My father tried hunting in Ca. when we first moved from Mich. The first meat from deer was sooooo bad yuk. I remember him saying it's because they eat nothing but brown food (sage brush, dry grass, etc.) You are what you eat!
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My father tried hunting in Ca. when we first moved from Mich. The first meat from deer was sooooo bad yuk. I remember him saying it's because they eat nothing but brown food (sage brush, dry grass, etc.) You are what you eat!
Well don't no one try and eat me 'cause I eat all sorts a s**t :p.
Mick
I tried some bear at a cook out years ago and had to lick my as to get the taste out of my mouth !! Now the wild boar is worth standing in line for !!!!!!!
I find that it is the quicjer you process it.. I all ways thin k deer, antelope, or elkd that has been hung for a few days tastes worse. As soon as i sho it I will skin it pack it it ice and run it iver to the nsearest prossesor.
Dude...you drinkn tonight ?? LOL :)Quote:
Originally Posted by Wintchase
I agree with your father. Swamp Buck venison can get a funky taste.Quote:
Originally Posted by 10Pups
I also agree with Wintchase about cooling the meat as fast as possible. Here in MN our weather is colder and we usually have more trouble keeping the meat from freezing.
A wounded animal that doesn't die immediately also will get tough and funky.
To me jerky is not a gourmet food but a practical and tasty way to store and use lesser grades of meat. True gourmet meat in my opinion has little or no spices. A little salt and pepper maybe. Spices cover the taste. I have made jerky with just salt and a little pepper and thought it tasted great. Most people probably wouldn't. Most popular jerky recipes use the meat as a delivery system for the spices.Quote:
Originally Posted by pixelfixed
Well I make about 30 lbs of jerky a month,finished product,thats over 100 lbs of meat,all for family and friends.Quote:
Originally Posted by 32t
Only cost to them is the meat and a bag of hickory chips,I use tons of pepper (white and black) garlic powder,onion powder,paprika as my rub after 12 hrs in my brine which is loaded with other stuff.
The longer you can let the animal hang outside or in a cooler the better.The meat breaks down during this hanging process.Of course you cant hang your deer outside for a week if the temp is not ideal ..
Yep. is all the enzimes that break down the muscle fibers,if I can buy it right,will store a 20 lb prime rip roast in the fridge wrapped in a towel until it turns black,wash it down with viniger,trim off the bad stuff,steak it out into two inch thick rib eyes,is the best of the best.Quote:
Originally Posted by nessmuck