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Started By
Message
Advice on processing deer myself
Posted on 1/8/22 at 10:40 am
Posted on 1/8/22 at 10:40 am
Gonna process a doe my son shot. This’ll be the first time I’ve done it myself. Couple questions:
For the meat I grind, is it important to add fat now or can I do that later when I defrost by mixing with fatty beef?
Do I have to shave off every bit off fascia and tendon before grinding? That part is getting tedious.
Anything I should do with the backstraps, tenderloins, or roasts before freezing?
Any other pointers or recommendations?
For the meat I grind, is it important to add fat now or can I do that later when I defrost by mixing with fatty beef?
Do I have to shave off every bit off fascia and tendon before grinding? That part is getting tedious.
Anything I should do with the backstraps, tenderloins, or roasts before freezing?
Any other pointers or recommendations?
15
Posted on 1/8/22 at 10:42 am to dcw7g
quote:
Do I have to shave off every bit off fascia and tendon before grinding? That part is getting tedious.
_________________________________________________
Yes. Don't be afraid to sacrifice a little meat.
Posted on 1/8/22 at 10:44 am to dcw7g
Make your son help you and do a lot of the grunt work.
Posted on 1/8/22 at 10:58 am to dcw7g
quote:
For the meat I grind, is it important to add fat now or can I do that later when I defrost by mixing with fatty beef?
All I've seen is where the fat (at least 20%) is added when grinding (on the front end). Most cut the back straps into small steaks or cubes and leave the tenderloin whole, although either way for both is fine. Some people tenderize the steak, but others don't.
I've had and prepared tenderloin/back straps every way possible, the only way to get the "gamey" taste out is by deep frying.
Posted on 1/8/22 at 11:00 am to dcw7g
Add your fat during the processing
Posted on 1/8/22 at 11:04 am to dcw7g
I vacuum seal the roasts, freeze and process at a later date. I keep a bunch of pork belly to mix in for sausage etc.
Posted on 1/8/22 at 11:14 am to dcw7g
To speed things up, I freeze it in roasts and break down further another day for grinding when I'm not exhausted. I take the fascia off as much as I can stand, but I leave a good bit on the roasts I use for low/slow cooking. I typically smoke the roasts to 130 internal so I clean them up well. I leave the backstrap and tenderloins whole.
For grinding, after I froze the roasts I go back and clean them up a bit more. As mentioned, use pork belly or some sort of pork fat, higher % for sausage.
It really isn't all that bad, one 4 hour session and all the post-breakdown clean up is done. Ground, sausage, jerky...all ready for cooking .
For grinding, after I froze the roasts I go back and clean them up a bit more. As mentioned, use pork belly or some sort of pork fat, higher % for sausage.
It really isn't all that bad, one 4 hour session and all the post-breakdown clean up is done. Ground, sausage, jerky...all ready for cooking .
Posted on 1/8/22 at 11:16 am to LEASTBAY
Making Your Ground burger meat :
No pork-
Do ground meat with
74 % deer
26 % brisket.
I just made 28 lbs and put into black/white game tubes available at Academy.
Basically ground up a big bowl of deer, and a separate bowl of brisket.
Take a 1/3 cup measurer cup. 1 brisket, 3 deer. Mix well in a 3 rd bowl. Then fill the tubes by hand. Zip tie shut.
You can cheat a few with more brisket for a nice greasy hamburger.
Very easy.
No pork-
Do ground meat with
74 % deer
26 % brisket.
I just made 28 lbs and put into black/white game tubes available at Academy.
Basically ground up a big bowl of deer, and a separate bowl of brisket.
Take a 1/3 cup measurer cup. 1 brisket, 3 deer. Mix well in a 3 rd bowl. Then fill the tubes by hand. Zip tie shut.
You can cheat a few with more brisket for a nice greasy hamburger.
Very easy.
Posted on 1/8/22 at 11:18 am to EF Hutton
Yes you filet off all silver sinew, fat, bloodshot, trash. You will end up with a small mountain of trash.
Posted on 1/8/22 at 11:22 am to dcw7g
I like to let my deer age a few days in a cooler or outside if it's cold enough before I cut it up.
Posted on 1/8/22 at 11:45 am to EF Hutton
Just did my own for the first time this year with my son. Did a roughly 60/40 venison to trimmed brisket for my ground and we can all notice the difference between that and pork mixes most of our processors have done over the years. Chill all the blades and such on your grinder in the freezer before you start, and feed strips, not cubes to your grinder (someone told us this afterwards). I’ve always tried to make sure anything white or silver comes off the meat, although I have been leaving the silver skin on the backstrap when I freeze if and remove it before cooking. Helps protect from freezer burn
Posted on 1/8/22 at 11:46 am to greenbean
quote:
I've had and prepared tenderloin/back straps every way possible, the only way to get the "gamey" taste out is by deep frying.
Marinating in Allegro helps a lot.
I put back straps in a ziplock with Allegro before I go to work and throw it in the fridge, pull out after work and season them exactly like I do a steak, then grill. Turns out pretty tasty.
Posted on 1/8/22 at 11:57 am to greenbean
quote:
tenderloin/back straps every way possible, the only way to get the "gamey" taste out is by deep frying.
Wait, what? Rare-MedRare backstrap on the grill, with nothing more than a small bit of seasoning is one of the finest meals... no idea how you could make it gamey tasting...
This post was edited on 1/8/22 at 11:58 am
Posted on 1/8/22 at 12:04 pm to speckledawg
quote:
Wait, what? Rare-MedRare backstrap on the grill, with nothing more than a small bit of seasoning is one of the finest meals... no idea how you could make it gamey tasting...
Didn't mean to imply it was a bad taste! Just different!
Posted on 1/8/22 at 1:05 pm to dcw7g
So here’s what I do
Back straps have silver skin removed and vac sealed.
Hinds are broke down and the rump round and top sirloin part ( not sure it that’s proper names) are vac sealed for sous vide. If you don’t have one buy one it’s like a deer has another backstrap if you sous vide it.
The other portions of the hind are cut into steaks and run through my tenderizer attachment for my grinder.
Rear Shanks and front shanks are made into osso bucco. (Check out meateater)
Neck meat and all trimmings or pieces not big enough for running through the tenderizer are then put to a grind pile. Sometimes I bring it to get smoked sausage and some times I just grind it and mix with beef fat from my local grocery store for burger or make breakfast and itialian sausage.
A few things I do may not be the only way but it’s how I do it.
Clean deer and wash down and ice ASAP ( would you want your cow shot and cleaned 5 hrs later)?
Try to remove as much blood shot meat as possible before putting inthe ice chest “it’s just gonna turn to jelly and you not gonna save it”
Keep on ice but try to minimize the water in the chest, it will turn your meat white and it will make for wet grind meat and throw off water for a good while.
Trim every piece of fat and sinew you can, either one either taste like shite or is tough as boot leather.
Buy some bussing tubs to mix your meat in for grinding either ice the meat or throw it in the freezer before grinding.
Place your grinder neck and all metal components in freezer before grinding. It makes a huge difference in the cutting.
Back straps have silver skin removed and vac sealed.
Hinds are broke down and the rump round and top sirloin part ( not sure it that’s proper names) are vac sealed for sous vide. If you don’t have one buy one it’s like a deer has another backstrap if you sous vide it.
The other portions of the hind are cut into steaks and run through my tenderizer attachment for my grinder.
Rear Shanks and front shanks are made into osso bucco. (Check out meateater)
Neck meat and all trimmings or pieces not big enough for running through the tenderizer are then put to a grind pile. Sometimes I bring it to get smoked sausage and some times I just grind it and mix with beef fat from my local grocery store for burger or make breakfast and itialian sausage.
A few things I do may not be the only way but it’s how I do it.
Clean deer and wash down and ice ASAP ( would you want your cow shot and cleaned 5 hrs later)?
Try to remove as much blood shot meat as possible before putting inthe ice chest “it’s just gonna turn to jelly and you not gonna save it”
Keep on ice but try to minimize the water in the chest, it will turn your meat white and it will make for wet grind meat and throw off water for a good while.
Trim every piece of fat and sinew you can, either one either taste like shite or is tough as boot leather.
Buy some bussing tubs to mix your meat in for grinding either ice the meat or throw it in the freezer before grinding.
Place your grinder neck and all metal components in freezer before grinding. It makes a huge difference in the cutting.
Posted on 1/8/22 at 2:34 pm to dcw7g
quote:
Do I have to shave off every bit off fascia and tendon before grinding? That part is getting tedious
I used to be meticulous about it. I'd always heard it tastes bad. I was also using a rinky dink grinder that couldn't handle it. A couple of years ago I bought a big weston grinder that chews through anything. Now I only remove really thick pieces of fascia and tendon. I grind twice. Once through coarse plate and then again through the fine plate. I can't tell the fascia is there once it's cooked.
When mixing with fat I use beef fat. I used to get it from Kirk Martin's slaughterhouse for around a dollar a lb. This year most of my meat I kept lean to use for chili, spaghetti, tacos etc. I mixed a small portion (about 10 lbs total) with 20 or 30% bacon ends/pieces for burger. It's pretty tasty.
This post was edited on 1/9/22 at 9:05 am
Posted on 1/8/22 at 2:53 pm to EF Hutton
quote:
74 % deer
26 % brisket.
75/25 didn’t work?
Posted on 1/8/22 at 2:59 pm to Loup
What you can grind depends on your grinder, hand grinder kitchen aid type you are going to want it trimmed well. I have a Hobart commercial and it’ll grind up anything including my hand if got dumb.
If you have a dog or pets save the throwaway meat for them. Cooked or uncooked but they’ll eat it all.
It’s faster and will help Meat last longer in the freezer to leave it un trimmed so I leave some that way and mark it as such. You don’t want to pull out an untrimmed roast in a hurry though.
I don’t make much cube meat. You can’t uncube a cut roast. I just package it as roast for cube.
You can always grind later. I’d plan on grinding 10-15 lbs now and consider saving more as stew/ cube meat and you can always grind more.
If you have a dog or pets save the throwaway meat for them. Cooked or uncooked but they’ll eat it all.
It’s faster and will help Meat last longer in the freezer to leave it un trimmed so I leave some that way and mark it as such. You don’t want to pull out an untrimmed roast in a hurry though.
I don’t make much cube meat. You can’t uncube a cut roast. I just package it as roast for cube.
You can always grind later. I’d plan on grinding 10-15 lbs now and consider saving more as stew/ cube meat and you can always grind more.
Posted on 1/8/22 at 3:10 pm to baldona
I eat deer meat. I grind with no fat added. A little butter or any other fat added at the time of browning does the trick.
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