Colek83
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Some people call it the hanging tenders, or tenderloin. All the old timers call it fish where I grew up also
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Proper Meat Care on Out of State/Hot Hunts
- Thread starter Bach55
- Start date
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hahaha. we call the innerloin (those 2 tasty little strips inside the cavity up against the spine) the "fish". dont ask me why though, thats just what i was taught
I'll be danged. Fish in my venison.
I have slowly gotten pretty decent at getting tenderl...fish...out of my deer and pigs without having to gut them. I flip them on their belly and cut right by the short ribs along the spine, after I've removed the backstrap. If I'm careful and patient, on most animals I can work them loose without ever having to pop the gut bag or really even involve a knife. I can usaually work the muscle off the spine with my fingers, and on smaller animals I can often tear it free at the ends.
Colek83
Active Member
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- Jun 11, 2020
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Pretty much the way my old man taught me to do it as well. They do usually come off pretty easy.
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I switched from regular ice to jugs a few seasons back. I've heard it helps with the flavor, but my taste buds aren't that elegant. I just like the way it lets the meat dry age, sits on the jugs and whatever drains is in the bottom of the cooler. I had one get questionable in a cheapo cooler once. She was on ice quick, and then I went to the field for 10 days and didn't have anyone to finish it. When I got home the water was still cool, but no ice and it had a very very faint odd smell. A smarter man would have just put it in the fridge. More than likely I was just paranoid. I have an RTIC now and it would have absolutely been fine in that cooler.
Colek83
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- Jun 11, 2020
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If you are gonna use a cooler, especially if you have a higher end cooler, it makes a huge difference to me to use a sacrificial bag of ice a few hours before the meat goes in to help dissipate the heat in the cooler walls. Then I dump it out if the sac ice is melted and add meat and fresh ice. I feel old not only does the meat cool much more quickly this way, but my ice lasts a lot longer. Also helps to keep the cooler in the shade for storage and transport
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RainingBlades
Active Member
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- Jun 19, 2020
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You might consider not removing meat from bone before rigor has come and gone. Check out meat eater podcast with the meat scientist.
We quartered an elk and let it hang in the shade. Then into garbage bags and into a cool creek till the walk out.
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This is worth its weight in gold!! It rolls up to take up little space when packing weighs hardly anything and holds the whole deer!!! Add ice in the cavity and your good for a couple days. I used mine for 8 yrs now and love!!!
Welp that settles it. Tenderloins are now to be referred to as fish. Pass the word.
I'd like to see a video of that process if you could swing it sometime this season sir. Sounds like it would make packing out a deer easier.
20 minute mark I pull the fish. I apologize for the video. I did one deer with a lav mic and a nicer camera, but the file corrupted. Then I shot this buck and just had my wife film it with my phone. She isn't into gore, and managed to cover the mic with her finger.
but I think it covers the gist of it.
Quick note, in that video I mention cutting into guts and seeing liver. You don't actually have to cut into guts. I was observing the orgsns through a thin membrane that encompasses the organs. Cut lightly and you do not get a whiff of gut.
Great video sir. Thank you!
20 minute mark I pull the fish. I apologize for the video. I did one deer with a lav mic and a nicer camera, but the file corrupted. Then I shot this buck and just had my wife film it with my phone. She isn't into gore, and managed to cover the mic with her finger.
Iron_llama
Well-Known Member
Before I started doing my own venison processing I had a butcher do mine for me. I haven't done any far-away hunts so I haven't had a chance to try this method myself.
Theway he told me does out-of-state hunts was to travel with a chest freezer in the bed of his truck. Before he sets off he loads it up with gallon jugs of water (and groceries) and plugs it in overnight to freeze it all solid. He stays at motels where he can run an extension cord from his room to the freezer and keep the ice frozen. Gut and rinse the game; he skins out bears and pigs but leaves the skin on deer. If he hangs the deer, he hangs 2-3 frozen jugs inside the cavity to keep things cool. Sometimes he butchers in camp but will usually just freeze the carcass solid and work on it at home.
He told me to get my deer on ice ASAP as he sees more venison ruined by improper hanging (too warm, freeze/thaw cycles, too many bugs, funky smells, dogs, etc.) and the best bet is to cut, package, and freeze. I've had success with hanging but generally prefer to get my venison in the freezer sooner rather than later.
Theway he told me does out-of-state hunts was to travel with a chest freezer in the bed of his truck. Before he sets off he loads it up with gallon jugs of water (and groceries) and plugs it in overnight to freeze it all solid. He stays at motels where he can run an extension cord from his room to the freezer and keep the ice frozen. Gut and rinse the game; he skins out bears and pigs but leaves the skin on deer. If he hangs the deer, he hangs 2-3 frozen jugs inside the cavity to keep things cool. Sometimes he butchers in camp but will usually just freeze the carcass solid and work on it at home.
He told me to get my deer on ice ASAP as he sees more venison ruined by improper hanging (too warm, freeze/thaw cycles, too many bugs, funky smells, dogs, etc.) and the best bet is to cut, package, and freeze. I've had success with hanging but generally prefer to get my venison in the freezer sooner rather than later.
Buckhole75
Well-Known Member
I have killed a pile of critters in hot weather.September in this part of the world is brutal.You got a little more time than most guys think.That being said you need to get em on to the truck Get em cut up and get em cool however you decide is best.Like EricS said down here he aint gonna cool much in early season here so i get them on ice soon as i can.I built a little wire rack to use in my meat cooler that keeps the meat off the floor of the cooler about 6 inches.If my ice is melting my meat dont sit in bloody water.I crack the drain and keep changing the ice.Hell i have had some on ice for two weeks No issues what so ever