Mule Deer vs. Whitetail Flavor

[BigMiss]

We got this year's bucks cooled down ice cold ASAP. The backstraps smell great, the hams/neck smell terrible. We really focused on clean meat handling. No hair on meat, clean gloves on meat etc. I will be curious to see how they taste!

 

[mxgsfmdpx]

For years now I've been "wet aging." I cut my deer up then either wrap tight in saran wrap, or vac seal then toss in the fridge for 7 days. I don't have a way to regulate temps outside of my fridge, so hanging is not an option. This process came to me from a good friend who has been a butcher for the better part of 25 years, and I've been pleased with the results.

This is what I’ve done in warm hunt climates like California and Arizona for years.

We get the quarters and meat on ice, if we have time we de-bone. Then, when back home, we process it all, vacuum seal it, and into the fridge for a week or so.

Usually have a couple steaks and then the rest goes into the freezer. Works fantastic.

 

[Mule3006Elk]

We compared our WTD vs Mule deer. Both forested public land with some sage. Tenderloins, cooked same time, exactly the same way, same temperature. Both were field dressed, on ice asap, we process our own animals.
I would explain it like this. They base venison flavor is the same IMO. The mule deer meat had a few extra shakes of venison flavor.