Yalls grinders must suck if that’s the slowest part of the process.
Yep. I've had a small Cabela's grinder for 10 years. Until it takes a crap, I will not upgrade. That thing is small but it just keeps running.
When our governing officials dismiss due process as mere semantics, when they exercise powers they don’t have and ignore duties they actually bear, and when we let them get away with it, we have ceased to be our own rulers.
Yes I always do my own. Im way to picky to send it in. Most butcher shops around here don't give you your own deer back. Just equal pounds of what you drop off. I've seen what some of the other hunters drop off and I don't want that meat. If I traveled out of state I would probably pay to have it boned and packaged without any processing.
Please, don't tell us you ate the finger. I mean stranger things have happened.
My girlfriend at the time (later my wife), dug the finger out of the grinder while my buddy was running me to the hospital. She brought it to the hospital and the doctors were able to put most of it back on.
We ate the meat in the grinder. Didn’t taste like chicken.
"To Hell with efficiency, it's performance we want!" - Elmer Keith
My father and my buddies father were both butchers at some point when they were growing up. What they could do butchering a deer, cow or hog was pure magic! Their work was flawless and every cut was perfect. They could follow the muscles and bones with precision. Apparently neither of us paid much or any attention to them growing up. If we do it ourselves we end of with a lot of bags called "parts"!.......
My father-in-law was a butcher, and two of his sons picked up much of his expertise, having both quit school and gone to work with him for a year or so. I do my best imitation of them, but I am definitely not 'gifted.'
I cannot see those lines that differentiate between the different cuts, so basically, I just make steaks from the backstrap, tenderloins, and large sections of the hindquarters, which I slice 3/4" thick so they will flatten out when run through a tenderizer. I cube anything that is left that is large enough to cut into 1" squares, and grind everything else with 'bacon ends' purchased at Walmart. I am not good enough at it to do much of anything with the ribs.
The tenderized steaks are pretty tender, when fried, and my family loves them. The cubes make good stew - even better with some cubed pork loin thrown in the pot. Most of the ground meat goes for jerky, when run through a jerky-shooter, but I usually make a little sausage, too.
It is a chore that I tend to make much harder than it should be, but the results are good meat that does not get wasted - success.
I've found the 20% fat that most sausage and meat stick recipes call for is a little more than I prefer, so I have found a source of pork fat and am trying 10% in the next batch
Leaner will probably work for meat sticks but after lots of experimenting with trying to make my sausage and summer sausage healthier by cutting back the fat, I found making it too lean made it taste mealy. I make it in 15lb batches and use 10lbs of venison to 5lbs of pork fat and it works out well. I found that the meat department in most grocery stores will sell you their pork trimmings cheap and my local Winn Dixie sells me five pound bundles for a buck.
For meat sticks or jerky made from game meat, I prefer 100% lean meat. I tried a mix of 100% lean and 85% lean this year, and it's just not as good to me.
Jerry
Gun control laws make about as much sense as taking ex-lax to cure a cough.
Please, don't tell us you ate the finger. I mean stranger things have happened.
My girlfriend at the time (later my wife), dug the finger out of the grinder while my buddy was running me to the hospital. She brought it to the hospital and the doctors were able to put most of it back on.
We ate the meat in the grinder. Didn’t taste like chicken.
My wife just needs to know...which finger was it?
Sharps Model 1874 - "The rifle that made the west safe for Winchester"
Have to be honest, my wife butchers any game that comes in to the house. She grew up doing it. She made short order of a 240lb hog I brought home in three pieces, gave a hind qtr to a buddy
Logistics cannot win a war, but its absence or inadequacy can cause defeat. FM100-5
I do all of my own and my brothers family as well. I did my dads Buffalo a few years back. A friend owns a shop and let’s me cut there anytime I need to process an animal.
Please, don't tell us you ate the finger. I mean stranger things have happened.
My girlfriend at the time (later my wife), dug the finger out of the grinder while my buddy was running me to the hospital. She brought it to the hospital and the doctors were able to put most of it back on.
We ate the meat in the grinder. Didn’t taste like chicken.
Zee, you're one of the most interesting posters on here and I actually believe most or even all of what you say, and that's a big improvement over most people, but but sometmes you can be ONE SICK PUPPY!!! LOL!
Daddy, what's an enabler?
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Hey, I’ve starywd keeping backstraps. Prepared as Jerry’s daughter taught us, they are good. Roast? Meh. No matter the method they are dry. And tase like....deer. Same with steaks. Grind gets me extruded jerky, and summer sausage. We won’t eat steaks or roasts, so it’s far easier to grind.
, s
cpj, I would bet money you would love back strap BBQed like I do it. You don't want to over cook it. In fact it's a bit rare when it's at its best.
As for steak, only one kind, Chicken fried. I agree with you about most of this and don't care for thick well done cuts of venison. I've never had any like that I liked. But if you cut Backstrap or hind quarter no thicker than 3/8 inches thick, then beat it well with a tenderizing hammer and flavor it with salt, black pepper, and maybe garlic powder or fresh garlic, dip it in egg and milk then flour and fry it at medium heat it will melt in your mouth. Then make you a nice brown gravy and mash potoes. now that to me is what venison is all about. But you still don't want to fry it too long or it can dry out.
Daddy, what's an enabler?
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Normal people do not grind the whole deer. There are steaks and roasts to be had. Round steaks are super easy to do-- cut the bone out from the ham, then cut crosswise into steaks. One of my favorite comfort foods is venison swiss steak, and round steak works the best for that. I leave the shanks whole because they are a pain to bone out, then use them for soups and stews.
Normal people do not grind the whole deer. There are steaks and roasts to be had. Round steaks are super easy to do-- cut the bone out from the ham, then cut crosswise into steaks. One of my favorite comfort foods is venison swiss steak, and round steak works the best for that. I leave the shanks whole because they are a pain to bone out, then use them for soups and stews.
The only venison I grind is chili and sausage meat. I don't care for deer burger, it's dry unless you put lots of pork or beef with it. But Hamburger's cheap enough and better much better than deer burger. I don't much care for deer roasts, they taste strong and are kinda dry. But I do like BBQed back strap or fried back strap and tenderloin. And that does NOT go into the sausage grind. Cook back strap on a moderately hot fire for about 30 minutes after you marinate it in your favorite rub or liquid. Then BBQ it. It melts in your mouth. and I've never gotten any disease eating rare venison. I have seen chunks of roasts marinated and barbequed to and it turned out mostly good.
Daddy, what's an enabler?
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
I could probably eat venison swiss steak and mashed potatoes every day for the rest of my life and never get sick of it. Rear quarters become round steaks, that become swiss steaks. Front quarters become chuck steaks, that become swiss steaks. Burger often become patties that get cooked like...swiss steaks.
Reason obeys itself; and ignorance submits to whatever is dictated to it.
My favorite thing to go with a backstrap is to grill it as one piece of meat. Trim off any silver skin and connective tissue, rub it down with good olive oil and some good steak rub...then when you are ready, coil it up and toss it in a grill that's hotter n the hinges of hell for about five minutes, then flip it over on the other side for the same amount of time.... that's it!
When you cut into it you will find a degree of doneness that will suit pretty much everybody
Sharps Model 1874 - "The rifle that made the west safe for Winchester"
Back straps get treated like prime cuts of beef. I prefer the taste of a very lean/kinda sweet/slightly gamey back strap over a good beef ribeye/tenderloin any day.
Then the shanks become soup/stew and the rest is burger for just about anything.
Reason obeys itself; and ignorance submits to whatever is dictated to it.
Zee, you're one of the most interesting posters on here and I actually believe most or even all of what you say, and that's a big improvement over most people, but but sometmes you can be ONE SICK PUPPY!!! LOL!
I’ve done enough stupid stuff in life I don’t need to make anything up. Which in itself, is sad.
"To Hell with efficiency, it's performance we want!" - Elmer Keith
having thought over what cpj said about northern and southern White tails I think theres something to what he says. The northern animal may be more oily and moist in the big chunks of meat. So what we have said about roast and large chu
Zee, you're one of the most interesting posters on here and I actually believe most or even all of what you say, and that's a big improvement over most people, but but sometmes you can be ONE SICK PUPPY!!! LOL!
I’ve done enough stupid stuff in life I don’t need to make anything up. Which in itself, is sad.
Keep posting dude, I'm lovin' it!!!
Daddy, what's an enabler?
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
I could probably eat venison swiss steak and mashed potatoes every day for the rest of my life and never get sick of it. Rear quarters become round steaks, that become swiss steaks. Front quarters become chuck steaks, that become swiss steaks. Burger often become patties that get cooked like...swiss steaks.
Amen Dude, what you're calling Swiss Steak sounds like what Southerners call Chicken Fried Steak. If you tenderize it and season it with a little salt, pepper, and garlic, it melts in your mouth. We are on the same page. And as far as big chunks of venison check out my post in answer to cpj's about being dry. I believe that. The northern deer I bet are better in that respect.
Daddy, what's an enabler?
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
There isn't much meat on the ribs of a southern white tail deer, but I discovered that if you just boil the rib cages you can eat the meat right off of them and it's not bad at all. There's no need to waste any part of the deer.
Daddy, what's an enabler?
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Ernie sometimes I'm a natural Skeptic. But Zee has probably tried everything. You're a preacher so I pretty well believe everything you say. You're bound by a higher power.
But reading all this is making me hungry.
Daddy, what's an enabler?
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
My favorite thing to go with a backstrap is to grill it as one piece of meat. Trim off any silver skin and connective tissue, rub it down with good olive oil and some good steak rub...then when you are ready, coil it up and toss it in a grill that's hotter n the hinges of hell for about five minutes, then flip it over on the other side for the same amount of time.... that's it!
When you cut into it you will find a degree of doneness that will suit pretty much everybody
Your'e killing me dude, you're making me hungry. I do it pretty much like you do, but I don't get the grill quite that hot and leave it longer than that. But it's sorta on the rare side. It melts in your mouth.
Daddy, what's an enabler?
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Amen Dude, what you're calling Swiss Steak sounds like what Southerners call Chicken Fried Steak. If you tenderize it and season it with a little salt, pepper, and garlic, it melts in your mouth. We are on the same page. And as far as big chunks of venison check out my post in answer to cpj's about being dry. I believe that. The northern deer I bet are better in that respect.
Swiss steak is where you take the pieces of meat, pound them with a tenderizer, dredge with flour/salt/pepper, then brown in oil. From there, you put them in a dutch oven or baking pan and add some stock plus tomatoes, onions, and mushrooms and toss it in the oven for a couple hours. What you get are these fork tender braised pieces of meat with a nice gravy. It is a nice comfort food. If you Google it, there are a ton of good recipes out there.
Reason obeys itself; and ignorance submits to whatever is dictated to it.
Amen Dude, what you're calling Swiss Steak sounds like what Southerners call Chicken Fried Steak. If you tenderize it and season it with a little salt, pepper, and garlic, it melts in your mouth. We are on the same page. And as far as big chunks of venison check out my post in answer to cpj's about being dry. I believe that. The northern deer I bet are better in that respect.
Swiss steak is where you take the pieces of meat, pound them with a tenderizer, dredge with flour/salt/pepper, then brown in oil. From there, you put them in a dutch oven or baking pan and add some stock plus tomatoes, onions, and mushrooms and toss it in the oven for a couple hours. What you get are these fork tender braised pieces of meat with a nice gravy. It is a nice comfort food. If you Google it, there are a ton of good recipes out there.
This is known as " baked steak" around our house....with a few changes of course...we go really heavy on the sliced onions and some garlic... toss in a couple of cans of Beefy Mushroom soup....And let li cook down in the Dutch oven...serve with mashed spuds
Sharps Model 1874 - "The rifle that made the west safe for Winchester"
Replies
Adam J. McCleod
Please, don't tell us you ate the finger. I mean stranger things have happened.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
She brought it to the hospital and the doctors were able to put most of it back on.
We ate the meat in the grinder. Didn’t taste like chicken.
Leaner will probably work for meat sticks but after lots of experimenting with trying to make my sausage and summer sausage healthier by cutting back the fat, I found making it too lean made it taste mealy. I make it in 15lb batches and use 10lbs of venison to 5lbs of pork fat and it works out well. I found that the meat department in most grocery stores will sell you their pork trimmings cheap and my local Winn Dixie sells me five pound bundles for a buck.
Gun control laws make about as much sense as taking ex-lax to cure a cough.
So, I can flip folks off when I show them the scar.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
"The Un-Tactical"
The only venison I grind is chili and sausage meat. I don't care for deer burger, it's dry unless you put lots of pork or beef with it. But Hamburger's cheap enough and better much better than deer burger. I don't much care for deer roasts, they taste strong and are kinda dry. But I do like BBQed back strap or fried back strap and tenderloin. And that does NOT go into the sausage grind. Cook back strap on a moderately hot fire for about 30 minutes after you marinate it in your favorite rub or liquid. Then BBQ it. It melts in your mouth. and I've never gotten any disease eating rare venison. I have seen chunks of roasts marinated and barbequed to and it turned out mostly good.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
When you cut into it you will find a degree of doneness that will suit pretty much everybody
Believe it all....
"The Un-Tactical"
Keep posting dude, I'm lovin' it!!!
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
I do it pretty much like you do, but I don't get the grill quite that hot and leave it longer than that. But it's sorta on the rare side. It melts in your mouth.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.