Quote:
Originally Posted by footfootfoot
Griff,
When you butcher how much scrap do you end up with? I had most of a five gallon pail. A lot of silverskin and fascia. I wondered if I was being too fussy. I gave it to a friend with a couple of big dogs but I wonder now if it could have been finely ground for sausage? Also how much meat do you scrape off the bones? I've seen some youtube types who show clean bones like they've been gone over with dermestid beetles.
I tasted some yummy leg meat tournedos tonight marinated in olive oil and Old Bay and some Balsamic vinegar. lightly cooked to 140 very tender, no stinky boy game taste. Bucks are not Billy goats.
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I haven't done a lot of big carcass butchering, but for marinating meat you can use more of that stuff than you'd want showing up in a steak. We had a professional butcher neighbor who did basement butchering when I was a kid. I wish I'd have paid more attention...