Long Range Hunting Online Magazine


Go Back   Long Range Hunting Online Magazine > Chatting and General Stuff > Cooks' Corner


Reply

Deep Freeze Questions

 
LinkBack Thread Tools Display Modes
  #8  
Old 07-21-2011, 07:55 PM
Platinum Member
 
Join Date: Jan 2008
Location: Falls Church, VA
Posts: 3,156
Re: Deep Freeze Questions

Quote:
Originally Posted by jmoney View Post
I got my freezer outside to let the ice that has come back thaw out, I am going to try to mix up a bleach mix tomorrow and give it another good scrub.

Just FYI, there is not even a trace of blood left in this thing from the last time I cleaned it.

Also, I would love to process my own meat, however until I have my own place to hunt, I don't see this being a possibility, I ask for no meat to be added at the processors, and have turned right around and walk out of processors before when I have seen less than savory conditions.
What does having your own place to hunt have to do with processing your own deer? I have always hunted on someone else's property. Heck, I have processed deer in a one bedroom apartment!

So here's what you do...

1. Shoot deer
2. gut deer
3. hang deer in tree and skin and quarter deer
4. put backstraps, inner loins and quarters into clean garbage bags and put all of them into a large cooler with some ice.
5. take cooler back to your kitchen and put all meat into your refrigerator
6. cut/process meat and wrap for freezer. process one quarter per night.
7. after four nights, the job is done.

Here's some more instruction and what your venison should look like once it is all cut from the bone...

The Locavore Hunter™: How to Process Your Own Deer
__________________
I'm not gonna shoot here. I'm gonna shoot waaaaaaaay over there!
Reply With Quote
  #9  
Old 07-21-2011, 08:12 PM
Junior Member
 
Join Date: Jun 2011
Posts: 14
Re: Deep Freeze Questions

I always thought it had to be hung in a cooler for a bit, especially if you like the hams to be jerkied...which I do.
Reply With Quote
  #10  
Old 07-21-2011, 08:51 PM
Platinum Member
 
Join Date: Jan 2008
Location: Falls Church, VA
Posts: 3,156
Re: Deep Freeze Questions

Quote:
Originally Posted by jmoney View Post
I always thought it had to be hung in a cooler for a bit, especially if you like the hams to be jerkied...which I do.
While it's nice to 'age' your deer, it is not necessary.

Making jerky is easy. Lots of good recipes out there and dehydraters are inexpensive.
__________________
I'm not gonna shoot here. I'm gonna shoot waaaaaaaay over there!
Reply With Quote
  #11  
Old 07-21-2011, 09:20 PM
Platinum Member
 
Join Date: Nov 2008
Location: SW Montana
Posts: 4,384
Re: Deep Freeze Questions

Wild game should be processed as fast as you can after it has cooled for best results and flavor. The reasoning is that wild game has no fat in the meat so as the animal hangs it dries out and as this happens it concentrates the "game" flavor. If you shoot a deer and get it cooled out over night and cut it the next morning you will never go back to hanging.
A deer skinned and in a 36 degree cooler will loose 7 pounds of water weight in a week. An average deer will yield 40 ish pounds of meat so you can kinda do the math on how your going to concentrate all the flavor in the remaining meat.

As to most meat lockers mixing red meat, I have never known anyone who mixed any kind of red meat which is steaks, roasts and burger, between customers that stayed in business.
Sausage is another thing, I've done it both ways in batches and as keep separate, I prefer to mix sausage between the species and run large batches for two reasons. One you flavors are much more even with a much better over all product and two, I can keep prices down!
I used to get questioned a few times a day about this because people think they have the best meat and don't want it mixed when they order sausage, my response was to take them back into the cutting room and into the cooler and show them the quality of our work, in five years of running that shop I never had one customer walk out and many were flat blown away by the quality of our sausage and our way of doing it. This only applies to sausage, red meat must be returned to the customer or you wouldn't be in business long but it is easy to give the customer the best product and his own meat with red meat just by the way you process it.
__________________
High Fence, Low Fence, Stuck in the Fence, if I can Tag it and Eat it, it's Hunting!

"Pain is weakness leaving your body"
Reply With Quote
  #12  
Old 08-15-2011, 11:19 PM
Bronze Member
 
Join Date: Mar 2008
Location: Sidney, Tx
Posts: 36
Re: Deep Freeze Questions

It seems like I have heard that crumpling up newspapers and placing them in the freezer will help get rid of the odors. Maybe its one of those old wives tales, but I thought I would throw it out there.

+1 on processing your own meat.
Reply With Quote
  #13  
Old 08-16-2011, 02:57 AM
Silver Member
 
Join Date: Oct 2010
Location: Talkeetna, Alaska
Posts: 197
Re: Deep Freeze Questions

Quote:
Originally Posted by bigngreen View Post
Wild game should be processed as fast as you can after it has cooled for best results and flavor. The reasoning is that wild game has no fat in the meat so as the animal hangs it dries out and as this happens it concentrates the "game" flavor. If you shoot a deer and get it cooled out over night and cut it the next morning you will never go back to hanging.
A deer skinned and in a 36 degree cooler will loose 7 pounds of water weight in a week. An average deer will yield 40 ish pounds of meat so you can kinda do the math on how your going to concentrate all the flavor in the remaining meat.
Deer might be a little different because of the size but we typically hang a moose for a couple of weeks before we get it out of the field. A couple of years ago my wife shot a moose on Sept. 2nd and we didn't process it until the 26th and it was excellent. We try to be in our hunting camp by opening day, it takes us 2 days of travel from the time we hit the trail till we make it into our hunting camp. Then we stay through the season (Sept. 1-20 in the area we hunt) grizzly and black bear are open year round. When we could still get caribou tags easily we held off shooting them till after the 10th because they didn't hang as well as a moose. I know of a couple people who hang their moose for a month after they get it out of the field and other than developing a thick rind of dried meat on the outside they have never had a problem with spoilage or gamey taste.

Gus
Reply With Quote
  #14  
Old 08-16-2011, 10:30 AM
Bronze Member
 
Join Date: Aug 2006
Location: Annapolis MD
Posts: 50
Re: Deep Freeze Questions

"...4. put backstraps, inner loins and quarters into clean garbage bags and put all of them into a large cooler with some ice...."

Some manufactures of garbage bags have insecticide in them to control bugs. Suggest you read the label carefully.

When the freezer thaws fill it to the brim with water and three or four packages of baking soda. Let it sit for a day or two.
__________________
Good luck

Jerry
Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes


Similar Threads for: Deep Freeze Questions
Thread Thread Starter Forum Replies Last Post
338 Edge seating depth: how deep is too deep? buckbrush Rifles, Bullets, Barrels and Ballistics 15 01-14-2013 09:05 PM
.300 win Mag, about to jump off the deep end joe0121 Reloading 11 07-08-2011 12:07 AM
Deep Curl dumbear Reloading 7 06-19-2011 02:55 PM
300 rum deep throat 400Bullelk Rifles, Bullets, Barrels and Ballistics 3 08-24-2009 06:21 PM
hello from the deep south drbobc Member Introductions 3 12-19-2007 06:14 PM

Current Poll
Do you wear hearing protection while hunting?

All times are GMT -5. The time now is 03:39 PM.


Powered by vBulletin ©2000 - 2014, Jelsoft Enterprises Ltd.
Content Management Powered by vBadvanced CMPS
All content ©2010-2014 Long Range Hunting, LLC