tag:blogger.com,1999:blog-3128650217411098551.post4483210393024166120..comments2024-03-20T03:08:08.218-05:00Comments on Food for Hunters: Venison Steak TartareFood for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3128650217411098551.post-40471606103136302772018-08-08T12:31:37.031-05:002018-08-08T12:31:37.031-05:00There's always inherent risk in eating anythin...There's always inherent risk in eating anything raw-- those who eat tartare and raw eggs do so at their own risk. It's a small part of the appeal. <br /><br />We did use backstrap in this recipe -- loins are backstraps. But we've also used meat from the quarters. We're pretty clean and careful when butchering our deer, but it depends on how confident a person is with their workflow.<br /><br />I read the article, but I'm not sure that it pertains to this recipe. The article talks about brining, which is a water-down solution of salt. Yes, I would be very careful about using the correct brine ratio and time for canned foods that might sit on your shelf at room temperatures for months. But this isn't the same technique here. The salt we used to cover the meat -- which is 100 pure salt-- is just to help kill surface bacteria, which will be consumed soon after. An argument can be made that 20 minutes probably isn't enough time. You can go an hour or several if you want to, but definitely not three weeks. By that time, the texture and color of the meat would've changed so much that you're better off making charcuterie. The longer the salt sits, the more moisture it will draw from the meat. <br />https://www.verywellhealth.com/eat-it-with-a-grain-of-salt-1958878<br />Food for Huntershttps://www.blogger.com/profile/01552963582162536201noreply@blogger.comtag:blogger.com,1999:blog-3128650217411098551.post-8384006840651242992018-08-08T11:59:25.062-05:002018-08-08T11:59:25.062-05:00Interesting looking dish, but it appears 20 minute...Interesting looking dish, but it appears 20 minutes is nowhere near enough time to actually kill bacteria. Tests indicate three days is the minimum time required -- up to three weeks.<br /><br />https://healthyeating.sfgate.com/brining-kill-foodborne-pathogens-2305.html<br /><br />Personally, I'd only do this with backstraps, as they're the only part of the animal I'm totally confident of removing without bacterial contamination (possibly parts of the neck or front shoulders too, although even that can get dicey).Anonymoushttps://www.blogger.com/profile/12181682409249411880noreply@blogger.comtag:blogger.com,1999:blog-3128650217411098551.post-35506335627965589272017-04-29T12:07:02.940-05:002017-04-29T12:07:02.940-05:00Looks great, but I'm afraid I'm with Rick ...Looks great, but I'm afraid I'm with Rick on this one.somchaihttps://www.blogger.com/profile/02205201873524923605noreply@blogger.com