Bagging a very good sized deer can get you a load of contemporary venison; on common 70 lbs price, and 100 lbs will not be uncommon. Based on meat processors, a median 145 lb deer will yield 8 lbs of tenderloin, 14 lbs of roasts, and 18 lbs of steaks and 20 lbs of floor venison.

If you’re not planning an enormous cookout, you in all probability wish to discover methods to organize and retailer your venison. Getting ready a deer from the sphere to the desk takes a whole lot of persistence and expertise. Most hunters depend on professionals to course of and package deal their venison. The meat processor has the fitting tools to hold the deer and hold it chilly whereas engaged on it. However earlier than you may get the meat processed, refrigerate the deer as quickly as potential after the kill (a minimum of 3 to 4 hours after). If the air temperature within the discipline is under 50 F pack the deer physique cavity with ice to maintain it cool.

There are various meals security issues when dealing with venison due to the parasites and tapeworms which can be generally discovered within the meat. It is strongly recommended to freeze the meat for a minimum of 24 hours (48 hours is most well-liked) or roast, boil or steam the meat to 160 F earlier than making sausage or jerky. This temperature will successfully kill the parasites, microbes and worms.

Ageing Venison…

Depart the conceal on the deer and dangle the deer in temperatures between 34 F and 36 F for as much as two weeks. Ageing venison makes the meat tenderer. In the event you don’t have the amenities to age the venison, course of the deer meat inside 4 days of the kill.

Freezing Venison…

First, trim the fats off the venison as fats tends to bear taste modifications in storage. Subsequent divide the meat into meal serving parts. Take precautions to keep away from freezer burn through the use of moisture and vapor proof wraps equivalent to freezer wrap, heavy responsibility aluminum foil, plastic freezer storage baggage, and laminated freezer wrap. Press as a lot air out of the bag earlier than sealing. The meat ought to solidify inside 24 hours, so keep away from over loading the freezer. Nicely packaged and frozen meat can retailer nicely at 0 F; floor meat and stew venison, shops for two to three months and roasts and steaks retailer for 8 to 12 months.

Canning Venison…

Venison could be canned however needs to be executed inside two days of the kill. Don’t try to can meat until you might have a strain canner. Course of and might your meat utilizing the really helpful strain in line with your altitude.

Thawing Venison…

By no means thaw venison at room temperature, this will increase the bacterial progress. Frozen venison needs to be thawed at temperatures under 40 F (within the fridge). This will likely take 24 hours for five lbs of meat. As soon as thawed the venison needs to be used inside two days. Floor venison needs to be used instantly after thawing as a result of it has the next bacterial content material. Meals thawed within the microwave needs to be used instantly.

Cooking…

Cook dinner venison to a minimum of 160 F to destroy meals borne microbes and when reheating leftovers convey the temperature of the meals to 165 F. If you’re cooking utilizing a microwave be sure your meals has no chilly spots. It’s best to cowl, stir and rotate meals cooked within the microwave for even heating.