Deer Processing

[MMM]

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]

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]

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]

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]

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]

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]

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]

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]

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?

 

[DUMBDOG]

The one we use is the Sinbo. You can find out more at this link.

Vacuum Packer