Thread: About deer fat

Originally Posted by tamamutu

I process fat deer fast to stop oxidation of the fat, render down the excess, vacuum pack and wet age the tender pieces and vac pack and freeze the stewing boiling bits.
Some years ago I had some fat back leg muscles pickled so I could smoke and turn into bacon, the meat turned out fine but the fat was disgusting. I then did some research to find out why the fat had a horrible taste. After that discovery I changed the way i processed the venison and brought a vacuum pack.
Here is some tallow from a recent deer

Attachment 267663

Unreal.