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DIY deer processing

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DIY deer processing

Postby huntall » Wed Jan 01, 2014 2:50 pm

Iv been doing my own for about 15 or so years.
Picked up a few helpers along the way.lol
Rewarding final product!
Yall do your own?
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Re: DIY deer processing

Postby lugnutzz » Wed Jan 01, 2014 4:11 pm

Haven't done much myself but made a few pans of jerky. But it is fun.


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Re: DIY deer processing

Postby huntall » Wed Jan 01, 2014 6:23 pm

I did tenderized steak and burger this evening.

It's been a couple years since I did some jerky.
Man....I need to make me some jerky!
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Re: DIY deer processing

Postby RoadRanger » Wed Jan 01, 2014 9:54 pm

I do my own plain ground meat and some burger stuff. I would love to get a smoker next. Maybe even a deli slicer. Something about doing my own processing makes me more proud. Working the land in the spring, harvesting the animal and then processing it out to feed my family just brings it all full circle I guess.
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Re: DIY deer processing

Postby e_smith06 » Wed Jan 01, 2014 10:30 pm

+1 on Rangers post.
We do all our own bacon burger and this weekend were going to try some summer sausage
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Re: DIY deer processing

Postby huntall » Thu Jan 02, 2014 3:53 pm

e_smith06 wrote:+1 on Rangers post.
We do all our own bacon burger and this weekend were going to try some summer sausage

Post up some pic if you can on the summer sausage and let us know how it turned out.
That's something I have never tried to make.
What size sleeve is the summer sausage? Like a 3 pound or 1 pound?

I think maybe terry or Chadbragg probably has made some.
Yall know how long and what temp for summer sausage?
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Re: DIY deer processing

Postby terry08 » Thu Jan 02, 2014 4:58 pm

This is the only one I make, and it doesn't hang around long.
http://www.lets-make-sausage.com/veniso ... usage.html

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Re: DIY deer processing

Postby e_smith06 » Thu Jan 02, 2014 6:01 pm

huntall wrote:
e_smith06 wrote:+1 on Rangers post.
We do all our own bacon burger and this weekend were going to try some summer sausage

Post up some pic if you can on the summer sausage and let us know how it turned out.
That's something I have never tried to make.
What size sleeve is the summer sausage? Like a 3 pound or 1 pound?

I think maybe terry or Chadbragg probably has made some.
Yall know how long and what temp for summer sausage?

I will post some pics huntall; and if it turns out ok I will put up a recipe. As for the temp, I've read 162 degrees internal temp is what it needs to get to.

The casings we bought are 2.4"x12" fibrous. They are 1 lb casings
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Re: DIY deer processing

Postby gtk » Fri Jan 03, 2014 7:53 pm

some of y'all need to figure out how to canadian venison bacon.. I tried some one time and it was GREAT !
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Re: DIY deer processing

Postby sidog » Sat Jan 04, 2014 4:38 pm

We did Jalapeno and high temp cheese summer sausage last weekend. I have J&C German smoked sausage, bucky burger with beef kidney fat added and breakfast sausage with pork fat added! We've put up six deer so far this year and I hope to do a couple of more! We love doing our own deer because we like to know what were getting. I am lucky enough to have good friends who hunt and we process deer together and it makes it more fun when you do it with friends! My wife is cooking something with venison for supper tonight! :)
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Re: DIY deer processing

Postby terry08 » Sat Jan 04, 2014 5:07 pm

Sherrie, just handed me a bowl of venison Irish stew. I am in venison heaven. Got to stay awake for the Saints Game.

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Re: DIY deer processing

Postby huntall » Sun Jan 05, 2014 7:54 am

sidog wrote:We did Jalapeno and high temp cheese summer sausage last weekend. I have J&C German smoked sausage, bucky burger with beef kidney fat added and breakfast sausage with pork fat added! We've put up six deer so far this year and I hope to do a couple of more! We love doing our own deer because we like to know what were getting. I am lucky enough to have good friends who hunt and we process deer together and it makes it more fun when you do it with friends! My wife is cooking something with venison for supper tonight! :)

Nice :ylsuper:
That's the thing I like to do also...process it several ways so you can eat it regularly without having a limited way to cook.(sausage link, fresh sausage, burger, steak, roast
and such)
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Re: DIY deer processing

Postby huntall » Thu Jan 09, 2014 9:28 am

If I get another deer....I think I will make some fresh sausage, and try my luck at a batch of summer sausage.
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Re: DIY deer processing

Postby johndavid78 » Fri Jan 10, 2014 3:16 pm

What's the ratio for bacon burger? I have some I want to do that way.
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Re: DIY deer processing

Postby e_smith06 » Fri Jan 10, 2014 3:23 pm

I do 3 lbs hickory smoked bacon to 6-7 lbs deer. Makes a good burger.
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Re: DIY deer processing

Postby huntall » Fri Jan 10, 2014 3:42 pm

Everyone has different taste. Fat amounts vary from one to the other. Try 3 pounds bacon per 7# deer in one batch then 3# bacon in 10# deer in another batch and fry a burger each and see which works for you. Then remember that from now on. Or keep you a little recipe book. That's what is great about it make it how you like it once you get it worked out.
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Re: DIY deer processing

Postby huntall » Sun Jan 19, 2014 2:39 pm

Got a doe this morning and its already ready for the freezer and some ready to grind.
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Re: DIY deer processing

Postby terry08 » Sun Jan 19, 2014 6:50 pm

Looks good.

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