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Deer Processing at home
Posted on 12/30/19 at 3:52 pm
Posted on 12/30/19 at 3:52 pm
How many people on the board process their own deer meat? I'm wanting to try processing my own deer meat this year, but was curious if it is worth the hassle. Looking to do sausage, snack sticks, ground meat, etc...
When deboning your meat how much time do you spend cutting out the sinew, fat and silver skin? I've watched quite a few videos on deboning the deer for processing, and it looks like most get the silver skin, sinew and fat off of the roasts, but the keep a lot of it on the trimmings pile. I have a friend who said that the grinder will catch the sinew and fat, so it isn't an issue on your trimmings pile. Thoughts?
Any advice is appreciated for someone wanting to process their deer for the first time at home.
When deboning your meat how much time do you spend cutting out the sinew, fat and silver skin? I've watched quite a few videos on deboning the deer for processing, and it looks like most get the silver skin, sinew and fat off of the roasts, but the keep a lot of it on the trimmings pile. I have a friend who said that the grinder will catch the sinew and fat, so it isn't an issue on your trimmings pile. Thoughts?
Any advice is appreciated for someone wanting to process their deer for the first time at home.
11
Posted on 12/30/19 at 3:56 pm to zx24
Did it one year. IMO unless you are doing 10+ deer a Year, let a pro do it.
Posted on 12/30/19 at 4:00 pm to zx24
I do all of mine. Financially, it probably doesn't make sense but I know the meat I am getting back was properly cared for and I get a lot of satisfaction out of doing it myself. Throw in CWD issues, and I will never bring another one to the processor.
You are going to get differing opinions on this. Personally, I remove as much silver skin as possible and I do not leave any fat on. I do not like biting into sinew in a deer taco or spaghetti. I struggle with this sometimes because I sometimes feel like I am "wasting" meat.
My only other advice is to start out with some good equipment. A cheap grinder will take all of the fun out of it.
quote:
I have a friend who said that the grinder will catch the sinew and fat, so it isn't an issue on your trimmings pile. Thoughts?
You are going to get differing opinions on this. Personally, I remove as much silver skin as possible and I do not leave any fat on. I do not like biting into sinew in a deer taco or spaghetti. I struggle with this sometimes because I sometimes feel like I am "wasting" meat.
My only other advice is to start out with some good equipment. A cheap grinder will take all of the fun out of it.
Posted on 12/30/19 at 4:06 pm to Buster180
My father, brother & i process our own deer and pigs. We’ll thaw out 200lbs at a time. We enjoy the time together & can make it exactly how we like. I keep the sinew & fat in there generally. It grinds all up. I would get a quality grinder tho. Think of how much u spend to have processed. I the grinder & stuffer pays for itself in no time.
Posted on 12/30/19 at 4:17 pm to zx24
I do a hybrid processing.
I keep backstraps separate for reverse sear and bombs.
I have an attachment for my grinder that makes cutlets,, think chicken fried steak for the hams.
And I grind the trimmings for breakfast sausage and Italian sausage.
I bring 20-30 pounds a year to get made into smoked sausage.
For all whole cuts I try to remove all sinew and silver skin as possible, I try to remove all blood shot meat from all meat.
As for the hassle once you get set up with a grinder meat bins knives and vacume sealer it’s not that bad. Killing one deer at a time and processing it is about the same as doing 2-3 just because set up and clean up is most of the time.
I keep backstraps separate for reverse sear and bombs.
I have an attachment for my grinder that makes cutlets,, think chicken fried steak for the hams.
And I grind the trimmings for breakfast sausage and Italian sausage.
I bring 20-30 pounds a year to get made into smoked sausage.
For all whole cuts I try to remove all sinew and silver skin as possible, I try to remove all blood shot meat from all meat.
As for the hassle once you get set up with a grinder meat bins knives and vacume sealer it’s not that bad. Killing one deer at a time and processing it is about the same as doing 2-3 just because set up and clean up is most of the time.
Posted on 12/30/19 at 4:24 pm to Buster180
quote:
My only other advice is to start out with some good equipment. A cheap grinder will take all of the fun out of it.
I've also been considering doing some processing at home, especially so I could have some summer sausage. No local processors offer that. I usually kill 2-4 deer/year, but probably wouldn't process all of them at home.
What are some general guidelines to what constitutes good equipment?
Good brands to buy/brands to avoid?
How many hp's in the motor?
What accessories to buy/avoid?
Any other ideas are welcomed.
Posted on 12/30/19 at 4:25 pm to zx24
If you like to cook and handle your own meat its definitely worth it. 3 trips to the processor will buy all your equipment.
Save sausage meat for the end of the season and process the rest after work one day as you shoot.
One bad batch back from the processor for me started.
Save sausage meat for the end of the season and process the rest after work one day as you shoot.
One bad batch back from the processor for me started.
Posted on 12/30/19 at 4:28 pm to zx24
I do all mine and it takes A LOT of time if you want to do it the right way.
If you get a grinder then get a good grinder so that you can get rid of the sinew/Silver skin. If you take your time you can get all of it off but you have to be patient.
Also, my grinder broke last year and i had to take it to some local butcher and they did a great job and saved me a ton of time though.
Also, at least you know when you do yours that its actually yours and not someone else's meat.
If you get a grinder then get a good grinder so that you can get rid of the sinew/Silver skin. If you take your time you can get all of it off but you have to be patient.
Also, my grinder broke last year and i had to take it to some local butcher and they did a great job and saved me a ton of time though.
Also, at least you know when you do yours that its actually yours and not someone else's meat.
This post was edited on 12/30/19 at 4:30 pm
Posted on 12/30/19 at 4:29 pm to TigerOnThe Hill
quote:
summer sausage. No local processors offer that
If you're in Springhill, I don't think Bellevue is very far and I'm sure they make summer sausage.
Posted on 12/30/19 at 4:57 pm to REB BEER
I do everything but stuff and smoke my smoked sausage.
I trim pretty hard. If I wouldn’t want it on a steak it probably won’t be good in ground/sausage either.
I trim pretty hard. If I wouldn’t want it on a steak it probably won’t be good in ground/sausage either.
Posted on 12/30/19 at 4:59 pm to REB BEER
We use LEM machines. #32 big bite grinder, 30lb vertical sausage stuffer and 50lb mixer. Yeah its expensive but will absolutely pay for itself if u shoot alot of deer & pigs. The grinder grinds 17lbs a minute & can grind a whole deer in no time
Posted on 12/30/19 at 5:17 pm to TigerOnThe Hill
quote:
Good brands to buy/brands to avoid?
I haver a Cabela's Carnivore 1 hp. grinder. It's a beast! Most folks can do with a 1/2 hp...thas is what I started with ...again Cabela's brand. 1hp. has forward and reverse and can chew up chicken bones if you have a mind to.
quote:
What accessories to buy/avoid?
Make sure you get a sausage stuffer, don't try to use the attachments on the grinder or a food mixer. There not that expensive and well worth having.
those two items will get you going. How much you want to invest after you get the hang of things will be up to you.
I've been doing it for 10years plus and find it enjoying. I know the quality of my meat. I have fun making different kinds of sausage. With the grinder you can grind your own beef.
I have two deer in the freezer all cut up into various roast's, shanks for Osso Bucco, trimmings for ground meat and sausage. I made some smoked sausage and jerky last weekend.
Almost forgot... I make a lot of summer sausage..
This post was edited on 12/30/19 at 5:20 pm
Posted on 12/30/19 at 6:00 pm to REB BEER
quote:
If you're in Springhill, I don't think Bellevue is very far and I'm sure they make summer sausage.
Bellevue is the closest processor for summer sausage, but travel would still be a hardship. During hunting season I'd much rather spend my time hunting rather than driving to the processor. My current processor is only about 15 min out of the way on my drive to hunt and is open on the weekends and into the night (for pick up), but I'm not sure how long they're going to continue processing. Their kids are growing up so they're losing their workers.
Posted on 12/30/19 at 6:05 pm to zx24
I started processing my own last year, and I've been learning as I go. Some random things I've learned so far are:
-Watch for sales on Pork butts throughout the year, and freeze them so that you can mix with your venison
-Have plenty of tubs/bins available
-You can order seasonings online or buy them at some stores locally. Rouses sells them in their butcher area, and another local store Bohning's carries them
-The first year I had to call around a bunch to find sausage casings, but this year I found small individual packs at the store already mentioned
-I bought a little battery operated scale for $8 at Walmart that really comes in handy
I really enjoy doing it, especially the tinkering with seasoning blends and recipes. There's tons of good youtubes out there on the subject.
-Watch for sales on Pork butts throughout the year, and freeze them so that you can mix with your venison
-Have plenty of tubs/bins available
-You can order seasonings online or buy them at some stores locally. Rouses sells them in their butcher area, and another local store Bohning's carries them
-The first year I had to call around a bunch to find sausage casings, but this year I found small individual packs at the store already mentioned
-I bought a little battery operated scale for $8 at Walmart that really comes in handy
I really enjoy doing it, especially the tinkering with seasoning blends and recipes. There's tons of good youtubes out there on the subject.
Posted on 12/30/19 at 10:20 pm to zx24
I got a cabelas 1&1/2 horsepower grinder about 5-6 years ago. It is still going strong. It will grind as fast as you can put the meat in. I also got the 40 lb mixer and the tenderizer attachments. I do use the grinder to make sausage and I smoke my sausage also. Walton’s butcher supply on line has everything you could need. My wife feeds her show poodles raw meat so we buy chicken leg quarters to feed them. I put whole leg quarters with bone in the grinder and I add deer heart liver and kidneys to make a ground mixture she mixes with the dry dog food. We can find leg quarters for 29 cents a pound and you can’t beat the price for fresh meat
Posted on 12/30/19 at 11:29 pm to zx24
I do everything because I am a self learned hunter and have always done it myself. I don't grind even though we have a grinder. I get so much ground beef off the cow we get it really doesn't make much sense to add to the 100+ lbs of ground beef already in the freezer. Any "grind pile" for me is made into jerky or stew meat.
This post was edited on 12/30/19 at 11:33 pm
Posted on 12/31/19 at 12:18 am to Junky
I process my own deer,it’s a lot of work but worth it because I know I’m getting my meat back.I remove all fat,silver skin and sinew.I bone it all out,cut it up into roasts,steaks,some jerky meat and grind the rest.I have a Cabela’ #8(1/2 hp.I believe)
I wrap each piece with Saran Wrap and then freezer paper.
I quit mixing pork with my ground meat,it seems like it would get an “off taste” after being in freezer a few months.What we do for burgers,meat loaf is purée an onion (1 per 2 lbs meat) and mix it up ,then the burgers aren’t dry.
I’m really OCD,I weigh each package,number it and record it in a notebook.When we take package out scratch it off the list.Makes it much easier to plan a meal if you know what you have,don’t have to dig through it all trying to figure out what you have.It used to piss me off to find a package of venison that was lost and find it 3 years later.
Only sausage I make is if I kill a nice fat sow,the deer sausage I have made wasn’t that good.
I wrap each piece with Saran Wrap and then freezer paper.
I quit mixing pork with my ground meat,it seems like it would get an “off taste” after being in freezer a few months.What we do for burgers,meat loaf is purée an onion (1 per 2 lbs meat) and mix it up ,then the burgers aren’t dry.
I’m really OCD,I weigh each package,number it and record it in a notebook.When we take package out scratch it off the list.Makes it much easier to plan a meal if you know what you have,don’t have to dig through it all trying to figure out what you have.It used to piss me off to find a package of venison that was lost and find it 3 years later.
Only sausage I make is if I kill a nice fat sow,the deer sausage I have made wasn’t that good.
Posted on 12/31/19 at 7:06 am to zx24
Have been doing our own for 20+ years. I enjoy the processing as much as the hunt. Have a commercial grinder that we bought during our years having a company lease/camp since we were killing so many. Sausage casings have become harder to find not to mention more expensive. I use the leggs seasoning mixes for my sausage. Mix 50/50 pork to deer. Normally find everything but the back straps and pecan rolls.
Posted on 12/31/19 at 7:11 am to zx24
I have always done my own debonning, cubing, and cutting out roasts and steaks. I used to always drop off cubed up meat to a local processor to make sausage, grind, etc.. Within the last 4 years I have began acquiring the things to DIY and thats all I do now.
I have an LEM grinder, LEM sausage stuffer, many big silver bowls, LEM plastic tubs.
I enjoy the process a lot.
I usually mix 7# of deer with 1# of beef fat (usually ribeye trimmings). I use this ratio because a 1 gallon zip lock fits 7# of deer. Makes it easy lol.
I do a coarse grind with just the deer. Mix in diced up, frozen fat. Re-grind with a fine grind plate. Done.
Once you do that you start experimenting with sausages and other stuff
I experimented and made this Deer + Bacon Burger w/ green onions and it was delicious
Pile of de-bonned
The sexy cuts
I have an LEM grinder, LEM sausage stuffer, many big silver bowls, LEM plastic tubs.
I enjoy the process a lot.
I usually mix 7# of deer with 1# of beef fat (usually ribeye trimmings). I use this ratio because a 1 gallon zip lock fits 7# of deer. Makes it easy lol.
I do a coarse grind with just the deer. Mix in diced up, frozen fat. Re-grind with a fine grind plate. Done.
Once you do that you start experimenting with sausages and other stuff
I experimented and made this Deer + Bacon Burger w/ green onions and it was delicious
Pile of de-bonned
The sexy cuts
This post was edited on 12/31/19 at 9:27 am
Posted on 12/31/19 at 7:25 am to zx24
Hats off to yall. Never done it, but it seems like it would be an enjoyable thing to learn.
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