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Shooting, Guns & Ammo, Hunting

Shinyribs said:
Growing up eating whatever was killed recently I was really confused later in life when I started hearing people talk about stuff tasting "gamey".

Huh?

"Does that deer taste gamey?". I dunno. It tastes like a deer.

"Does squirrel taste gamey?" It tastes like a squirrel.

"What's rabbit taste like? Is it gamey?" It tastes like a rabbit. Wtf is gamey??😁

43 years old now and heard this my whole life. Never once has anyone who complained about "gamey" meat been able to explain what they're talking about to me. Different animals taste different. It's ok if you don't like something. There's nothing wrong with the meat 🤣

Know a guy who's convinced he has to soak his deer in vinegar to get the "wild taste" out. " Tastes just like beef now!!" No, that sour shit tastes like deer meat ruined with vinegar 😁
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I've heard the same over and over. What I've concluded is that with deer, if you expose the meet to bone marrow, it tastes very different than not exposed.

I usually butcher deer with a small knife and it gets disassembled muscle by muscle. Hogs don't seem to have the same issue.
 
SandRdr said:
I usually butcher deer with a small knife and it gets disassembled muscle by muscle.
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Same. We have never had a deer "processed" by someone else, it's not difficult to butcher at all. My neighbors have a dedicated room in their outbuilding which they've lined with some rigid plastic so the entire room can be hosed down after butchering cows, hogs, or deer.
 
Shinyribs said:
Know a guy who's convinced he has to soak his deer in vinegar to get the "wild taste" out. " Tastes just like beef now!!" No, that sour shit tastes like deer meat ruined with vinegar 😁
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/barf!
I don't get why some decide to soak the fresh meat in a ton of salt. I do like a small fraction of salt but not so much that it almost tastes like salt water! Vinegar is just plain WRONG!
 
ZoomerP said:
Heavy salting is probably a distant carryover from the Before Times. I guess that'd make sense today if you stopped by the cooper's and loaded up barrels of dried, salted meat for your journey west in the family Conestoga. I have a fridge in my truck.
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Ferment it instead, like the Swedes do (or did) during the Viking days.

 
Salt helps draw the blood out if needed, but there's tons of flavor and nutrients in the blood that carry over even after well cooked.

I'm watching deer munching on honeysuckle this spring and thinking about how much I want to pop one after a couple weeks of feasting on that stuff. But..."poaching", because the law man says you can't have em in the spring
 
ZoomerP said:
Heavy salting is probably a distant carryover from the Before Times. I guess that'd make sense today if you stopped by the cooper's and loaded up barrels of dried, salted meat for your journey west in the family Conestoga. I have a fridge in my truck.
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We like to do a 24 hour Brine ( cold water w/ pickling salt ) with Turkey, Chicken, Duck, Goose, sometimes wife will brine dove breast if we have a pile of them to eat.

I got me a new hunting spot picked out for next years spring Turkey season - Grayford Texas.
 
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Home caning meat or whatever is a good idea i never thought about it before:hmmmmm, if i am brutally honest i never even thought it was a thing at home unless you lived in a canning factory.
Oh what a sheltered life i have lived. :lol2
 
matty said:
Home caning meat or whatever is a good idea i never thought about it before:hmmmmm, if i am brutally honest i never even thought it was a thing at home unless you lived in a canning factory.
Oh what a sheltered life i have lived. :lol2
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Simple mason jars and a big pot of hot water, buddy. If I can do it anyone can. I need to get back in to the swing of things.

Used to make strawberry jelly (jam?) every year. Canned and sent out as Christmas presents. It'd lose the bright red color after a year or so but I swear the taste just gets stronger the longer you let it sit. No chemicals. Used apples for pectin. Strawberries, apples, water, sugar, stir. Simple as it gets and going back to store bought jelly afterwards...you find it hard to choke down.
 
Shinyribs said:
Simple mason jars and a big pot of hot water, buddy. If I can do it anyone can. I need to get back in to the swing of things.

Used to make strawberry jelly (jam?) every year. Canned and sent out as Christmas presents. It'd lose the bright red color after a year or so but I swear the taste just gets stronger the longer you let it sit. No chemicals. Used apples for pectin. Strawberries, apples, water, sugar, stir. Simple as it gets and going back to store bought jelly afterwards...you find it hard to choke down.
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Been there done jars and killner jars etc, ( jeremey clarksons family is Kilner jar inventor based and latterly the paddington bear factory in yorkshire).
Canning proper is that an option at a do at home level I have no idea.
 
+1 for Clarkson's Farm on Amazon prime.

But I still don't know how to can meats correctly :lurk
 
matty said:
Been there done jars and killner jars etc, ( jeremey clarksons family is Kilner jar inventor based and latterly the paddington bear factory in yorkshire).
Canning proper is that an option at a do at home level I have no idea.
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Oh, you mean using actual metal cans? Yeah, I got no idea about that.

I think the cans are just more durable to ship for commercial purposes whereas jars are reusable for the home brew cheaparses 😁

Around here at least, if you say canning people understand you're talking about jars. Guess "jarring" never took off.
 
ZoomerP said:
Oh, I wasn't even thinking about using metal cans. Nothing to go wrong with that, right?

en.wikipedia.org

Franklin's lost expedition - Wikipedia

en.wikipedia.org en.wikipedia.org
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😂😂

Speaking of canning troubles...When my mom was young and just started driving a lady sideswiped her. A guy across the street selling vegetables saw it and took down the license plate. Mom gave the plate number to the police and later received a phone call with a court date. When the woman who sideswiped Mom came in to the the courtroom she was being escorted in ankle and wrist shackles. Mom was young and never been in a court before and said she felt so bad when she saw that. Never imagined someone could get in so much trouble for a simple traffic accident. Turns out, the woman had killed her husband and brought him to work, piece by piece in her lunch box, and eventually canned all of him at her job at the cannery. 😒 For whatever reason, that's how she decided to bury him. Mom was just needed to testify that she had been the driver of the particular vehicle.

How's that for completely derailing a thread?!

p.s.- she killed him with a hammer, not pew pew.
 
MVI said:
think about the sound the drone make and distance it is



Pigs R smarter than most people think
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Pigs are smarter than 99% of the clowns in Washington DC. I support your efforts to keep them in check in North Texas but perhaps we should send them to Washington DC to replace the ones in congress......sort of a one time term limit :D:dhorse
 
Weekly, we use 1000kg+ of home grown red deer, beef and pork between the residents of my house and workers village and now with certifications in order selling to local villages. More chicken. There isn't a need for preserving meats.

My family has a long history as wine producers and more recently we have a craft brewery and distillery operational. Nothing like a steak and a wine or beer in the workers village tavern.
 
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