butchering deer

after your done de-bone your deer, does anyone soak there steaks and roast in salt water or anything else before wrapping them in freezer paper??

I usually just rinse them off and wrap them…

I usually soak all my game in salt water prior to freezing! Pheasants deer duck whatever! It draws out a majority of the game taste or blood! However I think its whatever you prefer to do!
My 2 cents!!!

I usually soak all my game in salt water prior to freezing! Pheasants deer duck whatever! It draws out a majority of the game taste or blood! However I think its whatever you prefer to do!
My 2 cents!!!

What mixture of do you use, and how long do you let them soak?

What mixture of do you use, and how long do you let them soak?

i’ve heard apple cider vinegar water ? never did this.

g

i’ve heard apple cider vinegar water ? never did this.

g

I really don’t have a certain mixtue or ratio! Just salt the game directly then let it soak in the bowl full of water overnight, then rinse, and wrap to freeze! More of a trial and error expierment if you ask me! too much salt could make it salty when cooking. too little salt may not draw out all the blood!

I really don’t have a certain mixtue or ratio! Just salt the game directly then let it soak in the bowl full of water overnight, then rinse, and wrap to freeze! More of a trial and error expierment if you ask me! too much salt could make it salty when cooking. too little salt may not draw out all the blood!

I’ve butchered many a deer and never once have I soaked anything. We might rinse out a gut shot deer at skinning time but that is it.

I’ve butchered many a deer and never once have I soaked anything. We might rinse out a gut shot deer at skinning time but that is it.

We have butchered our own deer for about 10 years now and have never soaked any of it to get rid of the taste. Although I have only shot deer in the AG zone and never up North in the pines. This year my buddy shot a 230 lb 8 pointer this year near Cloquet and said the tenderloins were the stinkiest rubbery-ist things he’s ever eaten! If that were my case I think I’d try soaking first, or grinding it for sausage. I have seen a few recipes that call for soaking in milk overnight to get rid of the “gamey” taste.

This year I shot 2 small nubbins and they have been the best tasting deer I have shot to date! I might just have to go for small ones from now on!

Good Luck,

Ferny

We have butchered our own deer for about 10 years now and have never soaked any of it to get rid of the taste. Although I have only shot deer in the AG zone and never up North in the pines. This year my buddy shot a 230 lb 8 pointer this year near Cloquet and said the tenderloins were the stinkiest rubbery-ist things he’s ever eaten! If that were my case I think I’d try soaking first, or grinding it for sausage. I have seen a few recipes that call for soaking in milk overnight to get rid of the “gamey” taste.

This year I shot 2 small nubbins and they have been the best tasting deer I have shot to date! I might just have to go for small ones from now on!

Good Luck,

Ferny

Taking care of deer starts the moment you “harvest” it. Field dress it immediately, keep it clean and rinse any excess blood and mess(guts)out.Keep it clean and get it cooled off ASAP. My family has been butchering our own deer since I was too young to carry a gun. In excess of 45 years lets say. Never had a “gamy” deer. We don’t soak it in anything. Butcher it ASAP, double wrap it and freeze it. These last few years we have also used a vacuum sealer to seal about 6-10 packages at a time. That way you only unseal a few packages at a time, makes a difference. Good luck.

Taking care of deer starts the moment you “harvest” it. Field dress it immediately, keep it clean and rinse any excess blood and mess(guts)out.Keep it clean and get it cooled off ASAP. My family has been butchering our own deer since I was too young to carry a gun. In excess of 45 years lets say. Never had a “gamy” deer. We don’t soak it in anything. Butcher it ASAP, double wrap it and freeze it. These last few years we have also used a vacuum sealer to seal about 6-10 packages at a time. That way you only unseal a few packages at a time, makes a difference. Good luck.

I was taught to soak grouse & pheasants in salt water over night in the fridge.Never heard it mentioned for deer or other red meat.

I was taught to soak grouse & pheasants in salt water over night in the fridge.Never heard it mentioned for deer or other red meat.

Isn’t that what makes venison different than beef, the wild/gamey taste, why would you want to get rid of it. And wouldn’t soaking it in water overnight turn your meat brown? But I have heard the deer up north that eat on pine trees and stuff are not very good eating…so in that sense I think I would process it all. My $.02

Isn’t that what makes venison different than beef, the wild/gamey taste, why would you want to get rid of it. And wouldn’t soaking it in water overnight turn your meat brown? But I have heard the deer up north that eat on pine trees and stuff are not very good eating…so in that sense I think I would process it all. My $.02

I just cut, rinse, and wrap. Usually all the meat that is wrapped is free of blood, fat, and as much silver skin as possible.

I just cut, rinse, and wrap. Usually all the meat that is wrapped is free of blood, fat, and as much silver skin as possible.

I vacuum seal everything now. I do all my washing of meat just prior to cooking. If you have water on your meat, freezer burn is inevitable. Vacuum sealing can keep meat for up to 3 years. Not that I ever have any that long! I butchered my first deer at 18, it was a road kill. Now I butcher about 7 deer per year. Everything is boned out, and processed the same way. Those sealers are slick! I cut summer sausage sticks into thirds, and seal individually.
Tuck

I vacuum seal everything now. I do all my washing of meat just prior to cooking. If you have water on your meat, freezer burn is inevitable. Vacuum sealing can keep meat for up to 3 years. Not that I ever have any that long! I butchered my first deer at 18, it was a road kill. Now I butcher about 7 deer per year. Everything is boned out, and processed the same way. Those sealers are slick! I cut summer sausage sticks into thirds, and seal individually.
Tuck

We do the same, almost. Debone the meat, stick it in heavy plastic bags, suck the air out by hand (or mouth as it is), spit out the deer blood, wrap a second time in locker paper, and it lasts for as long as we have ever needed it to. A little junk in the mouth hasn’t hurt me yet, I don’t think.

We do the same, almost. Debone the meat, stick it in heavy plastic bags, suck the air out by hand (or mouth as it is), spit out the deer blood, wrap a second time in locker paper, and it lasts for as long as we have ever needed it to. A little junk in the mouth hasn’t hurt me yet, I don’t think.

Do you add hair for flavor?

Quote:

---

A little junk in the mouth hasn’t hurt me yet, I don’t think.

---

Do you add hair for flavor?

Quote:

---

A little junk in the mouth hasn’t hurt me yet, I don’t think.

---

We ended up skining it that night and then took the roasts, and steaks out and wrapped them as is in freezer paper and then we figured we would rinse them when we get ready to cook them. Kind of like eye guide said, try to avoid water in the meat to avoid freezer burn.

Thanks I will try some of these things with the next doe I take out

We ended up skining it that night and then took the roasts, and steaks out and wrapped them as is in freezer paper and then we figured we would rinse them when we get ready to cook them. Kind of like eye guide said, try to avoid water in the meat to avoid freezer burn.

Thanks I will try some of these things with the next doe I take out

Good luck, Bucky. I highly recommend the layer of plastic under the freezer wrap. Controls leakage and freezer burn.

The hair is for dental floss, Steve.