Processed deer

BrettB

BrettB

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Cut Steaks
15lbs of jerky
Ground venison sausage -bought a pork butt and chunked it up mixed with deer & seasoned similar to a Hungarian sausage
A sampling of images

I’ve done this before , but haven’t done this for over 20years. Felt good to be able to do it again

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kcult said:
My son in law and I just made and packaged 33lbs of maple breakfast sausage out of his son's deer.

The backstraps and tenderloins were left whole.

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Wow that suasage looks and sounds amazing- how do you get the maple flavor ? Would love to see that recipe
I am a one trick pony with sausage - my uncles and grandparents were from Cleveland Ohio area and all they made was a Hungarian style sausage- how i learned - it’s good but I would like to try something different
 
BrettB said:
Wow that suasage looks and sounds amazing- how do you get the maple flavor ? Would love to see that recipe
I am a one trick pony with sausage - my uncles and grandparents were from Cleveland Ohio area and all they made was a Hungarian style sausage- how i learned - it’s good but I would like to try something different
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This was our first batch ever, so we cheated and used a pre-mixed seasoning and 30% by weight of pork fat.

This seasoning.

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I just got done grinding, mixing, and packaging 6 pounds summer sausage. My family loves it even the ones that do not typically eat any wild game meat. I try to always have some to bring home with me for Christmas. I had a piece of shit meat grinder from harbor freight that I bought a couple years ago to see if I would even use one. It would bog down constantly and was a pain in the rear to use. My gf bought a new meat grinder attachment for her kitchen aide and this thing is great. I just used it to grind up about 5 pounds of venison quarter and 1 pound of bacon and I could not get it to big down even intentionally trying. I also used a sausage stuffer attachment it came with to fill the sausage casings and I could for sure get more meat in each casing compared to stuffing them by hand. If you have a kitchen aide already I would highly recommend it. For $60 bucks its a no brainer. The meat processor that is convenient for me on my way home from the farm charges $130 to process a deer and up charges for sausage. Cost aside another thing is knowing exactly what’s in my food and how exactly it was handled from inning until I eat it.

I’ll throw these on the Pit Boss tomorrow or next day and we’ll be set. I’m going to do breakfast sausage and hamburger/bacon mix with the rest of the deer.0B51791D-6116-431A-B4A7-9FD22BC79EA1.jpegF7EC7746-9503-4456-A5B3-5C3F6623C3D1.jpeg
 
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Got one de boned in the cooler working on it. Trimmed out the tenderloins and inner loins before work. Fried up the heart for breakfast. Dehydrated the liver and what I trimmed off the ribs for the dog.
 
Everything looks good! I follow a guy named Hank Shaw. He has a lot of recipes and cookbooks for wild game. I really enjoy his deer recipes.
 
Another vote for the KitchenAid attachments. We have the meat grinder and others; work great. For a while, daughter's family was living with us; we never bought ground meat; bought cheap roasts and made our own hamburger and sausage etc. As well as processing venison and goat.
 
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Car0linab0y said:
Another vote for the KitchenAid attachments. We have the meat grinder and others; work great. For a while, daughter's family was living with us; we never bought ground meat; bought cheap roasts and made our own hamburger and sausage etc. As well as processing venison and goat.
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We were just talking this morning about getting a whole brisket instead of just the flat like we usually do and using the point to make ground meat and smoke the flat per usual.
 
Bigdave0924 said:
I also used a sausage stuffer attachment it came with to fill the sausage casings and I could for sure get more meat in each casing compared to stuffing them by hand.
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Did that work well? We have a similar grinder that goes on the kitchen aide mixer. Thought the grinder worked great but I read several blogs that said to get a stand alone sausage stuffer and not to bother with the mixer ones. Maybe someone with experience can chime in?
 
It worked okay once I got the hang of it. With the summer sausage that I made I just slid the casing all the way over the plastic end piece coming off the grinder and it worked okay I would say. It’s a heck of a lot easier and faster then stuffing the casings by hand. It would be very convenient to have a third hand when stuffing them with the grinder but I made due with two.
 
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Glock5857 said:
"Salad tloin" ? Do you make deer salad ? Like chicken salad.
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1/2 lb packs that I put in with my salad I take to work. Pretty tasty! I do the tenderloin in medallions and I label it in case we want to make a couple of them for a dinner on a day off. I also do a lot of the hams the same. I try to use it about twice a week until I run out.
 
chiefjason said:
1/2 lb packs that I put in with my salad I take to work. Pretty tasty! I do the tenderloin in medallions and I label it in case we want to make a couple of them for a dinner on a day off. I also do a lot of the hams the same. I try to use it about twice a week until I run out.
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👍 okay. I wasn't sure, I have had "deer salad", made like chicken salad before. It's pretty good on Ritz crackers.
 
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