Q. 450) I have 2 questions. I have read many of the faq's on your site but still would like to know: 1.) what is the ideal length of time and at what temperature to hang the deer bfore processing and 2.) Is there any easy way to get the hair off the meat after it has been skinned and hanging for a few days? Enjoy your site, thank you very much..
Q. 449) Awesome and very informative website! I just started processing my own deer three years ago and am still trying to fine tune my process and techniques. I don't think I am getting near the yield that I should be getting. Part of it is due to the areas I hunt in Colorado and Wyoming where I often have to quarter and pack the animals out. I take the quarters, backstraps, tenderloins, and neck meat - everything and then some as required by game laws. However, I do not clean the meat from the ribs and I often end up leaving the flank behind with the hide. I also think I am probably too picky when I am saving trim to grind for burger. I have read and been told that the fat and silver skin will cause deer burger to have a strong, gamey taste. It does not appear that you necessarily agree with that. I know that it is not recommended, even by you, to save the thick rump fat or kidney fat, but in order to increase my yields (especially for burger), how much intramuscular fat and silver skin and so forth do I actually have to worry about removing in order to maintain high quality burger? I usually only add 10% beef or pork fat to my trim and do not mix with beef and pork trim. It just seems like my yields are low no to mention the amount of time it takes to be meticulous about removing silver skin and fat deposits. For instance, if you have to remove the silver skin and membranes from the shank and other similar cuts, it takes forever and the amount of meat you get really isn't worth it. Thank you, in advance, for your help.
Q. 448) We brought a dressed deer home that a family member bagged the last Friday,and my husband immediately froze it. Can thawed meat be refrozen? What can I do with this meat? We typically only smoke the meat but with ony two of us at home now it's just too much meat. I would love to use small portions in a stew or chili. I know we can make jerky or sausages, but we don't need that much sausage. Thanks for any help.
Q. 447) I just processed my first deer and got way too much hair in the meat. I took the meet off of the bone, put it in bowls, and put in the fridge. What should I do now? I should have had it processed by someone but did not want to shell out the money. Any help you could give me would be greatly appreciated.Thanks and God Bless
Q. 446) We usually butcher the deer ourselves, this time we ran into something interesting. My husband always cuts everything off of the bone, then it's my turn to decide what the meat will be for. He handed me part of the hind quarter which was quite large. I decided this would make two nice size roasts so I cut it in half. As soon as I cut it in half, this greyish, green, thick, kind of liquid started coming out of a little pocket area in the meat. Have you ever heard of this? We discarded that entire roast and
cleaned everything well before continuing, but I was wondering, is the rest of the meat alright to eat, or do you think that there was something seriously wrong with the deer and we should discard all of it?
Q. 445) On the day after opening day I found a young 5 point buck dead in front of my treestand.Rather than having it go to waste, I tagged it and dressed it out and found the body cavity was still very warm and that the liver appeared shattered. My concern is that I could not find any entrance or exit wound nor did the butcher, saying that it could have been shot with a small caliber round. Should I be worried that the meat is tainted. Could the animal have expired from some disease that could pose a health problem to my family?
Q. 444) My husband went hunting with his cousin and shot a doe. His cousin showed him how to skin the deer and how to harvest the meat from the hind quarters, shoulder and back strap with out gutting the deer. They both said that not field dressing the deer first meant that there is less of a chance of the meat getting contaminated with bacteria and fecal matter and that the meat would be better. Is that OK? Everything that I have read in the FAQ's mentioned field dressing the deer. My second question is what is the best/easiest way to remove the silver skin from the meat while leaving the meat intact?
Thanks!.
Q. 443) Howdy from Montana! Considering the news reports that came out a few months ago on the lead content of venison where they found lead fragments up to like 12 inches away from the main wound, what do you suggest? I got several deer this year and most were shot in the head, so no problems there, but the latest one I hit in the front shoulder muscle (not bone) and it blew through the ribcage on both sides (close shot with a .25-06). I have seen the pictures where you simply scrape away the clotted blood and use most of the meat, but I'm concerned with the whole lead thing since I have two next generation hunters at home (one is 6, one is almost 2), and we generally live off venison.
Q. 442) After having a deer processed how long should it be frozen before it is safe to eat? I have been told everything form 2 months to not at all?
Q. 441) This past weekend I shot my first elk at about 5pm. The temp was in the 30's and snowing out. I didn't find the elk until the next morning. It took until 3pm to get it into the truck in two pieces. Coyote's got into the rear end over night. I got it quartered and into a refrigerator set to freeze. I am currently cutting it up and the smell is extremely pungeant. I am worried that the meat spoiled even in these temperatures. The shot placement was in the throat the animal only went 300 yards. I don't want to waste the meat but it is hard to cut up because of the smell. What do you think?
Q. 440) We live in Northeast Missouri where we have a healthy deer population. Our boys brought in a deer that had been shot by someone else that same morning. The deer was still bleeding when they field dressed it. As we skinned it we noticed an off odor and slight green color around the flanks. As it aged in the cooler, the odor was more noticeable. The heart and liver were foul however we cooked a piece of
loin and it seemed fine (aside from an off aroma). Some of us want to save the meat, others think it best to get rid of it. Can you advise as to safety of the meat? Will this foul smell get into the other deer we have hanging? Thank you.
Q. 439) I shot a deer and we skinned it out 30 minutes later. The tissue that covers the meat which it usaully white in color was yellow on this deer. I've never seen this before, is the meat o.k.
Q. 438) I am new to this & don't have no idea where to start to prepare deer for cooking! What is the proper preparation for frozen or fresh deer meat? And how do you cook the meat so it is not tuff? I want it to be more softer in texture (tender). Is it one of those things where the longer the tender it will be or not? I also heard of soaking the meat first prior, but I don't know in what or for how long if this is true. Help! Great page by the way!
Q. 437) I process deer for friends, one was brought to me after they shot it and found it 2 days later. It has an smell to it. Will it be okay to eat? The temps were cold, never reaching above 40 and going down to 17 or below.
Q. 436) I have three children ages 3 to 7. Is it ok to eat the deer meat as if it was hamburger? Meaning, is there a limit on how much you should eat within a week.
Q. 435) Great site! I am putting your cookbook on my Christmas list! On the Venison Value page, for the front shoulder and neck cuts, I see where the mock tender, top blade steaks, shoulder/english (arm) steaks, and boneless neck roast come from. But where does the meat for the boneless chuck roast come from? I don't see it on the "how to bone the front shoulder" page you have on the Visual Aids nor on the Venison Cuts Chart. Is it from the piece that you cut before cutting the english/arm roast as detailed in the "how to bone the front shoulder" page? Similarly, where on the loin does the boneless rib roast come from? Thanks!
Q. 434) I shot a buck it had yellow substance under the skin & scars on neck & back like maybe been fighting wondering if it is safe to eat, Mo Conservation said they heard of 3 like this don't know for sure what it is or should we send sample to a lab?
Q. 433) Just where on a deer is 'the tenderloin' located, and will it be in two pices?? Is 'tenderloin' and 'backstrap' about the same in taste and texture?
Q. 432) Hi Dave,great site. I am a chef by trade so we have been butchering our own deer forever. My question in regarding insects, ticks in general. Some deer are ok but some are just loaded. Other than the obvious safety precaustions how can I eliminate the ticks, is there any natural foodsafe sprays or would placing the whole deer in a freezer for a few days kill the ticks? What do you do? Thanks for your help.
Q. 431) One more quick question for you. Why do you hang your deer upside down? For over 35 years I've always seen people hang their deer from the neck.
Q. 430) Did you have to get a special license to be able to process peoples deer and to make things like summer sausage?
Q. 429) I live in Mississippi and killed a deer early this morning. It is now 9:00 at night. I was not able to skin it or cut it until now due to being called away for work purposes. Is the meat any good?? It was not in direct sunlight and it got up to about 45 degrees today outside.
Q. 428) I am wondering if you can quarter a deer too soon. I shot a six point Sunday Morning at 8:45. I brought it back to camp and immediately rinsed it off and skinned it. By 1:00 I had all of the meet boned and in coolers for the trip home.(I didn't have any way to haul the whole carcass). I got home last night and put all the meat in the refridgerator as I plan to trim into steaks and roast tonight and take the rest in to be ground tomorrow. I wanted to cut up some of the backstrap for breakfast steak but my Dad says you can't eat meat that soon, it can make you sick. Is there a certain amount of time you should wait after the kill before eating and processing the meat. I know you don't recommend aging but is there such thing as processing too soon.
Q. 427) My son killed a deer and gutted it himself. He has done this now for the last 4 years. My question is he took the tenderloin and put it in our extra frig down stairs. I believe it has been a week now - can I freeze this or is it ruined? I'm concerned about it being 'bad' now.
Q. 426) I ground my sausage pork and venison and kept in fridge for one week until adding spice. Is this a bad idea? Will the meat spoil?
Q. 425) If I harvest a deer and get it in an ice cooler backed with ice, and my hunting trip was 5 days, is my meat still safe?
Q. 424) I just wanted to say I just found this site and feel like I have learned so much more. I just have one question for you, when you cut up the steaks and such do you remove all of the skin like stuff. I have only done this a few times and everytime it takes me so long becaues I want to get all of that stuff out of my meat, any easier way to do this? Thanks so much!
Q. 423) I made some deer jerky about one month ago and put it in a jar with a lid. Its not refrigerated, I just have it sitting on the counter. How long should this last?
Q. 422) I shot and killed a wounded animal. It had a really bad gamey smell to the meat when skinning. Is the meat still good to eat or should I be concerned about a bacterial infection?
Q. 421) I couldn't find a Q&A about nutritional value of venison. Do you know approximately the fat percentage of plain venison? What would it be for the ground venison you make? Wondering if after mixing with the
pork and beef if it is still healthier than store bought? Thank you very much.
Q. 420) I shot a nice looking 8 point this evening with my bow just beofre sunset. It looked like a good shot but he went into an extremely dense brush thicket and by the time I got out of my stand and about 10
feet into the ticket it was dark. I knew I wasn't going to find him this evening. My question is, will the meat still be good if I return in the morning and field dress him? It was about 39 degrees when I shot him and the temp is steadily dropping and will be around 30 degrees when I return to find him. If so are there any tips you care to offer to insure a quality tasting venison?
Q. 419) I found black spots in the fat near the anal opening on the bone. Some 1/8in and one 1/4in oblong - what is it is - it safe to eat?
Q. 418) I took a two point in to be butchered he was a healthy young buck, they are telling me after debonning I only have 30-35 lbs of meat to pick up?? Please advise????
Q. 417) A hunter friend just brought me the back leg-hind quarter of a deer. Not sure if male or female. I have it wrapped up in a bag on the bottom of fridge, what should I do next, let it dry age for awhile, marinate, should I open pit grill it later, or slow and low cook it in wine and herbs mirepua, spices like hunters style? Thank you.
Q. 416) Without hanging and ageing venison in the traditional way, what would be wrong with butchering and wrapping then age in the package? Would the meat be tough? Thanks
Q. 415) We only keep the back trap the rest we give away - all I know is to fry like chicken. Do you have any really good receipes for this part of the deer. Also can you tell me what to soak my vension in to get rid of the wild taste and bloody taste?
Q. 414) How long can a deer hang in temps mid 40s.I shot a buck 1 week ago and have never had a deer stink like this one.
Q. 413) Dear D and R
Can I start de-boning and grinding once I have checked the deer in? I usually de-bone and put boned meet in icewater and salt and drain and refill for 3 days. Can this be eliminated? Just found this site and youth hunt in TN starts sat and guess who just got elected to do family grinding.Thanks.
Q. 412) I am processing my own deer this year. My question is after deboning the deer can I freeze the venison and wait until I get a few more deer and thaw the meat out again to process it? This would mean freezing the meat twice.
Q. 411) I had deer meat that had been cleaned and deboned in a cooler on ice for 4 days then cut the meat up and marinated it for jerkyfor 3 days and I started dehydrating it then. When I was putting it on the racks I noticed a slight discoloration like a light green reflective color when the light hit it right. Is this meat bad I have eaten with it looking like this before and didn't get sick but I was wondering if something was wrong with it?
Q. 410) Have you ever heard much of eating venison organs? Mainly the thymus (sweetbreads), liver, and brains. Big fan of those in other animals, and hate to waste any parts of deer I harvest. Thanks in advance.
Q. 409) Hi Just wanted two things.
# 1. to say Thankyou for your help in
the meat wrapped in the wrong paper... your advice saved our meat..Thank
you...
# 2 I have another friend who shot an Elk Archery season. The out door
temp was around 80 Degrees. It was 1:30 in the afternoon. Ok well they
tracked it from 1:30 until dark. Came the next morning and found the Elk
around 1: pm. The next day, the Temp was 80 degrees out side. Warm! Hot!
They felt that the Elk was probly bad so they just took the cape and
horns. My question is. They made a huge mistake didn't they? I told them
the Elk was still good but the time frame for getting it cool was at risk.
This Elk was a very large Elk and Rigamortice was set. But...? I felt it
was still (the meat) good enough to pack out.. What do you think? I felt
the Meat should still have been OK until the inner core reached 80
degrees. After which should have been cooled, and then after packing it
out it may have been too much... probly 3 or 4 more hours. What do you
think?
Q. 408) I am looking for some help. I shot a deer a week ago and got it
field dressed and hanging immediatly. Temps were cold and then warmed up
so I put I qaurtered it and stuck it in my freezer with it off and put
some ice in there. Well the ice melted and the thermometer said 55!! It
was probably like this for a day. The meat smelled and was "sticky" After
cutting the fat and sinew, etc. off and rinsing it, the smell has seemed
to dissappear. My question is..How can I tell if it's still ok? Do you
think it's ok? Thanks a million.
Q. 407) I read your answer to the question of whether or not deer needs
to be aged. Your opinion is that deer do not need to aged. Just curious
what you have to say about the theory of getting over the rigor stage and
letting enzymes work on the collagen to "age" the meat. This will result
in a more tender, flavorful meat. That is the overwhelming information
you will find when researching why to hang deer. I believe the
recommended time is based on temp and conditions. Thanks.
Q. 406) I have a venison sausage receipe that inludes hickory salt and curing salt and other seasonings. It calls for baking at 150 degrees for 8 hours. How long can we keep the cooked sausage it in the fridge before we have to worry about spoilage?
Q. 405) What is a good price per pound for deer jerky?
Q. 404) I recently shot an elk on a horse pack trip in Wyoming. It was unseasonably warm. The elk went down immediately and was field dressed and quartered within 30 minutes. However, we had to go back and get pack horses to load out the meat. The animal was shot about 8:00am. We didn't get it back to camp until until dark. Temperature probably peaked around 70 degress during the pack out. We let the meat hang outside overnight (25-30 degrees) and took it to the processor immediately the next morning. Should the meat be ok? Any worries?
Q. 403) Do u know of a recipe for deer bacon?
Q. 402) I have been told that one of the reasons our deer meat comes out tasting and smelling bad is because my husband is not cutting out the "scent sack" of the deer. Is there such a thing and where is it and how do you take it out?
Q. 401) I need to know how much time I have from the time I field dress a deer, drag it out of the woods, go to the tagging station and then to the butcher in 60/70 degree weather before the meat starts to spoil? And is there any preparation I can do, such as packing it with ice? Any suggestions or information would be appreciated.
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