Post by Woody Williams on Nov 8, 2022 17:22:51 GMT -5
I picked this off of a Facebook page.
I agree on this. My wife was going to thaw out a couple chicken breasts for super last light and she put them in a pan of water to thaw them out. I saw that, took them out of the water, put them in a baggie snd out it back in the water.
What say ye?
I agree on this. My wife was going to thaw out a couple chicken breasts for super last light and she put them in a pan of water to thaw them out. I saw that, took them out of the water, put them in a baggie snd out it back in the water.
What say ye?
I took a few classes a few years back to educate myself more about this. I was raised. Doing exactly what you’re not suppose to do. But I learned the ONLY reason you put deer in a cooler is simply because you don’t have a way to hang it dry, people tickle me and I just ignore it. There is more inside the meat 1” deep when soaked than if left out. It’s literally the worst thing to do. If you believe this is the right/better way to make your deer meat better/less bloody you just simply are wrong. I raised my hand in this class with 35 other butchers and argued this point where I got educated by scientific fact to the point the instructor done a demonstration the next day that 100% proved me wrong thinking anything on ice was the correct way.
Just a reminder to all our hunters, a few facts to keep in mind this season. Here are a few things we’ve learned over the years as we constantly push to raise the bar: this picture and some of this message was from another deer processor.
1. Deer do not require aging like beef because venison is a lean meat and does not retain water like beef . You actually lose flavor while gaining tenderness . This makes for a tender steak but less flavor and not fresh ground burger.
2. Please do not soak your meat. Blood is in the veins not the muscles . Myoglobin is the red/pink you see in the muscles . A Muscle is like a sponge that soaks up the water in the ice and makes tasteless steaks and wet burger .
3. If you MUST put venison in a cooler: To have great tasting meat, place your venison in a bag then in a cooler to keep the meat cold and dry.
4. The wild game taste you get at other processors is the result of them leaving some tallow/fat behind trying to cut corners, leaving glands inside muscles and the kind of fat added. While you can hide it from the eye when you grind it all up, you are left with the game taste. Some of this post was borrowed from an absolutely amazing place in Lincoln alabama. Hardins deer processing.
Just a reminder to all our hunters, a few facts to keep in mind this season. Here are a few things we’ve learned over the years as we constantly push to raise the bar: this picture and some of this message was from another deer processor.
1. Deer do not require aging like beef because venison is a lean meat and does not retain water like beef . You actually lose flavor while gaining tenderness . This makes for a tender steak but less flavor and not fresh ground burger.
2. Please do not soak your meat. Blood is in the veins not the muscles . Myoglobin is the red/pink you see in the muscles . A Muscle is like a sponge that soaks up the water in the ice and makes tasteless steaks and wet burger .
3. If you MUST put venison in a cooler: To have great tasting meat, place your venison in a bag then in a cooler to keep the meat cold and dry.
4. The wild game taste you get at other processors is the result of them leaving some tallow/fat behind trying to cut corners, leaving glands inside muscles and the kind of fat added. While you can hide it from the eye when you grind it all up, you are left with the game taste. Some of this post was borrowed from an absolutely amazing place in Lincoln alabama. Hardins deer processing.
