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re: Let us discuss deer processing
Posted on 12/27/12 at 4:43 pm to ryan985
Posted on 12/27/12 at 4:43 pm to ryan985
quote:
I debone the deer myself.
Thats what I do but I only take it to them to have sausage made. If I am just steaking it up then I do it myself, it just sucks to steak all that up and then wrap it up. I bought a sucking machine this year. Made it a little bit easier but still would rather someone else do all that work for me, for say a share of the meat.
0
Posted on 12/28/12 at 8:50 am to OldSouth
Awesome video!
Posted on 12/30/12 at 9:41 am to Flair Chops
I have a small shop in St. James Parish. We never batch process, use custom blended seasoning(not generic bagged seasoning), and vacuum pack everything. Feel free to send me an email @ thesausageshed@gmail.com if interested in a price list.
Posted on 12/30/12 at 9:47 am to hestahamma
Fixing to clean one. 
Posted on 12/30/12 at 10:20 am to Nodust
quote:
Doesn't take that long. I cut it up and the Mrs wraps in freezer papaer. Less than an hour for a deer. Way less is you are more skilled than I am.
For two or three deer a year you can get a grinder for less than $200
Look like a hero to your wife at the same time. Buy a kitchen aid stand mixer. Then buy the grinder and sausage making attachments.
Sausage isnt hard to make at all with the proper tools, there are numerous vids on you tube about it but basically you just grind the meat twice and stuff it into the casing. My cousin and I did two large deer took us about two days but he saved $400 and controlled the process from start to finish.
Posted on 12/30/12 at 10:24 am to Flair Chops
quote:THE best thing I've learned is to cut it up, put in ice. Let ice melt, throw water and repeat. All the blood comes out and tastes the deer without tasting TOO strong.
i would like to be able to do it all myself, but if he kills it whilst i'm at work, the last thing i want to be doing is cutting a deer up all night long.
Highly recommend.
Posted on 12/30/12 at 10:36 am to Geauxtiga
quote:
THE best thing I've learned is to cut it up, put in ice. Let ice melt, throw water and repeat. All the blood comes out and tastes the deer without tasting TOO strong.
You can do this after processing. Just soak the deer in salt water for 24 hours before you cook it.
My wife grew up in west texas. Her parents chicken fried everything including deer, which was mostly what they ate. Prairie deer tend to be gamey amd ive found that the salt water really helps to pull alot of that gamey flavor away from the meat.
Posted on 12/31/12 at 7:41 am to Geauxtiga
Another thing that causes gamey taste is improper cleaning. All fat, slime, "jelly", bruising, and silver needs to be removed.
Posted on 12/31/12 at 7:51 am to Geauxtiga
Another thing that causes gamey taste is improper cleaning. All fat, slime, "jelly", bruising, and silver needs to be removed.
Posted on 12/31/12 at 7:55 am to hestahamma
Welcome to Outdoor Board. 
What are your favorite ways to prepare deer meat?
What are your favorite ways to prepare deer meat?
Posted on 12/31/12 at 7:58 am to Flair Chops
I do mine myself. I'll let it sit and cycle ice for as long as 5 days.
Roast from hq, backstraps, tenderloin, usually stew meat from front shoulders. Would love to try some bone in roast from the hq. Wish we had a place closer that did summer sausage.
Roast from hq, backstraps, tenderloin, usually stew meat from front shoulders. Would love to try some bone in roast from the hq. Wish we had a place closer that did summer sausage.
Posted on 12/31/12 at 11:00 am to hogdaddy
Thanks hogdaddy. Been a lurker for awhile now. Favorite deer item is smoked jalapeno and cheese sausage or deer andouille....
Posted on 12/31/12 at 11:12 am to hestahamma
Do it all myself these days. Steaks, burger, Sausage, summer sausage, jerky. It is some work but well worth it. I have processed 5 so far this year. I actually enjoy doing it, plus I know its done right.
Posted on 12/31/12 at 11:22 am to FelicianaTigerfan
We are working on a recipe for summer sausage. We got it close but still not 100% satisfied with it.
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