How do you process your venison?

[IronNoggin]

I have a stuffer that attaches to the grinder maybe i'll try it next time.

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

 

[Denver Steve]

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.

 

[Denver Steve]

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

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.

 

[Silverado]

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.

 

[Dogleg]

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.