- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Deer processing advice
Posted on 12/31/13 at 6:40 am
Posted on 12/31/13 at 6:40 am
My last few deer I have had time to bring directly to get sausage made. With this one I won't be so lucky because I go offshore tomorrow morning.
I want some roasts and stew meat out of this one. Should I try and debone it and process it today and freeze it? Can I still make my sausage after I freeze it.
Also. What does everyone do with their meat
I.e.
Steaks
Roasts
Etc
Thanks
I want some roasts and stew meat out of this one. Should I try and debone it and process it today and freeze it? Can I still make my sausage after I freeze it.
Also. What does everyone do with their meat
I.e.
Steaks
Roasts
Etc
Thanks
10
Posted on 12/31/13 at 6:57 am to BigHoss
I like to quarter it up and let it bleed out in slushy ice for a few days. If time is an issue I would cut the backstraps, tenderloins and the few roast you want then debone and freeze the rest. Then you can shoot another one and bring them both at the same time! 
Posted on 12/31/13 at 7:04 am to BigHoss
quote:Yes you can
Can I still make my sausage after I freeze it.
Posted on 12/31/13 at 7:07 am to BigHoss
I used to make a shitton of sausage with my deer. now, I just buy pork because of course it's much better.
anyway, I just cut the four roasts off and debone the ribs. if I want to debone the roasts, I do it after they defrost before I cook them.
anyway, I just cut the four roasts off and debone the ribs. if I want to debone the roasts, I do it after they defrost before I cook them.
Posted on 12/31/13 at 7:09 am to tigerdup07
quote:
I just buy pork because of course it's much better.
Posted on 12/31/13 at 7:17 am to BigHoss
Most of my deer are tenderized steaks and hamburger meat after I have removed the back straps and tenderloins.
I never have found a good deer sausage from a processor. Venison meat is so lean and all sausage I have ever had is too dry. I prefer to mix pork fat, beef hamburger, and ground venison to make my own sausage. This only happens once every 4 or 5 years.
I never have found a good deer sausage from a processor. Venison meat is so lean and all sausage I have ever had is too dry. I prefer to mix pork fat, beef hamburger, and ground venison to make my own sausage. This only happens once every 4 or 5 years.
Posted on 12/31/13 at 8:10 am to BigHoss
Now that son in college, I don't use as much steaks as I used to as he uses mostly hamburger. This year I had the tenderloins and backstrap made into steaks; everything else got ground up. I had not so local processor make some summer sausage a few years ago. I really liked it, but didn't have any left over this year for sausage. I've had breakfast sausage made up in the past, but didn't seem to popular w/ my family so I quit doing it.
Posted on 12/31/13 at 8:14 am to TigerOnThe Hill
how do you guys make your hamburger? Do you mix any pork or beef into it? I got a grinder for Christmas and killed on Sunday. My plan was to make some sausage with 50/50 deer to pork butt.
Posted on 12/31/13 at 8:20 am to bonescanner
Ground meat mix with ground beef to add fat. 75-25 lean or 80-20 if that's all they have.
For sausage it's 50-50 boston butt.
For sausage it's 50-50 boston butt.
Posted on 12/31/13 at 8:39 am to bonescanner
quote:good plan
. My plan was to make some sausage with 50/50 deer to pork butt.
Posted on 12/31/13 at 8:43 am to BigHoss
If you kill a deer and quarter it up and leave it in slushy ice water how long can it stay in that before it goes bad.
Posted on 12/31/13 at 8:43 am to Lakefront-Tiger
quote:
For sausage it's 50-50 boston butt.
Same here. I mix 50/50 boston butt to deer and add a 3 lb box of bacon end pieces per batch so i end up with about 28 lbs of meat and use the same seasoning pack that Rouses uses for their green onion sausage (supposed to use with 25 lbs of meat). I have also made some with minced garlic and the cajun seasoning pack that came out great and had a little more kick.
ETA: Just ring the butcher and they will sell the seasoning packs for around $5
This post was edited on 12/31/13 at 8:44 am
Posted on 12/31/13 at 9:28 am to bonescanner
I actually just go straight deer with ground meat. If I'm making burgers, I'll buy pork ground meat to mix with it at that time, or just use ground beef. I like the lean meat for spaghetti and what not. When I've made sausage, I go about 70/30. I prefer everything to be really lean though. That's just me.
Posted on 12/31/13 at 9:52 am to 360footjog
quote:
If you kill a deer and quarter it up and leave it in slushy ice water how long can it stay in that before it goes bad.
I unintentionally left one for 10 days and it was fine.
Posted on 12/31/13 at 9:56 am to tigerdup07
quote:
I just buy pork because of course it's much better.
That's your opinion. Me and my crew prefer deer sausage. Of course that's what we grew up eating. I hate greasy arse pork sausage. I keep backstraps and tenderloins whole for grilling. You can cut some roast out. I cut some strips for jerky and with what's left and scraps I'll grind it.
Posted on 12/31/13 at 10:15 am to SmackoverHawg
quote:Gross.
Me and my crew prefer deer sausage
quote:You are a crazy person.
hate greasy arse pork sausage.
Posted on 12/31/13 at 10:39 am to SmackoverHawg
quote:
Me and my crew prefer deer sausage
y'all must not know how to cook worth a shite.
Posted on 12/31/13 at 10:41 am to AlxTgr
Y'all guys that don't like deer sausage must be getting it made at the wrong places.
The smoked sausage from Dowlings in Simsboro is as good as any sausage I've ever had and goes great in beans and gumbo. And the fresh sausage from Comeauxs in Breaux Bridge is excellent on the grill or in a gravy.
The smoked sausage from Dowlings in Simsboro is as good as any sausage I've ever had and goes great in beans and gumbo. And the fresh sausage from Comeauxs in Breaux Bridge is excellent on the grill or in a gravy.
Posted on 12/31/13 at 10:42 am to REB BEER
quote:
Y'all guys that don't like deer sausage must be getting it made at the wrong places.
I like deer sausage. i'm just not naïve enough to believe that it's better than pork.
if that were the case then no one would be using pork to make their deer sausage better.
Posted on 12/31/13 at 10:50 am to BigHoss
You can easily process/debone in a couple hours if you don't grind or make sausage.
I eat the tenderloins first.
I save backstraps whole or in meal sized lengths.
Save shoulder roasts. Cut neck and foreleg into stew/chilly meat.
Cut rumps into boned or boneless roasts. (Bone in makes a roast/gravy better)
Shanks are awesome. I used to try cutting the meat off the shanks, but that is a waste of meat and time. Whole braised shanks are awesome if you cook them like lamb shanks and eat caveman style.
On some deer I grind the rumps, neck and or forelegs, which adds another couple hours. Turning that into sausage adds another couple hours still.
I eat the tenderloins first.
I save backstraps whole or in meal sized lengths.
Save shoulder roasts. Cut neck and foreleg into stew/chilly meat.
Cut rumps into boned or boneless roasts. (Bone in makes a roast/gravy better)
Shanks are awesome. I used to try cutting the meat off the shanks, but that is a waste of meat and time. Whole braised shanks are awesome if you cook them like lamb shanks and eat caveman style.
On some deer I grind the rumps, neck and or forelegs, which adds another couple hours. Turning that into sausage adds another couple hours still.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News