Processing venison (or other large game/animal), how do you do it?
 
 

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Processing venison (or other large game/animal), how do you do it?

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    11-14-2012, 06:36 PM
  #1
Trained
Question Processing venison (or other large game/animal), how do you do it?

I am exhausted! My farm was deer camp all weekend and I helped clean and processed lotsa meat!
Just finished a doe for me, got a little sloppy at the end and ended up bagging most of it for dog food. Ground 40+ lbs of hamburger, back strap, saved a roast, and a bunch of stuff for jerky. I started this one too warm, should have let it hang for a day or so (weather was too warm but got colder, DOH!). So much extra work with all the film and... you know!
So I dropped half of it in a bucket and let it sit for a couple days outside, MUCH easier and more tender! BIL took his to a butcher, that would be great but there goes the savings. I have more time than money right now!

So how do you do it? Do you cut it with fatty hamburger or lard (what %)?
Wrap or bag? What brand of meat grinder do you prefer? How long do you let it hang? Best jerky seasoning and method?

Best recipes?
     
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    11-14-2012, 06:54 PM
  #2
QOS
Green Broke
OMG FlyGap...what is the dropping it in a bucket for? LOL you can tell I am not a hunter!!! Sounds like a lot of work!
     
    11-14-2012, 07:10 PM
  #3
Trained
:) well since I didn't let it hang and settle for a few days it was kind of... Stringy! There is this film all over each section and it takes FOREVER to clean off (don't want that stringy stuff in a burger). The weather got cold, upper 20's at night, 40/50 during the day so I put the parts in a bucket (well washed) covered with tinfoil and tight with a rubberband and let it sit and break down a bit. It's good for it! At least that's what I've been taught!

Oh my back and arm are KILLING ME!! A couple times I got dizzy because I was standing still for too long! You know how you see those people pass out at weddings! Lol, would have been dangerous with me holding a filet and butcher knife!!
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QOS and COWCHICK77 like this.
     
    11-14-2012, 07:34 PM
  #4
Trained
Its been a long time since I have done it but we used to let it hang for quite a while. Of course cut out the back straps..yum :) the rest was made into stew meat and canned, cut into jerky meat or ground up for burger or summer sausage. I used to get so bored cut meat for jerky...LOL.. I don't mind wrapping meat I just get bored cutting it up.
     
    11-14-2012, 07:42 PM
  #5
QOS
Green Broke
I don't think passing out with knives in your hand is a good idea!!!

This processing sounds like a messy business!
     
    11-14-2012, 07:53 PM
  #6
Trained
I accidently hit "post" before I was finished.....

I don't like the fatty hamburger I trim as much fat off as possible and add oil when I cook it. And I can't remember the brand of grinder we had, I can picture it but that's about it, I think once I used a Kitchen Aid attachment- not as good as a true grinder. As far as wrapping or bagging, used to wrap with butcher paper but I am in love with my Food Saver vacuum sealer! Worth the investment in my opinion. For recipes I don't have anything mind blowing. I fry back strap in a hot pan and taters and gravy..LOL. The hamburger gets used like beef burger, same with the stew meat. The jerky I cheat on, I buy Hi Mountain Jerky Cure and Seasoning, the Pepper Blend. My jerky seasoning is so inconsistant between batches if I mix my own seasoning, so the Hi Mountain brand is easy. I would love to hear others recipes so maybe I could try something different!
     
    11-14-2012, 08:37 PM
  #7
Yearling
We just take ours to the butcher and its wrapped in the brown paper..
Our neighbor built himself a big walk in cooler..Might be a good investment for you if you do it all the time...Our meat is usually hung for a while, but its problably colder here in hunting season, then where you are.
     
    11-15-2012, 11:02 AM
  #8
Yearling
I always cut out the backstrap and used the rest for jerky/nuggets. I took a back leg off at the hip once, made an aluminum foil very large pan, and coveted the leg with a few cans of beer, a few tubs of butter, and put onions in it, warped it up tight and grilled it for 6 hours. It fell off the bone and was sooooo yummy!
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    11-15-2012, 11:15 AM
  #9
Trained
Oh that's a good one outof the loop!
I cut some smaller roasts and am debating on how to do them, garlic in there for sure! How did you grill it, charcoal, wood, gas?

COWCHICK I'm asking for a vacuum sealer for Christmas!
I use Hi Mountain too! Like the teriyaki best.
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    11-15-2012, 11:33 AM
  #10
Yearling
We used charcoal. I hate gas grills!
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