The Thrill after the Kill....From Field to Table

Discussion in 'Hunting and Fishing' started by SEMO, Nov 20, 2018.

  1. SEMO

    SEMO Member

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    We probably have this type of thread somewhere, but I did not find it in a search.

    How do you prepare game that has been harvested?

    After the kill, or the catch, is when the true work takes place.

    We usually soak venison in cold water for a few days before freezing it. Some hang meat before butchering.

    What are your routines after the hunt?
     
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  2. SEMO

    SEMO Member

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    With each new season we usually prepare any meat from last season as jerky.
    Here are some pics from that process this year.

    Slightly frozen always slices better.

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    Our electric slicer is old school, but works great.

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    And on to the marinating and dehydrator.

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    Sweet teriyaki or black peppered goodness. Your choice!
     
    Last edited: Nov 20, 2018
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  3. Andy the Aussie

    Andy the Aussie Moderator of the Century Staff Member

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    I always hang venison, three to seven days in a meat safe depending on the weather/temperature etc.

    Like you any I have from the year before becomes jerky, I think I actually have the same dehydrator as you !
     
  4. Menace

    Menace Member

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    I just ground some venison today. I try to hang my kills for a few days to let the blood drain. If the weather cooperates. Once it's skinned and butchered I'll cut a few steaks and roasts. The rest goes in the grinder.
     
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  5. Strigidae

    Strigidae Moderator Staff Member

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    No hang for any period of time here. Shoot them in the heart. Gut and skin fast. Butcher down to quarters. Grind everything expect back strap and tenderloins. Wrap in freezer paper and put in ziploc bags.
     
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  6. DYSPHORIC JOY

    DYSPHORIC JOY Moderator Staff Member

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    Same except my son can wipe out half a deer in jerky within 2 weeks.

    I am eager to try the Can Cooker this year. It may be the toxic Aluminum seeping in but it really enhances a stew.
     
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  7. Zeek

    Zeek Member

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    A healthy dose of kielbasa and meat sticks :D
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  8. SEMO

    SEMO Member

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    Nice Zeek. I want to try meat sticks and summer sausage.
     
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  9. Datilite

    Datilite Member

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    Much the same as Andy, hang until I get a slight fuzz mold if possible. Cuts for deer are steaks, fajita strips and jerky. I too have the same dryer!

    Elk goes into round and t bone steaks with lots of hamburger mixed with beef fat.
     
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  10. anrkst6973

    anrkst6973 Member

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    No hang here either. I strip every possible bit of meat off the carcass, salt water/ice soak for 3 days, then it's A-B-or C chunks. Those go into Nagalene or 1 qt plastic jars with either a bold or savory wet marinade. The jars go back into an ice water bath for 3 more days then get frozen marinade and all. I have meat from 2015 that's still good and cut with a fork tender. ;)
     
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  11. Strigidae

    Strigidae Moderator Staff Member

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    What is your ratio of water to salt for the initial soak?
     
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  12. SEMO

    SEMO Member

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    Interested in an elaboration on the “fuzz mold”

    What type of marinade, and how are you cooking out of the freezer. This is a new concept for me. Interested in more info.
     
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  13. SEMO

    SEMO Member

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    Certain fish, after fileting, I soak in salt water. Tablespoon per gallon, approximate; soak overnight, wash in fresh water and freeze in water in ziplocks. The water keeps the fish from freezer burn.
     
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  14. anrkst6973

    anrkst6973 Member

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    @Strigidae About 1 cup to 5 gal of water. My "ice blocks" are 1/2 gallon juice bottles frozen solid ( reusable;) ) so the salt ratio doesn't get watered down by changing the ice to keep it cold.

    @SEMO I do have the recipe somewhere. The basic idea is Bold- I got some bold brisket rub, looked,at the ingredients, duplicated it in larger batches and added things like onion flakes,smoked paprika,lemon pepper until I had a taste I liked. Savory- was Lipton onion soup and Mrs Dash. Same thing, I looked at the ingredients and played with it a little. (About a teaspoon of ordinary Idonized salt per 16 oz of seasoning blend is added for preservation. I keep extra blend in the freezer until needed.)

    The marinade- Bold-( per qt of meat) 1 heaping tablespoon of dry seasoning, 1 heaping tablespoon of dark brown sugar, 1/4 cup of veg oil, 2/3 cup of apple cider vinegar. Fill the rest of the jar with water until meat is covered and shake vigorously at each ice change.
    Savory- same measurements but no sugar and use white vinegar instead.
    Jars go into freezer, to use, pull and thaw in refrigerator. You can do steak or chicken pieces if you use Rubbermaid containers.
    I think the submersion- lack of air is the secret to preservation and the ice crystals cut the fiber of the meat apart for tenderness. The longest I've stored meat was 8 years but that "lost" jar in the bottom of the freezer was both tender and delicious. I got the idea from that mammoth find over in Siberia years ago. Y'all are welcome to the idea and I'd love to hear how you customize it. :)
     
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  15. anrkst6973

    anrkst6973 Member

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    Here's some 11-15 I did for another thread. It was tasty.:)
     
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  16. Ossian

    Ossian Member

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    I usually let the deer/antelope hang for a few days with the hide on. If it’s too warm I’ll leave it in a cooler on ice. Back straps are cooked as soon as I process the meat. Usually the rest is frozen for stir fry, roast or steak
     
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  17. Zeek

    Zeek Member

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    Pennsylvania whitetail kielbasa :D
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  18. Strigidae

    Strigidae Moderator Staff Member

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    oh man!!!!!!!
     
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  19. Sam

    Sam Member

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    Great posts!
     
  20. Bushman5

    Bushman5 Member

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    you gonna fry some that grease out of those? :D
     

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