Re: veison meat help?
Originally Posted by Killcreek
If you guys have to soak your venison, it makes me want to ask, how in the world do you dress it?
I have a rule, that I have the guts on the ground within 10 minutes of the time I pull the trigger. Then I hang the critter and get it cool. The length of hang depends upon the temperature. I pull the skin the day before I process to allow some moisture to evaporate, then we cut and package the meat. My meat has no gamey odor, nor does it when it is cooked. The only seasoning that I use, other than when making jerky, is salt and pepper, because the meat is that tender and mild. I have never soaked my venison, because it is not gamey. The gamey flavor comes from one of two things, the diet of the deer, or how the deer is field dressed and processed.
Same here, except I don't let the meat hang. The tempreture here is usually too high. Shot, field dressed before the deer is moved, skinned, and butchered, all in the same day. No gamey odor, or taste.
Y'all be safe now, ya hear!
Lamentations Chapter 5:
1. Remember, O LORD, what is come upon us: consider, and behold our reproach.
2. Our inheritance is turned to strangers, our houses to aliens.
3. We are orphans and fatherless, our mothers [are] as widows.
5. Our necks [are] under persecution: we labour, [and] have no rest.
16. The crown is fallen [from] our head: woe unto us, that we have sinned!
21. Turn thou us unto thee, O LORD, and we shall be turned; renew our days as of old.