I was given some roasts and various cuts (about 5#) and after several rinses it was still very bloody. I have it marinating in some Backwoods Jerky seasoning Teriyaki. I haven't made jerky in decades let alone used venison. I have a MES 30.
The meat looks nice and lean but the blood has me concerned. Whats the collective wisdom? I'm tempted to just go buy some eye of round and start over.
The meat looks nice and lean but the blood has me concerned. Whats the collective wisdom? I'm tempted to just go buy some eye of round and start over.