Q. 300) I always make soup out of venison bones. What do you do with the bones, do you just throw them away for I am interested in buying them if they are for sale and what will be the cost per pound to ship them to Ft. Campbell, Kentucky.
Q. 299) We would like to know if you can cold pack venison? And if so, how!
Q. 298) I just got my elk meat back from processing and the first two packages of steaks smelled fine after being thawed but after grilling them there is a faint bad smell like there was some cross contamination during field dressing the animal. Hopefully it's not all like this. Have you heard of this happening? Is this meat bad to eat even if I marinate the heck out of it or is the "IF it smells bad it is bad" saying true in this case? Thanks.
Q. 297) I made deer jerky and the last batch taste a little sour - what causes this?
Q. 296) I realize your specialty is deer but can't seem to find the answer elsewhere and would value your opinion. My brother and I have been drawn for a bull moose and this will be the first year hunting them. For deer we can easily drag back to the truck but will not likely have that luxury this season with such a large animal. My question is, if we can't get the carcass to the truck after gutting and have to quarter it, should it be done with the cape left intact or should it be skinned and then game bagged? My greatest concern is overheating within the thighs (the thickest part) should I leave the cape on, while if I cape there is a huge risk of soiling the meat while transporting the pieces back to the truck. Any insight would be appreciated.P.S. - I love your site, it's a great reference resource.
Q. 295) I have a commit about dressing a deer and bad taste. For years I had a heard time with my venison tasting gamey. When I would be lucky enough to get one I would be so careful with gutting and skinning. Then I would wash the deer with cold water till I had every hair off. Then I would put it in the fridge for 2 to5 days and double wrap the meat and freeze it right away. After all that it would taste like crap! Till one day a friend of mine told me what I was doing wrong. He said that any time you put water on the meat (no matter how clean) it allows bacteria to live and all the drying you can do does not help. So how do you get the deer clean?
White vinegar! That kills all the bad germs that make the meat taste bad. Then before cooking I marinade the meat in ¼ cup apple cider vinegar, 2 cups water, onion, and other herbs (no garlic) for 12 to 24 hr’s.
Now that’s some good eats!
Q. 294) We just put in a walk in fridge and need to know the best temp, to set it at for hanging deer? Hide on or off? Thank you
Q. 293) If I shoot a deer and the temp is 80 degrees how long do I have to dress him?
Q. 292) My son has deer meat wrapped and frozen in our freezer. Question is,roughly how long will it last before it turns bad?
Q. 291) We have some vension links we had recently gotten & I would like to know how would you prepare them?
Q. 290) Do you know what a "Denver hind" cut is? I have a request for some but my butcher doesn't know what it is. I believe is a boneless cut out of the rear quarter but I am not sure.
Q. 289) Why can't you buy deer meat in the supermarket?
Q. 288) I am trying to get an estimate on replacement cost for a large mule deer buck approx. dressed wt.265lbs. I had the deer professionally butchered with mostly steaks and chops with some stew meat tenderloins whole. Any help would be greatly appreciated. Thank you!
Q. 287) Should Elk Meat have a strong odor when raw and while cooking or has the meat not been processed properly?
Q. 286) I am on SSI disability and have the option to start processing deer and to be certified in taxidermy. I have been processing for 3 yrs. with a guy who retired last yr due to illness. If I was to start my own buisness what would be a possible seasonal income. I need a rough idea for voc. rehab. This could really help me out if you would not mind giving up some information.
Q. 285) How do you get the wild taste out of the Deer meat?
Q. 284) I have a sick cat that can only eat ground venison or low fat meat like elk or buffalo. I was wondering if you have any quanities of ground meat that you need to get rid of. Any help you could give me would be greatly appreciated.
Q. 283) I put raw venison in my crock pot with celery, onion, stewed tomatoes, green pepper and beef broth and cooked for several hours. When I removed the cover it had a sour smell. The meat tasted fine and I know it was not bad, but the smell was very unappetizing and I do not know what could have caused this. Any ideas?
Q. 282) I have already packaged Venison and would like to share it with family members. What is the best/safest way to ship it to Texas, Denver ,& Penn. I would like your opinion ASAP.
Q. 281) Hi Dave and Ruth. I have e-mailed this question to some health experts. I am waiting for an answer. Thought you might have the answer. I am type 2 diabetes diet controlled. I have noticed every time I eat Venison my blood sugars register 20-25 points lower in the am. Was curious if anywone else noticed this. Thank you
Q. 280) There is a meat shop a little over an hour away from me that makes venison bacon. The stuff is great for breakfast or BLTs ect. I process all my deer and make all my own sausage... not to mention all my buddies once they find out I do it. But Id really like to know how to make some venison bacon. Its a long drive and with having all the processing equipment Id rather make it myself then pay someone to make it for me. Do you have any recipes? Or know where I can get a recipe to make some venison bacon?
Q. 279) Any advice on how to start a processing and possibly taxidermy business from home? I'd like to be home for my kids and still make a living. What type of licensing is required? I live in South Georgia. Thanks for any help or advice.
Q. 278) How long can you soak meat before it needs to be processed. Deer was killed last day of season meat processors would not take it. We have had it on ice and cold water since.
Q. 277) I have deer meat from the hind legs. However alot of it is in strips and small to medium steaks with alot of nerve. I also have the ribs which I split in half. I have usually made jerky out of the meat I get from the legs. Just curious to how to cook this meat. Thanks!
Q. 276) I've been cooking and eating venison for 40 plus years. My dad and I have noticed here in the last few yaars that the tenderloin is tough after being fried, when it didn't used to be. Why's that?
Q. 275) What is the maximum wait time to have deer meat processed? I have tried looking up the information, but I have had little luck with finding a good answer. I have been waiting 3 months with another processor and I feel this is too long. Any information would be appreciated.
Q. 274) First let me say I love your web site. I have a deer processor in Georgia. I am expanding my building so it is no longer feasable to carry the deer from station to station. I noticed you have a rail system. Would you please send me info on where you got your system. Thank you in advance.
Q. 273) I read question 39 in your Q&A section: "How long is venison good to eat."- My venison is either wrapped in wax paper or double bagged in plastic freezer bags. I have eaten meat three years old with no ill effects. I think in your reply you were talking about how long the meat would taste good. I know venison drys out after long periods in a freezer but if it is frozen solid as a rock and NOT stored in a frost-free freezer shouldn't it be safe to eat? I'm thawing some 3 year old venison hamburger as I write this.
Q. 272) Can venison be frozen if its not been bled?
Q. 271) I am looking for a meat processor in the East Tennessee area to process a buffalo for us. Do you know of any processors in this area? Thanks
Q. 270) A friend of ours gave us some deer bacon they had made at a processing center. We have been searching for a recipe on how to make it. Can you please help us? Thank you.
Q. 269) Hello, I chanced upon a two frozen deer carcasses today in the woods where I walk my dog. We recently had a severe dip in temperature and I don't think the deer could have been there for more than three days. One deer had its chest cavity ripped open by a wild animal, the other was wholly intact. Both are frozen solid and will remain that way given the prevailing forecast. I'm wondering if any of this meat is salvageable for human consumption?
Q. 268) How long can deer hang in a cooler before spoiling? I shot a mule deer doe on November 22, promptly gutted and skinned a few hours later. The average outside temp that day was about 20 degrees Farenheit. I took the meat to a local butcher (first time and last using this guy). He told me he would have it ready in 1 week. After several calls to him I finally was told to come pick it up on December 16. When I picked up the meat it was still unfrozen, he had not cut it until earlier that day. It hung in his cooler for 24 days, is the meat still good to eat? It looks normal but I notice a very strong game smell when it's cooked and it tastes different than venison i've eaten in the past. If it is ok, how can i cook it to make it taste a little better for the kids. Please let me know.
Q. 267) You website is great. However can you add a description about field dressing deer similar to the one you have like skinning deer? Thank You
Q. 266) When a deer develops gangrene in one leg, does it ruin the whole deer, or is the rest still safe to eat?
Q. 265) Is it legal to sell processed deer products in Virginia?
Q. 264) I killed a deer, quartered it and decided to take it home and process it myself, this is the first time for me to do more on my own with it then just quarter and skin it. My question is there is this mucas, slimy like stuff on the meat, and fat and I try to pick it off but is there some trick to removing it with ease and no hassle?? And what is it??
Q. 263) I am looking for a receipt to make homemade deer bologna. Can you help me?
Q. 262) For starters great site. I would like to try and making some venison brats. I am not sure on the ratio of venison to pork? Also I was planning on just using a attachment that fits on the end of my grinder as opposed to a press. Also are there any good basic brat seasoning recipes? Thank you.
Q. 261) I am months away from retiring with the state. I have work for processors around here. I am only interested in deer and other wild game. Are there companies were someone like me can learn to do what you do. Basic processing I can do, but it's the speciality meats i want to do so I can draw business. Like hotdogs, good summer sasuage and such. I take mine to a guy a long way off and everyone loves this type stuff but they arn't willing to drive 80 miles to get it done plus pay the price. So where can I learn this?
Q. 260) A friend of mine gave me a whole deer leg. Been frozen for 3 years. Would it still be good too make deer jerky?
Q. 259) A friend offered me a deer they shot and I refused it do to the fact it hang 5 days in outside weather which ranged from 47-57 degrees.It was even going to hang a couple more days in 50 plus temp till they got around to it.I hunt myself and take care of the whole deer from field to freezer.Everything is done shortly after the kill within reason that is clean up and cool down.I hope I didnt offend them not taking it.What do you think. Thank You.
Q. 258) Want to say your website is awesome, it came up on google.com when I was trying to get some ideas about making venison hambugers and sausage. My question is, when cooking ribs , they always taste very gamey, I did see that you remove the rib meat from the bone when I tried marinating them for days with the bone on and cooking them, Any ideas to help me enjoy them instead not using the meat. Thank you from a new user and Happy Holidays and hunting.
Q. 257) Hello,,,, I would like to buy some venison meat, do you sell it or know of someone who does. I have an immune disorder and I only eat natural meat. Thanks
Q. 256) I had just received some deer chops and roast from a friend and it was frozen. I took it home and unwrapped the chops and it smelled pretty bad is this good meat?
Q. 255) How many pounds of fat do you put in 100 pounds of deer meat?
Q. 254) Do you offer your roasts/specialty meats for sale? I'm in Mississippi and would love to try your offerings! Looks good!
Q. 253) I butchered a deer the other day and the fat on it was a yellowish color. I've done many deer it was always white. Can you give me any insight on this matter? Thank You
Q. 252) I have read several of your responses regarding leaving the hide on until you are ready to process. i live in Iowa and shotgun hunt the 1St season which is the 1st weekend in Dec. it could be 50 or it could be 20 degrees either way we take the hide off the same day it is shot. We have left the hide on but have found out the hair falls out so much easier and makes it harder to clean the meat, any suggestions. Thank you
Q. 251) How long can you keep venison sausage and sticks in the freezer? Also venison steaks and hamburger are good for how long in the freezer?
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