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06-23-2018, 03:36 PM
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Join Date: Oct 2007
Posts: 87
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Antelope backstrap question
I have just ground up a pound of antelope backstrap. The meat is mushy, squeeze it and it looses all texture. No bad smell. Never had that experience with venison. I understand that this was an old buck.
Is this normal? Is the meat still ok to consume?
Thanks
Roger
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06-23-2018, 03:55 PM
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Join Date: Dec 2014
Posts: 150
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Quote:
Originally Posted by osterous
I have just ground up a pound of antelope backstrap. The meat is mushy, squeeze it and it looses all texture. No bad smell. Never had that experience with venison. I understand that this was an old buck.
Is this normal? Is the meat still ok to consume?
Thanks
Roger
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If it smells fine, cook it. But the real question is: why are you grinding backstrap?
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06-23-2018, 04:08 PM
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Join Date: May 2007
Posts: 820
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Antelope backstrap
Antelope meat has a very fine texture that is why it is mushy. I never ground antelope when I hunted them years ago. I made jerky out of all the scraps left over alth there was never very much.
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06-23-2018, 04:55 PM
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Join Date: Oct 2007
Posts: 87
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antelope backstrap
Thanks for the info
Roger
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06-23-2018, 04:59 PM
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Join Date: Aug 2009
Posts: 98
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Quote:
Originally Posted by Piker
Antelope meat has a very fine texture that is why it is mushy. I never ground antelope when I hunted them years ago. I made jerky out of all the scraps left over alth there was never very much.
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x2.....should be good to eat...texture pretty much like spam only taste way better.
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06-23-2018, 07:39 PM
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Join Date: Jul 2011
Posts: 526
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Quote:
Originally Posted by Mikeham
If it smells fine, cook it. But the real question is: why are you grinding backstrap?
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x2 why would you grind up a back strap? Throw some salt on and/or maybe some steak spice and throw it on the grill
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06-23-2018, 07:51 PM
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Join Date: Dec 2010
Location: My House
Posts: 13,446
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What a crime. Shame really.
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06-23-2018, 08:10 PM
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Join Date: Feb 2012
Location: Blackfalds
Posts: 6,935
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you should be locked up for what you did
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06-23-2018, 08:10 PM
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Join Date: May 2007
Posts: 15,779
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Quote:
Originally Posted by sns2
What a crime. Shame really.
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Agreed!
__________________
“I love it when clients bring Berger bullets. It means I get to kill the bear.”
-Billy Molls
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06-23-2018, 09:56 PM
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Join Date: Jan 2011
Location: Edmonton, Ab.
Posts: 2,038
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Two years ago, my brother in law shot a young whitetail buck. He brought it to the butcher, and ground up the whole deer, except for a bit of jerky he had made. I was so disappointed. Told him that next time he could trade me for some ground meat, and I’ll eat the tenderloins and backstraps.
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Hunting... The one vice, i'll never give up!
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06-23-2018, 11:06 PM
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Join Date: Oct 2010
Location: central Alberta
Posts: 12,627
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Might as well put the ground backstraps into the blender now, add some liquid smoke and 190 proof whiskey. Meat shots.
If your ground antelope is too mushy you may have to add some coarse ground beef or pork. Crushed crackers mixed in might add some texture if you are making burgers or meatloaf. Or cook the ground and make a pasta sauce with it.
__________________
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This country was started by voyagers whose young lives were swept away by the currents of the rivers for ten cents a day... just for the vanity of the European's beaver hats. ~ Red Bullets
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It is when you walk alone in nature that you discover your strengths and weaknesses. ~ Red Bullets
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06-24-2018, 12:18 AM
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Join Date: Jul 2007
Posts: 6,668
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Grinding back straps.....when it's bbq season?
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06-24-2018, 09:54 AM
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Join Date: Dec 2010
Location: My House
Posts: 13,446
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Quote:
Originally Posted by Red Bullets
Might as well put the ground backstraps into the blender now, add some liquid smoke and 190 proof whiskey. Meat shots.
If your ground antelope is too mushy you may have to add some coarse ground beef or pork. Crushed crackers mixed in might add some texture if you are making burgers or meatloaf. Or cook the ground and make a pasta sauce with it.
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Literally, I almost spewed coffee out of my mouth. Classic!
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06-24-2018, 10:09 AM
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Join Date: Jan 2009
Location: saskatoon
Posts: 844
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Were the backstraps partially frozen yet when you ground them ? If they had ice crystals still in them and you ground it they will certainly end up mushy with no texure. Thaw them completely before grinding.
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06-24-2018, 02:54 PM
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Join Date: May 2007
Location: Edm.
Posts: 4,845
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If he wants to grind up his Antelope ,nothing is wrong with thats guys,back straps or fronts.
The trick with Antelope is ,you must skin it as soon as it is down,or with in 1 hour.
Leaving any wild game hides on for long time will retain unwanted taste in the meat. I find Antelope to be the worst.
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06-25-2018, 08:55 AM
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Join Date: Sep 2007
Posts: 2,191
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Quote:
Originally Posted by -JR-
If he wants to grind up his Antelope ,nothing is wrong with thats guys,back straps or fronts.
The trick with Antelope is ,you must skin it as soon as it is down,or with in 1 hour.
Leaving any wild game hides on for long time will retain unwanted taste in the meat. I find Antelope to be the worst.
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I totally agree 100% with this. I carry a Big white costco cooler filled with frozen milk jugs for when we kill an Antelope. High fives, followed by pics then get that hide off and quarters into the cooler and leave it closed for a week then open and butcher. It will be cold to the bone and the finest wild game meat there is in my opinion.
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06-25-2018, 09:06 AM
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Join Date: Sep 2010
Location: Vulcan Ab
Posts: 3,871
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If it doesn't smell it should be fine. The muscle fibres are smaller and more delicate. That's probably why you have that texture. For some it's a shame for others it's not. To each his own.
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.....out of bounds.....but funny none the less!
LC
"Funny how when a bear eats another bear, no one bats an eye, but......
when a human eats another human, people act like it's the end if the friggin world. News coverage, tweets, blogs, outrage, Piers Morgan etcetc.
Go figure." -Huntinstuff
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