Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: kschadel on July 05, 2016, 12:52:44 PM

Title: Meat prep: soak? If so in what?
Post by: kschadel on July 05, 2016, 12:52:44 PM: I've heard many people say that they soak their meat, doesn't matter the type of animal, in some sort of milk or buttermilk in order to remove the gamey/musty taste. I've also heard people say that they soak it in cold water before they cook it. What do you do to prep your game for cooking that brings the musty game taste out?

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Title: Re: Meat prep: soak? If so in what?
Post by: Eric M on July 05, 2016, 01:04:19 PM: The only meat I have ever soaked was wild rabbit. I soak it for 2-3 days in water with some salt to get rid of some of the toughness. I've never noticed a musty game taste in wild meat though. I've heard of people soaking shark meat in milk.
Title: Re: Meat prep: soak? If so in what?
Post by: Bullkllr on July 05, 2016, 01:10:30 PM: Prior to cooking, I get much better results keeping the meat as dry as possible. If I was concerned about a gamey taste I would look to earlier stages of the process as a likely cause.

I have washed the body cavity prior to hanging. And I have soaked blood out of sections of bloodshot meat to save it for grinding. You still want to get the moisture out before finial processing/storage.

About the only thing I typically soak is liver. Buttermilk is what I prefer. And I will soak birds, esp. if they're shot up a bit.
Title: Re: Meat prep: soak? If so in what?
Post by: Eric M on July 05, 2016, 01:13:54 PM: Quote from: Bullkllr on July 05, 2016, 01:10:30 PM
Prior to cooking, I get much better results keeping the meat as dry as possible. If I was concerned about a gamey taste I would look to earlier stages of the process as a likely cause.

I have washed the body cavity prior to hanging. And I have soaked blood out of sections of bloodshot meat to save it for grinding. You still want to get the moisture out before finial processing/storage.

About the only thing I soak is liver. Buttermilk is what I prefer. And I will soak birds, esp. if they're shot up a bit.
I have a friend that ptarmigan hunts quite a bit and he soaks that meat also. He soaks his in salted water also. I also try to keep deer meat as dry as possible, although I have seen people washing the body cavity out with a garden hose.
Title: Re: Meat prep: soak? If so in what?
Post by: Kittman on July 05, 2016, 01:18:29 PM: I use Morton Tender Quick and do a quick cure on the less desirable meat cuts prior to cooking. Something about adding salt with iodine in it is not good for enhancing wild game taste. I would suppose any good pickling salt may work in a pinch.

No brine, just coat the entire cut of meat evenly for at least 6-8 hours and wash completely off prior to cooking.
Title: Re: Meat prep: soak? If so in what?
Post by: Bean Counter on July 05, 2016, 01:25:37 PM: I get gamey taste from eating Arizona cottontail rabbits. I've never had it from venison. Its all in how its field processed and butchered ;)
Title: Re: Meat prep: soak? If so in what?
Post by: JimmyHoffa on July 05, 2016, 01:54:29 PM: I've heard of using milk to help clear out the blood. Guess something in the milk binds with blood and the two wash out together. :dunno:
Also heard of people using some apple cider vinegar, especially if it is a tough cut.
Title: Re: Meat prep: soak? If so in what?
Post by: gilroym on July 06, 2016, 09:34:57 AM: Agree with others haven't had a problem with venison deer or elk The gamier flavor I believe is from cutting through the bone during processing and it gives the meat the gamier taste. I do dry age my steaks for three days pat them dry with paper towels the wrap them in a paper towel and set them on a rack in the fridge for three days checking them each day and changing the paper towel as needed on the third day pull them out an hour before your ready to cook sprinkle them with salt/pepper and let them warm to room temp put them on a hot grill and cook to desired tenderness.

Waterfowl I soak in milk / buttermilk and rabbit in a brine of water, salt, and honey both over night.
Title: Re: Meat prep: soak? If so in what?
Post by: Buckewe on July 06, 2016, 09:57:13 AM: I do it to waterfowl. I use salt water most of the time but milk works well.I usually change it daily for 2-3days
Title: Re: Meat prep: soak? If so in what?
Post by: WAPatriot on July 06, 2016, 10:03:05 AM: The only thing that can fix a sage brush Muley during the rut is a lot of whiskey before you eat it coupled with a lot of A1. Sage brush Muley s during the rut are about as gamie as meat comes imho. You can't get rid of a true gamie taste.
Title: Re: Meat prep: soak? If so in what?
Post by: C-Money on July 06, 2016, 11:20:10 AM: Cooking venison burger in milk is effective...since we stopped taking deer to the butcher, we have never had an issue with gamey flavor.
Title: Re: Meat prep: soak? If so in what?
Post by: KDB on July 06, 2016, 09:56:54 PM: I have put sliced goose strips in milk overnight and fry in olive oil-(finger steaks). It's great!! The milk acts as a marinade.
Title: Re: Meat prep: soak? If so in what?
Post by: Bigshooter on July 06, 2016, 10:32:43 PM: I like to soak my meat in beans. Human beings. :chuckle:
Title: Re: Meat prep: soak? If so in what?
Post by: MtnMuley on July 06, 2016, 10:45:46 PM: I always soak all wild game birds and white meated fish in water overnight with a pinch of salt. Same with tenderloins. Always pat the meat dry before freezing or eating. Works perfect for me. :twocents:
Title: Re: Meat prep: soak? If so in what?
Post by: lokidog on July 06, 2016, 11:04:04 PM: Quote from: Bean Counter on July 05, 2016, 01:25:37 PM
I get gamey taste from eating Arizona cottontail rabbits. I've never had it from venison. Its all in how its field processed and butchered ;)

I disagree completely, there are some bucks shot during the rut, that no matter how carefully they have been taken care of, have a "rutty" taste to them. The only way I have seen to remove this "rutty" taste is to spice it up. I have, however, not really tried soaking it out.

One I can attest to was shot during the modern season using a bow. The hit was a double lung shot, the deer ran about 85 yards and piled up. It was recovered and gutted in less than 45 minutes, hung and skinned, processed by the end of the next day in reasonably cool weather and definitely had a taste reminiscent of what he smelled like when we found him, rut....
Title: Re: Meat prep: soak? If so in what?
Post by: Karl Blanchard on July 06, 2016, 11:24:03 PM: I've eaten dozens upon dozens upon dozens of deer and I've never had a "gamey" one. But here is my tip. Pat dry to remove any blood. Coat meat liberally with olive oil, then season with whatever you prefer. Don't be scared, shake it on! Refrigerate over night. Let heat to room temp, then grill to medium rare. My grill on medium high heat is about two and a half minutes a side. You can thank me later :chuckle:
Title: Re: Meat prep: soak? If so in what?
Post by: Karl Blanchard on July 06, 2016, 11:29:46 PM: Quote from: MtnMuley on July 06, 2016, 10:45:46 PM
I always soak all wild game birds and white meated fish in water overnight with a pinch of salt. Same with tenderloins. Always pat the meat dry before freezing or eating. Works perfect for me. :twocents:
The salt thing reminds me of the first deer I shot on Kodiak. When we got it back to the boat and got it gutted, the skipper tied it off and tossed it over board. I was thinking WTH man, but he assured me nothing would take it and that the salt water would draw all the blood out of the carcass, and the meat would be the most delicious I would ever eat. Sure enough in the morning I had a squekey clean deer that was nice and cold. He was right, it was the most delicious venison I had ever eaten.
Title: Re: Meat prep: soak? If so in what?
Post by: MtnMuley on July 07, 2016, 03:19:29 PM: Quote from: BLRman on July 06, 2016, 11:29:46 PM
Quote from: MtnMuley on July 06, 2016, 10:45:46 PM
I always soak all wild game birds and white meated fish in water overnight with a pinch of salt. Same with tenderloins. Always pat the meat dry before freezing or eating. Works perfect for me. :twocents:
The salt thing reminds me of the first deer I shot on Kodiak. When we got it back to the boat and got it gutted, the skipper tied it off and tossed it over board. I was thinking WTH man, but he assured me nothing would take it and that the salt water would draw all the blood out of the carcass, and the meat would be the most delicious I would ever eat. Sure enough in the morning I had a squekey clean deer that was nice and cold. He was right, it was the most delicious venison I had ever eaten.

I had a guy in camp one time soak my elk tenderloins. I about came unglued until we ate them the next night. Been soaking tenderloins ever since. :chuckle:
Title: Re: Meat prep: soak? If so in what?
Post by: NOCK NOCK on July 07, 2016, 07:33:27 PM: Quote from: Bigshooter on July 06, 2016, 10:32:43 PM
I like to soak my meat in beans. Human beings. :chuckle:

:chuckle:
Title: Re: Meat prep: soak? If so in what?
Post by: vandeman17 on July 07, 2016, 07:55:48 PM: I always soak mine in all my spices and 7up or Sprite. I marinate for 1-2 days then take out, dry, the put on a sauce and let sit one more day. A key aspect for me is to take it out of fridge early enough to bring to room temp before cooking.
Title: Re: Meat prep: soak? If so in what?
Post by: asmith on July 08, 2016, 11:47:37 AM: I have only ever soaked large catfish in buttermilk overnight. Gets the muddy taste out. Never heard of soaking red meat in milk before.
Title: Re: Meat prep: soak? If so in what?
Post by: ghosthunter on July 08, 2016, 12:04:59 PM: I take excellent care of my game. Skin it right away hang it in a cooler or hang Ice blocks inside it.
Ice all the way to the butcher.

Than I throw it on the BQ and run for the ketsup. :tup:
Title: Re: Meat prep: soak? If so in what?
Post by: shadowless_nite on July 08, 2016, 12:07:23 PM: My native mexican mother inlaw soaks our deer/elk meat in water with a bit of vinegar in one of those big plastic party tubs for a few hours right after we break it down. Says that it helps with the gamey flavor but then again she always cooks it seasoned enough that you can't taste or tell that it's fame meat. Honestly I can't tell difference between soaked or not flavor wise.
Title: Re: Meat prep: soak? If so in what? salmon shark
Post by: shipwreck on October 09, 2016, 05:04:51 PM: Soak steaks in salt water for a while to get rid of the urea in the meat.
Title: Re: Meat prep: soak? If so in what?
Post by: Buzz2401 on October 09, 2016, 05:35:30 PM: I soak all of my big game steaks and roasts in water to draw out blood. I find the meat much better tasting when i do that. Usually overnight works. Its amazing the amount of blood left in elk.
Title: Re: Meat prep: soak? If so in what?
Post by: 206 on October 09, 2016, 06:25:56 PM: Red meat blood when cooked is juice. My deer and elk steaks have no fat but are still juicy because of this. I don't need to take the blood out.

Boids are anudder aminal
Title: Re: Meat prep: soak? If so in what?
Post by: Buzz2401 on October 10, 2016, 01:57:33 AM: My cuts are still super juicy after soaking, but I also won't eat red meat cooked past med rare.