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Post by titanium700 on Dec 8, 2021 14:01:03 GMT -5
Sitting in my tree right now and thinking about what everyone else turns their venison into.
I usually make a bunch of burger, mix it with some beef so it holds together on the grill and helps give it good flavor.
This year I’ve been on a sausage kick.
We so far took 4 deer.
Each deer we made into something different.
For instance my buck was turned into breakfast sausage
My daughters buck was turned into a family recipe summer sausage
My sons doe was turned into sweet Italian sausage and his buck was turned into 2 different sausages, one a small batch of hot Italian and the other a jalapeño/cheddar sausage where I got the cheese and spice from Wilton’s and grilled some jalapeños and diced them up and put them into the sausage.
Let me tell you that jalapeño/cheddar wow! Is a big hit so far.
That’s why I’m in a tree, ready to make some more jalapeño/cheddar sausage so we don’t run out too fast.
Oh and I always keep the back straps and tenderloins so they don’t get ground up.
I didn’t this year but some years I keep some roasts for the crockpot.
What do you guys do?
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Post by ukwil on Dec 8, 2021 14:18:32 GMT -5
Basic as usual: steaks, burger, sausages and maybe 1 roast.
The last few years we've been branching out and trying different things. We've really started liking the canned cubed meat and pastrami that I'll make out of one of the large muscles off the hams.
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Post by parrothead on Dec 8, 2021 14:29:55 GMT -5
50 lbs of deer bacon
12 rolls of each of the following summer sausage
with cheddar
regular
pepper cheese
10 lbs of snack links in the following
pepperoni
Teriyaki
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Post by Huntnfreak on Dec 8, 2021 14:35:43 GMT -5
💩
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Post by titanium700 on Dec 8, 2021 14:52:50 GMT -5
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Post by sculver7 on Dec 8, 2021 15:08:41 GMT -5
I leave a lot of the rear roasts as whole pieces and do a ton of different things with them such as pot roast, fajita meat, italian venison sandwiches, etc.
Shanks go into soup or stew.
Steaks out of back strap, tendies, and some roasts.
Ground out of front shoulders. Usually use for tacos, chili, burger, or anything you would normally use ground meat for. Sometimes leave without fat, sometime grind in no more than 10% beef tallow.
Neck roast is my favorite cut-usually make that into italian venison sandwiches.
Heart gets fried.
I have yet to find a way that I love the liver... but am still trying.
I've done tongue before- very good but quite a bit of work for what you get.
I have made hot buttery buck nuts from testicles before. Delicious. Tastes like the fatty part of bacon. I've only done it once. Would do it again if someone wanted to try it, but not something that I do regularly.
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Post by firstwd on Dec 8, 2021 15:15:16 GMT -5
And here I was trying so very hard to not post that. 🤣 |
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Post by MuzzleLoader on Dec 8, 2021 15:36:18 GMT -5
Mainly steaks, chops and burger. Don’t waste my time with summer sausage. Can get it from Rhims plain or jalapeño cheese for a lot less time and money than doing it yourself. And not use my own deer.
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Post by boonechaser on Dec 8, 2021 16:33:44 GMT -5
Inner loins and tenderloins sliced into steaks and rest burger.
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Post by drfleck on Dec 8, 2021 16:48:37 GMT -5
Pickle the hearts and tongues.
Cut the ribs in half lengthwise. End up with 4 racks. Slow cook on oven then finish on grill.
Usually grind the front legs and all the trimmings.
Keep the necks intact. Slow cook until meat falls apart. Can usually eat for several days on one decent neck roast. Tacos, pulled pork, stir fry, you name it.
Wrap the large muscles from rear legs individually. Usually cook as roasts. Sometimes cut into steaks.
Steaks and or roasts from loins and tenderloins.
Process my own and haven't tried sausage making yet but it's on my to do list.
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Post by tynimiller on Dec 8, 2021 16:57:05 GMT -5
This year....
Some jerky style stiks
Summer Sausage three different kinds
Mushroom and swiss brats
steaks, roasts (neck slow cooker on menu next week)
Ground burger (pure), Ground w/pork
Breakfast sausage
Bologna
In the past and will be if I get another I love some
Mango/Habanero Brats...YUM!!!
Tons of other brat flavors.
Thin sliced jerkey out of steaks.
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Post by tynimiller on Dec 8, 2021 16:57:37 GMT -5
BEST part though: fresh heart stir fry or fajitas.
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Post by buckbuster13 on Dec 8, 2021 17:10:50 GMT -5
Saved two rear roasts seasoned and vacuumed sealed, will cook them at 137 degrees for 24 hours sous vide. After cooking I will put roast in ice bath and cool down once chilled put on meat slicer and thinly slice, serve roast buck with au jus. I use this method on beef bottom round roast all the time and comes out great, excited to see how my roast buck comes out!
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Post by deadeer on Dec 8, 2021 17:12:31 GMT -5
Back straps and t-loins obvious...
Burger...
Cube for canning...
Take in for salami, ring bologna, Zick stix.
Want to try a heart. Saved one for that.
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Post by deadeer on Dec 8, 2021 17:15:07 GMT -5
Gonna smoke a rear quarter Friday. Cutting in half in case I ruin it. Gonna brine overnight. Will advise on outcome.
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Post by buckbuster13 on Dec 8, 2021 17:20:33 GMT -5
I’ve already made 10 pounds of jerky, ground meat method with jerky cannon and dehydrator. I take a bag of deer jerky to work every day keep it in toolbox and snack on it all day long.
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Post by titanium700 on Dec 8, 2021 17:30:44 GMT -5
We also like heart and liver but the liver can get pretty rich so the family only wants just so much of it.
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Post by medic22 on Dec 8, 2021 19:10:19 GMT -5
We don't eat nearly as much grind as typically comes from a deer so this year I'm mixing it all with grind from my pig and making summer sausage, Italian sausage, and brats.
Since it all comes frozen from the butcher, I'll cook everything In the smoker and refreeze.
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Post by lawrencecountyhunter on Dec 8, 2021 19:17:59 GMT -5
I cut as many steaks as I can. I make sure to get every last little bit of silver skin off though, so I usually only get about 15 pounds from a big deer. All the rest goes through the grinder into burger.
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Post by scrub-buster on Dec 8, 2021 19:49:23 GMT -5
Backstraps get cut into steaks. I cut some roasts out of the back legs. The rest gets ground into burger with a little bacon.
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