The Firing Line Forums - View Single Post

Desertfox · June 6, 2007, 07:33 PM

Plus 1 to the trim the fat.
Plus 1 to the vacuum sealer
Plus 2 to the deep freezer. Temperature, not frost is the key.
Plus 1 to the butcher yourself.(ALWAYS)
Plus 1 to the freeze the whole muscle
Plus 1 to the cut the steaks while it is slightly frozen.
Plus 1 to the hunters for the hungry type programs.
Adding to this line of thinking: The cleaner you get the meat, the better it will taste. If you vacuum seal it with some hair on it, it will taste gamier.

I soak my deer quarters in ice water for 3 days, changing out the water daily. The sooner I get the meat in the ice water the better. No laying around for 8 hours before quartering.
This gets the blood out and the meat is tastier by far. I do not get hair on the meat and I TRIM THE FAT.
Happy munching!

June 6, 2007, 07:33 PM	#13
Desertfox Senior Member Join Date: January 26, 2006 Location: Arkansas-Oklahoma Line Posts: 336	Plus 1 to the trim the fat. Plus 1 to the vacuum sealer Plus 2 to the deep freezer. Temperature, not frost is the key. Plus 1 to the butcher yourself.(ALWAYS) Plus 1 to the freeze the whole muscle Plus 1 to the cut the steaks while it is slightly frozen. Plus 1 to the hunters for the hungry type programs. Adding to this line of thinking: The cleaner you get the meat, the better it will taste. If you vacuum seal it with some hair on it, it will taste gamier. I soak my deer quarters in ice water for 3 days, changing out the water daily. The sooner I get the meat in the ice water the better. No laying around for 8 hours before quartering. This gets the blood out and the meat is tastier by far. I do not get hair on the meat and I TRIM THE FAT. Happy munching! __________________ Teach a kid to respect wildlife, then teach a kid to hunt and fish.