Deer Processing

ByronBob · Dec 13, 2004

I put pork butt in with my burger grind to lessen the game taste and give the burger some grease to cook with while making burgers on the grill or whatever.

My FIL took a hand grinding machine, put a pulley on it to an electric motor and belt to convert his to electric. Works pretty well.

beenthere · Dec 13, 2004

sassafraspete
I agree with you on being picky, and do that as well. Even a small 1/4" piece of fat hanging on the meat gets cut off. Takes time, but I feel it makes a better meal. I always say that I don't cut up meat, I 'muscle' it, removing the muscle groups that are just lean, red meat with no marbeling or fat such as found in beef.

However, although I also try to kill quickly, miss the gut area, dress right away, and cool down immediately, there are those occasions where this doesn't work. In the 41 years of hunting, there have been gut shots, 'didn't find until the next day', warm days, and slow cool-down times that I couldn't tell it at all in the meat that we ate. I don't prefer that way, but honestly don't think the quality of the meat is affected.

Looking forward to venison tonight.

MMM · Dec 13, 2004

I add 1/3 pork trimmings for sausage and burger and keep venison fat as well. I hear of "gamey taste" constantly. I never expect a deer to taste like beef or a squirrel like chicken. Probably wouldn't bother harvesting them if it all tasted the same. I only ensure they are quickly gutted and skinned for qick cooling and follow sensible hygiene practices with the carcass Lacking a walk in cooler and perfect temps, I pack my venison in ice chests and drain water off occaisionally for 4 to 5 days.

paulss · Dec 16, 2004

The best thing, if possible, is to hang the carcass for 4-7 days at 35-40 degrees. If that is not possible, quarter and pack in ice in chest for 3-5 days, draining water and refilling with ice daily. For grinding I've found it works much better to bone the meat into strips that will fit into the grinder and put them on cookie sheets in the freezer for a few minutes until they are not quite frozen. This has solved the majority of the problems regarding sinew that is missed.

I've also found that soaking steaks overnight in milk will minimze that "gamey" taste.

rogdan · Dec 17, 2004

Thanks for the input guys,
Another question; have any of you made deer bologna/deer sausage?
What goes into it besides ground venison?

FL_Cracker · Dec 17, 2004

Pig fat & hot stuff !!!!

DUMBDOG · Dec 17, 2004

For 100# sausage:

40# Venison
60# Pork
1# Tender Quick
1# Salt
6 oz Pepper
10 oz Brown Sugar
1 Head Garlic

We use boston butts for the pork, smoke for about an hour and then vacumn pack. Even after a year it will still taste fresh. If you have less venison, adjust the other ingredients.

MMM · Dec 17, 2004

I usually get pork trimmings free, or very cheap depending on availability at local meat market. Last year I stumbled onto a different scheme by accident. I couldn't get the trimmings and there was one 10lb pork roast left in the case. He did have 2 3lb boxes of bacon ends and pieces, so I used that. It gave the sausage a hint of smoked flavor that was quite nice. This year I made up half (50lbs) my sausage that way. The seasoning comes in packs at the market and will season 50lbs. I use about 25-30% pork. Not sure about bolgna, as I don't care for it.
Bon apetite

MMM · Dec 17, 2004

What is Tender Quick?

DUMBDOG · Dec 17, 2004

A salt type seasoning that is used for curing the meat, usually found by the salt or during deer season by the meat department.

MMM · Dec 18, 2004

I've got quite a few buddies up there that take their venison to locker plants and have the slim jims made from it. They are really good. Thanks for the seasoning info.

DUMBDOG · Dec 18, 2004

Also have a recepi for slim jims and summer sausage, all home made and a lot cheaper than taking them in to have done.

rogdan · Dec 18, 2004

My brother is into dehydrating and making jerky that way, now he is looking at one of those large electric smokers.

I made jerky on the grill last year but it took alot of time and charcoal for a couple gallon sized zip lock bags of jerky.

MMM · Dec 18, 2004

Do you use a fine plate on grinder for slim jims? I'd like to try your recipe. I jerk a good bit of venison each year.

MarkV · Dec 19, 2004

Does anyone use or have opinions about the vacuum pack systems for meat, fish and veggies? If you believe what they say frozen products seem to last much longer with out freezer burn.

MarkV

sassafraspete · Dec 19, 2004

Since I am somewhat of an insane bluegill fisherman who likes to catch and keep panfish for the freezer..... I can say that I tried my sister's outfit, and it works quite well.

However , as far as deer goes.... I don't think I would want to spend that much time....unless doing for a few special cuts like roasts, etc. We eat our deer up fairly quickly...so don't think I'd bother. I just make sure I am generous with my freezer paper. For fish though, thumbs up due to the smaller space/qty.

sassafraspete

DUMBDOG · Dec 19, 2004

Pepperoni Sticks:

30# Batch

20# Ground Venison (no fat)
10# Ground Pork (no fat)
One bulb Garlic blended with one quart water

Mix in one quart water
1 1/2 oz Red Pepper
4 oz Black Pepper
1 oz Dry Mustard
3 1/2 oz Tenderquick
5 1/2 Oz Pickling Salt
1 1/2 Oz Brown Sugar mixed with 1/2 Cup Water

Use sheep casings (not synthetic). Smoke at 160 to 210 degrees unitl meat is 160 degrees inside-about 4-6 hours.

Season meat before grinding twice. Go easy on hand mixing and water so it does not get mushy.

This is how we received the instructions. However we have made the following changes:

We mix the garlic with about a 1/2 cup water then the brown sugar with the 1/2 cup water add 1 cup water, mix in the other spices, this limits the total water to about one quart. We have only been able to find the synthetic casings here so that is what we use.

We use the fine plate on the grinder to grind it both times.

DUMBDOG · Dec 19, 2004

We use the vacuum packing system on all of our sausage, steaks, roasts and vegetables. It doubles the amount of time in the freezer that stuff will last. When properly frozen corn on the cob tastes just as fresh a year later as it did a week later from the freezer.

There are two different types of sealers out there, the most common requires the use of a special bag, the other was found online from a place in California. Mine will seal any type of plastic bag. The other kind requires a special bag which costs about 15 cents each and when you do three to four deer a year, that cost can add up quick. This is why we use the other kind of sealer, it keeps the cost down.

MMM · Dec 19, 2004

I don't have the vac sealer. I never have anything left from one season to the next! Kids wear that venison out. I wrap twice in plastic wrap and then freezer paper with no burn. My fish, squirrels, ducks etc get frozen in 2ltr or milk jugs with water. I'd like to try one for the sweet corn and crowders though and sounds easier than all that wrapping for deer. What brand sealer is that, D Dog?