Do you notice any difference in the taste of deer?

[Rolling_trip]

Wish I had a meat locker but I don't. I shoot mine, gut and skin them within 2 hours. Then I debone the meat and put it in a cooler on ice for 3-4 days while I let the melted ice drain out and add new ice as needed. What do y'all think of that method?

I have a buddy who does the same but puts his meat in zip lock bags because he says being wet is bad for the meat?

I have always done the same thing, except I add a couple of cups of vinegar on top of the ice. Drain the water daily, and top off the ice, miminuim of 3 days.

 

[sambo77]

The decomposition is not the source of the "gamey" flavor, unless it's spoiled.

don't question the guy with facts. Don't you know he's killed over 100 deer and ran a processing faculty....

 

[rOmiLaYu]

No. The purpose here is to call into question the expertise of others. Your post was fine, but you need to include a question about how many smoothies have you made in x amount of time, the average number of ingredients used, and the type of smoothie maker that's used.

Ahh...I must be doing it all wrong. How about this?

I use 4-5 blenders everyday for my job. I blend so hard sometimes I blend 500 smoothies a day, when special blending duties need tending to. I use blenders everyday. Do you even blend, bro? If not, I'm putting you on my ignore list. You want to be number 46?

What type of machine do you use? I have a Blendtec and it's pretty much the cat's pajamas.

I use what killed JFK; a Magic Bullet.

 

[sambo77]

Yall are all talking about hanging the deer up and letting the meat sit for a few days. Hell mine are usually skinned and gutted within 2 hours, then I'm usually grinding it the next day.

 

[biker_bill]

Yea the color is less than appetizing but I don't think it affects the taste. But I do like the idea of just putting it in the fridge. Does it still drain the blood into the pan?

Yes the blood drains into the pan.
It's the warm weather way of hanging it.

 

[biker_bill]

Yall are all talking about hanging the deer up and letting the meat sit for a few days. Hell mine are usually skinned and gutted within 2 hours, then I'm usually grinding it the next day.

They do age beef and back years ago a processor here in town named Frix used to keep the deer in the cooler for 5 or 6 days before processing.

When I asked her about it she said after everything dies it gets rigor mortis, so they wait until the muscles relax to process it.

I don't know if that's all true, but as a butcher they did a great job.

 

[Fatal_Bert]

I can tell a difference between an old deer and a young deer. Sex doesn't seem to matter. Nothing taste better than a yearling and I usually take one every year.

 

[sambo77]

They do age beef and back years ago a processor here in town named Frix used to keep the deer in the cooler for 5 or 6 days before processing.

When I asked her about it she said after everything dies it gets rigor mortis, so they wait until the muscles relax to process it.

I don't know if that's all true, but as a butcher they did a great job.

I believe it, I just personally haven't done it or taken one to a processor. The last deer I skinned had rigor mortise starting to set in, which made it a pain in the ass to work around. As far as taste the only thing I've noticed that has made a difference is if it was spooked or excited, the adrenaline seems to make the meat tougher, and even tougher to cut while quartering, not really a gamey taste but just a different taste...

 

[timbgtm]

I can tell a difference between an old deer and a young deer. Sex doesn't seem to matter. Nothing taste better than a yearling and I usually take one every year.

Filet mignon

 

[GeauxLSU]

They do age beef and back years ago a processor here in town named Frix used to keep the deer in the cooler for 5 or 6 days before processing.

When I asked her about it she said after everything dies it gets rigor mortis, so they wait until the muscles relax to process it.

I don't know if that's all true, but as a butcher they did a great job.

I don't believe that to be uncommon. I think ideally they let them hang 5-7 days. I know mine does. In the thick of the season some run out of hanger space and probably start cutting sooner.