Thanks for all you do for us hunters. Im very appreciative for the information and videos you share with us. Youre video on processing deer has inspired me to start processing my deer, instead of using a processor. I’m slowly acquiring the equipment in anticipation of next year, doing everything myself. I have one issue that I need clarified. Do you immediately package and freeze your meat after separating it into the muscle groups? One of the articles on your website indicates you may place the meat in a cooler for a few days. Do you place all of your deer in a cooler for several days, prior to packaging and freezing? I want to try to do things as close to what I’ve seen and/or read that you do. Thanks for any advice you can offer.
William “Mark” Newsome
Thank you for sharing the kind words!
I normally debone the venison and store it in an ice chest. I do this so I may process the venison when it’s convenient. I rarely have time after a hunt to completely process the venison by deboning, removing all the connective tissue from around each muscle, and vacuum seal.
On the occasions when I have had time to complete the entire process Tracy or I haven’t noticed any difference in taste or tenderness. The critical steps to insuring the venison is tasty and tender are to remove the meat from the bones as soon as practical, keep the meat clean and cool, remove all the non muscle tissue (the shiny stuff around each muscle), and use a quality vacuum sealer to preserve the meat’s quality.
November 29, 2015