Guest guest Posted October 1, 2002 Report Share Posted October 1, 2002 Joy, Is the hide still on? Reason I ask is the high temp and flies especially. Should be fine if so and you put it in the basement. Hanging for a week is the usual. Whats in the bucket I'd get processed sooner. If its not prime parts cut it up for stew meat or put chunks in food processor to make ground venison and try it. Four days hung can be tenderized. Depends on deer's size and age. Wanita At 11:29 AM 10/1/02 -0400, you wrote: >My 16 year old daughter shot a deer last Saturday and it got up to 82 >degrees here in Michigan yesterday. We had to quarter it and hang some in >the basement where it is a little cooler and put some in a bucket. How long >do we need to wait before processing the meat for it to be tender? > >Thank you, >Joy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2002 Report Share Posted October 3, 2002 In a message dated 10/3/02 7:41:15 AM Central Daylight Time, joyk10@... writes: > >Is the hide still on? Reason I ask is the high temp and flies especially. > Should be fine if so and you put it in the basement. > > My husband removed the hide to cut it into easier size sections to hang in > the basement. I processed the tenderloin that was in the bucket but > maggots > got the hanging back legs. > > Joy > Another problem we have found with removing the hide is that the meat dries out more than we'd like. The hide keeps it from shrinking and drying as much. Belinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2002 Report Share Posted October 3, 2002 >Is the hide still on? Reason I ask is the high temp and flies especially. Should be fine if so and you put it in the basement. My husband removed the hide to cut it into easier size sections to hang in the basement. I processed the tenderloin that was in the bucket but maggots got the hanging back legs. Joy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2002 Report Share Posted October 3, 2002 At 08:44 AM 10/3/02 -0400, you wrote: >In a message dated 10/3/02 7:41:15 AM Central Daylight Time, >joyk10@... writes: > > >> >Is the hide still on? Reason I ask is the high temp and flies especially. >> Should be fine if so and you put it in the basement. >> >> My husband removed the hide to cut it into easier size sections to hang in >> the basement. I processed the tenderloin that was in the bucket but >> maggots >> got the hanging back legs. >> >> Joy Was afraid of that. All it takes is a fly to come out in the warmth , land on it and deposit an egg. They lay an egg every time they land supposedly. Is the rest of it maggot free right now? As long as you know these parts weren't exposed to flies and there is no sign of maggots the rest should be processed. They would have hatched by now. From the tenderloin you're not going to be able to tell if it hung long enough to tenderize. Last ditch effort I'd do is make it all stew cut except for legs, find a venison sausage recipe with garlic in it and only eat it in sausage or stews with garlic and onions. I hate to see good wildfed meat go to waste as you can see. Trying to think of something topically to apply to the outside other than garlic juice. Maybe coconut oil to relieve the dryness and be antiparasitic too. Its so hard to even get a deer in this area with the hunting season, warmth of weather recently and lack of snow. Nevermind trying to hang it too. Wanita P.S. If you can't bring yourself to do any of this I understand totally. Had a real bad experience with maggots as a child and still have trouble even thinking about them. Quote Link to comment Share on other sites More sharing options...
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