adrenalinehunter
Active Member
What is another way to rid meat of it's gamey taste? I always soaked it in salt water, but I'm limiting my sodium intake now due to high bp.
No salt soaking?
- Thread starter adrenalinehunter
- Start date
cdw338
Well-Known Member
Soak in milk.
Knowing what I know about meat, I will not subject my venison to non-marinading moisture anymore. The last time I used milk, it turned otherwise beautiful dark meat some wierd greyish color, and it became mealy.
trealtree
Well-Known Member
I don't soak in salt water or anything. I refrigerate for 3-5 days, trim all fat and silverskin and vaccum seal.
soak in buttermilk
bigtex
Well-Known Member
The "gamey" taste comes from poor handling. If the animal is taken care of properly after it is harvested there should be no gamey or off flavors.
Of course, venison tastes different, because it is different.
To me venison tastes like venison, just like pork tastes like pork, chicken tastes like chicken, mutton tastes like mutton etc.
Of course, venison tastes different, because it is different.
To me venison tastes like venison, just like pork tastes like pork, chicken tastes like chicken, mutton tastes like mutton etc.
adrenalinehunter
Active Member
Thanks guys for all the info.
Brisco Darlin
Well-Known Member
me too. works great.ROUGH COUNTRY HUNTER said:
spoon
Well-Known Member
The only wild game I soak is birds and fowl. No way would soak venison in anything but a marinade
What is your post harvest process method?
Do you take it to a processor or do it yourself?
Here is how I was taught and have always had excellent results.
1. Get it gutted and in the cooler asap. Some days that means 15 minutes, some days a couple hours.
2. When processing, be very careful to keep all hair, dirt, guts, etc... off the meat. You want it CLEAN!
3. Put the meat in a CLEAN cooler of ice. Layer with ice as you add the cuts of meat. You will need a large cooler that can hold the deer meat and at least 3 bags of ice.
4. Ice the meat for 4-5days. Drain cooler every morning and add more ice. I use one of those 5 day coolers so it doesn't melt quite so much after the first cool down. When I used a regular cooler, It would melt more and need to be drained more often.
** note. some people don't like water touching their meat. If so, put the meat in food grade bags before putting in the cooler.**
5. Final processing. Trim any fat, silver skin, gook, and tendons. Cut out any blood shot meat. Butcher into cuts you like, Vacuum seal meat and freeze.
Since I started doing my deer this way, there is no "gamey" taste, no hair, no dirt, no yuck mixed in with the meat. Can't say that of any processor I have used.
Do you take it to a processor or do it yourself?
Here is how I was taught and have always had excellent results.
1. Get it gutted and in the cooler asap. Some days that means 15 minutes, some days a couple hours.
2. When processing, be very careful to keep all hair, dirt, guts, etc... off the meat. You want it CLEAN!
3. Put the meat in a CLEAN cooler of ice. Layer with ice as you add the cuts of meat. You will need a large cooler that can hold the deer meat and at least 3 bags of ice.
4. Ice the meat for 4-5days. Drain cooler every morning and add more ice. I use one of those 5 day coolers so it doesn't melt quite so much after the first cool down. When I used a regular cooler, It would melt more and need to be drained more often.
** note. some people don't like water touching their meat. If so, put the meat in food grade bags before putting in the cooler.**
5. Final processing. Trim any fat, silver skin, gook, and tendons. Cut out any blood shot meat. Butcher into cuts you like, Vacuum seal meat and freeze.
Since I started doing my deer this way, there is no "gamey" taste, no hair, no dirt, no yuck mixed in with the meat. Can't say that of any processor I have used.
