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Feb 12th, 2024
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 Re: Dry aging venison
[Re: don k]
#5447177
11/28/14 05:20 PM
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Joined: Aug 2006
Posts: 11,657
colt45-90
Texas colt45
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Texas colt45
Joined: Aug 2006
Posts: 11,657 |
Do they make one of those bags big enough to stick the whole leg in? I may be wrong but you have to be careful if leaving the bone in. I think you are correct..
hold on Newt, we got a runaway
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Re: Dry aging venison
[Re: Simple Searcher]
#5447199
11/28/14 05:49 PM
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Joined: Sep 2006
Posts: 32,515
kmon11
junior
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junior
Joined: Sep 2006
Posts: 32,515 |
Actually I separate the muscles from the hind legs along their natural lines when processing deer myself and freeze them vacuum packed with the silver skin still on which further protects the meat. When removed from the freezer the silver skin is very easily removed from the meat with pliers used for skinning fish. Then those roasts can be used as what you want when thawed: Jerky, roast, stew, steaks, cubed steaks, grinding....
For removal of "blood" from deer meat, I used to keep it on ice for 3 or more days soaking in water, then switched to draining water with open plug while on ice. Figured out that more blood and moisture is removed from the freezing and thawing process than will be removed with soaking.
lf the saying "Liar, Liar your pants on fire" were true
Mainstream news might be fun to watch
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Re: Dry aging venison
[Re: Simple Searcher]
#5448230
11/29/14 03:01 PM
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Joined: Aug 2011
Posts: 13,415
jdk1985
THF Celebrity
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THF Celebrity
Joined: Aug 2011
Posts: 13,415 |
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