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Processing deer at home
Posted on 11/30/12 at 11:22 am
Posted on 11/30/12 at 11:22 am
How many of you do this? I'm thinking about starting to butcher and grind myself and just having my sausage done elsewhere and have more questions than answers. Ive got no problem dressing/deboning, so I figure I can spend a couple hundred bucks on a good food-saver and grinder and be a little more fulfilled that I'm doing it myself.
What meat grinder do you use? I'd imagine its worth it to go with an electric one, but there are so many on the market I don't know where to start.
Is a kit like this worth it? I'm worried the knives won't last and it would be better to buy separate pieces.
Food-savers: Again, the market is flooded with them with anything from $30-40 up to hundreds of dollars. Which are the best price/quality combinations?
I'm sure I'm not covering everything here, so any advice or other recommendations would be appreciated. As always OB, TIA.
What meat grinder do you use? I'd imagine its worth it to go with an electric one, but there are so many on the market I don't know where to start.
Is a kit like this worth it? I'm worried the knives won't last and it would be better to buy separate pieces.
Food-savers: Again, the market is flooded with them with anything from $30-40 up to hundreds of dollars. Which are the best price/quality combinations?
I'm sure I'm not covering everything here, so any advice or other recommendations would be appreciated. As always OB, TIA.
Posted on 11/30/12 at 11:25 am to beauxkner
I use too. I didnt have a food saver but wish I did. I went with wrapping in freezer paper and then ziploc.
On the grinder, especially if your going to do very much sausage or just ground deer, get a good one. I cut corners and it made the process painful. A good grinder will make all the difference. Sorry I dont have any more I can add but Im sure youve come to the right place.
On the grinder, especially if your going to do very much sausage or just ground deer, get a good one. I cut corners and it made the process painful. A good grinder will make all the difference. Sorry I dont have any more I can add but Im sure youve come to the right place.
Posted on 11/30/12 at 11:30 am to Langston
I use my wife's kitchen aid with the meat grinder attachment. i trim the shite out of my meat before i grind it then wrap it in freezer paper. Keeps for a year or two that way. I don't bother making sausage anymore.....conecuh sausage is way better than any deer sausage i can get anyway.
Posted on 11/30/12 at 11:31 am to beauxkner
I use freezer paper or ziplock bags. I use everything withing 8 months or so. Not sure a food saver would be worth it for me.
Posted on 11/30/12 at 11:33 am to Tilco Baller
quote:
I use my wife's kitchen aid with the meat grinder attachment
I thought about going this route, but, while I probably do have some use for a stand mixer, they are expensive and the grinder/sausage attachments add up to about another $140. Also, from what I've seen, the grinder attachment isn't what I would call a "volume" grinder. This considered, I think I'm going to go with a dedicated mixer and grinder.
Posted on 11/30/12 at 12:06 pm to beauxkner
I has to cheap one from cabelas. It has been good. Mostly done pork butts in it. If you are only doing one deer at a time it should be fine. Those tubs like the use at restaurants are handy to have also, think you can get them at SAMs.
Posted on 11/30/12 at 1:02 pm to hugo
My advice.
With the right set up game processing at home is pretty simple. If you are going to grind the meat anyway you are only 2 steps away from great sausage (adding spices and regrinding/casing)
I have tried a few different things but find this set up works:
1. A large under the bed plastic storage bin the ones that are 16" or so wide an 3-4 ft long and only 6 or so inches deep. And a plastic cutting board that will fit in the bin. This is used for deboning meat inside the house without the mess.
2. 3-4 large semi flexible plastic bins for bulk storage of deboned meat, basic ground, and sausage grind. 9 inches deep or so and large enough that two of them will take up a shelf in your deep freezer. You will want a large roll of plastic wrap to keep things stored in fridge or freezer from drying out during the processing.
Make sure the trays in step 1 and 2 will fit at least part of the way into your sink.
3. I use a grinder I caught on sale at BPS for $75 I think, It does a good job. I would make sure all the mechanical parts are aluminum or stainless and not plastic. When grinding wet stuff go ahead a block the back side of the grinder so it tilts forward preventing back drainage of the juices.
4. Kinves, use what you like but I usually debone using a filet knife and cut pices up with a 5" drop point hunting knife. I keep both sharp with a diamond sharpener through out the process. You will also need a scale that measures up to 4-5 lbs in small increments.
5. Vaccum sealer- dont skimp here. The more expensive versions will have dry and moist settings, various suction power levels, and the sealing element will not over heat as easily. The better ones will also seal a bag even if there is a little grease or fluid in the seal line, the cheapos will not. Lots of 11" bags.
That is 40lbs of wild hog breakfast sausage we did last night. and it is in the under the bed storage container I mentioned above.
ETA: you can see the small holes I melted in the rim of the processing bin on the left of the picture to hold my knives while I work.
With the right set up game processing at home is pretty simple. If you are going to grind the meat anyway you are only 2 steps away from great sausage (adding spices and regrinding/casing)
I have tried a few different things but find this set up works:
1. A large under the bed plastic storage bin the ones that are 16" or so wide an 3-4 ft long and only 6 or so inches deep. And a plastic cutting board that will fit in the bin. This is used for deboning meat inside the house without the mess.
2. 3-4 large semi flexible plastic bins for bulk storage of deboned meat, basic ground, and sausage grind. 9 inches deep or so and large enough that two of them will take up a shelf in your deep freezer. You will want a large roll of plastic wrap to keep things stored in fridge or freezer from drying out during the processing.
Make sure the trays in step 1 and 2 will fit at least part of the way into your sink.
3. I use a grinder I caught on sale at BPS for $75 I think, It does a good job. I would make sure all the mechanical parts are aluminum or stainless and not plastic. When grinding wet stuff go ahead a block the back side of the grinder so it tilts forward preventing back drainage of the juices.
4. Kinves, use what you like but I usually debone using a filet knife and cut pices up with a 5" drop point hunting knife. I keep both sharp with a diamond sharpener through out the process. You will also need a scale that measures up to 4-5 lbs in small increments.
5. Vaccum sealer- dont skimp here. The more expensive versions will have dry and moist settings, various suction power levels, and the sealing element will not over heat as easily. The better ones will also seal a bag even if there is a little grease or fluid in the seal line, the cheapos will not. Lots of 11" bags.
That is 40lbs of wild hog breakfast sausage we did last night. and it is in the under the bed storage container I mentioned above.
ETA: you can see the small holes I melted in the rim of the processing bin on the left of the picture to hold my knives while I work.
This post was edited on 11/30/12 at 1:04 pm
Posted on 11/30/12 at 1:08 pm to Bleeding purple
When making deer ground do you add any pork and/or fat? If so, what kind and how much?
Posted on 11/30/12 at 1:17 pm to TheDrunkenTigah
I don't because I like the flavor of venison by itself but I know a lot of guys do. Some add regualr ground beef up to about 50/50 and others add groudn bacon ends or pork butt up to about 50/50.
Posted on 11/30/12 at 1:17 pm to TheDrunkenTigah
stupid double post.
This post was edited on 11/30/12 at 1:18 pm
Posted on 11/30/12 at 1:20 pm to beauxkner
When I kill, I will skin the deer, but do not gut it. take the front two shoulders off, cut out back strap, then remove the two hind quarters. If it's a bigger deer, I'll cut most of the neck meat off.
The rest of the deer, with the guts still all together, get tossed in the bayou, or given to the less fortunate.
I will usually debone the meat from the shoulders and hams making roasts with each. If I want some ground meat, I'll take one shoulder and grind that up..but I rather freeze them as a roast than ground meat. If I want jerky, I'll use a shoulder roast or ham as well.
Deboning is really easy and makes for easy packing..I'll wrap them in freezer paper instead of Ziplocs
The rest of the deer, with the guts still all together, get tossed in the bayou, or given to the less fortunate.
I will usually debone the meat from the shoulders and hams making roasts with each. If I want some ground meat, I'll take one shoulder and grind that up..but I rather freeze them as a roast than ground meat. If I want jerky, I'll use a shoulder roast or ham as well.
Deboning is really easy and makes for easy packing..I'll wrap them in freezer paper instead of Ziplocs
Posted on 11/30/12 at 1:27 pm to SaDaTayMoses
So you dont take the tenderloins?
Posted on 11/30/12 at 1:33 pm to Bleeding purple
Cant possible get them out like that. WOW
Posted on 11/30/12 at 1:35 pm to Bleeding purple
Can also get with local meat market and request that they hold some beef fat to add directly. Easier to get the ratio your looking for. Just finished putting up my third one this year. My casings and cure should come in today so I can get started making 50 pounds of sausage tonight.
Posted on 11/30/12 at 1:41 pm to Langston
I'll do without the tenderloins if I don't have to gut. If the guts are shot and can't help but gut, I'll get them...or the person that gets the carcass will get the tenderloins
Posted on 11/30/12 at 1:43 pm to Bleeding purple
quote:
With the right set up game processing at home is pretty simple. If you are going to grind the meat anyway you are only 2 steps away from great sausage (adding spices and regrinding/casing)
+1, in for a penny in for a pound...
Posted on 11/30/12 at 1:47 pm to SaDaTayMoses
quote:
The rest of the deer, with the guts still all together, get tossed in the bayou, or given to the less fortunate
I cant stand wasting good meat, especially over laziness. JMO
Posted on 11/30/12 at 1:51 pm to Langston
That's how I clean my deer. Most of the time, there's someone from work who till take the rest who want the leftovers.
I know a whole lot of people that breast a duck instead of cleaning it. I have never breasted. Always pluck and gut.
I know a whole lot of people that breast a duck instead of cleaning it. I have never breasted. Always pluck and gut.
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