Pasty/mushy venison

saskgunowner101 said:
Being homophobic isn't as funny as you think it is, pup.

But seriously, this escalated due to you posting about the cause being freezer burn, and not knowing that freezer burnt meat is basically freeze dried meat-from cold temps, and it's tough, not mushy. Google that, if you're not sure you know everything. I've fed the dogs freezer burnt meat for years, but what do I know. And I shouldn't blame what's wrong with you on weed...
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Freezer burn followed by question mark indicating a question, as in could it be freezer burn, not a definitive it is freezer burn statement.
It was an idea, not a statement.
It's a discussion forum, where problems are posted and people brainstorm and participate in the hopes of rooting out the problem and assisting someone.

Why would anyone wish to participate if the response they get is offensive stupid bull#### ignorant insults.

There is somthing wrong with you deep down in your core being to jump in with that sort of crap.

You should take a break from posting if it gets you that riled up that quick and easy.
 
FatCatsDad said:
Freezer burn followed by question mark indicating a question, as in could it be freezer burn, not a definitive it is freezer burn statement.
It was an idea, not a statement.
It's a discussion forum, where problems are posted and people brainstorm and participate in the hopes of rooting out the problem and assisting someone.

Why would anyone wish to participate if the response they get is offensive stupid bull#### ignorant insults.

There is somthing wrong with you deep down in your core being to jump in with that sort of crap.

You should take a break from posting if it gets you that riled up that quick and easy.
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Calm down, my rainbow friend.
 
Just to try to stay on track here, I believe the texture issue IS all about the slow cooker.
My personal preference is to hang my game 14 to 21 days in a cold locker at between 2 to 4 degrees C, and the texture is great every time.
However if I leave a brisket in the smoker too long it does get that slightly mushy texture. If I leave a piece of meat in the sous vide too long...same thing. Moist heat over a longer period of time WILL break down the tissue. Be gentle with the cook, but try searing the meat first then roast in the oven to rare to medium rare. the only thing I cook moist is shoulder.
Good luck
 
If it was near the hip bones it could be bone sour taking place. The sour meat color is different from the surrounding meat and kind of mushy.
Don't wait a week next time. Butcher the next day or lay it in a freezer. Take it out the day before butchering and all is good.
No point in aging wild game.
 
I also am of the school that a young animal does not need to be hung, and overlooking in a crock pot is not the best as far as texture and flavor go.
I quit hanging all my deer for any length of time about 40 years ago.
Cat
 
When it comes to venison hang time, as long as it is hung in a stable temperature environment between 2 and 4 degrees, I doubt many of us could tell the difference between a half day or a seven day time period. Its not beef. Put me down on the side of a cooking issue.
 
Bulldog26 said:
Wife does all the cooking, one was cooked in the instant pot and the other in a regular slow cooker. so far we have only tried the two roasts from the hind quarters. (and some burger, but that was in chili) I might get her to try some of the chops from the back straps. I really hope the whole deer isn't like this
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My guess is that this is the problem.

Young tender deer: most of your cuts should be cooked hot and fast. Medium rare. Save the pressure cooker and crock pot for tougher cuts like the shoulder.

You’re taking cuts that are already tender, then using cooking methods designed for creating maximum tenderness.

That’s my guess, anyway.
 
been cooking the 'tougher cuts' from last year's spikers in the slow cooker, brown the chunks first in a hot pan then into the slowcooker

meat falls apart tender

I suspect that your problem is the slowcooker.
 
Bulldog26 said:
So I shot a small buck this season, little spike horn. We let it hang in my garage for 7 days. We butchered it up, vacuum sealed the meat and put it in the deep freeze. For some reason, the last two roasts we cooked had a pasty texture. The flavor was fine, but the texture was almost like liver. Anyone know what causes that?
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No need to hang for 7 days, but I suspect the culprit was cooking time and temperature - too much time, not enough heat. An animal like that hasn't got the muscle tone of an older animal. Maybe try cutting a roast into steaks, marinade and cook on medium-high heat on a cast iron skillet - just to see how it changes the texture.

You also didn't mention which cuts you were slow cooking. Shoulders, rump, etc. benefit from a low and slow recipe with lots of liquid, while a rib roast should be cooked like steak - high and dry. An improperly cooked rib roast will definitely give you the texture you're describing.

If all else fails, grind it up and make pepperettes.
 
Canuck65 said:
No need to hang for 7 days, but I suspect the culprit was cooking time and temperature - too much time, not enough heat. An animal like that hasn't got the muscle tone of an older animal. Maybe try cutting a roast into steaks, marinade and cook on medium-high heat on a cast iron skillet - just to see how it changes the texture.

You also didn't mention which cuts you were slow cooking. Shoulders, rump, etc. benefit from a low and slow recipe with lots of liquid, while a rib roast should be cooked like steak - high and dry. An improperly cooked rib roast will definitely give you the texture you're describing.

If all else fails, grind it up and make pepperettes.
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Both roasts have been from the hind quarters. Thats a good idea about cutting one up into steaks, we may try that with the next one we dig out.
 
tigrr said:
You forgot Romans 10: 9&10
First Corinthians 15: 1-4
Enjoy your deer!
I like your sig line!
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lol, thanks. I left out about 1000 other ones too but the sig line can only be so long.

As for the deer....20+ years of deer hunting, and this is the first time for it....really hoping to figure it out so I don't have to go through it again. Still haven't tried any other cuts, lots of family and friends coming over the next little while, not going to experiment on them. Hoping to try something different this week.
 
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