Thread: Tough Backstrap - help...

General point. The inside of a well functioning fridge is a dry environment. I dry age my fish fillets and within 24 hours, they start to curl at either end. I do the same with cuts of meat, but hanging cuts of meat is different to hanging a whole animal with a nice covering of fat.

I recken you are a bit unlucky and just struck a tough one, I sometimes just hang the deer in my basement garage overnight and cut up the next day and the back steaks and infact all the meat is tender as.

As someone else said a good clean kill helps the meat to be tender.

Have noticed that of late the sika we have tried has been tough, don't know why but the reds we get are all good. Sika tend to live in harsher environments which may contribute to the meat tenderness, were as the reds we get do have access to good quality grass along forestry roads and on clear cuts.
Looking at the picture of the sika stag above I would think he came from a block with plenty of good grass to have fat like that on him, he should be a good eater.

the red spiker we got on Sunday...tried bit of backsteak and heart tonight....no worries about that being tough....faaark it was good.
venison farts tonight for me LOL....

You'd be right on the last count Mooseman. He was living in DoC scrub and about to come out onto top pasture. The other eight I got in a less lush spot was the same large body but not quite as fat.

You'd be right on the last count Mooseman. He was living in DoC scrub and about to come out onto top pasture. The other eight I got in a less lush spot was the same large body but not quite as fat.

Also scored a decent boar and he was pretty fat too

Originally Posted by 6x47

You'd be right on the last count Mooseman. He was living in DoC scrub and about to come out onto top pasture. The other eight I got in a less lush spot was the same large body but not quite as fat.

Also scored a decent boar and he was pretty fat too

You’ll need to chuck him in the lathe behind you and start turning that fat off.

You could try what the Chinese do to ‘prepare’ tougher meat.
Mix 1 tablespoon of baking soda in litre of water in Pyrex jug. Immerse backstrap in liquid, whole one if younger animal. Soak for minimum 4 hours.
Wash baking soda mix off, then slice into thin strips and marinate.
Personally this approach makes the difference for me with a bush red deer but don’t know about Sika - not too many running around the Longwoods or Hauroko bush

Kiwi fruit has a protein-digesting enzyme called actinidain. In pineapples, it's bromelain.

hmmm I wonder if fejoa has something similar??? wont be long before the wee green wonders will be falling off tree again,happy times but I cant eat them as fast as they drop.

Originally Posted by Micky Duck

hmmm I wonder if fejoa has something similar??? wont be long before the wee green wonders will be falling off tree again,happy times but I cant eat them as fast as they drop.

Yeap anything with acid in will tenderize meat

You can't go past a fat Brazilian when it comes to meat.

I'd say it was a combo of a little long on the age, and time of year. The hinds have been raising babies so can be a bit skinny and in less great condition. Just part of the game, I don't mind a bit chewy as long as the flavour is good.

Try some of the leg and if that is to tough for your likings mince and sausies are always a good time.

Don't be tempted to slow cook anything other than the front wheels, neck or shanks. A slow cooked back strap will be dryer than raw wheetbix

I've had 2 bad experiences eating venison and they have both been sika.

Sika stag with good layer of fat in March, aged for 1 week. Tough and chewy. Really had me scratching my head on that one. The other a skinny sika hind. Should have turned it into sausages/mince.

To be fair, I have not had a bad red or fallow for eating. Even a red stag in middle of roar was good eating.

I don't do the " leave it hanging for a week type thing". Mainly because I don't have a chiller.
I let it hang overnight usually in my garage then do the butchering job the next day and into the freezer. But yeah, the age and condition of the animal may be a factor in this case.