There’s nothing like serving increase a bowl of sausages or burgers and also knowing absolutely every little thing in the meat is miscellaneous you wanted in the mix. That’s what we all aspire to, sure. There are, however, some finer points or questions where you can need some answers.
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That’s whereby we come in. Our firm was started on a straightforward goal, aid simplify game processing because that the average hunter, for this reason let’s price the most commonly debated questions roughly meat processing. When we’re perfect you have the right to cross these 5 off her list of excuses no to obtain started.
How long can I store processed deer meat?
It depends on how you keep it.
How long is mine deer good?
A death to table timeline.
There are a lot of variables that get in answering the question, beginning with the specifics of her kill.. Wherein you fight the deer, how easily you recover it, and most importantly, the ambient temperature will certainly directly influence how the meat tastes. The best tasting venison comes from clean shots. However, if the deer didn’t loss where girlfriend shot it, as long as the temperature is in the 30’s or lower, you have a couple of hours ~ the deer die to acquire it opened up and also cooled down. If the temperature is in the 40’s or higher, you seek to recover that deer in ~ a pair hours. And conversely, once the temperature is in the teens, you can let it lay overnight if girlfriend hit it in ~ dusk.
Get the carcass hung somewhere cool the work you death the deer (40°F or less.) we don’t introduce you freeze before processing, as freezing the carcass prior to rigor may toughen the meat. If you’re aging her deer, permit it hang at 40°F or much less for 2-3 days.
Process and also pack her deer within 24 hours of completing the aging process.
How lot meat will certainly I acquire from mine deer?
Just under fifty percent its weight.
What is the best means to store my deer?
In a cool, dried place.
After you’ve field-dressed, transported, and then skinned your deer, you desire to save the carcass hung up, cool, and also out of direct sunlight. Exactly how you save your deer in between kill and also processing will make a big difference in how it tastes once you put it ~ above the table. It have to be hung in a cool, dried place, through a constant temperature of less than 40°F, ideally between 34-37°F. A rope hoist and also collapsible gambrel have the right to be a big help as soon as lifting and also hanging a deer carcass.
What parts of the deer must I usage for what?
We’ve gained answers, and we’ve acquired recipes.
There’s more than one method to to cook a deer, which is why we’ve had some indict for exactly how to usage the different parts and what those parts are called, together with a couple of recipe ideas. What you do from here is minimal only by her tools and your imagination.chuck
Meat reduced from the reduced neck/shoulder area, commonly used for roasts or stews.Chop
A thick cut of meat native close come the spine, usually including a rib (or component of one).Flank
Taken native the lower belly area, this cut is often used because that steaks or floor meat. We’d suggest burgers or sausage, maybe also Backwoods Chipotle Bourbon Sausage.heart
Experienced hunters recognize this is among the tastiest components of the deer.Loins or Backstraps
These muscles operation up either side of the spine, and also are provided the least during a deer’s life, offering them a tender, exquisite quality. Due to the fact that most backstraps are provided for steak - they’re an excellent on the grill or lightly seasoned in a skillet. You could also shot them on the rotisserie.
Taken indigenous the legs, the Osso Bucco is recognized for flavorful meat roughly a bone with a hole in it. Finest braised.Ribs
Found between the ribs the the animals, this muscles are extremely tasty. Shot yours honey bbq style.Roast
Large cut of meat taken indigenous the deer’s rump or hindquarters. Deserve to be divided into smaller cuts that meat and used favor beef tips, or roasted/slow-cooked whole. We choose ours marinated v mesquite or hickory marinade.ring
A thick disc that meat usually derived from the hindquarters or haunches. Have the right to be ground and also used in burgers.Shank
These are tendon-strung muscle from the reduced legs or shins. Should be de-boned and cubed. Ideal cooked slowly in soups, stews or as ground meat.Shoulder
Meat indigenous the shoulder is frequently used in roasts or as ground meat.Steaks
A band of muscle between the hock and rump roasts ~ above the rear component of the ago leg. Cook these choose you’d cook any kind of steak, top top the grill through seasonings of her choice.Stew Meat / Stew Chunks
Stew Meat / Stew Chunks: little cuts from the lower neck/shoulder area. Generally tough, these are usually diced, seasoned, and slow-cooked.
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Another exceptionally soft cut. Best cooked conveniently at rarely or medium-rare. Makes good steaks or pan-seared medallions.