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re: Is processing your own venison hard to learn how to do?
Posted on 1/19/25 at 8:46 pm to 308
Posted on 1/19/25 at 8:46 pm to 308
I like Dexter filet knives for processing. ~20$, don’t slip, hold an edge.
Get some big arse cutting boards and stainless bowls from Ducote’s are t another restaurant supply shop.
Get some big arse cutting boards and stainless bowls from Ducote’s are t another restaurant supply shop.
0
Posted on 1/19/25 at 9:33 pm to 308
quote:nope
Is processing your own venison hard to learn how to do?
The bearded butchers YouTube channels breaks down how to debone and cut roasts. There are hundreds of videos on YouTube showing how to make everything you could ever want.
John Folse After the Hunt cookbook is a great starting point.
Posted on 1/19/25 at 9:47 pm to 308
Easy. Watch someone do it one time and you are good to go. Skin and gut. Remove tenderloins and backstraps. Then front shoulders and rear legs. Then neck meat. All in a icechest with the drain plug open far a few days. Cut up backstraps into smaller pieces and vacuum seal them and tenderloins. Remove all the meat off 2 front shoulders. I cut that up in cubes for crock pot meals. There is a YouTube video of how to seperate the roasts on the rear legs. Top round , bottom round , eye of round , sirloin & rump roasts. And save the shanks for osso bucco. Vacuum seal everything and put it in your freezer. Takes me 2 evenings after work to do all this.
Posted on 1/20/25 at 4:05 am to tigerfoot
quote:
We love his sausage
Posted on 1/20/25 at 9:19 am to Manatee
quote:
Most importantly you do NOT need to blend in pork or brisket to your ground meat. I have been doing straight ground venison and it tastes better and is healthier.
It really doesn't matter and is no healthier than pasture raised pork/beef.
When we grind it for sausage we add the fat, for regular burger grind we usually leave it by itself...or add a bit of fat
Who cares what anyone else does, there is no right way.
Posted on 1/20/25 at 9:44 am to Manatee
quote:
Most importantly you do NOT need to blend in pork or brisket to your ground meat. I have been doing straight ground venison and it tastes better and is healthier.
I'll use straight ground in spaghetti or something like that but you can use it for far more if you mix in 10 to 20% beef fat.
Posted on 1/20/25 at 9:58 am to tigerfoot
quote:
I freeze the other backstrap and tenderloin in one vac pack. I cut the BS in two or three equal chunks
try vacuum sealing it and throw it in your fridge for 21 days. Then freeze it
Posted on 1/20/25 at 10:12 am to The Levee
I quit mixing pork with ground venison.Pork doesn’t freeze that well compared to deer or beef,it would get an “off “taste after a few months.
Pork works fine for smoked sausage.
Pork works fine for smoked sausage.
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