Closing the circle. In 2015 I shot this rutty buck in Southern Indiana. From the moment I walked up on him, I noticed just how strong he smelled. The date was 11/15/15.
The day was warm, and I fretted over the quality of the meat, especially since it was 4:30 in the afternoon before he made it into the truck. Since I don’t care for ground meat, I had my butcher toss all the trim into bags and vacuum seal it. Now, 3 years later I’m using the trim for various things. My favorite way to use it was to slow cook it and add it to chili.
Today I started to slow cook some, but decided to use my late mother’s Presto 4 quart pressure cooker. I browned the meat with minimal trimming, adding about 1/2 a packet of Liptons onion soup mix per 3 pounds. I did one batch that way, and seasoned another with chili powder, cumin, and cayenne.
I settled on 10 pounds of pressure for 60 minutes as the optimum technique- about what a pot roast would take.
The result is wonderful! I froze up the plain for barbecue shredded meat sandwiches next week, had a couple of carne tacos for lunch, and plan to add the remainder into a chili tomorrow. Side note-cooked like this, that rutty old buck is tender and mild. I’ve heard from several sources that strong tasting meat gets better with time in the freezer, perhaps that’s true, but regardless, this is my new go to for roasts and piles of trim.
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