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Let's Talk about eating Venison
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<blockquote data-quote="Diehard Hunter" data-source="post: 2888861" data-attributes="member: 5843"><p>I think the number one thing that affects the taste of the meat is how it is handled between field and freezer. I see way too many people leave a deer laying on one side with the skin on for long periods of time way too often. Driving around showing everybody and their brother. </p><p></p><p>Mine get hung and skinned as quickly as possible and are allowed to drain in a walk in cooler for as long as my butcher has room for them before they get cut and packaged. Rarely do my deer keep their skin for more than 2 hours after they are killed.</p><p></p><p>Another factor I think affects the taste is how clean they are when you dress them. I try my best to get everything out intact in one large mass so I do not have extra blood or stomach contents soaking into the meat. I really do not want tenderloins soaked in acid chyme or covered in bacteria from the digestive system.</p><p></p><p>When my butcher cuts and packages them, his wife is meticulous about removing any meat that is damaged by the shot. It does not take much bad tasting meat to ruin a meal.</p><p></p><p>As for do different sexes and ages taste differently? I do not think so. Not if they are processed correctly, and that processing begins when I walk up on the animal.</p></blockquote><p></p>
[QUOTE="Diehard Hunter, post: 2888861, member: 5843"] I think the number one thing that affects the taste of the meat is how it is handled between field and freezer. I see way too many people leave a deer laying on one side with the skin on for long periods of time way too often. Driving around showing everybody and their brother. Mine get hung and skinned as quickly as possible and are allowed to drain in a walk in cooler for as long as my butcher has room for them before they get cut and packaged. Rarely do my deer keep their skin for more than 2 hours after they are killed. Another factor I think affects the taste is how clean they are when you dress them. I try my best to get everything out intact in one large mass so I do not have extra blood or stomach contents soaking into the meat. I really do not want tenderloins soaked in acid chyme or covered in bacteria from the digestive system. When my butcher cuts and packages them, his wife is meticulous about removing any meat that is damaged by the shot. It does not take much bad tasting meat to ruin a meal. As for do different sexes and ages taste differently? I do not think so. Not if they are processed correctly, and that processing begins when I walk up on the animal. [/QUOTE]
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Let's Talk about eating Venison
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