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  #1  
Old 12-07-2012, 05:05 PM
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Deer soaking in salt water?


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Anybody let your deer soak in salt water overnight after taking it out of the freezer? I've always done this with squirrel but not deer. I was reading about doing it with deer and was wondering how it turns out?
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  #2  
Old 12-07-2012, 06:58 PM
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I never have, Riflefan. With squirrel, is the purpose to get blood and bad flavor out?
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  #3  
Old 12-07-2012, 07:41 PM
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Yep. It makes it taste a lot better. The water looks like fruit punch kool-aid after sitting overnight even on a small squirrel. I really like squirrel and other small game and thought when reading this that if it works on the little critters why not on the bigger ones.
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  #4  
Old 12-07-2012, 08:02 PM
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It works. sometimes i will soak a roast in ice salt water.
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  #5  
Old 12-07-2012, 08:03 PM
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Makes sense to me. Are you leaving the squirrel on-the-bone, or not? I can imagine that there might be a lot of silverskin on a percentage basis on squirrel, vs on a deer steak/roast cut, possibly affecting the flavor, where salt would help. And, other than maybe ribs, probably not many people are leaving bones in their deer/elk cuts, with the mallow in the bones affecting the outcome.

I leave no bones in my deer/elk meat, but would be interested in what others do, along with what people do with squirrels & rabbits? I don't think a mild saltwater bath on deer or elk would end up too salty, but have never tried it. Others?
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Old 12-07-2012, 08:29 PM
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Works fine on deer & pigs when quartered up and packed in ice with the salt. You can leave it for several days. The longer the meat is in the brine, the milder the flavor and the darker the water gets.
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  #7  
Old 12-07-2012, 08:38 PM
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When I do squirrel I just put the entire skinned squirrel in the salt water and cut it up when frying. With squirrel I normally just dip in some flour and fry it up. The gravy is mmmm good.

I'm going to try it with the deer roasts.
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Old 12-07-2012, 08:56 PM
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Good info. So, are you using Morten Iodized Salt, Morten Rock Salt, Sea Salt, something else? Now I want to try it on some roasts before I drop them in the crock pot with all the other good stuff!
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Old 12-07-2012, 10:10 PM
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No salt water but my wife soaks venison in sweet milk over night before she cooks it. The milk is usually pink the next morning.
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Old 12-07-2012, 11:22 PM
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Quote:
Originally Posted by Shawn Crea View Post
Good info. So, are you using Morten Iodized Salt, Morten Rock Salt, Sea Salt, something else? Now I want to try it on some roasts before I drop them in the crock pot with all the other good stuff!
i just use iodized salt. Soak the roasts in icey salt water in the fridge for 1-3 days. Doesnt make it taste salty at all, i rinse it off with plain water before it goes in the crock pot.
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Old 12-08-2012, 03:13 AM
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I pre-soak my Squirrels, Venison cuts, and other game, in salt water over night, up until time to cook or grill.
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  #12  
Old 12-08-2012, 06:16 AM
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Quote:
Originally Posted by BarkBuster20 View Post
i just use iodized salt.
That is what I have used on my small game as well.
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  #13  
Old 12-08-2012, 01:52 PM
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Never used any brine solution on deer, but have heard nothing but good results from it. I don't mind if my venison tastes like something other than beef.

Now, I've soaked a lot of ducks in a cold brine solution to get the "fowl" taste out of 'em. Especially those diver ducks...I don't know what they're eatin' down there, but DANG!

And as MikeG said, a chilly saltwater bath is just the thing to get some of the "wild" out of a pig, particularly a boar.
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  #14  
Old 12-23-2012, 08:34 AM
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Your results will be much better if you start using kosher salt. It will take a bit more to do the same thing, but it tastes much better. I use 1.5 cups of Diamond Crystal kosher to 1 gallon of cold water and soak my wild turkey for 12 hours. It's truly excellent.
Note: Different brands of kosher salt will give different results due to more or less density of the crystals. Table salt, like Morton's etc. are far more dense than kosher, and therefore more potent in a brine.
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  #15  
Old 12-31-2012, 10:53 AM
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After skinning a deer and quartering it I put it in a cooler and cover with ice. I then take Koser salt and pour over the top. I drain and add ice and salt every day. I was amazed at how much blood comes out of the meat. I generally keep them in the cooler for 4-5 days before processing.

Also after processing I let the meat stand in the fridge and drain overnight before freezing. My meat has never been salty.

I also brine chicken and turkey if I am cooking them whole.

Darin
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  #16  
Old 10-16-2014, 07:06 PM
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Red Wine works great for soaking deer meat in also.
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  #17  
Old 10-17-2014, 06:53 AM
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Never soak my venison in anything, let alone red wine. Totally spoils the individual flavour of the meat. Shoot 'em through the lungs and the blood will flow more or less clear of the muscles, like you stick a heifer/pig before butchering. Neck shooting deer leaves the blood in the muscle which then leaves a real tangy taste, not good.
We have six varieties of deer and the meat from each tastes different, shame to mask it with additives.
I do give a joint a quick swill under a cold tap prior to putting in the roaster with a few thin slices of smoked fatty bacon on top. Cook to 'beef medium' on the thermometer and it stays moist and just pink. A spoonful of red currant jelly on the side of the plate ..... hmmmmmmmm!
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  #18  
Old 10-17-2014, 07:32 AM
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I never soak venison in salt or plain water. I only soak small game and birds shot with a shotgun in salt water. When I switched from a shotgun to rifle headshots for squirrels I even stopped soaking them. I do sometimes marinade venison.
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  #19  
Old 10-17-2014, 02:42 PM
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I guess MikeG said it.."gives it a milder taste."

If you dont like game taste give it a salty taste like hotdogs.

Sus (in post #17) like game meat. Trick is to get the fat off esp beaver and muskrat. Most venison is overcooked and gets like the bottom of a shoe.

Last edited by langenc; 10-17-2014 at 02:44 PM.
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  #20  
Old 10-18-2014, 02:38 PM
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I agree langenc. I try to persuade friends who have there first piece of venison to buy a meat thermometer. Absolute essential piece of kit in a kitchen or on a barbecue. No fat inside venison so you need to help it a bit like the slices of smoked bacon and also by roasting in a close 'brick' roaster.
I ate nutria for the first time in Slovenia last week and that was very tasty. The chef stated that removing any outside fat layer was essential.
The gamey taste inevitably comes from not removing the blood from the flesh as I stated before. Roe deer liver is a fine delicacy but it is essential to slice it about 3/16 inch thin and then wash and squeeze the blood from it or it will have a very bitter taste. Goes well with a full English breakfast, Sausage, Bacon, roe liver fried, two fried eggs, fried bread, black pudding, mushrooms(sliced) and fried and baked beans .... toast and marmalade on the side and a couple of cups of Jodums Community Coffee, if you can get it :-)
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