Using Venison and other Meat?

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Kijek
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Using Venison and other Meat?

Post by Kijek » Sat Dec 29, 2018 21:08

Hey all you deer hunters, I love the sport and was lucky to harvest two nice size bucks and 1 mid size spike.

I use all the meat I can get off the deer, even the heart, and I get some nice roasts, meat for jerky and sausages, etc.

My questiions;

1. How well do you trim your scrapes for sausage making. it can be a pain in the butt?


Other regular ground beef question because when the venison is all used, I have friends that still want my jerky.

1. Do you feel for jerky sticks and strips made from (ground beef), is ok to use the cheaper less expensive grades of beef?

In the USA we have #1Prime #2Choice and last grade #3 select
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Butterbean
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Post by Butterbean » Sun Dec 30, 2018 03:22

I trim some of the big chunks of tallow before processing but I don't bother with most of it. The key I've found is to have the meat nearly frozen and the silver skin and tendons won't give much trouble.

I don't know about the jerky as I've never made jerky with ground meat ..... just seems wrong.
Kijek
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Post by Kijek » Sun Dec 30, 2018 05:02

Thanks butters very useful info with my sausage making, I spend a ton of time trimming where I guess I don't need too.
Thank you very much
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