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Joined: Dec 2019
Posts: 3,044 Likes: 1
Campfire Tracker
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Campfire Tracker
Joined: Dec 2019
Posts: 3,044 Likes: 1 |
As already mentioned, hanging or even ageing in a cooler on ice for at least 7 days is the ticket. Hanging skin on is better. But sometimes that is just not possible.
If I have to process one right away due to warm weather or just don't have the time, the whole deer gets ground into burger. Backstraps and all. we use a lot of burger so its not a problem. That grinder tenderizes them just fine.
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Joined: Nov 2005
Posts: 22,736
Campfire Ranger
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Campfire Ranger
Joined: Nov 2005
Posts: 22,736 |
Because I cannot control the logistics of proper aging, I have now used this tool for two bulls. They then go into a glass bowl of marinade for 24 hours. Whether it gets cooked on the grill, oven or broiler, it turns out to be very tender.
My home is the "sanctuary residence" for my firearms.
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Joined: Jun 2004
Posts: 44,863 Likes: 4
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 44,863 Likes: 4 |
It's been chewed for you already.
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Joined: Aug 2022
Posts: 198
Campfire Member
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Campfire Member
Joined: Aug 2022
Posts: 198 |
Not for nothin’, I stopped using Italian Dressing in the marinade, found the back strap turned stringy (and tough)
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Joined: Sep 2014
Posts: 21,856 Likes: 4
Campfire Ranger
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Campfire Ranger
Joined: Sep 2014
Posts: 21,856 Likes: 4 |
The half dozen or so deer I've boned in the woods were not noticeably different than ones that hung for several days. Lucky?
Parents who say they have good kids..Usually don't!
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Joined: Mar 2009
Posts: 4,413 Likes: 1
Campfire Tracker
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Campfire Tracker
Joined: Mar 2009
Posts: 4,413 Likes: 1 |
I bought this old Hobart Steakmaster for $60 about fifteen years ago and I'm glad I did.If I have some meat that I want to make tenderized cutlets,I run it through the Steakmaster when I'm processing the meat.It really tames tough meat quickly. ![[Linked Image from i.postimg.cc]](https://i.postimg.cc/nrps2nSB/Tenderized-steak.jpg)
~Molɔ̀ːn Labé Skýla~
As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............
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Joined: Jun 2004
Posts: 44,863 Likes: 4
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 44,863 Likes: 4 |
Mom used to fry up cutlets like that when my brother and I were in grade school. We called them rubbermeats. 
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Joined: Jan 2008
Posts: 15,756 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Jan 2008
Posts: 15,756 Likes: 1 |
I have also heard that freezing breaks down cell walls and will make it more tender also. Have not tested it myself yet.
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Joined: May 2017
Posts: 4,920
Campfire Tracker
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Campfire Tracker
Joined: May 2017
Posts: 4,920 |
My processor told me to never cut one up before rigor mortis sets in and then comes out. A buddy of mine tested that once having shot a cow elk late the last day of our hunt and gutted and taken to the processor immediately. He told him to cut it and wrap and freeze to pick up the next morning as he needed to get on the road. The butcher cautioned him against that to no avail. My buddy said it was the toughest meat he’d ever had; blamed it on being an old cow. The cow was no more than 2-3 years old judging by her size and good teeth. That’s why when anyone offers venison I try to politely decline saying my freezer is full, but if they insist the pups are real happy.
Life Member NRA, RMEF, American Legion, MAGA. Not necessarily in that order.
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Joined: Nov 2013
Posts: 28,836 Likes: 9
Campfire Ranger
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Campfire Ranger
Joined: Nov 2013
Posts: 28,836 Likes: 9 |
This is why I continue to drag ‘em out rather than boning them out afield as seems popular now. I watch the YT folks rush to get their meat bagged up and hauled out of the woods and think, gonna be a lot of chew to that. Last season I dragged out the first one and packed it well with ice, then skinned and quartered it the next day, putting the meat in a 150 quart cooler on ice for about four days before I started cutting it. The next two, killed at the same time, were dragged out and taken to a processor, where they hung in a cooler for at least a week before cutting. It makes a difference. I found this out from Mule Deer, who along with his wife really study this stuff for her writing. Before that, I mostly thought it was a matter of luck, or the stress the critter experienced when killed. ^^^^^^^^^^^^^^This^^^^^^^^^^^^ Get what your saying, but. You ain't dragging everything out. Specially when your on the side of a mountain or in a hell hole and its dark and cold. The farm fawns that can be driven to, sure. Hang em a week. But a big ol mulie or elk? Ain't gonna happen way back in the stuff. I've heard the old timers in the area I live tell me a milking doe or sucking fawn is more than likely gonna be tough. Yet to run into one handled right, but hey, it what they say. Same old timers tell me if you see cattle laying down in the fields it can mean fishing and hunting is gonna be tough. I just told them, "or it can mean their full". The longest drag I’ll have is maybe a mile and a half. Most are 1/2-3/4. I’ve settled on jet sleds as the best means overall as I can haul in some helpful stuff and then haul everything out, keeping the carcass clean. With my knee as it is, my much-younger wife helped me pull all the deer out, a very welcome assistance. Still hoping for a bear, which oughta be interesting….. Dragging on snow is a relative breeze, but that’s a rare event during the regular season.
What fresh Hell is this?
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Joined: Jun 2020
Posts: 792
Campfire Regular
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Campfire Regular
Joined: Jun 2020
Posts: 792 |
I don't "drag" , I carry the out on my back. In 60+ years of hunting I have NEVER, had a backstrap that was anything but fine eating. Dress them fast , hang them up for a few days and start eating the tender, and smaller parts, before they dry out.
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