Venison Ribs Anyone?
By Marty Prokop
Venison Ribs … Ahh, yes, fresh barbequed
venison ribs. They look so good. But looks, in this case,
are definitely deceiving!
Why? I am glad you asked.
There are a few reasons you may choose to not eat the rib
meat of deer that are field dressed in the wild — versus
those who are farm raised and dressed and sanitized in
inspected meat plants.
Why? What’s the difference?
It can be a big difference.
A wild deer is field dressed in the woods on the forest
floor under less than sanitary conditions (as compared to
beef or pork processed in inspected facilities).
A farm raised deer, whose meat will be sold in grocery
stores, is handled very differently. It is cleaned and
processed in the same type of sanitary, controlled and
inspected environment as beef and other farm animals.
In the case of the wild deer, after the innards are removed,
the deer usually hangs in a tree to cool. Deer are rarely
skinned immediately after hanging. Wild deer are not
sterilized before being cut. And running hot water through a
hose onto the ribs is not considered sanitizing. In fact, it
could actually spread bacteria into more meat.
On the other hand, beef is sterilized in an inspected meat
facility after the innards and hide have been removed. Then
the beef carcass is immediately placed under refrigeration
to cool properly. This keeps bacteria growth to a minimum.
The Job of the Ribs
The meat of the rib cage holds intestines in place. It is in
contact with the intestines of the deer. Many bacteria are
found in the intestines.
Think about Taste
Rib meat, in general, is extremely fatty. The fat of a farm
raised meat, such as pork or beef, can have a pleasant
taste.
Deer fat tastes terrible. Deer fat will also leave a film in
your mouth if you should try to eat it.
Sausage and Rib Meat
If you think you can mask the foul taste from the fat and
bacteria of the rib meat by having the local butcher throw
your rib meat into your sausage trimmings…think again.
Though the taste may be masked, once ground, and even with
spices added, the rib meat will still be there. Not to
mention all of the bacteria on the rib meat’s surface. This
can spoil your sausage or ground meat. It could taste bad.
Leathery Meat?
You may have experienced leather-like bits in some of the
sausages you have had made. This could be some of that rib
meat. Appetizing, huh?
If you choose to make and smoke sausage, and you mix in the
rib meat, keep this in mind. When you start to smoke your
sausage, you will be cooking it at a very low temperature.
Bacteria will not be killed until an internal temperature if
144 degrees Fahrenheit is reached.
With the additional bacteria the rib meat might have, the
low temps leading up to that 144 degree mark could cause
your whole batch of sausage to spoil before it is fully
cooked.
Is it Wasteful?
You might be thinking it sounds wasteful to throw away the
rib meat.
Even on the largest of deer, the meat from the ribs rarely
exceeds twelve ounces. Usually it is more like 4 to 6
ounces. That’s not much meat compared with the harm it could
do.
Usually, by the time a deer is processed, the rib meat tends
to be very dried out, almost leather-like.
Look at the rib meat the next time you process your deer.
Does it really look that appetizing?
Good Luck and Great Hunting.
Marty Prokop
http://www.free-deer-hunting-tips.com
About Marty Prokop
Deer
hunting expert
Marty Prokop reveals closely guarded deer hunting
secrets on how to get deer every time. Get his Free Deer
Hunting Tips Newsletter, free deer videos and free online
deer hunting game at
Free Deer Hunting Tips.com
Marty
Prokop has 24-years experience deer hunting, processing
deer for deer hunters and venison sausage
making. Marty Prokop teaches deer hunting, hunter
safety, deer processing and deer sausage making classes.
Marty Prokop has processed 7,805 deer, field dressed 422
deer and made over 991,990 pounds of sausage, smoked meats
and jerky. Marty Prokop worked with Minnesota DNR programs.
His deer hunting videos are used in statewide
advanced hunter education classes. Marty Prokop is a
successful speaker, outdoor writer and published author.
