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gmbellew
Joined: 26 Jul 2010
Posts: 12
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 Posted: Dec 01 2010 Post subject: |
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| kcmike wrote: | | valleypigs wrote: | | Took the hindquarters to 100-110 at 10:00 am then foil wrapped and "planned" to continue to 130 or so for a medium rare-meduim temp. Did a taste test on an outside slice at this time and it was great flavor. Unfortunately, the meat temp got away on me and they were 150 to 160 within the hour. They do not respond like pork with a plateau at all! |
Yup, the lack of collagen and internal fat means venison really has no plateau.
| valleypigs wrote: | | No "wild" or "gamey" taste...never had that problem and dont really understand the objection that is repeated so much about deer. Take proper care of the animal and you will get quality meat. Just don't expect deer to taste like beef...some of the "gamey" taste is what deer is supposed to taste like. Not gamey at all...it tastes like venison. Additionally, treat a beef like some "hunters" treat a deer and you will hear negative comments about the beef as well. |
This is the best, most comprehensive statement I've ever seen regarding why venison tastes like "venison". Big thumbs up!
If you like, I'll send you some free samples of our Venison Rub for your next deer experiment. Shoot me a PM if you're interested.
Mike |
PM him for some of his venison rub. it is fantastic! |
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valleypigs
BBQ Fan
Joined: 19 May 2007
Posts: 267
Location: Virginia
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| Posted: Dec 02 2010 Post subject: |
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| Quote: | | PM him for some of his venison rub. it is fantastic! |
done! |
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