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re: Deer Processing Percentages?
Posted on 11/21/23 at 11:05 pm to Sixafan
Posted on 11/21/23 at 11:05 pm to Sixafan
quote:
but seem to know a secret in how to keep it juicy. I wish those who know would help us beginners.
I don’t mix anything with mine unless I’m making sausage. Ground meat is always 100 deer.
What are you cooking that it’s drying out?
2
Posted on 11/22/23 at 5:07 am to brass2mouth
1/3 deer, 1/3 pork, 1/3 brisket
Posted on 11/22/23 at 11:16 am to brass2mouth
quote:
I don’t mix anything with mine unless I’m making sausage. Ground meat is always 100 deer.
same...last place used 10% beef mixed in with my ground meat.
For sausage I'm at least 60-70 deer/duck/or goose, etc.... If I'm making game sausage, I want it to resemble that game......
Less yield of meat out of your kill, but it's usually much cleaner and leaner.
This post was edited on 11/22/23 at 12:33 pm
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