Deer Processing

[ByronBob]

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]

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]

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]

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]

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]

Pig fat & hot stuff !!!!

 

[DUMBDOG]

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]

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]

What is Tender Quick?

 

[DUMBDOG]

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