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Message: <blockquote data-quote="Istandalone" data-source="post: 4365173" data-attributes="member: 9022">Stole this from bookfaceJust a reminder to all our hunters, a few facts to keep in mind this season. Here are a few things we’ve learned over the years as we constantly push to raise the bar:1. Deer do not require aging or (hanging) in a cooler like beef because venison is a lean meat and does not retain water like beef. You actually change the flavor and gain tenderness as the meat starts to decompose. This makes for a tender steak but less flavorful and not fresh ground burger in our opinion. 1 to 2 days in a walk-in cooler is all that’s needed.2. Please do not soak your meat. Blood is in the veins, not the muscle. Myoglobin is the red/pink you see in the muscles. A muscle is similar to a sponge that soaks up the water from the ice and icy water that gets drained every few days and makes tasteless steaks and wet burger. Does your steaks absorb marinade? Why wouldn’t it absorb that water it’s soaking in? Google search washing meat in water.3. If you MUST put venison in a cooler: to have great tasting meat, place your venison in a bag then in a cooler to keep the meat cold and dry.4. The wild game taste you get at other processors is the result of them leaving some tallow/fat behind trying to cut corners. While you can hide it from the eye when you grind it all up, you are left with the game taste. If you want bland tasteless venison, it’s probably cheaper to just buy chicken instead of making the perfect environment for a bacteria bath your meat is soaking in. Again just google or research washing meat in water.[ATTACH=full]529772[/ATTACH]</blockquote>

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