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Bookmark or Share- Best Eating Size Deer - HuntingNet.com ForumsOriginally Posted by deerhunt3r94. ive have always been told/heard/read thats the younger the deer, the better the meat in, so technically a fawn would be the best deer to eat, and i have also heard that the older deer, like ones that make to 6+ years old, there meat starts getting real tough. That's definitely my experience as well and do my ...
- Jerky/snack stick using mixed meat (venison and pork)Add spices and water, mix well. Dissolve starter culture in ½ cup of water and mix into meat. Stuff into 22mm collagen casings. Link into 10 “ lengths. Incubate for 48 hrs at room temp. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs.
- Weird green ooze in deer meat??!! - HuntingNet.ComJoin Date: Apr 2007. Location: Rockbridge co. VA. Posts: 80. Weird green ooze in deer meat??!! I shot a buck on monday and quartered him out last night. He hung for 3 days and temps have been in the 20's at night, mid 30's for the highs. As I was cutting the last hindquarter off, I sliced through near the back where there was a good bit of fat ...
- Pronghorn sandwich for lunch! - 24HOURCAMPFIREThe meat-science department at the University of Wyoming ran extensive tests years ago and found even the meat from mature bucks was as tender as 6-month-old domestic lambs. The reason is pronghorn meat has far less collagen in the cells than most other red meat--and collagen is what aging and marinading meat break down.
- Oryx Meat? - 24HOURCAMPFIREThe top of the range for nose to base of the tail is about 6.5 ft (stretched out flat in a straight line). Although weights for gemsbok bulls (the southern oryx, which is the one we have in New Mexico) are commonly listed as 180-225 kilograms (395-495 lbs), it is very unusual to find one here that weighs in excess of 400 lbs live weight.
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