when you Vacuum seal your meat do you season or dry rub ?

[OPAH]

This weekend all meat gets deboned, desilvered and wrapped for curing. With Deer and Bear I have after the Curing, cut the meat into the Steak, Roasts, stew meat and such.
I have always made a custom dry rub for all the meat, ussually consisting of Pepper, Garlic, tenerizer, chilli powder, and what ever else catches my eye. Then I Vacuum seal it into two sizes of bags, serving for two and Family packs.
This Boar should be the same, Yes?
I keep hearing that Boar is going to be a stronger meat and may require extra strong seasoning or even Brine or Vinigar Marinades.
Heres where JHO excells, help me make this Boar the bestest, something I will be trying to duplicate for decades.

 

[Bubblehide]

Ignore what you have heard

 

[OPAH]

OK thats Right !
This is a free Range, nature fed, antibiotic and Hormone free, LB Ranch BBB certified HOG ! Cool, got it covered Bubble
OK what seasonings do you Vacuum seal your Boar meat with ?

 

[ltdann]

Personally, I vaccum seal as is, without spices. Never know what I'm in the mood to make and having spices on it before hand would limit my options.

 

[Limited Out]

I don't know if this the best way to do this, I put Zesty Italian Dressing on a lot of stuff, vacuum sealed or zip lock bags. Kind of the go to marinate for birds around here.

 

[dthome]

Personally, I vaccum seal as is, without spices. Never know what I'm in the mood to make and having spices on it before hand would limit my options.

Ditto. Marinade once you know what you'll cook.
Savor the organic food that was harvested and processed with your own two hands!

 

[OPAH]

Cool I have always had luck with the tenderizer and Lawerys SS, I'll Keep it simple

 

[TheGDog]

No need to vacuum pack with something. Especially with pork. When you cook pork... it exudes out a lot of delicious fats.

When I do pork tenderlon... first you do the hot pan sear on all 3 surfaces of the outside of it. Then... I go back and do an Olive-Oil brush-on where I make the consistency of that brush on a bit on the thickish side. Typically will add KNorr Chicken Boullian, ORegano, Garlic Powder or Garlic that's been pressed and sauteed in a lil Olive Oil... a bit of Accent MSG, then... sometimes Cumin added into the oil brush-on... just three cranks of peppercorn Melange in the grinder. If I've feeling "saucy" I'll add a dollop of scruracha the size of your pinky nail, no more. Brush that all on evenly... then lightly-dust with Lawry's seasoned salt.

Broil the appropriate number of minutes on each side. I typically do 12 min on first side.. then on 2nd side set timer for 8min... and then inspect and add additional 2 min at a whack until it becomes exactly as I want it to look before pulling out... that way I hit it just right and it doesn't get too dried out.

Also... with something like Pork SpareRibs... first ya boil them in large pot to ensure the meat cooks thru-and-thru before you even bother with slathering on BBQ sauce and then do a Broil on Low. Use that water from the boil to cook some Rice... or use that water from the boil to boil/make some UDON noodles and OMG that isht is The Bomb!

In the ribs boil water... add like 2 capfuls of that liquid Hickory Smoke flavoring stuff. And again... the Knorr Chicken Boullioun.

Heck... if anybody wants to turn it into a get together event... heck lemme know and I'l make the drive.. and I'll show ya how to do it up. Simple stuff but results are fan-freaking-tastic! P.S. another good one is to make some of the salt you add be Pink Himalayan Salt!

 

[Bankrunner]

I'm in the no marinade camp and I'm not sure about aging pork but I don't bother with aging venison that's going to be slow cooked or made into burger. It would be interesting to hear from anyone that has aged wild boar?
The thing that works for me is to keep the meet in whole pieces with silver skin intact. For example, instead of cutting a back strap into steaks i'll cut into six inch pieces with the silver skin intact, vac seal and freeze. For me it makes processing that much easier and i don't mind taking off the silver skin and cutting it into steaks once it thaws out, especially when i see the nice bright meat under my cuts.

 

[OPAH]

So Many great sounding Ideas, But the Bleeding out the meat in the Ice chest I will always do to all my Game meat, I have never be disapointed. (Always tender and Flavorful) I will let you know in a couple of weeks, Making Carnitas for some buds at work who have never have Game Meat period, Only Mondo and I know it will be the Boar meat.

 

[OPAH]

Now comes a Question for Bankrunner:
When you leave the silver and fat on when you vacuum seal doesn't that taint the meat ?
I was Taught the Gamy is in the blood, fat and Silver. ?

 

[ltdann]

Now comes a Question for Bankrunner:
When you leave the silver and fat on when you vacuum seal doesn't that taint the meat ?
I was Taught the Gamy is in the blood, fat and Silver. ?

Deer fat can be gamey. Pork, not so much. I take of deer fat and leave pork alone.

IRT to silver skin....your store bought meat has silver skin so I rarely worry about it

 

[Bankrunner]

I always find it a little odd with the amount of blood that's in the package of thawed out venison. Nice clean and dry when it was vac sealed and put in the freezer but it always has blood in the package after thawing. Most of the time i'll take it out of the package and wipe off the blood while it continues to thaw but not always, sometimes it just stays in there until it's time to cook. Iv'e never noticed any difference in taste, i think it could be a mental thing with a lot of people being grossed out by the thought of blood. For me, I don't like the thought of my meat sitting in blood before cooking but there's nothing better than a nice juicy steak loaded with natural au jus. Go figure.
I do trim off all the fat before freezing but not on the ribs and they are delicious as long as they are kept hot from the oven to the mouth. I learned from Hank Shaw that venison fat has a waxy/sticky texture if it is allowed to cool down after cooking.
In my opinion silver skin will not taint the meat. One of my favorite cuts from deer are the shanks and they are loaded with silver skin and tendons. They are delicious and have a very unique soft texture when properly braised.
Of course the most important thing is cleanliness and proper care of the meat before it hits the freezer.

 

[ltdann]

Of course the most important thing is cleanliness and proper care of the meat before it hits the freezer

This. Absolutely.

It begins with shot placement, field dressing, skinning and butchering. Keep everything as clean and cool as you possible can from a - z. I strive to go from shot to cooler in 4 hours or less. Gutting and skin off within an hour if at all possible, but will leave the skin on if there's any chance of getting dirt on the meat.