1st home process experience bitter sweet Nov 4, 2017 22:19:14 GMT -5 via mobile
Post by carolinawoodsman88 on Nov 4, 2017 22:19:14 GMT -5
After watching a couple hours of processing tutorials online including JC's. I decided to dive into this head first. Boy was it a learning experience and I have a boat loads of questions. First off let me explain from the field to the freezer. Shot a young doe around 8:30 on game land air temp was right around 58 degrees. Found her right around 9:20. She has landed on a beaver chew stub and punctured her stomach. Talking about pissed right at the get go... Field dressed her out drug her out. Got 2 bags of ice into her cavity by 10:30. Drove 45 minutes home its pushing lunch time air temp is 74 degrees. Got her skinned out and quartered back straps and neck into a 120 quart cooler full of ice in a nice shaded area with the plug removed.The meat was really clean no hair or dirt on the skin. Had some things come up and I had read that people age there deer in a cooler in the south. Got up this morning went out still had ice on top of the meat. Pulled out a back strap and it had a discoloration of a light grey/brown on the bottom of the back strap. I aired on the side of caution and trimmed it of it wasn't deep about the width of a fillet blade down in the meat. Pulled out a front shoulder in some areas there was a light pink/brown on a couple spots once again same thing trimmed and removed as much silver skin as possible. The meat was cold through out all of the meat. Was this discoloration the starting of aging,freezer burn, tainted,or rotten. It didn't smell bad hell it all had a "nutty" smell. I just didn't feel comfortable with feeding my Wife and two toddlers anything that was questionable. Next question silver skin I trimmed everything that I saw it took forever. Especially on the fore legs there was so much sinew and silver skin between the layers of muscle. Some of the silver skin was thicker the other was more of a film. Do ya'll trim it all or just the thick stuff? The tallow fat is the big globs of fat that clung to the silver skin that pulled right off while the meat was cold? I read that it's what taints the meat with a game taste? Need less to say I ended up with and equal portion in the trim bucket as the keep tote. It was a small doe on the hoof I say she weighted a 110lbs. I got about 20 lbs of burger out of the whole deer. The rest I put into ziplock bags and the dog is loving life now. I chopped this up as a learning experience still have mixed emotions what little meat I got i'm thankful for but I feel I wasted a lot. I had 1 string of silver skin around the knife of the grinder and none on the plates. I'm going to post pics as soon as I figure out how to. Sorry for the long post and thanks in advance.