Processing a Rutted Up Deer - Page 2 - Pensacola Fishing Forum

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Old 01-19-2016, 06:47 AM   #11
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Last one I killed was old and rutting. That meat went to the dogs. Couldnt eat that nasty crap.
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Old 01-19-2016, 09:39 AM   #12
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Last one I killed was old and rutting. That meat went to the dogs. Couldnt eat that nasty crap.
That's what I'm concerned with, the one I shot was at least 3.5 and looked a hell of a lot older. I have never killed one that stunk as bad as he did, it would take everything you had to cross your arms over the bed rail for more than 20 seconds with him in the bed.

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Old 01-19-2016, 11:08 AM   #13
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If it's already being processed and when you get it back, it doesn't taste up to your normal standards, bring it to a shelter. They'll take it I bet. May even get a tax write off for the processing fee.

Or offer it here and someone will probably take it before you hit send.

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Old 01-19-2016, 01:32 PM   #14
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I see you're from the Montgomery area. If you took it to Taylor's, you have no worries. Most of the glands that put out the stink are in the legs and they're removed as the deer comes through the door.

I killed a stinky old buck and hauled it in my work van to the processor. Got to enjoy the bouquet of odors for a half hour. After proper processing, couldn't tell any difference from a doe.

To me, quality venison is like a good punt in football - it's all about the hang time.
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Old 01-19-2016, 02:07 PM   #15
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you guys soaking in water are killing the meat!! Dry aging is where it's at, once you do it you will never go back... I used to ice mine for a week or two, never again!

If we don't have time to dry age, just process and into the freezer fresh. It's still a TON better than soaking/brining...etc.
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Old 01-19-2016, 02:15 PM   #16
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^^^ freezer too expensive. This time if year, ice barely melts, keeps it a tad moist if anything. Still plenty of blood/juice when I slice it up to process
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Old 01-20-2016, 12:33 AM   #17
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Default Processing a Rutted Up Deer

Most important in rutting deer is to remove the glands in the hams. They are ivory/green and during rut will be the size of a butterbean. They are between the roasts and I think there are 2 per ham. Depending on stage of rut - soaking with glands in can ruin the meat and even the ice chest
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Old 01-20-2016, 12:56 AM   #18
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Quote:
Originally Posted by rustybucket View Post
you guys soaking in water are killing the meat!! Dry aging is where it's at, once you do it you will never go back... I used to ice mine for a week or two, never again!

If we don't have time to dry age, just process and into the freezer fresh. It's still a TON better than soaking/brining...etc.
How do you dry age?
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Old 01-20-2016, 01:18 AM   #19
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How do you dry age?

Hang in cooler?
Only 3 ways to tenderize meat
Mechanical, chemical, and best is aging. Aging allows the enzymes to break the connective meat tissue. I hunted with some guys in Auburn once that wouldn't eat venison unless it had fuzzy stuff growing on it.
It was the best I ever had - but hard to enjoy!
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