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Started By
Message
The Venison mystery is solved....for me at least
Posted on 12/22/17 at 8:54 pm
Posted on 12/22/17 at 8:54 pm
Been trying for YEARS to find something to do with the quarters rather than sausage.
Tried slow roast...always tough even after 16 hours
Tried cubed chili...tough
And so on
Until I saw an episode of meat eater where they were hunting havelina in south Texas.
The cook at the meat processing plant said all game is the same.
Don’t drain the blood (soak over night etc)
Don’t marinade
Don’t brine
Trim the silver and put copious amounts of salt and pepper on it.
Get a smoker up to 200 degrees
Slap it on and baste with your favorite sauce until it’s 135-145 degrees internal
It’s as tender as the loins and loaded with flavor.
Extra flavor if you leave it in the fridge uncovered for a week.
Tried slow roast...always tough even after 16 hours
Tried cubed chili...tough
And so on
Until I saw an episode of meat eater where they were hunting havelina in south Texas.
The cook at the meat processing plant said all game is the same.
Don’t drain the blood (soak over night etc)
Don’t marinade
Don’t brine
Trim the silver and put copious amounts of salt and pepper on it.
Get a smoker up to 200 degrees
Slap it on and baste with your favorite sauce until it’s 135-145 degrees internal
It’s as tender as the loins and loaded with flavor.
Extra flavor if you leave it in the fridge uncovered for a week.
This post was edited on 12/22/17 at 9:51 pm
6
Posted on 12/22/17 at 9:09 pm to The Levee
What good does it do to leave the meat ON the fridge for a week? Seems like it would stink up your kitchen.
Posted on 12/22/17 at 9:11 pm to The Levee
It's called "deer meat" 
Posted on 12/22/17 at 9:43 pm to 03GeeTee
I was told by a cook that it releases the enzymes inside of the the meat. Aging. More flavor
Posted on 12/22/17 at 9:46 pm to The Levee
He was picking at your typo
Posted on 12/22/17 at 9:50 pm to hehatedrew
Ha whoops
Posted on 12/22/17 at 11:51 pm to The Levee
I've been eating quarters for years in everything from sausage to burgers to roast. I like cubed meat in vegetable soup. Ground meat in chili, tacos, or meatloaf. Also like to take shredded venison and make Philly cheese steak sandwiches.
Posted on 12/23/17 at 6:00 am to The Levee
quote:
Extra flavor if you leave it in the fridge uncovered for a week
I did a dry age for the first time this year for 11 days on 3 of the quarters, and the full 17 days on the other one.
Posted on 12/23/17 at 6:56 am to The Levee
quote:
Don’t brine
quote:
copious amounts of salt
Posted on 12/23/17 at 8:18 am to The Levee
If you can't braise a deer roast and get it tender I don't know what to tell you.
Posted on 12/23/17 at 8:52 am to Breesus
Well brining takes 24 hours and putting salt on the meat takes 25 seconds
Posted on 12/23/17 at 9:40 am to The Levee
quote:
Well brining takes 24 hours and putting salt on the meat takes 25 seconds
Salting the meat and leaving it uncovered in the refrigerator is called dry brining
Posted on 12/23/17 at 12:43 pm to tigersfirst
You're not understanding. He's not brining, he's seasoning overnight.
Posted on 12/23/17 at 10:48 pm to KosmoCramer
Actually I’m seasoning right before I throw it on the smoker.
Posted on 12/24/17 at 8:38 am to The Levee
I want pics when done. I've tried smoking venison and it was too dry.
Posted on 12/28/17 at 4:52 am to 03GeeTee
I hang mine in a shed for a week if the weather is right.
Posted on 12/28/17 at 5:10 am to littlejoe10
I’m a big believer in dry aging it now. I’ve got another one hanging in a spare fridge now.
This was after 48hrs. I forgot to put towels down when I shut the door Monday morning. I cleaned that up and put a few layers of paper towel down to help soak up any moisture. But you can tell, not a lot dripped down in 2 days.
Also, a small fan at the bottom helps circulate air and keep the humidity down.
This was after 48hrs. I forgot to put towels down when I shut the door Monday morning. I cleaned that up and put a few layers of paper towel down to help soak up any moisture. But you can tell, not a lot dripped down in 2 days.
Also, a small fan at the bottom helps circulate air and keep the humidity down.
Posted on 12/28/17 at 7:34 am to BRgetthenet
Access to a walk-in is a plus. Hang a deer for a week or so, then skin and process. Profit.
Posted on 12/28/17 at 9:30 am to The Levee
What is wrong with making sausage, ground, jerky, or stew meat from them? If you just wanted something different I don't have an issue, but the OP sounds like there is something "wrong" with doing the above?
I generally use a couple of roasts from one deer, some ground from the scraps, make a bunch of jerky, and then I eat the loins in steaks and make 10-15 meals with cubed meat for stews and ka-bobs. I enjoy that amount of venison, but I don't have have the use for 2 deer, my family just doesn't eat enough. So I'll make a ton of sausage or jerky from a second and eat the loins as steaks. That's about it.
I generally use a couple of roasts from one deer, some ground from the scraps, make a bunch of jerky, and then I eat the loins in steaks and make 10-15 meals with cubed meat for stews and ka-bobs. I enjoy that amount of venison, but I don't have have the use for 2 deer, my family just doesn't eat enough. So I'll make a ton of sausage or jerky from a second and eat the loins as steaks. That's about it.
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