How do you process your venison?

Hollow Point said:
I have a stuffer that attaches to the grinder maybe i'll try it next time.
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Been making sausages for about 40 years now.
I HIGHLY suggest you drop the idea of using your grinder and attachment to stuff them!
We tried that many years ago.
It was considered a FAIL...

Instead get a dedicated sausage stuffer.
Does much smoother, cleaner and better work resulting in a MUCH better product!!
Doesn't run the product through the auger again which results in... well... mushy results.

Cheers
 
Used to keep all the cuts from a deer, and even do ground meat. Now we just cut the back straps out and keep those, and everything else just goes into sausage. Just mix in some pork fat, no pork meat. Local butcher is very reasonably priced just for fat. Been doing lots into 4" casings that hold 8 lbs of meat, cook it, cut into 4 pieces, vac sealed, and frozen. Take one out every Sunday night, and the kid has enough to make sandwiches all week for school.

My son got a whitetail doe this year, got 56 lbs of meat off it. Average whitetail bucks around here go 75-90 lbs of meat. Pure meat, no bone in cuts. I have had two whitetail go over a hundred pounds, but that is a big buck. Mule deer typically go what a large whitetail does, large mule deer buck goes quite a bit more than that.

But that fully depends on who is cleaning your deer, and how much damage the shot, or shots caused. Big buck with a high neck shot with my old lady cutting it up, will yield way more than if I did it myself, or if it was shot somewhere else. But it takes me a hour to debone my deer, it takes her all day...lol

For elk and moose we cut and package all the cuts if meat, and rest goes to ground meat. Will do a bit of jerky, and sometimes a bit of sausage if everyone in the family gets a elk, and we have alot of meat.
 
IronNoggin said:
Been making sausages for about 40 years now.
I HIGHLY suggest you drop the idea of using your grinder and attachment to stuff them!
We tried that many years ago.
It was considered a FAIL...

Instead get a dedicated sausage stuffer.
Does much smoother, cleaner and better work resulting in a MUCH better product!!
Doesn't run the product through the auger again which results in... well... mushy results.

Cheers
Click to expand...
For me, a large vertical stuffer is the way to go. Stuffing with the grinder, even with a foot pedal switch, is not very fun.

Although I do have the hamburger patty attachment for my grinder, and that thing pumps out patties. Once you learn how to use is properly, and don't mind absolutely massive parties. A foot pedal switch is a must for using that.
 
With deer I decided that my favourite method was just to hang it in the garage for a week, take the one or two cuts that I actually like eating, then taking it to the local butcher shop and telling him to make it into hamburger.

I don’t really like the taste of deer. A moose or an elk would get treated exactly like a steer.
 
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I bone out the quarters, secretly hopeing that one or both shoulders are destroyed. You can plan ahead for that. From there if it looks like a round steak, I cut it, and back-straps get cut into chunks that might get made into chops later, but might get i to stew or left as a tiny roast. The neck makes a nice roast, and the tenderloins stand alone. After that everything else goes into the grinder, after cutting off anything that resembles bloodshot or fat. Takes longer to clean the grinder than to do, so I’ ll either wait til there’s a few to do or maybe just grind the whole thing.
 
saw Cabelas has there 10 pound stuffer on sale...... I'm think of grabbing one.

Anyone here make thier own Smokies?
I want to make Jalepeno/Cheddar smokies with hog casings. I despise collagen casings on smokies hehe
anyone have a recipe/method to share?
 
45ACPKING said:
saw Cabelas has there 10 pound stuffer on sale...... I'm think of grabbing one.

Anyone here make thier own Smokies?
I want to make Jalepeno/Cheddar smokies with hog casings. I despise collagen casings on smokies hehe
anyone have a recipe/method to share?
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My Buddy and I have the 20 lb stuffer. It is awesome.

Yeah, I have a recipe for what you are asking...

Jalapeno Cheese Smokies

General Measurement Recipe (see below for 20 lbs, I've done the math for you):

Salt 15g/kg
Pepper 3g/kg
Cayenne 0.5g/kg
Garlic 3.5g/kg
Marjoram 1g/kg
Cure #1 (Prague Powder, can buy on AMAZON)3g/kg
Binder 10g/kg
Cold Water 100g/kg
Cheese (Kraft Singles - I prefer High Heat Cheddar Cubed) 130g/kg
Pickled Jalapeno 70g/kg (can use fresh)

For 20 LBS:

Works with pork, beef and venison. Best results are 25% fat content. Do not use venison fat (goes rancid in freezer). Substitute for pork/beef fat
Salt 136 grams
Pepper 27 grams
Cayenne 4.5 grams
Garlic 31.5 grams
Marjoram 9 grams
Cure #1 (Prague Powder, can buy on AMAZON) 27 grams
Binder 91 grams (up to 150 grams if not binding)
Cold Water 910 grams
Cheese (Kraft Singles or High Heat Cheddar) 1200 grams (can go a bit more if desired)
Pickled Jalapeno 650 grams

Directions:
1. Mix dry ingredients in a bowl. Do not add binder yet.
2. Run meat/fat through a grinder (small 1/8” grinding plate. ¼” works too) to obtain a good mix. Sprinkle in dry ingredients (no binder yet) as you go to seam the spices through the meat
3. Cube up the Kraft singles into 3/4” squares (very roughly)
4. Drain pickled jalapenos of all vinegar. Can rinse with cold water. Vinegar unbinds sausage
5. Mix jalapenos, cheese cubes, meat, binder, and add the cold water in a tub. DO NOT SKIP THIS STEP! Mixing is vital for the binder to do it’s magic. This should result in creating a sticky meat “paste”.
6. Run that mixture through the grinder again. Use a 3/8” plate (or ¼” works too) to seam the peppers and cheese through the meat mix. Adding ice chips/cubes can really help the meat stay cold. No need to pre-freeze your grinder components.
7. Stuff into 24 up to 29 mm hog casings (whatever you desire) and follow smoking instructions below
8. wait 24 hrs before smoking so the meat can cure. very important.

Place in smokehouse preheated at 120F with dampers/door open to allow drying for another 45 minutes. Add smoke (your choice of wood chips, play around with it). Gradually adjust smoker to 160-170F with dampers open. Smoke until internal temperatures reach 152F. Don’t worry about it if your smoker does not have dampers. Your smoker can differ so do what works for your set up.

A Bratwurst Alternative:

Jalapeno Chedder Brats

9 lbs. Wild Game (trimmed and ready to grind)
3 lbs. Pork Fat
4 Eggs
16 oz. Beer
3 tsp Ground Black Pepper
2 tsp Cayenne Pepper
2 tsp Paprika
1 tsp Nutmeg
2 TBS Dry Mustard
2 TBS Coriander
1 tsp Sage
3 TBS Salt
4 tsp Sugar
4 tsp Onion Powder
2 cups Diced Jalapeños
6 cups shredded Sharp Cheddar

Combine and grind the pork fat with the wild game trim. Mix all the spices except for the cheese and jalapeños in a bowl. Add seasoning mix to the ground meat. Add beer and eggs. Thoroughly hand mix the seasonings into the ground meat. Run meat through the grinder a second time. Hand mix cheddar cheese and jalapeños into the twice ground meat. Stuff into casing using your grinder if it has a casing stuffer attachment, or use a sausage press.
 
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