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Old November 4th, 2019, 08:15 AM #31
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1/3 Slab Bacon! Youll never go back!
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Old November 4th, 2019, 12:06 PM #32
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I've been giving a friend deer steaks for awhile now and they never have said they taste any "gaminess". I don't taste any bad taste either so it isn't just me.

Another question: how do you guys cook your deer burgers? Grill, pan fry etc?
From what I have see Eastern Shore deer tend towards less perceived gaminess than Western Maryland.
More corn in the diet maybe?
I'm not basing this on a large sample, for all I know it could have been cooking styles
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Old November 4th, 2019, 01:20 PM #33
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1/3 Slab Bacon! Youll never go back!
I'm leaning towards trying bacon on my next batch.
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Old November 4th, 2019, 01:31 PM #34
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Originally Posted by plinkerton View Post
From what I have see Eastern Shore deer tend towards less perceived gaminess than Western Maryland.
More corn in the diet maybe?
I'm not basing this on a large sample, for all I know it could have been cooking styles
The few deer I took or helped field dress out in Wicomico had Corn, acorn, these dark colored berries and grass in the bellies. Just like fish, I like to see what is in the belly of the harvest to learn what they are eating at the time.
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Old November 4th, 2019, 01:51 PM #35
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I don't take mine to the butcher any longer, it's easier and cheaper to just do it myself. Once you go through the learning curve you get pretty efficient and it took longer to drive back and forth to the butcher than to skin, quarter, and butcher.....not to mention the price started to creep up there once you started doing more than a couple of deer.

After I started doing all of them myself I would go to the butcher in Bryan's Road in order to try and buy pork fat trimmings to add to whatever I was grinding. They said that the pigs these days were so lean they never had any left over and told me to go to Food Lion and buy the Food Lion brand sausage, it's 80% pork fat and was only something like $1 a lb. Since venison has such a low fat content when I grind trimmings I do 80/20 or 85/15......most of which get's used in spaghetti sauce or dim-sum dumplings.

I've found that by default some deer taste gamey and some don't, seems to depend on a number of different things (age, diet, time of year, temp, yada, yada, yada). My wife had gotten into the habit (depending on what she is making) of soaking in some salt water to remove all blood and then boiling and skimming the surface of the pot before she does whatever with it.....that eliminates any chance of gaminess.
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Old November 12th, 2019, 01:53 AM #36
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1/3 Slab Bacon! Youll never go back!
Question: Isn't bacon and pork trim pretty much the same thing?
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Old November 12th, 2019, 06:19 AM #37
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I use cheap bacon and bacon ends instead of fat. Itís killer!
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Old November 12th, 2019, 06:19 AM #38
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Question: Isn't bacon and pork trim pretty much the same thing?
The smoke flavor is about it
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Old November 12th, 2019, 07:46 AM #39
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I used to grind my own. cut the slab bacon into 2 inch by 2 inch chunks, and drop into the grinder randomly with the chunks of venison.
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