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Posted: 12/18/2016 8:29:24 AM EDT
[#1]
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Sounds like you waste a lot of meat. Like, almost half of it. Quote HistoryQuoted:
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2. As soon as possible I hang the deer in my garage, remove the hide and cut out the tenderloin, backstrap and rear hams. Everything else goes in the garbage. Sounds like you waste a lot of meat. Like, almost half of it. No shit. I hate seeing people be so wasteful. When we are done basically all that's left is the ribcage meat, and we leave those out for the cats and chickens to clean up. My dog one time went out wandering and found a scrap pile somewhere, he brought home some rear quarters that someone boned out, they left all but the big easy cuts right on the bone, pounds of waste, it was disgusting. |
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Posted: 12/18/2016 8:33:18 AM EDT
[#2]
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I'd love to try some of the aged game folks are taking about. Around here, we kill it, quarter it and throw it on ice for a few days. You can't trust the weather to leave anything hanging. I've never really noticed a difference. The only difference would be when dad gets a nice mature buck, they definitely have a different taste to them than a doe or young buck. We've hung them from zero days to well over a week and it all tastes the same to me when processed. |
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Posted: 12/18/2016 9:13:06 AM EDT
[#3]
I hang it up and skin it out, bone the meat while it's still a whole deer, throw it all in a cooler with ice if it's warm. When I get home I pull it all out and put it in a tub, clean out the cooler, rinse all of the meat and put it back in the cooler. Back straps and tenderloins get chunked up for soup/stir fry/fajita meat, the rest goes to my processor the following day for jerky, summer sausage, bacon and burger.
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Posted: 12/18/2016 9:56:01 AM EDT
[#4]
I gut it in the nearest cleared out out spot to where it falls and skin and quarter it at home while it is still warm. That's about all my back can take for the day so the quarters and back straps go in bags and go into a cooler full of ice for a couple of days until my back will let me cut the quarters in to steaks, roasts and stew meat. That all gets vacuum sealed and put into the freezer.
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Posted: 12/18/2016 10:31:12 AM EDT
[#5]
So it seems most let their meat hang (if you have the space and enviroment) or pull meat off ASAP and get on ice for a few days.
Soaking in ice water seemed odd to me. I've always taken the meat off and set in the refridgerator for a few days. Just wondering what others were doing. Thanks. |
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