Thread: meat questions

Just add it to the meat tree...Will hang in a nice breeze for at least a week and still be just fine.

If that meat bag touches ground Mr rat or mouse will chew hole in it and then Mrs blowfly will get in and add mechanical rice to all your hard won venison. Happened to a couple of mates last year.right royally pissed off.

ok in the east of canada brown bear and wolf aren't really a problem to let the quarter hang. but depending of temperature, flies could be a problem!
we ordinary just let our moose hanging outside the camp to free air, if the temp is right (october average 10c day 0c night)
but since you all talk about covering if hanging is choose... it have to be protect it, is a hunting meatbag enough for coverage/protection? (like socks style and not the one Makros post)

I'll hunt on public land and don't plan to be near a hut. And Red deer is my main goal.
I do prefer to let hang a night so the quarter are easier to carry but my ability to hang it, problem free, will dictate how it goes.
if butcher don't like skin, no problem with that, I know how heavy is the skin lol and will take this weight of my shoulder happily
@Barry the hunter, your question is only relative to your "hunting" situation. When you have 1 moose for four hunter permit, only male, with minimum size antler or deer, also male only, minimum antler size to, and all animal have to be register to a registered station with the whole animal by law. You do what you have to do and you try to keep every ounces of meat you get from it.

I do understand it won't be the case in my trip to NZ, but I will try to bring as much meat from my trip as possible.

so only one butcher option?
Google map was right about butcher LOL
I guess I'll have to make some road trip to drop it...

@JSV try this link for a butcher
https://www.mpi.govt.nz/food-safety-...ekill-provider
Location: Queenstown,
Measure type: Homekill/recreational catch service provider

Originally Posted by Makros

Just add it to the meat tree...Will hang in a nice breeze for at least a week and still be just fine.
Attachment 246681

I have one they are damn great but delicate the zips need carefull use they can catch on the light weight fabric - wash carefully - I use dish wash liquid and soak for a day then rinse and hang out to dry - mate left his in shed for a week bloody and when he did eventually remember to wash it the fabric fell apart - but they are great - one fly in roar trip we had 12 sets of hind quarters and back steaks red and fallow hung in two of them

Originally Posted by Barry the hunter

I have one they are damn great but delicate the zips need carefull use they can catch on the light weight fabric - wash carefully - I use dish wash liquid and soak for a day then rinse and hang out to dry - mate left his in shed for a week bloody and when he did eventually remember to wash it the fabric fell apart - but they are great - one fly in roar trip we had 12 sets of hind quarters and back steaks red and fallow hung in two of them

Yup, had this for a few years. Haven't had issues it does pay to be gentle on the zips though. For $150, they are damn useful kit for extended trips.

I hand wash in warm water with dish washing liquid in a big crate. Had 7 sets of hind quarters and 8 sets of back straps in this one by the end of that trip. I was slightly worried how strong the orange cord that came with it was as I hung it all off that (with different length cords to space the meat out).
Was in the Hamner Springs area earlier this March, cool enough breeze kept everything tip top for 6 days for the earliest deer. Had two quartered out reds hung in it just off the tops of the Ruahines in December a while back and they were perfect after 6 days too.

I haven't had issues with rats either and I peg it to the ground but I have worried about it. So far so good. If I was in an area where there was a lot of rat sign I'd hang higher.

If you live urban, leaving as much of the inevitable discard in the bush/Paddock as possible saves having to distribute the going-rotten-soon bits among the neighbours bins late at night. Also helps feed the wildlife.

I have a F&P fridge bought new 1996 as a freezer/fridge matched pair. Take the vege bin out of the bottom and its a single internal space with racks. Its in the garage as our overflow fridge, wine, beer etc. Easy to make room to age meat in. Venison and goat go single piece deep on the glass shelves and get turned daily. Auto-defrosting fridge so it drys beautifully. The dry surface formed on the meat referenced above is key. Over a week the joint will reduce in size and noticeably soften. Did I say turn daily? Essential if not on a rack over drip tray.

Also works with meat from freezer and from supermarket. E.g buy a big bolar roast with a decent cap of fat on it, chuck in freezer til required. Wrap in clingwrap tight so no air then put in plastic bag to freeze = no freezer burn and a 2 yr freezer shelf-life. To use, unwrap to bare meat, put on rack over drip tray and defrost/age in the fridge, for at least 7 days. Beef joint will reduce up to a quarter in size/weight and form a dark crust sometimes with a little mould. Drain drip tray regularly. To use trim the dry crust and any mould. Not the fat. Meat is dense, dark and delicious either as a pot roast, slow and fork tender, or hi-temp (180C), 45-60 min roast on oven rack over tray after rubbing plenty of olive oil, cracked pepper and a little salt in 20 min prior. Time depends on how pink you like it. Wrap in foil and stand for 20min before carving. Slice across the grain to serve. I've done 3yr old boned red stag shoulder like this and its to die for as a hi-temp roast or pot-roast. Fallow deer I always do as hi-temp medium rare roast. Rub with fresh cut rosemary when you oil it. Serve Falloe with mint sauce. Hi-temp Red deer hindquarters cuts.

From the supermarket, any large lump of beef with a good fat cap works well. Roast with fat up on top. I avoid Topside cuts. Rump, Bolar and Chucksteak are best IME.

I try to take out as much meat as possible. Will hang quarters, backstaps, offcuts, heart (in meat bag) to cool right down, then bone out. Liver/lungs goes to the pup. If a smaller animal, I may leave bone in and carry the back quarters out. A tip, if there are flies around, definitely hang the meat well away from the gut and carcass, and if you can process at night!

I have a quality chilly bin in the back of the cab in the ute. As it might be there for a few days, I pack ice bottles and ice strips, then cover with pre-cut bedroll foam inside the bin. This stops air circulation. Then more foam on the top lid, a rubber cover (for when the dog decides to sit on it when travelling home), then cover with a white/light towel to help keep temperature down

When I get home, can leave overnight, then process the next day into major muscle groups and steaks which are left in the fridge a couple of days to air dry, then vacuum seal for up to 7 days (seems to be the magic number). Cubed cuts for mincing are frozen straight away from processing later, and fatty/sinew/offcuts are put in meal size portions on baking paper - frozen for meals for the pup. Freeze these, then transfer to a ziplock bag inside the freezer. Means the dog gets veni/fat in addition to biscuits for a month. Seems to work really well.

A second hand Skope fridge is on the wish list in future for dry aging!

@JSV check your import regs
Give me a shout I'll come help u out butchering turning it into small goods

Originally Posted by Snoppernator

I try to take out as much meat as possible. Will hang quarters, backstaps, offcuts, heart (in meat bag) to cool right down, then bone out. Liver/lungs goes to the pup. If a smaller animal, I may leave bone in and carry the back quarters out. A tip, if there are flies around, definitely hang the meat well away from the gut and carcass, and if you can process at night!

I have a quality chilly bin in the back of the cab in the ute. As it might be there for a few days, I pack ice bottles and ice strips, then cover with pre-cut bedroll foam inside the bin. This stops air circulation. Then more foam on the top lid, a rubber cover (for when the dog decides to sit on it when travelling home), then cover with a white/light towel to help keep temperature down

When I get home, can leave overnight, then process the next day into major muscle groups and steaks which are left in the fridge a couple of days to air dry, then vacuum seal for up to 7 days (seems to be the magic number). Cubed cuts for mincing are frozen straight away from processing later, and fatty/sinew/offcuts are put in meal size portions on baking paper - frozen for meals for the pup. Freeze these, then transfer to a ziplock bag inside the freezer. Means the dog gets veni/fat in addition to biscuits for a month. Seems to work really well.

A second hand Skope fridge is on the wish list in future for dry aging!

I hope a lot of new hunters read your post you are onto it - agree completely with how you deal with your meat - to many hunt and then the meat handling well enough said - I actually enjoy that part

@Jhon
Join
If you live urban, leaving as much of the inevitable discard in the bush/Paddock as possible saves having to distribute the going-rotten-soon bits among the neighbours bins late at night. Also helps feed the wildlife

Lol use the council skip bins m8
Neighbour's call the cops reckons someone had an abortion

@Barry the hunter. Should be barry the butcher, i love making perfect cuts/ packages for me and ms , no silver on meat etc. Then make small goods , use offal fresh. Respect the critter , eat well

Originally Posted by Sharki

@ barry the hunter
Should be Barry the butcher
Same here m8
Love taking my time , making perfect cuts , no silver on meat etc. Then make s.Ll goods , use offal fresh. Respect the critter , eat well

ha actually come from a line of butchers Grandad bought his butcher shop in Gisborne I believe about 1918 - was sold around mid 1980,s Uncle Bill worked there so did my Mom and Dad and Aunties - Dear old Grandad Dick was finally allowed to retire when he was in his early eighties he made the best small goods - his smoked saveloys were to die for - never had anything even remotely as good and his black puddings --Dad was a butcher last 30 years of his working life