Are you doing anything this weekend, perhaps going out for a hunt? Or not? For those staying at home, think about a worthwhile activity to do. Clean your outdoor gear? If you have these in check, you might want to head over to your hunted meat storage. Before the marinade and cooking, you have to know how to cut them right. In this post, you’ll brush up your kitchen master self!
Hack Number One: Shoot It Right
Move on from the previous shot made. If you missed, you have countless of other chances. Make the perfect shot, but be sure to make it ethical. For the environment? That’s one, but this will also affect the quality of your meat.
There’s more merit to a well-placed shot than a quick, ethical kill. The quality of your meat depends on it. Exercising greater care when handling a shot for the gut is a helpful tip. Then, begin removing the entrails of the animals, and do your best to lessen contact between the meat, and the blood or the mess. This means you have to practice the skill that avoids cross-contamination. One way is to rinse the body cavity of the deer with icy water to remove any debris. However, unless this is boiling hot, it will not take away the bacteria that is on the meat’s surface.
Hacks Number Two And Three: Handling The Gut, Skinning It – The Meat
There are few hunters who would suggest that removing the entrails will make it better-tasting. There are animals that would usually take a little longer to recover compared with others, that’s the reality. According to these experts, banking on personal experiences, waiting four to five hours to dress deer is never an issue.
Removing the skin of the deer is necessary. Have utmost patience and stroke these with a knife as much as possible. Avoid puncturing the meat since this may increase the chances of bacterial growth. The extra care shall be on not cutting through the hide, and releasing hair onto the meat. You can pick off the hair using a butane torch. Once you have skinned the deer, you will need to cover this with your cloth game bag or clean bed sheet to absorb the blood and protect the meat from contaminants.
Hacks Number Four And Five: The Cool Down And Aging Process
It is highly recommended to cool the meat as soon as possible, and the range depends on the environment temperature during and after the kill. Cooling right prevents the growth of bacteria and other harmful microorganisms.
For storing the meat before freezing, set the container at 32 to 40 degrees. The cooler to be used must also be pre-cooled prior to the spree. Arctic Ice has helped us a lot.
Many hunter communities talk about aging the wild game meat in order to enhance its flavor, but not everyone knows how to do this. Dry aging meat is better for the physiological content of the meat. The temperature while aging should be at around 36 degrees for two weeks. There are hunters and processors who swear on aging the meat for a couple more weeks. By properly doing this, you can have the best-hunted meat recipes on your table.
Hack Number Five: The Slicing
Breathe here, experts say that there is no “right” or “wrong” on properly slicing the meat. There are online guides that can help you out, such as this one.
Begin by using a sharp knife for your safety and make sure that things will be a pleasurable experience for you. Use a high-quality sharpener to butcher the meat right. This is an exciting step because you get to decide the cut based on how they are going to be cooked. Roast? Chops? Burger or ground meat? Chop chop.
Once you reach near the skeleton, use a clean cutting surface. The best steaks and roasts are sourced from the meatiest parts of the hindquarters. The front quarters are for sausages, burgers too. Eliminate unneeded tendons, and all else you do not want to see on your plate.
Storage, packing, and stacking it follow suit.