: BlountArrow]
bowriter
Non-Typical


Registered: 08/31/02
Posts: 42243
Loc: Lebanon,TN USA

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\:\)
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#3116818 - 01/09/13 06:46 PM Re: Serious Discussions about Deer Fat [Re: Coach]
DaveB
10 Point


Registered: 09/03/08
Posts: 4708
Loc: Shelby County

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Poser-I am wondering about this because I have tasted venison that was gamey-tainted if you will. I am a big believer in gutting and cooling as quick as possible because when I first started hunting in Miami you gotta be quick or the deer will sour right in front of you. Plus, my Ozark Mountain Dad stressed to me over and over that you gotta clean them quick or they go bad. Maybe the fat goes bad quicker than the venison if you don't get them cooled down quick?
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#3116831 - 01/09/13 06:58 PM Re: Serious Discussions about Deer Fat [Re: Crosshairy]
JCDEERMAN
14 Point


Registered: 07/19/08
Posts: 8447
Loc: NASHVILLE, TN

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No thanks Poser \:D . I like to do roasts with a deer roast with no fat and a beef roast. The beef fat saturates into the deer roast. That's what I like
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#3117893 - 01/10/13 02:56 PM Re: Serious Discussions about Deer Fat [Re: JCDEERMAN]
Swole Neck
4 Point


Registered: 11/06/11
Posts: 103
Loc: TN

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It taint the front, it taint the back.
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#3117906 - 01/10/13 03:03 PM Re: Serious Discussions about Deer Fat [Re: Swole Neck]
plinker22
16 Point


Registered: 02/07/05
Posts: 12863
Loc: Mountians of East Tennessee

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Interesting that you would ask this question today.

Just last night, Browtines and I were processing my 8 point from December 15th. We had a Mr. Heater running to keep the chill off. We sliced a few thin pieces of meat and let them "grill" in front of the Mr. Heater. It just took a few seconds on each side. (Yes, you ARE a redneck if you grill deer meat on a Mr. Heater) \:D \:D

Anyway, I cut a large hunk of fat off the deer's neck and decided to see how it would react to "grilling". Browtines said, "That is gonna stink something awful." Much to our surprise, it smelled like an incredible cut of Rib Eye or T-Bone from an aged beef.

Neither one of us tasted it, I guess we needed Poser there, \:\) but let me tell you, it Smelled Wonderful!
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#3117953 - 01/10/13 03:35 PM Re: Serious Discussions about Deer Fat [Re: plinker22]
Pursuit Hunter
8 Point


Registered: 10/01/08
Posts: 2086
Loc: Way out there

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Very legitimate question. I've always been fanatical about removing all fat and silverskin when I butcher a deer. I've never had one that I butchered that tasted objectionably "gamey".

On the other hand, I've eaten burger from a commercial processor that was the gamiest tasting stuff I've ever put in my mouth. I have always assumed that the commercial ground meat had a high percentage of fat and connective tissue. No processor could make money if he took the time it takes to remove all that stuff before grinding it.

I have always assumed that the difference in taste that I get is due to the removal of fat and anything else that doesn't look like something I'd want to put in my mouth, but I have never tested that hypothesis. Perhaps it is the othjer stuff and not the fat that gives meat an off taste. Kudos for having an open mind and questioning the prevailing wisdom.

By the way, Poser, I've heard that deer sphincters taste really good - like calimari. I believe you're da man to test that theory. \:D


Edited by Pursuit Hunter (01/10/13 03:38 PM)
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#3119249 - 01/11/13 01:19 PM Re: Serious Discussions about Deer Fat [Re: Pursuit Hunter]
Coach
16 Point


Registered: 12/02/07
Posts: 11380
Loc: Pall Mall, TN and Dexter, MI

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 Originally Posted By: Pursuit Hunter
Very legitimate question. I've always been fanatical about removing all fat and silverskin when I butcher a deer. I've never had one that I butchered that tasted objectionably "gamey".

On the other hand, I've eaten burger from a commercial processor that was the gamiest tasting stuff I've ever put in my mouth. I have always assumed that the commercial ground meat had a high percentage of fat and connective tissue. No processor could make money if he took the time it takes to remove all that stuff before grinding it.

I have always assumed that the difference in taste that I get is due to the removal of fat and anything else that doesn't look like something I'd want to put in my mouth, but I have never tested that hypothesis. Perhaps it is the othjer stuff and not the fat that gives meat an off taste. Kudos for having an open mind and questioning the prevailing wisdom.

By the way, Poser, I've heard that deer sphincters taste really good - like calimari. I believe you're da man to test that theory. \:D


Poser, just say no to crack \:D
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#3119301 - 01/11/13 02:02 PM Re: Serious Discussions about Deer Fat [Re: Winchester]
timberjack86
14 Point


Registered: 06/20/11
Posts: 8261
Loc: Grundy county

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 Originally Posted By: Winchester
Its not as much the bad taste as the waxy texture that i dont like.
x1000 cold deer ribs is a prime example of this "waxy" texture. I always eat mine straight off the bbq.
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