There’s nothing choose serving up a bowl of sausages or burgers and also knowing absolutely every little thing in the meat is something you wanted in the mix. That’s what we all aspire to, sure. Over there are, however, part finer points or inquiries where you can need part answers.
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That’s wherein we come in. Our agency was founded on a straightforward goal, aid simplify game processing because that the typical hunter, therefore let’s answer the most typically debated questions roughly meat processing. Once we’re perfect you deserve to cross these five off her list that excuses not to gain started.
How long can I store processed deer meat?
It relies on how you store it.
How lengthy is mine deer good?
A kill to table timeline.
There are a many variables that get in answering that question, start with the special, of her kill.. Where you fight the deer, how conveniently you recoup it, and also most importantly, the approximately temperature will directly impact how the meat tastes. The best tasting venison comes from clean shots. However, if the deer didn’t fall where friend shot it, as lengthy as the temperature is in the 30’s or lower, you have actually a couple of hours after ~ the deer dies to get it opened up up and also cooled down. If the temperature is in the 40’s or higher, you seek to recover that deer in ~ a couple hours. And also conversely, when the temperature is in the teens, you deserve to let the lay overnight if friend hit it at dusk.
Get the carcass hung what cool the job you kill the deer (40°F or less.) we don’t recommend you freeze before processing, together freezing the carcass prior to rigor might toughen the meat. If you’re aging her deer, let it hang at 40°F or less for 2-3 days.
Process and also pack her deer in ~ 24 hours of completing the aging process.
How much meat will I get from mine deer?
Just under half its weight.
What is the best method to save my deer?
In a cool, dried place.
After you’ve field-dressed, transported, and also then skinned your deer, you desire to keep the carcass hung up, cool, and also out of straight sunlight. How you keep your deer between kill and also processing will certainly make a huge difference in how it tastes as soon as you put it ~ above the table. It should be hung in a cool, dry place, through a consistent temperature of much less than 40°F, ideally in between 34-37°F. A rope hoist and also collapsible gambrel have the right to be a huge help once lifting and hanging a deer carcass.
What parts of the deer should I usage for what?
We’ve gained answers, and we’ve obtained recipes.
There’s much more than one way to to cook a deer, i m sorry is why we’ve contained some accuse for exactly how to usage the different parts and also what those components are called, in addition to a pair of cooking recipes ideas. What you do from below is limited only by your tools and also your imagination.chuck
Meat reduced from the reduced neck/shoulder area, typically used for roasts or stews.Chop
A thick cut of meat from close to the spine, usually including a rib (or component of one).Flank
Taken from the reduced belly area, this reduced is regularly used for steaks or soil meat. We’d indicate burgers or sausage, maybe also Backwoods Chipotle Bourbon Sausage.love
Experienced hunters understand this is among the tastiest components of the deer.Loins or Backstraps
These muscles run up either side of the spine, and are used the least throughout a deer’s life, giving them a tender, exquisite quality. Since most backstraps are offered for steak - they’re good on the grill or easy seasoned in a skillet. You could also try them on the rotisserie.
Taken native the legs, the Osso Bucco is known for flavorful meat around a bone v a feet in it. Best braised.Ribs
Found in between the ribs of the animals, this muscles are very tasty. Try yours love husband bbq style.Roast
Large cuts of meat taken native the deer’s rump or hindquarters. Can be divided into smaller cuts of meat and used favor beef tips, or roasted/slow-cooked whole. We choose ours marinated through mesquite or hickory marinade.round
A special disc of meat usually obtained from the hindquarters or haunches. Can be ground and used in burgers.Shank
These room tendon-strung muscles from the lower legs or shins. Have to be de-boned and cubed. Best cooked slowly in soups, stews or as ground meat.Shoulder
Meat from 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 part of the ago leg. Cook these like you’d cook any steak, on the grill v seasonings of your choice.Stew Meat / Stew Chunks
Stew Meat / Stew Chunks: tiny cuts native the lower neck/shoulder area. Normally tough, these space usually diced, seasoned, and also slow-cooked.
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Another exceptionally soft cut. Best cooked easily at rarely or medium-rare. Makes an excellent steaks or pan-seared medallions.