|
|
04-23-2017, 10:42 PM
|
|
|
|
Join Date: Jun 2007
Location: Ft. McMurray
Posts: 38,530
|
|
I take the backstraps and tenderloin from my deer and grind everything else.
Cat
__________________
Anytime I figure I've got this long range thing figured out, I just strap into the sling and irons and remind myself that I don't!
|
04-24-2017, 12:07 AM
|
|
|
Join Date: Jan 2010
Posts: 191
|
|
Even if you only do it once, it's a valuable part of the process to learn and a big part of the whole hunting experience. You can easily knock apart and package a deer with a buddy in an evening and once you've done a few it goes even quicker. A few years back I decided to save the butchering costs when I drew my moose tag and put it towards a good 1 hp grinder from cabelas. It helped me justify the expense but a moose is MUCH more work then a deer. Hanging conditions weren't ideal so I worked morning till night for a few days until I had it all in the freezer (I could probably do it quicker now). All you really need to start is a good filleting knife and some freezer bags and a place to cut it. A grinder and vacuum sealer are investments that are worth while down the road. I use the gamesaver silver model from foodsaver and it has worked better then the two others I've had prior. I will likely get a more industrial one if this one ever craps out on me. Anyways, I would encourage anyone to try this out. It can be quite therapeutic and even more enjoyable if done with friends!
|
04-24-2017, 02:30 AM
|
|
|
Join Date: Apr 2012
Location: Calgary
Posts: 592
|
|
Quote:
Originally Posted by catnthehat
I take the backstraps and tenderloin from my deer and grind everything else.
Cat
|
Save the rumps for jerky!
|
04-24-2017, 09:45 PM
|
|
|
Join Date: Dec 2008
Posts: 2,586
|
|
For small, stuff like deer I cut the strip loins ( what some people call back straps) into steaks.
Make burger from the front end.
Save the hind quarters for cooking whole on coals from a hard wood fire under a barrel.
For elk and moose I prefer to cut boneless steaks and roasts rather than using a meat saw.
|
04-24-2017, 10:06 PM
|
|
|
Join Date: Jul 2009
Location: Edmonton
Posts: 1,575
|
|
Go to a butcher supply shop and get a bulk roll of butcher paper, and buy a grinder.
|
04-24-2017, 11:16 PM
|
|
|
|
Join Date: Mar 2008
Location: Calgary
Posts: 3,859
|
|
After a terrible butcher experience, I asked myself the same question.
Now we butcher our own, and couldn't be happier. Definitely completes the field to table part of hunting for us.
|
04-25-2017, 05:58 AM
|
|
|
|
Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,502
|
|
Quote:
Originally Posted by catnthehat
I take the backstraps and tenderloin from my deer and grind everything else.
Cat
|
Or jerky some...that's what I do too but and I mean but if you find a butcher, buddy etc that has simply a delicious sausage recipe and you can be without it drop some ground at his place...
__________________
Be careful when you follow the masses, sometimes the "M" is silent...
|
04-25-2017, 06:13 AM
|
Banned
|
|
Join Date: Oct 2013
Posts: 5,326
|
|
I recommend the sausage making course at CTR. Lots of good tips and important steps.
|
04-25-2017, 06:25 AM
|
|
|
|
Join Date: Jun 2007
Location: Ft. McMurray
Posts: 38,530
|
|
Quote:
Originally Posted by 58thecat
Or jerky some...that's what I do too but and I mean but if you find a butcher, buddy etc that has simply a delicious sausage recipe and you can be without it drop some ground at his place...
|
Lean ground goes a lot further than anything else and it is a very versatile way to use venison and my family likes using it that way .
Cat
__________________
Anytime I figure I've got this long range thing figured out, I just strap into the sling and irons and remind myself that I don't!
|
04-26-2017, 04:13 AM
|
|
|
|
Join Date: Dec 2009
Posts: 8,491
|
|
__________________
You're only as good as your last haircut
|
04-26-2017, 06:47 AM
|
|
|
|
Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,502
|
|
Quote:
Originally Posted by catnthehat
Lean ground goes a lot further than anything else and it is a very versatile way to use venison and my family likes using it that way .
Cat
|
Now your talking!
Kids grew up on my version of hamburger helper!!!
__________________
Be careful when you follow the masses, sometimes the "M" is silent...
|
04-26-2017, 04:33 PM
|
|
|
|
Join Date: Sep 2007
Posts: 357
|
|
Ground
One thing you want to consider before making ground is your fat content. What are you going to add and where are you going to get it. You may want to have some fat on hand at the beginning of the season just in case. I'd be interested in hearing what others use and where they source it.
__________________
"Many men go fishing all their lives without knowing that it is not fish they are after.” - Henry David Thoreau
|
04-26-2017, 04:52 PM
|
|
|
|
Join Date: Jun 2007
Location: Ft. McMurray
Posts: 38,530
|
|
We don't add any fat at all to our wild meat,
One of the family is on a very low fat regime due to health issues .
Cat
__________________
Anytime I figure I've got this long range thing figured out, I just strap into the sling and irons and remind myself that I don't!
|
04-26-2017, 06:46 PM
|
|
|
|
Join Date: Oct 2011
Posts: 2,507
|
|
I add no fat or trim to my meat either. If I were making sausage I would add pork.
__________________
Life's too short to sweat the small stuff.
Aim Small = Miss Small
|
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -6. The time now is 05:33 AM.
|