I perfer the blacktails from northern Cal over the whitetails as far as taste, they eat a lot of acorns. were I used to hunt. I have to shoot a doe here before I can even get a buck tag. as above unless its a big buck a doe is fine with me.
The WT where I hunt eat mostly corn, barley and sorghum (just like well-fed cattle). The muleys eat more "trash" food and don't "finish" as well. WT taste just like beef, no gamey flavor and more fat that a deer ought to have
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I have a daughter. I tell her, "911 is what you dial after you're raped. 1911 is what you should have before they try."
As far as taste goes, I like to hang my deer as long as I can. I do all my own processing and hang them head down with the body cavity open with the hide on for up to 3 weeks if the temps are right. It's warm here this year so I am only hanging them one week. I grew up in corn country, but now I live in the big woods with no farm crops at all. In my experience it doesn't matter where you live or what they eat, but how you process the deer that makes the deer taste better. Clean kill helps, so does quick field dressing, cool the meat quick and hang them as long as you can without wasting meat. This has worked for me for many years. Also, trim the silver skin and the tallow. Can't remember if I posted this pic on this forum before. Here's my living room wall. White tails are from north eastern Minnesota. The Mulie is from southeast Montana. Custer area. I live to hunt.
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have a great hunt. Rifle season is over here now, smoke pole starts on Saturday.
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If a man speaks in the forest and no woman is there to hear him, is he still wrong??
OTOH, I only hang long enough to chill the carcass enough to process. I and my family dislike the taste venison gets when aged for any length of time.
Quote:
The time-honored process of dry-aging begins with top quality meat. Only a fraction of beef dry ages well: well-marbled prime grade and meat from those exceptional cattle breeds. Extremely lean beef won't age without spoiling as it needs that protective fat coating. The meat is hung in large sterile refrigerators with carefully controlled air flow, humidity, and temperature for two to six weeks. During this ripening period, several key things happen. Enzymes break down the muscle fibers, improving tenderness, until by the third week the meat is positively buttery. A 20 percent moisture loss concentrates the beefy flavors, leaving an intense, almost gamey, taste. The meat's ability to hold onto moisture with cooking is improved, too, making for juicier cooked steaks. Dry-aged beef also develops a crust which has to be trimmed away, resulting in an additional loss of up to 25-percent of the meat's original weight, adding to its cost.
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Inasmuch as venison is inherently lean, both my taste and the info I can find goes against aging my venison. Everyone is different, though.
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I have a daughter. I tell her, "911 is what you dial after you're raped. 1911 is what you should have before they try."
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