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Post by greghopper on Aug 29, 2018 5:51:07 GMT -5
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Post by urbanguy on Aug 29, 2018 6:28:52 GMT -5
Good read and info  Thanks for sharing |
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Post by butlerj on Aug 30, 2018 21:02:36 GMT -5
Venison stroganoff,
It's bed time, and here now I'm starving for this dish!
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Post by deadeer on Aug 31, 2018 0:21:20 GMT -5
Venison stroganoff, It's bed time, and here now I'm starving for this dish! Thats good too. But I promise you, if you never had canned deer, with homemade gravy over bread, taters, or rice, you aint livin! |
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Post by butlerj on Sept 2, 2018 21:09:50 GMT -5
I'm gonna have to can some. But is there a recommended amount of time it should stay canned? I still have a good amount of deer left. I feel really bad if I don't eat it by time season rolls in. Only the Mrs.and I eat it. after aquiring a grinder I got my son to eat a "hamburger". Sorry not sorry for not telling him it was deer. He wants to hunt with me, we have already went turkey hunting but no luck. He did spook a deer on that sit, didn't see it but the deer was blowing at us.
Warm weather safe: information
December 03, 2017 I want to say temp got into the the mid 50s.
Last season I got a double, a doe and a button buck. Around 10:40 Am, didn't get the deer out until 2pm hit a gas station and put a bag of ice in each cavity then got home a little before 4 pm didn't get the meat on ice until 11pm. I got it wrapped and put in freezer by 1am. This meat is good. Shot placements were on point. Lungs.
Note: the doe had a worrble on one of the tenderloins inside rib cage. My uncle decided to toss that peice out. He kept tellinge back in Texas in his day rabbit hunting he would not eat rabbits with worrbles. I talked him into getting the deer prepped for freezer and will call the DNR. Wound up getting ahold of the biologist and they said cook it thoroughly will be fine, even excluding the spots the worrble was would be fine also. I took the heads for jaw-tooth aging
Opened up the bags to bury the heads and found a worrble coming out of the button bucks nose.
I've been eating the meat. Have had no problems.
What's your guys experience or thoughts?
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Post by MuzzleLoader on Sept 3, 2018 7:00:21 GMT -5
I don’t shoot until the temps are ideal for hanging for a day or three. I just make sure I got time needed for proper care of the meat. But I live on our property and can be picky.
Antlers used to be the main focus and drive. But the last several years putting away a nice doe is the prerequisite. Steaks, hamburger chili and loins are now more important than antlers. Guess things change as all things do.
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Post by stevein on Sept 3, 2018 8:44:26 GMT -5
I wonder if we are not being way too fussy. I have seen the pics from days gone by of deer stacked for shipping to the big cities from points on the great lakes. Also the market hunters did not hunt close to the markets so they did not have "fresh" venison. I do not know where stats on food poisoning in those days could be obtained.
I have never packed one with ice. I gut as soon as I recover. I prop the cavity open and get the deer hung up. I also rinse it out. Never had a problem.
I have only had one deer that was bad. It was a buck that had been shot in the foot. I should have cut off the rack and left it lay. The fat had a yellow tinge. Even in chili it had a bad flavor, I ended up trashing most of the meat.
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Post by schoolmaster on Sept 3, 2018 12:44:43 GMT -5
Built a walk in cooler just for that reason. We field dress our deer as soon as possible. We are very careful about shot placement. If a late shot opportunity presents its self we opt for a high shoulder shot to anchor the animal on the spot.
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Post by deadeer on Sept 3, 2018 13:29:55 GMT -5
Built a walk in cooler just for that reason. We field dress our deer as soon as possible. We are very careful about shot placement. If a late shot opportunity presents its self we opt for a high shoulder shot to anchor the animal on the spot. All great words of wisdom. |
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Post by subzero350 on Sept 5, 2018 14:31:46 GMT -5
I'm gonna have to can some. But is there a recommended amount of time it should stay canned? I still have a good amount of deer left. I feel really bad if I don't eat it by time season rolls in. What's your guys experience or thoughts? We found some chunked up venison buried in the bottom of our chest freezer we forgot about from the 2015 season. We do our own processing. Triple rinse the meat, double bag in freezer grade zip-locks, and wrap with butcher's paper. This meat from 2015 had zero freezer burn and still looked great, so we decided to can it. We later ate that canned meat and it tasted just as good as other meat we canned that wasn't quite as old. I've read that canned venison has about a 2 year shelf life. Ours never seems to last this long; not because it goes bad - but because we eat so much of it. I primarily use it to make venison and noodles, but we also make stews with it. There are several different canning "additives" you can use to can venison. We use Worcestershire sauce. |
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Thanks for sharing 
