Total Yeild
 

Total yield form two does totaling 178 pounds field dressed, if all my math was correct, wound up to be 54.5 pounds. Believe it or not, that is all ground venison.

WOW!! I never would have guess so little.

I used everything. Neck, shoulders, back strap,and hind quarters.

+1
On Friday i picked up the meat from the doe i killed on 16 October. There were two small roasts, a couple of steaks and the rest was burger with beef suet added. The meat weighed 40 pounds. That processor gets more meat from my deer and hogs than others. Maybe its because she's German.

Actually I think that's a decent ratio. Right around 30% yield.

Should be 35-40%. You should have had more.

The weight was pure ground venison with absolutely nothing added. I should double check the count though. my original count was
6-1lb packs of ground venison with sausage season in it.
32-1.5lb packs plain ground venison
1lb added for the tenderloins.
total-55lbs

Pluckit That sounds like you are about five pounds short on your meat . But young deer have poor yeild just for meat . At 89 lbs each. They will not have much tissue in the front shoulders or ribs that most processors will not spend the time to recover. The more deer that come in too busy a processors shop. Seems like the less yeild you will get in return. Congrats on your deer and good hunting.

First of all Pluckit, it's a sin to grind loins, tenderloins and roasts from the back legs. :action-smiley-099: :biggrin:

I got a little over 31 pounds of meat from a 110 lb. doe, as described here:
http://www.huntingnet.com/forum/blac...10-lb-doe.html

I just don't care for venison steaks or roasts. The tenderloins were saved, they are the only part not ground. I love them with eggs in the morning. Even the back straps were ground, but they were kept separate from the other grinds. They will be used for hamburgers and the other grinds will be used for chili, spaghetti and meat loaf. Anyway, I love the taste of ground venison. More than hamburger. It seems to me that when you grind deer meat, it changes the flavor. And I don't add any fat, suit, or other ground meat to my ground venison. It is kept 100 percent pure. I had a whole batch of grinds go bad on me once. I think it was from the ground pork I mixed with it. I was so tired that evening when I finished cutting up and grinding the meat that I left it in the fridge over night. In the morning when I went to take it down stairs to the basement where the chest freezer was, it had all turned green an smelled bad. I had to throw it all away and will not add anything to my grinds ever again. I think it tastes better pure with nothing added too.

Hey Puckit,
Keep sending the PM's I cant stop from laughing !!!!!
No matter what you are still a trespasser, and dont keep your word :)

riversmokepole

Take it someplace else...

Yes. Please do. You've had your say, now give it over. We don't need that kind of stuff here.

Pluckit - you must not be making it right if you don't like venison steak. Tell you what. Take a steak and dry it with a paper towel. Trim off all fat. (that's where the rancid or bitter taste comes from) Then rub a bit of vegtable oil and season it with seasoning salt and fresh ground pepper on both sides. Now get a cast iron fry pan hot. Now, throw that steak on the hot pan and it will sear all the juices inside. Leave it on that side for 2 1/2- 3 minutes then flip it over and sear the other side for another 2 1/2 to 3 mins. I guarantee you that you will enjoy it. It will be tasty, tender an juicy.

Thats what i am talking about!!!

I also think it is a sin to grind back straps!! you butterfly them, flour, salt and pepper to taste. cook on a low heat in a skillet with a lid. Make sure not to over cook. after done remove meat and make some gravy and return meat on a simmer while cooking some biscuits in the oven... okay now i am hungry!!! They make a great sandwich as well, without the gravy. you just have to cook slow and not over cook.

I've always suspected that people who do not enjoy deer steak or roast have had them overcooked.

For roasts, I use a meat thermometer and cook them in the Weber Kettle - but not directly over the coals. When the internal temperature hits 120 the roast comes off the pit. I'll sometimes go as high as 130 if someone demands "well done", but never higher than that. But as Bronko said, all the fat must be removed.

I like to do the roasts on my Brinkman Smoker. I use apple wood chips for smoke. And always put a water bath under the roasts. I make sure all the silver skin is off the roast, and sometimes I will take hickory smoked bacon and lay that over the roast with tooth picks to hold it in place. The fat off that bacon really adds something to the roast.

I haven't done that Cayugad. But I just put it on my "to do" list.

Cayugad, that sounds like a great idea. I never smoked a roast, but it sounds like a good idea.

A guy at work just brought in some deer bacon. It was one of the best ways I've had venison. He mixed ground venison with ground pork, I believe he said this was 60% venison and 40% pork. He then mixed in bacon seasoning from a butcher and packed it into loaf pans. The pans were refrigerated overnight and and then dumped out on the racks of his smoker and smoked about 10 hours then sliced thinly. If you have a smoker I highly recommend it.

[QUOTE=Semisane;3865200]First of all Pluckit, it's a sin to grind loins, tenderloins and roasts from the back legs.

See what you did? I told you when I scoped that side lock there was going to be no turning back. I would have never done it if I had not seen the pictures of the Sinful Sisters.