ORIGINAL: NY Bowhunter
Thanks for the help guys.
A couple more questions:
After I skin and butcher the deer, how long can I wait to trim and cut the meat to a finished product? After I cut all the meat out I can store it in a spare refridgerator. Can I pick away at it and cut it into steaks as I get time? How long can it stay refridgerated?
How picky should you be with the trim? It seems I could have spent the rest of my life cutting away fat and talo on a lot of the pieces. Some of the fatty/stringy pieces of trim would clog up my meat grinder pretty bad. The second batch I was a little less selective about what I put through the grinder. I still ended up with a ton of ground beef. Is it worth the time cutting out every piece of scrap?
And on another note...get a vacuum sealer. I've had venison last 3+ years in the freezer aftervacuum sealing...
It would keep for probably a week but I usually get to it within 3 days. As far as removing all the fat and tallow, I do you get a better quality of ground meat. I cut my trim in small peices and get as cold as possible before grinding, also make sure you tighten the grinding plate good, you may need a mallet and a piece of wood to remove it but if it's loose and the meats not cold it will clog every time.
After I debone and seperate the chunks I partialy freeze the Backstraps and hams before slicing into steaks, (you get a nicer looking cut)`
I Bone out the neck and use the meat for ground, or roll and tie for a neck roast. I also cut the neck bones into 3 or 4 chunks and use in spaghetti sauce, the meat just falls off.MMMM.
The front shoulders I use for stew,burgers, or jerky.
The hind quarters provide, Steaks,Roasts, Shish-Ka-Bob chunks, or I turn some into Corned Venison, then into Pastrami.
Turning venison into corned venisonis the easiest anyone can do it.