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Where to learn 'field dressing" and other hunting skills?
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<blockquote data-quote="swampratt" data-source="post: 2849985" data-attributes="member: 15054"><p>So true on getting a dozen answers on how to care for the meat after killing it.</p><p>I have tried many ways. I have hung them skin on for over 7 days in in temps of 20's in the evening and the days got to 55.</p><p>Yes they got more tender. No they did not spoil.</p><p></p><p>If you ice chest them you need to rotate the meat ,, as the stuff on the bottom will go rancid if you just drain and refill with ice.. and the rancid will spread to all the meat.</p><p></p><p>I have soaked them in very thick salt water and then dried the meat on a rack and then covered completely in salt to preserve the meat.</p><p>It preserved it.. 4 months after deer season it was still in my shed in an ice chest.. the meat did not change state in all that time.</p><p></p><p>But was not tasty when cooked.. as the salt had permeated the entire thing..When you would cook it salt would rise to the surface from inside the meat and make stalagmites on the surface..It tasted like salt.</p><p>That was a fail.</p><p></p><p>Now get this.. First deer I brought home for the wife to eat. I shot it gutted and checked it in and packed the chest cavity with ice and drove 2.5 hours back home with the deer under my sleeping bag resting on a bed of pine needles.</p><p></p><p>I slice off the back strap when i got home and the wife said she has tried deer and does not like it at all.</p><p></p><p>I slice an 1/8" thick piece of meat off the strap. and salt and pepper it .. toss into the skillet and fry for 1.5-2 minutes on both sides.</p><p>I have her take a bite.</p><p></p><p>She did and immediately spit it out!! Said: Yep that's the taste I don't like.</p><p></p><p>I cut another thin slice off.. this time i held it under running water and worked it over to remove the blood about 45 seconds,, it turned a tan color..No longer blood red.</p><p></p><p>Salt and pepper and into the skillet.</p><p>Wife is a good sport...She took a bite of this rinsed meat.. she ate it.. She stated it tasted like the meat we get from the grocery store.</p><p>Winner Winner.</p><p></p><p>I have had other peoples deer meat that was shot dead right there but it has tasted rancid.</p><p>I have had deer run 100 yards after being heart shot.. they tasted the same as the ones that fell over on the spot.</p><p>Only deer that I shot that was off in flavor a little was the largest buck I ever killed.. he dropped in his tracks.</p><p></p><p>Young ones are tastier and more tender.</p></blockquote><p></p>
[QUOTE="swampratt, post: 2849985, member: 15054"] So true on getting a dozen answers on how to care for the meat after killing it. I have tried many ways. I have hung them skin on for over 7 days in in temps of 20's in the evening and the days got to 55. Yes they got more tender. No they did not spoil. If you ice chest them you need to rotate the meat ,, as the stuff on the bottom will go rancid if you just drain and refill with ice.. and the rancid will spread to all the meat. I have soaked them in very thick salt water and then dried the meat on a rack and then covered completely in salt to preserve the meat. It preserved it.. 4 months after deer season it was still in my shed in an ice chest.. the meat did not change state in all that time. But was not tasty when cooked.. as the salt had permeated the entire thing..When you would cook it salt would rise to the surface from inside the meat and make stalagmites on the surface..It tasted like salt. That was a fail. Now get this.. First deer I brought home for the wife to eat. I shot it gutted and checked it in and packed the chest cavity with ice and drove 2.5 hours back home with the deer under my sleeping bag resting on a bed of pine needles. I slice off the back strap when i got home and the wife said she has tried deer and does not like it at all. I slice an 1/8" thick piece of meat off the strap. and salt and pepper it .. toss into the skillet and fry for 1.5-2 minutes on both sides. I have her take a bite. She did and immediately spit it out!! Said: Yep that's the taste I don't like. I cut another thin slice off.. this time i held it under running water and worked it over to remove the blood about 45 seconds,, it turned a tan color..No longer blood red. Salt and pepper and into the skillet. Wife is a good sport...She took a bite of this rinsed meat.. she ate it.. She stated it tasted like the meat we get from the grocery store. Winner Winner. I have had other peoples deer meat that was shot dead right there but it has tasted rancid. I have had deer run 100 yards after being heart shot.. they tasted the same as the ones that fell over on the spot. Only deer that I shot that was off in flavor a little was the largest buck I ever killed.. he dropped in his tracks. Young ones are tastier and more tender. [/QUOTE]
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