Do you notice any difference in the taste of deer?

[Zforzachariah14]

Ok, how many have eaten over 100 deer that you killed and processed?

I have.. if not, close enough. I Worked at a deer processor and was born and raised eating deer meat. Like mentioned above, its all on how quick you can skin/gut it and have it on ice and how you cook it. Like GeauxLSU said, I'd love for someone to do a blind taste test and tell me which was a doe, young buck and "old" buck

 

[Nate]

dang I want this shirt!

 

[Laufen]

no what happens?

It loses it's ability to hold moisture.

 

[Bypass]

I just like to kill does. I have a saying along with a few of my friends and it goes like this "If it's brown it's down." Deer all tastes the same to me.

 

[Nate]

It loses it's ability to hold moisture.

So if you have no meat locker and don't trust the processor How would you do it? Do you like the pan method biker_bill suggested?

 

[rOmiLaYu]

Impart some wisdom on us brotha!

I don't know that I have any. I haven't killed over 100 deer.

 

[Nate]

I don't know that I have any. I haven't killed over 100 deer.

Oh... yea moving on to get advice from a more manly sort of man! lol

 

[Laufen]

So if you have no meat locker and don't trust the processor How would you do it? Do you like the pan method biker_bill suggested?

It's a hell of a lot harder in the south. Up north we let them hang for 5-7 days as long as it didn't get about the low 40's. Otherwise, you just want to package it up dry and refrigerate it (if possible) prior to freezing. You definitely don't want all of the fluid to drain from the tissue.

 

[karlvv30]

I don't know that I have any. I haven't killed over 100 deer.

I killed between 1 and 2 million deer.

 

[rOmiLaYu]

I killed between 1 and 2 million deer.