Previous Thread
Next Thread
Print Thread
Hop To
Finally happened to me. #14327161 12/01/19
Joined: Feb 2007
Posts: 4,633
Godogs57 Offline OP
Campfire Guide
OP Offline
Campfire Guide
Joined: Feb 2007
Posts: 4,633
I have been fortunate to take a good number of bulls (and one cow) over the years and they, without exception, have been the best tasting animal in our freezer. Murphy’s Law or whatever you want to call it finally caught up to me. This year’s bull was a good sized post-rut bull recovering from all the excitement and chaos associated with the rut.

I’ve killed both bigger and smaller bulls, usually post-rut like this guy. They’ve all been excellent at the table. Not this guy. Tough as nails and not really good in the flavor department either. I wish we had the weather where I could have dry aged him but that was not a possibility down here in the SW GA tropics.

I’ll be sure age my meat at least a week in the fridge before cooking this time and use plenty of pineapple juice in the marinade to break down the tissue.

Any other suggestions from the chef’s out there?

Man that was a fun hunt though!!


You only live once, but...if you do it right, once is enough.
300 BP

Re: Finally happened to me. [Re: Godogs57] #14327172 12/01/19
Joined: May 2003
Posts: 13,726
Spotshooter Offline
Campfire 'Bwana
Offline
Campfire 'Bwana
Joined: May 2003
Posts: 13,726
Waiting for Saddlesore to weight-in the guy has killed more elk than any person I know....

He shot a old bull a few years back, but still managed to chew through it somehow - only guy I know that complains about possibly having to buy hamburger. smile


Spot shooter
Re: Finally happened to me. [Re: Godogs57] #14327353 12/01/19
Joined: Jun 2001
Posts: 14,978
saddlesore Online Content
Campfire 'Bwana
Online Content
Campfire 'Bwana
Joined: Jun 2001
Posts: 14,978
I am working on a a 2018 bull at present that was aged two weeks. Still chewy. Besides hamburger which I have a lot of, I use a crock even for the steaks.

I cook them for about 7-8 hours with beef broth, olive oil, Greek Seasoning, pepper,and a little ground sage. They come out fairly dry ,so you want to save some juice to pour over. I usually do 2-3 at a time and eat one that day, then pull (shred) the rest to make sloppy joes sandwiches, or over biscuits or toast with gravy . About 1/2 way thru the 7-8 hours,I will throw in some cubed potatoes,carrots, and a little bit of celery . Also for a little different taste I sprinkle some dry brown gravy mix on the meat when first putting it in.

Do the same thing in the oven in a dutch oven or roaster, cook at 300-325 for about 5 hours.Cook 3-4 steaks at a time or a roast.

I also take 3-4 steaks out at time and sprinkle Adolph Meat Tenderizer on them after thawing. Put them in a sealed container over night in the refrigerator. Then cook one each day on the grill . Don't use any salt on these as the tenderizer will make them salty enough. These make great fajitas when sliced thin.

I had one bull that took me 5 years to eat and a cow moose almost 6 they were so tough.Luckily I shot a few cows during that time to switch back and forth.I shoot mostly cow snow during ML season as they eat better.Then I hunt rifle season the same year, for the fun of it.In my experience, with the no gut method, the loins/backstrap end up being the toughest because the meat is deboned before it has had the chance to go thru rigor mortis


If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
Re: Finally happened to me. [Re: Godogs57] #14327375 12/01/19
Joined: Feb 2007
Posts: 4,633
Godogs57 Offline OP
Campfire Guide
OP Offline
Campfire Guide
Joined: Feb 2007
Posts: 4,633
Going through rigor mortis is apparently an important part of the tenderizing process. I make sure mine goes through this before working him.up.

Son in law owns a Mexican restaurant....I love elk fajitas!!

Thanks for all the suggestions this far.


You only live once, but...if you do it right, once is enough.
Re: Finally happened to me. [Re: Godogs57] #14327389 12/01/19
Joined: Dec 2008
Posts: 11,288
Judman Online Content
Campfire 'Bwana
Online Content
Campfire 'Bwana
Joined: Dec 2008
Posts: 11,288
Hank, great advice from saddlesore. I will add, cube em up, works great, bbq, chicken fried etc


Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
Hey Bama, say, ocotillo....
Alpha

Re: Finally happened to me. [Re: Godogs57] #14327521 12/01/19
Joined: Jul 2006
Posts: 2,078
super T Offline
Campfire Ranger
Offline
Campfire Ranger
Joined: Jul 2006
Posts: 2,078
Sous vide method is what I use to tenderize the chewy stuff. It works for me and does not dry meat out either because you can hold a medium-rare temperature for as long as you want. I've been known to leave some chewy cuts in the water bath 12 hours or more.

Last edited by super T; 12/01/19.
Re: Finally happened to me. [Re: Godogs57] #14327668 12/01/19
Joined: Sep 2008
Posts: 311
riverdog Offline
Campfire Regular
Offline
Campfire Regular
Joined: Sep 2008
Posts: 311
I am very fortunate today. I have a late season license and killed what looks like a yearling. We got nearly a foot of snow this weekend and it is close enough to my house that I can get it home on a toboggan in one piece, then have lots of time to butcher it.

Re: Finally happened to me. [Re: Godogs57] #14327891 12/01/19
Joined: Apr 2006
Posts: 2,675
JGray Offline
Campfire Guide
Offline
Campfire Guide
Joined: Apr 2006
Posts: 2,675
I've found brining works well for tenderizing and helping with flavor on rutting mule deer bucks. The cuts also seem to not dry out as much when grilling after brining. I mostly just use a little salt + a bit of seasoning rub in ice water for 24 hours.

Re: Finally happened to me. [Re: Godogs57] #14328224 12/01/19
Joined: Jan 2006
Posts: 49,208
Rock Chuck Offline
Campfire Oracle
Offline
Campfire Oracle
Joined: Jan 2006
Posts: 49,208
I've had several elk and a moose that were almost too tough to chew. Every one was dressed by the no-gut method, boned before they went into rigor. I quit doing that and haven't had a tough one since.


To be sure of hitting your target, shoot first and call whatever you hit the target.
Re: Finally happened to me. [Re: Godogs57] #14329074 12/01/19
Joined: Mar 2011
Posts: 93
wwy Online Content
Member
Online Content
Member
Joined: Mar 2011
Posts: 93
I think every elk and deer I've killed or seen killed in the last 20 years has been quick quartered , excepting maybe 3 or 4 that were recovered whole or split and quartered in the traditional manor. I do not think in and of itself this method decreases quality or taste much at all. When conditions allow I generally leave the hide on until processing. If it's too warm, or I'm lacking horsepower or motivation, the hide comes off. The few animals that lacked slightly in table quality were either very old, in poor condition, or went from living to frozen in very short order (I think MD called this "frost shortening" in another thread). So I try to avoid my meat freezing in the first 48 hours, I try to shoot younger prime animals, and I wrap all boneless trim in plastic wrap to age in the fridge.

I think some animals are going to be tough or taste slightly "off" regardless of care and aging. For those rare circumstances nothing beats a canner. Either pressure cook the meat or can it. I like to add a splash of tomato juice or vinegar if I suspect taste to be off. This is similar to saddlesore's crockpot cooking advise above, just a quicker method to get there.

Bravo

Re: Finally happened to me. [Re: Godogs57] #14329574 12/01/19
Joined: Jan 2001
Posts: 23,388
1minute Offline
Campfire Kahuna
Offline
Campfire Kahuna
Joined: Jan 2001
Posts: 23,388
Once in while, one simply strikes out. Bagged an Idaho deer once that was horrid table fare. I don't know why, as it was well cared for. Had a different texture and an accompanying bad aroma. Neighbor's dogs really liked it though.

I've also had a few instances where I was concerned about hang time and warm temps and ended up with great cuts.

Rarely bone in the field as most of our trips are of an extended nature. I experience a lot of trim loss with that much surface area exposed for long durations. Interstate travels, however, almost always mandate removal of the spine and brains before coming home.

In my experience, it's a case of garbage in = garbage out. No sure fire cures for the sow's ear.

Last edited by 1minute; 12/01/19.

1Minute
Re: Finally happened to me. [Re: Godogs57] #14329768 12/01/19
Joined: Mar 2007
Posts: 1,246
TJAY Offline
Campfire Regular
Offline
Campfire Regular
Joined: Mar 2007
Posts: 1,246
My bull 3 years ago was a tuff old guy. We made lots of soups and stews and used the pressure cooker. The taste was fine and burgers were great.

Re: Finally happened to me. [Re: Godogs57] #14332171 12/02/19
Joined: Dec 2005
Posts: 836
claybreaker Offline
Campfire Regular
Offline
Campfire Regular
Joined: Dec 2005
Posts: 836
Sous Vide.... 12 hours plus, its hard to over do it. Sea salt and pepper, and I put in a small splash of olive oil.


"...buzzards gota eat same as worms" Josey Wales
NRA lifer
Hunting is Conservation
BHA member
Re: Finally happened to me. [Re: Godogs57] #14334295 12/03/19
Joined: Dec 2007
Posts: 18,844
MadMooner Online Happy
Campfire Kahuna
Online Happy
Campfire Kahuna
Joined: Dec 2007
Posts: 18,844
Buy an Instapot.


Deep State Operative and Fluoride sales representative...........
Re: Finally happened to me. [Re: Godogs57] #14334487 12/03/19
Joined: Feb 2007
Posts: 4,633
Godogs57 Offline OP
Campfire Guide
OP Offline
Campfire Guide
Joined: Feb 2007
Posts: 4,633
That the same as a porta poop you use in the woods?


You only live once, but...if you do it right, once is enough.
Re: Finally happened to me. [Re: Godogs57] #14334726 12/03/19
Joined: Dec 2007
Posts: 18,844
MadMooner Online Happy
Campfire Kahuna
Online Happy
Campfire Kahuna
Joined: Dec 2007
Posts: 18,844
laugh

No. Instapot is an electric pressure cooker that has quite a few functions. You can do in an hour what your crockpot does overnight. Or simply use it like a crock pot. Some have sous vide settings as well.

Super handy and will make shoe leather chewable. smile


Deep State Operative and Fluoride sales representative...........
Re: Finally happened to me. [Re: MadMooner] #14335859 12/04/19
Joined: Feb 2007
Posts: 4,633
Godogs57 Offline OP
Campfire Guide
OP Offline
Campfire Guide
Joined: Feb 2007
Posts: 4,633
Originally Posted by MadMooner
laugh

No. Instapot is an electric pressure cooker that has quite a few functions. You can do in an hour what your crockpot does overnight. Or simply use it like a crock pot. Some have sous vide settings as well.

Super handy and will make shoe leather chewable. smile

I was wondering, as my first guess might end up being the correct one given how this one turned out.


You only live once, but...if you do it right, once is enough.
Re: Finally happened to me. [Re: 1minute] #14336182 12/04/19
Joined: Jan 2006
Posts: 49,208
Rock Chuck Offline
Campfire Oracle
Offline
Campfire Oracle
Joined: Jan 2006
Posts: 49,208
Originally Posted by 1minute
Once in while, one simply strikes out. Bagged an Idaho deer once that was horrid table fare. I don't know why, as it was well cared for. Had a different texture and an accompanying bad aroma. Neighbor's dogs really liked it though.

I've also had a few instances where I was concerned about hang time and warm temps and ended up with great cuts.

Rarely bone in the field as most of our trips are of an extended nature. I experience a lot of trim loss with that much surface area exposed for long durations. Interstate travels, however, almost always mandate removal of the spine and brains before coming home.

In my experience, it's a case of garbage in = garbage out. No sure fire cures for the sow's ear.

Diet makes a difference. Quite a few years ago, my BIL and I got 2 does in a late season hunt NE of Boise. It was close to 0 and we did it all right in caring for the meat. I don't know what they'd been eating but the meat on both was rank, totally inedible. The smell when cooking would permeate the kitchen. Even the dogs wouldn't eat it - literally. We ended up throwing both deer out. There was some plant up there that they'd been feeding on that was pretty strong.


To be sure of hitting your target, shoot first and call whatever you hit the target.
Re: Finally happened to me. [Re: Rock Chuck] #14336344 12/04/19
Joined: Apr 2013
Posts: 10,818
deerstalker Online Content
Campfire 'Bwana
Online Content
Campfire 'Bwana
Joined: Apr 2013
Posts: 10,818
Originally Posted by Rock Chuck
Originally Posted by 1minute
Once in while, one simply strikes out. Bagged an Idaho deer once that was horrid table fare. I don't know why, as it was well cared for. Had a different texture and an accompanying bad aroma. Neighbor's dogs really liked it though.

I've also had a few instances where I was concerned about hang time and warm temps and ended up with great cuts.

Rarely bone in the field as most of our trips are of an extended nature. I experience a lot of trim loss with that much surface area exposed for long durations. Interstate travels, however, almost always mandate removal of the spine and brains before coming home.

In my experience, it's a case of garbage in = garbage out. No sure fire cures for the sow's ear.

Diet makes a difference. Quite a few years ago, my BIL and I got 2 does in a late season hunt NE of Boise. It was close to 0 and we did it all right in caring for the meat. I don't know what they'd been eating but the meat on both was rank, totally inedible. The smell when cooking would permeate the kitchen. Even the dogs wouldn't eat it - literally. We ended up throwing both deer out. There was some plant up there that they'd been feeding on that was pretty strong.

Had the same experience years ago with a pair of blacktail. Wife would mix 1/4 pound venison with beef burger for meat loaf.
I could smell it 100 yards away in the shop.
Have one away to a kid with no ability to taste, tossed the other to the coyotes. They wouldn't eat it.
The deer were eating creosote brush during a 10 year drought.


the consolidation of the states into one vast republic, sure to be aggressive abroad and despotic at home, will be the certain precursor of that ruin which has overwhelmed all those that have preceded
~Molɔ̀ːn Labé Skýla~
Re: Finally happened to me. [Re: Godogs57] #14339431 Yesterday at 08:57 AM
Joined: Feb 2007
Posts: 4,633
Godogs57 Offline OP
Campfire Guide
OP Offline
Campfire Guide
Joined: Feb 2007
Posts: 4,633
With all the discussion on rigor mortis and the importance of an animal going through the full process prior to cutting up, I’m wondering if that may be a contributing factor in this case. I killed him on the 4th day of my hunt. Because of scheduling, I had to cut him up the next day, with the bull hanging, hide off, in a cooler prior to working up. I’ve only taken one bull, way back when, like that. Usually I can let em hang three, four days before getting him into my coolers for a ride home. That may be it.....or he was just an old rank bull.


You only live once, but...if you do it right, once is enough.

Moderated by  RickBin, SYSOP 

RR1
Who's Online Now
615 registered members (1_deuce, 160user, 10gaugemag, 1911a1, 175rltw, 163bc, 61 invisible), 2,645 guests, and 547 spiders.
Key: Admin, Global Mod, Mod
RR2/3










Fish & Game Departments | Solunar Tables | Mission Statement | Privacy Policy | Contact Us | DMCA
Hunting | Fishing | Camping | Backpacking | Reloading | Campfire Forums | Gear Shop
Copyright © 2000-2020 24hourcampfire.com, Inc. All Rights Reserved.
 
Powered by UBB.threads™ PHP Forum Software 7.7.3
(Release build 20190728)
PHP: 5.6.40 Page Time: 0.110s Queries: 14 (0.004s) Memory: 1.1520 MB (Peak: 1.4601 MB) Data Comp: Zlib Server Time: 2019-12-06 21:34:21 UTC
Valid HTML 5 and Valid CSS