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Prepping game from field to table

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chamookman:
Do it the same way Clint (,cept the Catfish bait :laugh:). Bob

osage outlaw:
You should try the catfish bait Bob.  I caught a 30 lb cat on a chunk of deer scraps.

Buckeye Guy:
Hide on
hange for at least a week if its too cold a lot longer
unless I am canning it then get at it right away as some cannerys let it set there

nclonghunter:
If it is cold usually three days with hide on. If hot I skin and lay it on ice in a cooler. Do not want it getting into water so I prop it up and allow water to drain out. What cuts or trimmings you use for burger really doesn't need to be aged since it is getting ground into burger. Steaks, roasts and back straps need aging.

I have heard many times that fat needs to be added to burger to make it hold together. I do not add any fat to venison burger and it patties just fine. I like it lean and all venison.

Also the thick winter fat on the exterior of the body can have a gamey flavor. Fat found between the muscles is good to leave in the grinding or on a steak.

4dog:
too hot in texas to "hang" anything...i use an ice chest ..put ice down ..then meat..then top with ice...check it every day ,,add ice if needed...keep the plug open and let it drain...do thos for 3 to 7 days...mmmmm...gaminess gone ...then remove and process...put processed meat in freezer... did a sow like this and you could pull the backstraps apart with your hands
made some up with wild rice and onions...it was awesome!  dont remember a winter in texas you could hang age meat.

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