Aug 27 2019This is by no means the only way to butcher and cook your cuts but this is how I get the best results when using the whole deer There are also some useful guidelines below—regardless of individual preferences—that will hopefully keep folks from attempting to grill shanks or stew backstrap Jul 08 2015Yesterday I applied the 2-2-1 method for smoking two racks of baby backs and in my opinion although the ribs turned out moist and very juicy 2-2 5 would have nailed the tug I was after The meat was falling off the bone which is what most people want but for me that was the ribs being slightly overdone

How to Clean Deer Antlers: 8 Steps (with Pictures)

Feb 29 2020Fill a large cooking pot with water and for best results a pinch of salt Allow it to reach a boil on a stove or a fire pit I do not advise using deer antlers as dog chews Bone splinters depending on the age of the antlers could possibly harm your pet A better idea would be to ask your butcher for suitable bones for your dog to gnaw on

Other popular cooking methods include broiling grilling roasting sauteing and stir-frying and combining poultry with flavorful sauces in casseroles soups stews and preparing stock Poultry should be cooked until the meat is no longer pink near the bone the juices run clear or when the breastbone is opaque

To prepare the deer antlers you must remove them from the skull clean them and apply a clear coating of polyurethane to protect the antlers from damage Once prepared you can mount the antlers on a display transform them into coat racks or lamps or use sections of the antlers as door and drawer handles

What are Astragalus Bones? They are bones that are located in the rear legs of four legged animals (in this case deer) located at the heel They are part of an articulating hind limb at the joint that connects the calcaneum and tibia which we see as the rear most angular joint of

1 Flesh-free bones (See Maceration 101 if your bones aren't flesh-free yet) 2 Liquid or Cream Hydrogen Peroxide 3 Optional (works well with Creme Peroxide)- Basic White Powder 4 Gloves (If working with high percentage peroxide) 5 NO Chlorine Bleach 6 Recommended: Mesh Bags Click Here to See a Full list of Supplies I Use to Process and Articulate Bones with Reviews of

How to Clean Deer Antlers

Typically when someone wants to know how to clean deer antlers they are actually wanting to learn how to clean and preserve the skull cap that the antlers are attached to Or you might actually have an old dirty set of deer antlers that need cleaning In this article we'll describe how to clean deer antlers in both of these scenarios

Based on which teeth are present deer can be placed into one of three general age classes: fawn 1-1/2 years old (sometimes referred to as "yearling") and adult Accurately aging a deer past 2-1/2 years however requires a little more practice and experience The process for aging a deer based on tooth replacement and wear is described below

You add the powder to hot or warm water (not boiling water see below) and leave bones in for usually a few days It helps if the water is kept warm in this time After you finish rinse the bones really well other wise the enzymes will keep eating the bone Then dry them using the method below This method is the one recommended to me by museums

Venison cuts suited for slow cooking mainly include shoulder and leg as well as meat from older animals These cuts should be cooked whole or diced and browned prior to cooking Venison is also often marinated for up to 24 hours before slow cooking to cut through the rich flavour and help to tenderise the meat

FINAL PREPARATION When all of the flesh has been eaten by the bugs the specimen is ready for removal In order to prevent bugs from escaping the bug colony and possibly attacking museum collections the specimen must be fumigated to kill any bugs that may be hiding inside the bones This can be done in several ways: Immersion in hot water

The shoulder can now be quickly pan-fried and served or the meat can be picked from the bone for other uses Variations For a greater depth of flavour sear the meat before cooking and add 50ml of reduced red wine and 100ml of beef or veal stock to the bag

The shoulder can now be quickly pan-fried and served or the meat can be picked from the bone for other uses Variations For a greater depth of flavour sear the meat before cooking and add 50ml of reduced red wine and 100ml of beef or veal stock to the bag

Aug 04 2019Preparing bone gelatin If you have a dog breed that can't have bones or worry about the possible health issues bones can cause there is a way to get the benefits of a bone without actually giving it to your dog Instead of giving the bones to your dog use them to make tasty gelatin-cube treats

The Best Ways to Cook Every Cut of Venison

Aug 27 2019This is by no means the only way to butcher and cook your cuts but this is how I get the best results when using the whole deer There are also some useful guidelines below—regardless of individual preferences—that will hopefully keep folks from attempting to grill shanks or stew backstrap

Jun 05 2014Freshly squeezed bone sauce Making the bone sauce As was said above bone sauce is a product of the "destructive distillation" of bones That involves heating up the bones in the absence of oxygen to temperatures around 600-700C until most of the organic material has been "cracked" or melted out leaving a black "bone char"

Deer antler is a common ingredient in Chinese tonic preparations It may be surprising especially to the practitioner of Chinese medicine to learn that New Zealand is the world's largest producer of deer antler followed closely by Australia and Canada (both increasing rapidly) and that Korea is probably the world's largest user of antlers with an apparently insatiable appetite for antlers

Jul 05 2013If the bones are still pretty greasy looking start a fresh soap bath and soak for longer Check out Jana's article on Bonelust for more info about degreasing 05 Whiten and Sanitize Most bone processors will preach about the no-no's of boiling and bleaching These methods damage the bone in the long run if not immediately

Small birds and mammals need to be boiled in a bag made of old tights or netting so that you don't lose any small bones Prepare them first or deflesh when cooked ENZYMES : My methods then require soaking in commercial neutral buffered protease preferably at blood heat (e g use an aquarium heater) - very smelly after a few days