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RE: Meat
I do if time allows. Deboning is really wat you are doing - getting the right cut to the grain is what makes a good steak. If yu do not know the cuts, get a drawing of the beef cuts - same on deer just smaller and less fat. Make sure your boards and knives are clean and get a sauage maker.
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RE: Meat
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RE: Meat
I process all my own. Their getting 75$ to100$ a deer around hear.CRAZY
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RE: Meat
Wow that's high. I process my own and usually do around 40 a year for others. I get $40.00 per deer without the hamburger. $60.00 with.
Their getting 75$ to100$ a deer |
RE: Meat
Like most others, I do my own. I'll try to take 4 deer per year at least..1 for jerkey, 1 for breakfast sausage, 1 for summer sausage and one for steaks and burger meat. I make my own jerkey with a recipe off of the net and my dehydrator. Make my own breakfast sausage with some seasoning package from Wal-Mart and smoke my summer sausage at home.
The pride and joy of eating meat that you have hunted, harvested, processed and cooked yourself is very special. I'm grinnin from ear to ear when I'm behind a plate of my own deer meat. Craig |
RE: Meat
It is a family affair at my house to process the meat. Both the wife and daughter pitch in. My wife even takes all of the livers and gives it to one of her Pilipino friends to cook some kind of crazy meal out of it.
If I get an early bow-hunting deer, I just skin it and quarter it and put it in the freezer (we have the tenderloins for dinner that night). I usually fill by muzzle loader double tag every year and my father-in-law does too, and his brother, and his brothers neighbor, etc. So we do it all together and have a meat carving party (beers and knives!). It's really not that hard to do at all and we make jerky, brats, hamburger, summer sausage, breakfast sausage, you name it. There are many recipes out there for and I really go for the sausages. My sister-in-law stops off at a Mexican foods store near her house and picks up about 40 lbs of pork fat to mix in with the dear. It makes for some real good tasting and tender sausage. |
RE: Meat
ORIGINAL: mallard stalker ORIGINAL: dirtpounder mallard, all you really need is a manual grinder, SUPER sharp knife and all the seasonings you like. Sharp knives are essential; however, I would not recommend the manual grinders or sausage stuffer lest you want to hate processing deer in a hurry (ask me how I know!). It’s a cheap way to start, but you would SERIOUSLY consider upgrading by the next year. |
RE: Meat
Interesting this topic comes up, and a good one I might add. I took my first deer last season and processed it myself. I went simple and just deboned everything. I just bagged it all froze it and then took it out a bag at a time. I made beans with venision and a ham bone, venison green chili, steaks and just last night I pulled out my las bag of meat and ground some and mixed it with ground pork and seasoned it for chorizo (spicey mexican sausage). I'm going to let if sit for a few days and then cook it up.
Question for you all. I saved alot of the front sholder and leg meat for grinding, but it is full on tendons, ligaments and what I assume is silver skin (goopy membrane that covers the muscle group). Maybe it's my inexperience but I thought that with meat like this you just throw it all in the grinder and it all gets made into burger, but the ligaments and such kept plugging up my grinder. I can't see cutting out every little piece of tendon and ligament. Do I just have a sub standard grinder, do I have to cut all the stuff out, or am I missing something? |
RE: Meat
ORIGINAL: mallard stalker ORIGINAL: dirtpounder mallard, all you really need is a manual grinder, SUPER sharp knife and all the seasonings you like. |
RE: Meat
ORIGINAL: spuddog Interesting this topic comes up, and a good one I might add. I took my first deer last season and processed it myself. I went simple and just deboned everything. I just bagged it all froze it and then took it out a bag at a time. I made beans with venision and a ham bone, venison green chili, steaks and just last night I pulled out my las bag of meat and ground some and mixed it with ground pork and seasoned it for chorizo (spicey mexican sausage). I'm going to let if sit for a few days and then cook it up. Question for you all. I saved alot of the front sholder and leg meat for grinding, but it is full on tendons, ligaments and what I assume is silver skin (goopy membrane that covers the muscle group). Maybe it's my inexperience but I thought that with meat like this you just throw it all in the grinder and it all gets made into burger, but the ligaments and such kept plugging up my grinder. I can't see cutting out every little piece of tendon and ligament. Do I just have a sub standard grinder, do I have to cut all the stuff out, or am I missing something? |
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