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Q. 024) I've been reading your Q? and Answer page and thought of a few places that might help your readers who are looking for cubers/tenderizer. Their not the industry type cubers/tenderizer but they may work for the hunter who intends to do his/her own processing at home. The web sight are, http://www.butcher-packer.com/c_mrtenderizer.htm, be sure you tell your readers to take a look at the "Mr. Tenderizer" on the Butcher & Packer page. http://www.westonsupply.com/catalog/ and http://www.lemproducts.com/ are two other web sights that also have cubers/tenderizer. Hand operated meat cuber and electric cubers and they range from $249 and up, depending on what one is willing to spend. I've been deer hunting for 28 years and have come across some folks who do soak their meat with buttermilk, whole milk, non-skim milk even vinegar before cooking to help remove the "wild" taste. As for lactic acid, without understanding the scientific basis, people thousands of years ago used lactic acid bacteria to produce cultured foods with improved preservation properties and with characteristic flavors and textures different from the original food. Lactic Acid is used in particular in fermented milk products from all over the world, including yogurt, cheese, butter, buttermilk, kefir and koumiss and not so much as a tenderizer but to change or enhance taste.

A.) Thank you for your info Mike.

 

Q. 023) We were given celophane wraped deer burger by a friend. The meat has ice around the sides of the styrofoam tray and on some of the meat as well. The coloration of the meat is a tan-gray, however it has fat ground with it. I have had fresh venison ground before and it is a much darker color. Would you think this meat is fit to eat or should the dog eat well for a week?

Q. 022) My family has hunted, processed and enjoyed venison meals for as long as I can remember. This year my husbanded harvested 2 deer and we were given 2 deer by family members. We processed each deer ourselves, each in the same fashion. (We process ourselves because we are particular about cleanliness and strive to remove as much meat from the bones as possible- our local processors are not.) That being said, my question is this: One of the deer we were given was an extremely large buck, he was harvested during archery season during the rut. The meat of this deer is incredibly tough!
The first meal I made with it was from the loins, which I flash fried as I have done many times. Our jaws ached after we ate it. So I tried to use the loin for chicken fried steak (pounded and flash fried), and then again for venison parmesan(pounded, flash fried and baked). These meals were also tough. I'm hesitant about using the rest of the deer, being that the most tender part is like rubber. I also took a portion of loin and seasoned it, browned it, and pressure cooked it. The meat fell apart, but everly little "string" of meat was like rubber. What can I do to tenderize this deer? We were very blessed to receive it, and we don't want any of it going to waste.

Q. 021) At what temperature should you deep fry deer and for how long.

Q. 020) Could you please tell me where I can buy a cheep meat cuber for cubing venison steaks? Thanks for any help you can give.

Q. 019) We would like to make some 'vension hamburger' could you tell me what to mix the venison with?

Q. 018) I was wondering, since you guys do processing yourselves, is there anyway that I can purchase from you guys some deer summer sausage even if I have not actually killed a deer? In other words, I want to purchase a large supply of summer sausage (the leanest possible while still having good shape) from you guys. A large amount, and hopefully at a discounted price. Do you guys do this or would you be willing to do this? It'd make the perfect Christmas present for my Mom and would make an awesome gift, so please let me know.

Q. 017) Could you tell me how long leg meat from a deer will keep in just the refrigerator. I have had some of the meat in my refrigerator for three days in the meat compartment and was wondering if it will still be okay to cook? Thank You! I found your website to be very helpful!

Q. 016) Everyone asks or talks about the venison and how to prepare. I like the heart and liver also and would like your opinion on the best way to prepare the heart and liver. I am collecting various recipes and if I had the meat would try them all. Thanks in advance for your opinion.

Q. 015) I had my deer process (not by D&R) and am wondering if I received it all back. About how much boneless venison would you expect from a 140-150 lb field dressed deer?

Q. 014) Can you refreeze deer meat? The carcus was skinned in the field and stored in a cooling shed with temps between 10f and 30f degrees over 4 days. The carcus was defrosted to be processed and then the meat was frozen again. Can the meat be defrosted mixed with other types of meat(that was not previously frozen)and then refreeze the mixture? Is there any health risk in refreezing thawed meat?

Q. 013) Question: I have heard a few people say that you should soak venison in non-skim milk before cooking it. What is the purpose in this?

Q. 012) We process our own deer and make our own sausage and jerky. I was told about a process that you can soak a hind quarter in a salt brine and make a dried venison that is really good. Do you process anything like that. I have looked for a recipe but cannot find one. Thanks.

Q. 011) I had some venison bacon made at Hickory Nuts in or around Abbotsford or Medford Wisc....I just loved it!!! Do you make that??

Q. 010) When hanging my deer, should it be skinned or left with the hide on?

Q. 009) We would like to find a good recipe for venison jerkey. We have a food dehydrator we can use.

Q. 008) Once you field dress your animal, should you wash out with water or leave a coating of blood on the inside cavity?

Q. 007) For how long? (look also previous question)

Q. 006) Best way to hang your animal. Head up or head down.?

Q 005) How long is it safe to keep deer meat frozen? I was given a hind quarter about 8 years ago.

Q 004) What type of pork product should I add to my venison when I process it? And at what ratio is recommended?

Q 003) Dear Dave, I got your e-mail from Discovering which just finished, 9-16-02. We have our hunting camp nw of Kenton in Southern Houghton County. We live in Rhinelander, WI. and are hearing lots of everything concerning CWD. Are you going to be handling your vension any different this year? The WI DNR wants us to bone all the meat out and do not cut any bone. If we want to cut the horns off our bucks they tell us to throw away the blade.what is your feelings on all this? What are you telling the hunters to do this year? Any info you give me will be much appreciated!! p.s. You sure do have a great web site, we will be getting your new recipe book soon.

Q 002) I am trying to find a "meat cuber" that I could buy for home use, where can I find one?

Q 001) At the supermarket I shop, I noticed a "Patio Steak" in the meat case, what kind of steak is it?

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