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
Using Venison and other Meat?
- Butterbean
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