Venison Tenderloin & Steaks

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by Rabbitdawg19, Jul 10, 2009.

  1. Rabbitdawg19

    Rabbitdawg19 8 pointer

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    Jun 7, 2008
    Louisville, KY
    One of my favorites. I marinated the meat for 3 days at room temp. 1 day in the fridge and long enough to bring it back to room temp. Cut it with a fork.
     
    Last edited: Jul 30, 2009
  2. philipfleek

    philipfleek 12 pointer

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    philville, KY

    Fork tender because three days at room temp is called ROTTEN.
    Bet ya didnt have to chew either....:confused:
     
  3. Rabbitdawg19

    Rabbitdawg19 8 pointer

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    Louisville, KY
    thats not true phillie. I learned a lot from an old book I read when I was a kid about how the indians the cured their meat. They would debone and hang their meat for 15 days to eliminate the wild taste and to tenderize it. Altering the temp. of the meat acts as a tenderizer.
     
  4. headoftheholler

    headoftheholler 12 pointer

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    Getshot, KY
    Wouldn't all the Indians meat have a wild taste? If all they ate was wild game, how would they know what meat tasted like without it? :confused:
     
  5. philipfleek

    philipfleek 12 pointer

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    philville, KY
    To each their own. Did you take any pics, or did it kind of just run off the plate?
     
  6. turkeytalker

    turkeytalker Banned

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    Guess alot of people have never gave a deer to amish or even saw one for that matter:eek:.

    Never saw them eat a deer under a week hangin in the barn, even in september.

    Still sounds scary to me though!
     
  7. headoftheholler

    headoftheholler 12 pointer

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    Getshot, KY
    Now I will ask my processor to hang my deer in the cooler for a week to give the enzymes a chance to tenderize the meat. Of course my processor will give you the meat you brought, not like some of the other larger places where you don't know whos meat you are getting.
     
  8. philipfleek

    philipfleek 12 pointer

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    Feb 24, 2008
    philville, KY
    Bottom line is that Wabbitdawg19's meat was not aging it was rotting.
    And no I have never given a deer to the amish. We don't have any up this way, more north ohio-And I dont go there. He killed the deer maybe last year cut it up and then froze it them thawed it. then 3 days a room temp-one day in the fridge and then-brought it back to room temp again.

    Hope you aint too far from the ER or toilet paper, could get funky FAST!:p
     
  9. headoftheholler

    headoftheholler 12 pointer

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    I've seen deer that were left out in the sun too long and the fat will go rancid, not to mention the bacteria.
     
  10. philipfleek

    philipfleek 12 pointer

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    that and dripping all kinds of nasty stuff. Ever seent he flys that show up? need a bb gun to knock them down...
     
  11. muzzy125acc

    muzzy125acc 12 pointer

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    PULASKI CO..
    So the bottom line is lay it out forget about it then cook it:D:D
     
  12. Haves

    Haves 8 pointer

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    Feb 17, 2007
    Union ky
    17% of Whitetail may have E. coli according to this article.
    I was look for an article from a couple of years ago when an entire family almost died from eating a deer hung at 50 some degrees for 3 days in a barn. You need to hang a deer at low temperature. You are going to get sick eating meat left out warm for three days.

    And it is "rotting" that breaks down the tissue on aged meat to make it tender.
    http://www.dailymail.com/News/200901040342?page=2&build=cache

    and this.

    http://findarticles.com/p/articles/mi_m1200/is_6_158/ai_64697779/
     
  13. headoftheholler

    headoftheholler 12 pointer

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    Oct 16, 2007
    Getshot, KY
    Where exactly are you getting your information from? Neither link supports your theory (that is false) about rotting being behind ageing meat. From the USDA:
    Tenderization is caused by the enzyme [micro]-calpain degrading some muscle proteins. The scientists believe industry shouldn't sell meat before it has aged for 14 days because steaks are more likely to be tough. But those extra days add considerable cost to production because of the requirements for space and controlled temperatures.

    Not all meat reaches the same level of tenderization. The [micro]-calpain breaks down muscle proteins, making meat tender.


    calpaincal
    n.
    A proteolytic enzyme that is regulated by the concentration of calcium ions.


    See here:
    http://en.wikipedia.org/wiki/Calpain
     
  14. DBELL

    DBELL 6 pointer

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    Oct 9, 2007
    Murray, KY

    Sounds more like a laxitive!:eek:
     
  15. barney

    barney 12 pointer

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    Getting sick from E. Coli comes from meat carlessly contaminated by intestinal tract contents, and then being under cooked........not from aging.

    Thats why all "burger" should be cooked well done, because it could contain scraps of meat that came in contact with E.Coli. Solid cuts like steaks and roasts are essentially sterile inside, thats why they can be eaten rare....with relative safety.
     

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