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Add a small quantity of white vinegar in the salt water and allow the deer meat to soak. Ya know what happens then.
Eating raw meat is permitted provided it is washed to remove the blood on its surface there are no blood vessels in it that contain appreciable amounts of blood 672763 and it has not absorbed blood from elsewhere see 673-4.
How to get blood out of deer meat. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy Safety How YouTube works Test new features Press Copyright Contact us Creators. Thaw the ground venison if necessary. Once thawed soak the meat for 20 minutes in a mixture of 1 tbsp.
Vinegar to 4 cups water then rinse. This will draw out some of the blood. Soak the meat in salt water Put your deer meat in salt water at least three days 72 hours before you plan to cook it.
Add a small quantity of white vinegar in the salt water and allow the deer meat to soak. Cover the meat nicely and make sure that it is refrigerated during this time. Soak your deer meat in a mixture of salt water and white vinegar for close to 72 hours before cooking.
Cover the soaking meat and store it in the refrigerator. Ensure that you change the salt and vinegar mixture every 8 to 10 hours. The blood will keep bleeding out of.
Eating raw meat is permitted provided it is washed to remove the blood on its surface there are no blood vessels in it that contain appreciable amounts of blood 672763 and it has not absorbed blood from elsewhere see 673-4. Meat may be cooked roasted to any desired degree provided the juices that come out of it are free to. Fresh deer meat can have blood in it and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood.
What do you soak deer meat in to get the wild taste out. Common soaking liquids include saltwater milk buttermilk vinegar or lemon juice. My next step is to debone and wrap meat in cotton sheets and put in UNSCENTED garbage bags and keep on ice or in fridge until ready to process.
The cotton helps absorb the excess blood but wont remove all of it and the garbage bags keep it from drying out and getting water on it. I try to keep mine water free. Soaking meats in a concentrated salt solution is a centuries-old preservation method used to prepare hams and corned beef among other cuts.
If you reduce the percentage of salt and soak your venison for just hours instead of days the brine will draw out a portion of the natural juices from your venison. Blood courses through the veins of each deer from fawns to adults. For fawns blood takes up 6 of their live weight.
Next are the adult does and bucks whose blood content is 5 of its live weight. All the above factors help determine how much meat from a deer you take home. The number is not precise because deer weight varies.
Guys this is my moms secret way to get that gamey taste out of your deer elk antelope and every other game animal. I hope you like the way super easy a. As far as blood shot meat you only have one choice and thats throw it away.
Often times if Im shooting a deer with a gun I will hold back off the shoulder on the rib cage just to avoid blowing up so much meat in the shoulders. Be careful not to shoot too far back. Ya know what happens then.
Fresh deer meat can have blood in it and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking empty the pan rinse the meat then proceed. We are using the term soaking here to distinguish it from marinading but the processes can overlap.
Be sure to steam everything you can safely reach in your trunk. If there was any blood then all of that will have to be removed even before you steam clean. Layers of baking soda will remove the blood - vacuum and replace several times.