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  #11  
Old 05-06-2010, 05:54 PM
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I'll have to try the salt thing, how much salt would you put in say a 5 gallon pail 2/3 full of meat and water. We try to change the water 3 or 4 times before we package the meat.

I've found that taking ground meat and using a George Forman grill works good for keeping the meat in patties and taste's great.
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Old 05-06-2010, 08:39 PM
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Originally Posted by Blu Du View Post
venison is best when giving away to a freind.
I'll be your friend!!!

and yours bunny.

don't take this wrong bu I don't get it when people waste good deer or duck or goose as jerky and say it's the only way it will taste good. If that's all your gonna do with it, why put in the time to harvest it? That and you obviously haven't figured out how to cook it.

Good thing we have the Shop now....course then Blu might not hook me up.
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Old 05-06-2010, 08:40 PM
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Originally Posted by longshot View Post
I'll have to try the salt thing, how much salt would you put in say a 5 gallon pail 2/3 full of meat and water. We try to change the water 3 or 4 times before we package the meat.

I've found that taking ground meat and using a George Forman grill works good for keeping the meat in patties and taste's great.
would some one explain the soaking of meat, with our without salt? I guess we've always went from carcass to trimming fat to packaging the meat....are we messing something up, missing something or what?
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Old 05-06-2010, 08:54 PM
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Originally Posted by xrated View Post
I'll be your friend!!!

and yours bunny.

don't take this wrong bu I don't get it when people waste good deer or duck or goose as jerky and say it's the only way it will taste good. If that's all your gonna do with it, why put in the time to harvest it? That and you obviously haven't figured out how to cook it.

Good thing we have the Shop now....course then Blu might not hook me up.
haven't shot one the last 2 seasons. i'am turning into more of trophy hunter. i love make my deer into sticks, brats, breakfest sausage, and jerky. but to eat veny steaks or burger no f'ing way.
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Old 05-06-2010, 08:55 PM
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the process when soaked in salt is known as brining here is the technical definition:

Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes. This leads salt ions to diffuse into the cell, whilst the solutes in the cells cannot diffuse through the cell membranes into the brine. The increased salinity of the cell fluid causes the cell to absorb water from the brine via osmosis. The salt introduced into the cell also denatures its proteins. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking. This prevents the meat from dehydrating

The best way I can put it is Brining is a way to store excess water in the meat to keep it moist throughout the cooking process
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Old 05-11-2010, 12:58 PM
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thanks Doc. I thought brine was just something you did for smoking meat.

Du why don't you like eating veni steaks? Just curious, to each their own....just curious I guess. Lots of folks down here in SE claim to love veni, but they aren't eating the veni we grow up in the swamps. Is it something to do with taste from the food the deer eats? Or is it a texture and toughness thing?
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Old 05-11-2010, 01:09 PM
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Depending on what the deer eat and environment they come from the meat changes a lot. There was a big difference from hunting the river bottoms and shooting deer that were muscled out from running big revines and eating grasses and small cover compared to the deer that were from the flats that are mostly crop fed.

The deer from the river bottoms made good jerky as some people categorize it, but the deer we have shot recent years from the Eastern part of the state is a lot more tender and better taste.
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Old 05-11-2010, 01:21 PM
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Depending on what the deer eat and environment they come from the meat changes a lot. There was a big difference from hunting the river bottoms and shooting deer that were muscled out from running big revines and eating grasses and small cover compared to the deer that were from the flats that are mostly crop fed.

The deer from the river bottoms made good jerky as some people categorize it, but the deer we have shot recent years from the Eastern part of the state is a lot more tender and better taste.
that's called brown cows with antlers rob at least that's what i tell my buds who hunt down here in farm land.

I'm betting Blu hunts the same type of deer as me....eating swamp grass, spruce buds, tree bark and the occasional back yard garden or apple.
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  #19  
Old 05-11-2010, 07:45 PM
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V E N I S O N.....................not venision
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  #20  
Old 05-11-2010, 10:38 PM
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V E N I S O N.....................not venision
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