How to Process and Store Venison - Field to Fork Part 4

[@garygill1211]

This step is so important! Good stuff Grant!

[@rbljackson]

Your timing is good for this series....LOL....we are out trying to tag one as well. Makes it a bit easier to movivate at 5 AM to get out there in the AM

[@WR3ND]

This is making me hungry. Cheers.

[@benricciardo6438]

I was going to email you guys a few weeks ago recommending cooking videos. I think you should keep this series going!!

[@victorandrews9790]

That's the best meat known to man...great viddo too!

[@dehartrb]

very good videos! thank you!

[@ks7002]

Perfect timing. Thanks for the series of videos.

[@philiplang1361]

This has been a great series.

[@kirkwann9675]

Thanks for another Great video! I process my own venison also and always good to learn different methods.

[@GrowingDeerTV]

Thanks and I enjoy learning also!

[@timsimpson9831]

Good job Grant. Thanks

[@eldawgkirk6460]

That sealer is serious!! What brand and make is it?

[@GrowingDeerTV]

Cabela’s Sealer - www.growingdeer.tv/sealer

[@user-dc4hm9fh7f]

Is there a minimum time to wait before you process your deer? Really don’t understand the need to hang in walk-in cooler or place in box cooler for days at a time.

[@GrowingDeerTV]

Hanging venison can allow bacteria to break down connective tissue, etc., and make the end product more tender. However, I remove all the silver or connective tissue from around each muscle and the meat is very tender without any aging!

[@user-dc4hm9fh7f]

@@GrowingDeerTV so a day or two in a cooler in zip lock bags under ice is fine

[@mb3987]

Do you guys add any fat to the ground deer?

[@GrowingDeerTV]

I rarely do - just venison.

[@user-uq2lc6oy8i]

Flip the loin over and it will come off like fish skin