Advice on processing

[LtMoe66]

What a fantastic little nugget of information. Are they one deer per pad kinda things? Though it is always nice to have an excuse to buy a blow torch/extra fuel bottle

You could probably clean and use on other deer but they are so cheap I just throw away after I use. I usually wipe down the entire deer after I have skinned it. So it gets gunked up.

 

[DelaWhere_Arrow]

People think rinsing meat is some kind of sacrilege but truth is, if a butcher gets hair on the meat they just, well, rinse or wipe it off. It ain’t rocketry physics. Paper towels are awesome, if they have absorptive texture. If they’re crappy smooth ones like in a public restroom they won’t grip the hairs. But I just rinse meat free of hair and pat it dry. Lickety-split and no after-taste of burnt hair or torch fuel on your beautiful venison.
Opposite is true when I have something aging or curing in fridge/cooler: moisture is my enemy.

 

[Iron_llama]

Use coarse copper scouring pads. Wipe your meat off with them. Usually pulls off hair and other particles. The copper ones don’t splinter or leave pieces like the steel wool. Learned from a butcher! Here’s an example.View attachment 80252

I never would have thought to try that. Thanks!

I wonder if the similar nylon scrubbie-dealios would work as well. I'll have to try.

 

[Iron_llama]

People think rinsing meat is some kind of sacrilege but truth is, if a butcher gets hair on the meat they just, well, rinse or wipe it off. It ain’t rocketry physics. Paper towels are awesome, if they have absorptive texture. If they’re crappy smooth ones like in a public restroom they won’t grip the hairs. But I just rinse meat free of hair and pat it dry. Lickety-split and no after-taste of burnt hair or torch fuel on your beautiful venison.
Opposite is true when I have something aging or curing in fridge/cooler: moisture is my enemy.

As I understand it, commercial meat processers hose off pork and beef carcasses, maybe even at different points in the slaughter process. I don't get why people think that water will spoil venison. Obviously you shouldn't let your deer carcass fester in a puddle, but we're talking about rinsing off hair and dirt and blood clots and whatnot.

 

[thedutchtouch]

As I understand it, commercial meat processers hose off pork and beef carcasses, maybe even at different points in the slaughter process. I don't get why people think that water will spoil venison. Obviously you shouldn't let your deer carcass fester in a puddle, but we're talking about rinsing off hair and dirt and blood clots and whatnot.

Water lets bacteria breed, so I think people get confused and equate hanging meat (dry, forms a pellicle) with leaving it wet in a bag. Now if we could only get at-home cryovac machines to do bacteria-free (well really just reduced but who's counting) wet ageing at home that would be the ticket.

I hosed out the inside of a deer that I hit stomach on, tasted the same as the other deer I didn't.

 

[LtMoe66]

I never would have thought to try that. Thanks!

I wonder if the similar nylon scrubbie-dealios would work as well. I'll have to try.

The nylon ones don’t grab as much hair or particles. I tried. Works but not near as well

 

[DelaWhere_Arrow]

As I understand it, commercial meat processers hose off pork and beef carcasses, maybe even at different points in the slaughter process. I don't get why people think that water will spoil venison. Obviously you shouldn't let your deer carcass fester in a puddle, but we're talking about rinsing off hair and dirt and blood clots and whatnot.

exactly. and the key part is, you pat it dry and/or leave it uncovered in a fridge while you cut and package other muscles. Package it as surface-dry as you can.