Bringing Deer Home

bamaranger, as for the rib meat if you take a knife and trace the insides of the ribs you can strip off 'strips' of meat between all the ribs in no time, throw that in a zip lock and put it in the cooler, you now have another good bit of meat to throw into the grinder..tastes fine, i usually grind the front legs, neck and this gets added to it as well as the flanks.
 
Just talked with a cousin of mine who just brought his Elk home last week. Neat trick to keep the flies and wasps off the carcass. Take the game bags, soak them in a mixture of Tabasco (diluted with water) and lemon juice. Nat a single one landed on it!
 
Just talked with a cousin of mine who just brought his Elk home last week. Neat trick to keep the flies and wasps off the carcass. Take the game bags, soak them in a mixture of Tabasco (diluted with water) and lemon juice. Nat a single one landed on it!
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When using the "dry skin" method, it's quite effective to use ground black pepper (fresh is better) and the gauze-type game bags.

Around here, the Elk hunt is often cold enough the carcass freezes the first night, though. So, it doesn't matter much. The flies don't come out in that weather, and any eggs laid on a frozen carcass can't do anything.
 
ribs

I used to do the ribs in a slab, and none ever cooked well. Then I boned them out and did the meat for the grinder as you describe.

After wearing out the grinder attachment to the Kitchen Aid, I quit grinding meat. Its now stew meat (cubes) or scrap.
 
If the temps are going to be high enough, we will quarter the deer, bag it, then put the quarters in big garbage cans with a bag or two of ice in the bottom, just make sure the water from melting ice can drain out the bottom.
 
A friend and I were told that you couldn't smoke deer ribs. We were told that they would dry out too fast. We put a dry rub on them and then put them in the smoker. We used some toothpicks to attach a few pieces of pork roll on each one. The best parts to use are the thicker pieces on the front of the ribs. A large doe or nice buck is the best way to go. They turned out great.
 
Would you guys take a steak out, and hang it in a tree for a week with cheese cloth over it, and then throw it on the grill?
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Depends on the temperature - the finest steak houses "age" their meat for long periods of time to develop the flavor better - venison is no different.

Now, if the temps are too warm, that is something different - you need to cool it down, but not by placing ice inside
 
Would you guys take a steak out, and hang it in a tree for a week with cheese cloth over it, and then throw it on the grill?
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The "finest" Beef is aged a minimum of 21 days (some types more than 50 days). They hang it in a warehouse, rather than a tree.
 
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