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12 hours from...
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mojo    Posted 11-12-2004 at 20:44:25       [Reply]  [No Email] I'll have my 30 point buck!8^)

Gun season opens tomorrow and I'll be stalking with cane in one hand and rifle in the other (figger the deer will die laughing at the sight!). Everything is laid out and I am ready! Gonna try home processing for the first time this year. Deer #1 goes to the usual processer and #2 is gonna get (literally) butchered by yours truely.
I've heard of soaking the meat in water to take out some gameiness. Worth a try?

Any good recipes for jerky anyone? Gonna check the recipe board after posting this, but maybe someones been holding out on us.:)

Open to any recommendations for skinning and the like. I've got ideas, just don't know yet if they're any good! Tables, knifes, tractor loader, etc.. are all in the waiting.

Think you can find that song (30 point buck) ~Lenore? Just might bring me or others luck!


Dug    Posted 11-13-2004 at 16:33:43       [Reply]  [No Email]

The gamey taste comes from two things: #1 Remove the blood. After processing, soak your steaks in ice cold salt water. You will need to change the water after it bloodies up and continue to change until there is no "pink" left. #2, remove all the silver skin, this is where most of the gamey taste resides.

Enjoy your venison and post some pics,


Mike in tn    Posted 11-13-2004 at 06:26:28       [Reply]  [No Email]
I have found deer to be like beef, it has a better flavor if you let it hang in a cooler for 3-5 days. As for skinning, have you ever tried doing it with a pickup truck (or car), it works great. Here is how I do it. Cut off all 4 legs at the knee joint with a saw. From your field dress cut, split the skin up the neck to the head. from your field dress cut, split the skin down the inside of the front legs. From where you split the skin up to the head, make a cut all the way around the neck at the base of the head. Next pull the hide down the neck 6-8 inches. Roll up a rock about the size of a golf ball in the hair side of the skin you have pulled down the neck. Tie a stout rope around the rock good and tight. Tie the other end to your vehicle. Take a chain, or rope and tie around the head and tie the other end to a tree, up about 2 feet off the ground. Get in your vehicle and slowly pull up. If you are by yourself, pull up a little until the deer is off the ground and lay a piece of plastic under it. When you get done, you will have a skinned deer laying on the plastic and not a hair on it. Once you skin one this way, you will never go back to hanging one up and doing it by hand. I have found that it does a much better job than you can do by hand. It probably sounds more complicated than it is. It's a simple operation once you do it.

steve19438    Posted 11-13-2004 at 05:34:49       [Reply]  [Send Email]
my uncle, great outdoors man, had a family who would not eat deer meat. they all said it tasted gamey. i remember once visiting him after he had killled his deer and he was in his cellar making deer burger. well, this was four days after he shot the deer and the cellar was warm as toast. i knew then why his family wouldn't eat his deer meat.
for my own deer i get it to the butcher ASAP! usually within a hour or two after the kill. the butcher has a reefer trailer and the deer never gets too warm. proper and quick field dressing along with refrigeration means i have never eaten a GAMEY tasting deer.

mojo    Posted 11-13-2004 at 04:04:29       [Reply]  [No Email]
Thanks for the replys guys.

If I get a 30 pointer he'll be so full of holes there won't be much meat left to process!8^D

Wife is going to get some big tubs from town to soak the meat in today. I'll have her get some sauce while she's there. I'll pass on that habenaro stuff as hot stuff doesn't appeal much to me or the family. Worchershire and teriyaki is more like it.
Skinning is a concern...saw a skinner at an auction acouple of weeks ago. 12' pipes with a cable and a hydraulic cylinder used to peel the skin off. I'm hoping to hang the deer and then hang my 180lbs off the deer, something oughta give!
Little worried about field dressing also. Can't kneel with my bum leg, have to lay down. Could get interesting....and messy.
Not planning to cut any bones. That's where I've heard the gameiness comes from. And if theres any disease (CWD) it'll be in the bone marrow.
They've changed the laws here in Missouri, land owners don't have to check their deer in. Just call or even use the internet to report. Darn nice of them to let us deer-feed-providing-tax-paying-over-burdered folks have a break.


Mike Ga    Posted 11-12-2004 at 22:28:50       [Reply]  [No Email]
Young dear don't taste gamey to me but that 30 point buck sure will. I soak mine in vinegar over night. Sometimes I use buttermilk as it will tenderrise it to. For jerky I marinate it in wostershire, salt, pepper and garlic salt over night.I put oven on its lowest temp and leave the door cracked open with a knife or something metal and dry for 4 to 5 hours according to temp of oven.

deadcarp    Posted 11-13-2004 at 02:32:28       [Reply]  [No Email]
i'll second the marinating advice but prefer just soy sauce and habanero sauce for jerky. i just grind it, mix in sauce, roll it thin between wax paper and remove the paper after 1/2 hour, then give it the rest of 3 hours. when the sheets are done, cut them into strips with scissors.

btw, most processors throw the ribs away, but if you have room in the smoker and don't over-salt (or over-soy) them, they can be great. only thing is, let them get up to about 300 degrees and pull them early to melt the tallow off. :)

Alias    Posted 11-12-2004 at 21:36:05       [Reply]  [No Email]
My good ole boy, redneck, rifle in rear window of pick-up, nephew, who lives and breathes hunting, says to bleed them as soon as possible to get rid of gamey taste in the meat.

His words, not mine........gfp

deadcarp    Posted 11-13-2004 at 02:43:23       [Reply]  [No Email]
much as i'd like to believe that, you get a swamp buck and you'll taste it, just like boar meat is boar meat. if we get an old buck, i favor it canned half/half with pork. course, if you realy wanted beef taste, save trouble & butcher some.

RN    Posted 11-12-2004 at 21:18:54       [Reply]  [No Email]
Water use- cool fresh water on inside of hanging split carcass to clean and cool. Mild brine soak about an hour on large cuts- similar to kosher rinse. 500 lb capacity pulley to lift deer to split handy. Skinning knife- curved blade 3 to 5 inches long + large butcher knife for general cutting + heavy cleaver or hatchet for bones. Meat saw or bow saw with plywood blade usefull to quarter deer. Scalpel handy for fine work around gut/anal area. Cotton cloth and butcher paper to wrap cuts- keep clean while butchering. Have iodine bottle handy in case of hand cuts or nicked fingers. RN.

deadcarp    Posted 11-13-2004 at 02:46:03       [Reply]  [No Email]
my cousins got a combo meat bandsaw & grinder. handiest darn thing!

RN    Posted 11-13-2004 at 03:17:53       [Reply]  [No Email]
Up with the bats also? RN.

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