Its finally fall! Spent the day cutting meat, having a nice brew and listening to football.
My neighbor showed up with an extra hind quarter from one of his many deer he took on his trip last weekend and was kind enough to give it to me in exchange for having him and his wife over one night to show them how we sous vide our wild game meat. Win-win.
First, I always cure my meat before cutting. I have a few friends that grew up here and have commented that they don’t eat game because of the wild/gamey flavor. A few of them now enjoy game meat and it’s become something they look forward too when they come to the house. Curing will convert those skeptics.
I usually give it 4 or 5 days in the fridge or the cooler.
All cured and dried up. Absent of all that blood and adrenaline that are partly responsible for that unwanted taste.
This piece almost got thrown in the cooker while I was cutting.
A nice watermelon roast, some strip butterfly’s and a bit of burger. Some of the burger was already bagged at this point.
Seasoned steaks ready to be vacuum sealed and prepped for the freezer.
I try and prep everything for the sous vide the way we would prep it and eat it fresh.
Then when I get home from work I can drop in a couple packages and have a brew while dinner cooks.
I’ll update again once we cook these and let y’all know the consensus! I know I’m ready to eat now!
My neighbor showed up with an extra hind quarter from one of his many deer he took on his trip last weekend and was kind enough to give it to me in exchange for having him and his wife over one night to show them how we sous vide our wild game meat. Win-win.
First, I always cure my meat before cutting. I have a few friends that grew up here and have commented that they don’t eat game because of the wild/gamey flavor. A few of them now enjoy game meat and it’s become something they look forward too when they come to the house. Curing will convert those skeptics.
I usually give it 4 or 5 days in the fridge or the cooler.
All cured and dried up. Absent of all that blood and adrenaline that are partly responsible for that unwanted taste.
This piece almost got thrown in the cooker while I was cutting.
A nice watermelon roast, some strip butterfly’s and a bit of burger. Some of the burger was already bagged at this point.
Seasoned steaks ready to be vacuum sealed and prepped for the freezer.
I try and prep everything for the sous vide the way we would prep it and eat it fresh.
Then when I get home from work I can drop in a couple packages and have a brew while dinner cooks.
I’ll update again once we cook these and let y’all know the consensus! I know I’m ready to eat now!