looking for information on water thawing beef, pork for processing into steak cuts or grinding?
143676
What are you looking for? If you are just looking for how to water thaw, it's easy. Just run cold water over the meat until it is thawed, do not use warm or hot water.
766344
I like to cut it into small cubes then let it soak in buttermilk over night, then a kneading mallet can be used for additional tenderness. Also you can buy a meat tenderizer out of the cabelas magazine.
949557
Unfortunately yes they all have it when you skin the deer let it hang over night or 1/4 it and get it in a fridge to cool out.The meat will cut better when it is stiff and the fat  won't be as sticky and you can cut it off easier.The more fat you cut off the deer the better it will taste.I always grind beef or pork fat with mine so it's not too lean for the burgers.hope this has helped.
543953
Pot roast, then prime rib... t-bones.  No, it leads to the harder meats.
114269
Try this:\nhttp://www.sallys-place.com/food/columns/williams/choc_tempering.htm
186641
Beef liver has a very high iron content.  Proper storage and thorough cooking techniques will prevent any foodborne diseases.
341476
steak, peoples elbow F T W XD
109046
Put salt and pepper on your steak.  Not your plants.
427110
In a restaurant, the hot water tap needs to be 120 degrees F in order to sanitize stuff.\n\nIN GENERAL:\n*Ground meats need to be cooked to an internal temp of 165 F.\n*Beef, veal and lamb need to be cooked to an internal temp of 145 F. (medium rare)\n*Pork needs to be cooked to an internal temp of 160 F.\n*Poultry needs to be cooked to an internal temp of 180 F.
818367
See the link for a short, clear, explanation.\nIt is what the salt does to the water in the meat\nand what too salty a condition does to living cells.\n\nPS Genghis Khan's men put slices of meat under their saddles\nand the heat and salt from the horse's sweat\npreserved the meat for the men to eat on the road.
456989
It doesn't have to be distilled. Tap water is fine. Cut out all carbs for a few weeks. No bread, potatoes, corn, rice, cereal, pasta, fruit, tomatoes, beans (except green beans) and peas. Lots of meat and green vegs. Drink 8 glasses of water a day of any kind of water, but not flavored water.
926919
Here's a good one: http://www.biggamehunt.net/sections/Whitetail_Deer/A_Guide_to_Butchering_Deer_11220412.html\n\nAs far as the cuts go, it's the same as a cow.\n(Yes, I know - I don't know where THOSE are either - but that's what people tell me).\n\nYou gotta practice.  I'm starting to get the hang of it after about 6 of them.  However, if you'd have seen my first few attempts - you'd know why they call it "butchering".\n\nI generally try to sucker someone who's done it for years to do it.\nDo the old Mark Twain "whitewashing a fence" routine, or hem and haw and start cutting all over - until they offer to help and/or do it.
308179
You could boil them..dont use bleach as that will destroy the calcium in them. I got some Hydrogen peroxide to clean some up.Concentrated not the wimpy stuff for cuts. Kinda strange, I went to a pharmacy and asked them if I could order it to take soft tissue off of bone. They didnt even blink an eye. I did tell them it was for the same thing you are doing and the pharmacist said it would work. There is someplace on line that tells other ways. Some people put them in ant hills, Another way is to soak them in water and let the bacteria do the work..It takes a while and you have to change the slimy water but after awhile there is nothing left for the bacteria to eat.
275995
http://www.answers.com/water+deer?gwp=12&method=2
89858
Grinding what?\nGrinding rocks: Grinding wheel and the mechanism to rotate the wheel.\nGrinding meat: screw insude of a tube for extrusion and nozzle plates with holes.\nMany other possiblities.
866045
Simple! No pork or any animal with split hooves, no shellfish, DO NOTTTTT mix meat with dairy (ex. lasagna) use a kosher turkey, you can get those at a kosher deli or store (the difference between a kosher turkey and a regular turkey is the way the turkey was killed at the kosher turkey was inspected by a Rabbi) Well, thats kosher in a nutshell, its a lot more complicated, but, that should be enough to get you by. Good luck and Happy Thanksgiving
894832
Skin it and gets all the hair off of it or it will taste really gammy. We rinse our off with a hose. Then cut it in quarters and hang in old fridge for a week to age. We cut the back straps off(good steaks) and throw the ribs away. Then you bone out the legs. The pieces that are big enough we make into steaks and the rest goes for salami.  My parents always make deer burger out of the small pieces but we don't care for deer burger. We run our steaks through a tenderizer before packaging and freezing. Good Luck!!\n\nTry this site it tells you how to butcher one step by step. It even gives you some recipies at the bottem.\n\nhttp://web1.msue.msu.edu/msue/imp/modac/65793001.html