Post by featherduster on Feb 21, 2016 11:50:20 GMT -5
This past week Steven Rinella dedicated his entire show to processing a deer, he had the entire deer skinned and on a table so it was easy to work on the animal with a minimal mess.
Several of us who saw this episode agreed it was one of the best ever for Meat Eater and for deer processing in general.
A couple things that I really enjoyed about his presentation were:
#1 Steve never uses a vacuum sealer for red meat only for fish, instead he wraps it in several folds of plastic wrap squeezing out the air then wrapping it again in waxed butcher paper. He stated it will easily last up to 1 year without any freezer burn or loss of flavor and up to two years if stored in a good freezer. ( I never keep game longer than 1 year because I have a self-imposed rule that I never hunt/fish the next season until I use up all of last years game and fish.
#2 When cooking roasts from the rear quarters cook them as rare as you can possibly stand it, he suggested quick browning /searing then cook in an oven at 400 degrees till it reaches an internal temp 125 remove, tent and rest it for at least approx. 20 minutes then slice in thin strips.
I have been doing both of the above things since I learned many years ago that I was ruining good meat by not putting it away correctly and destroying what was suppose to have been good meals because of my lack of good cooking skills.
Buy yourself a good meat thermometer and use it with confidence.
Several of us who saw this episode agreed it was one of the best ever for Meat Eater and for deer processing in general.
A couple things that I really enjoyed about his presentation were:
#1 Steve never uses a vacuum sealer for red meat only for fish, instead he wraps it in several folds of plastic wrap squeezing out the air then wrapping it again in waxed butcher paper. He stated it will easily last up to 1 year without any freezer burn or loss of flavor and up to two years if stored in a good freezer. ( I never keep game longer than 1 year because I have a self-imposed rule that I never hunt/fish the next season until I use up all of last years game and fish.
#2 When cooking roasts from the rear quarters cook them as rare as you can possibly stand it, he suggested quick browning /searing then cook in an oven at 400 degrees till it reaches an internal temp 125 remove, tent and rest it for at least approx. 20 minutes then slice in thin strips.
I have been doing both of the above things since I learned many years ago that I was ruining good meat by not putting it away correctly and destroying what was suppose to have been good meals because of my lack of good cooking skills.
Buy yourself a good meat thermometer and use it with confidence.