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Select Fire ??
EhlerDave
Member Posts: 5,158 ✭✭
SF, not trying to be foolish at all. Serious question about the feeding of corn.
Can you tell a difference in the flavor of the meat? Do they each get enough for that to happen. I know, I DO NOT like grass fed beef, here the meat has the same taste as a grass fire smells.
So I thought you may be able to tell me if a few feeders would help rid our deer of the acorn flavor they get locally. If I do not get all the hard yellow fat removed the meat has a rather icky flavor that I am not fond of at all.
Appreciate any input.
Can you tell a difference in the flavor of the meat? Do they each get enough for that to happen. I know, I DO NOT like grass fed beef, here the meat has the same taste as a grass fire smells.
So I thought you may be able to tell me if a few feeders would help rid our deer of the acorn flavor they get locally. If I do not get all the hard yellow fat removed the meat has a rather icky flavor that I am not fond of at all.
Appreciate any input.
Just smile and say nothing, let them guess how much you know.
Comments
we here do not field dress, camp is so close it dont matter, im saying less then 20 mins from it hittn the drit til its swinging in the cooler.
field dressing taints the aera we may hunt the next day an will certinly bring the song dogs runnin.
i let my vinison hang for a week, cut from the bone then sit in ice water in a cooler for another week, this gets the blood out.
if you are eating the less then prime cuts you are not shootn enough deer.
that tough stuff at the bottom of the fore legs an rib meat is how i feed my dogs in the winter.
Deer are smarter than SOME people I have heard talk about them..
Herbavores cannot really digest a diet of solely corn. They will eventually develop digestive issues and dysentery / diarrhea. This is why cattle are given steroids and hormones to keep the weight on. These are the hormones you read about in the various left wing journals. Corn is high in calories, but many animals cannot digest solely corn fully.
That said, purely corn fattened deer would probably be pretty darn good if you could keep them alive long enough to harvest them. So, no, they need to eat forage (i.e. grass) also. Some corn and grain likely does enhance their flavor nicely though, but it's a matter of balance.
Do you think a supply grain would help? To me I do my best to remove all of that hard icky fat. If any is missed I can smell it cooking, it just seems much stronger where they feed on a lot of acorns.
I guess I can set up a couple feeders with both and see what happens.
http://www.farmanddairy.com/columns/feeding-corn-to-deer-could-be-death-sentence/14324.html
So how much corn is fatal? We have then sneak up and get in the corn for other critters, but I have yet to find any dead deer just laying around.
I sure see a lot of TV shows with corn being fed, you would think the deer ranches would skip over a food source that kills off the merchandise they sell for the big dollars.
quote:Originally posted by forgemonkey
http://www.farmanddairy.com/columns/feeding-corn-to-deer-could-be-death-sentence/14324.html
So how much corn is fatal? We have then sneak up and get in the corn for other critters, but I have yet to find any dead deer just laying around.
I sure see a lot of TV shows with corn being fed, you would think the deer ranches would skip over a food source that kills off the merchandise they sell for the big dollars.
http://forums.GunBroker.com/post.asp?method=Edit&REPLY_ID=5680048&TOPIC_ID=657367&FORUM_ID=4
not s-f, but the corn seems to add fat. but the processing of the deer matters most.
we here do not field dress, camp is so close it dont matter, im saying less then 20 mins from it hittn the drit til its swinging in the cooler.
field dressing taints the aera we may hunt the next day an will certinly bring the song dogs runnin.
i let my vinison hang for a week, cut from the bone then sit in ice water in a cooler for another week, this gets the blood out.
if you are eating the less then prime cuts you are not shootn enough deer.
that tough stuff at the bottom of the fore legs an rib meat is how i feed my dogs in the winter.
When we gut them quick after the kill and let it hang for a week in the cooler,the gamey taste goes away.
Its not a gamey taste, it is just that hard yellow icky fat. When I cut them up I do my best to remove it all, just a small piece of it is nasty.
I was just looking to see if the corn would change that fat.
This is exactly what the processor does.
what a crock of an article. Deer eat farmers corn left in the fields. No mention of soybeans? Monsanto is killing us then with all the food bought at the Farmers market. Just how is that tainted deer problem going to happen? Maybe some tagged gps deer that haven't eaten any tainted alfalfa or acorns, hickory nuts that got sprayed by the agent orange off of the farmers sprayer while crop dusting. Don't y'all think a deer has a liver to cleanse it's body? I haven't found any dead deer while hunting. Maybe the coyotes have eaten them and all died. Deer season is 4 months a year here in SC. However only a few are needed to fill the freezer. The only question is... Do I die eating deer meat or beef, chicken, or pork? Remember they eat the same corn. And the question asked.. I killed three deer last year that were not at a corn pile having breakfast. And one eating breakfast..Cannot tell any difference in taste.. Pardon the wild migratory birds , ducks, geese and doves that eat grain also. Pity on them for eating tainted corn. I reckon take a few more weeks off my life for all the enjoyment slaughtering a few. Now some Democrat will come along soon and sue the govt. for issuing hunting license that will kill the hunter.
very stupid title for the off subject content. [V]
Hows that?
Taste of it is solely on the prep. I have had different processors. Some I will not ever go back to. I gave the gamey one away. Gutting it and cooling it down and in the freezer for a week is the answer.
SF the last few deer I have shot have all been shot just behind the jaw to allow maximum blood loss. Then they are cleaned asap.
They are iced and hung at least overnight in a walk in that is about 35 degrees, before they get skinned and will hang for a week or so. I agree this is the best method.
I dont shoot bucks at all and look for the smaller tender ones. After all they are shot just for meat, so I may as well get the best quality that I can. The processing is done locally in an actual butcher room that was set up for beef years ago. The guy just charges a few $$ for the power to run the refrigerators.
Lucky for me if I miss and hit a beef I have the equipment to clean and butcher that on hand.
Thanks for the reply, I was just curious if it would be worth the cost to try to get some of the acorn ick gone. I guess I will just keep trimming it out as best as I can. The one good thing about that fat is due to the temp in the cold room you can run your hands over the meat and feel the lumps of hidden fat.
The last few deer I have shot have all been in my yard. I set my chair next to my old street car and as they jump the fence I look for the donor of the meat. [:)] They make the pass at my house in the evenings, lucky for me, I do not have to deal with the early morning junk.
This time of year it is a fight to keep them out of my fruit trees, I hope they get an apple flavor. [:D]