Author Topic: What did you make out of your animal this year? (Read 16293 times)

JohnVH · « **on:** October 30, 2014, 10:30:52 AM »

As in, jerky, sausage, etc?

Im having some landjaegar and pepperoni sticks made, to try a new local butcher out, but might make more summer sausage, or maybe some brats myself.. Curious what others make, other than the obvious steaks, roasts and burger? And did you make it yourself? Looking for some new idea's

My bear summer sausage, that was amazing:

elkoholic · « **Reply #1 on:** October 30, 2014, 11:19:34 AM »

Son's buck minus the Backstrap and few steaks...

JohnVH · « **Reply #2 on:** October 30, 2014, 11:20:06 AM »

whole things burger?

elkoholic · « **Reply #3 on:** October 30, 2014, 11:30:28 AM »

Pretty much all burger, He wanted all pepperoni, so I will make some of that out of my eastern oregon deer for him. We eat a lot of meals with burger in our household...

jrebel · « **Reply #4 on:** October 30, 2014, 11:34:03 AM »

Deer was burger, breakfast sausage, jerky.....Elk was all steak and burger.

JackOfAllTrades · « **Reply #5 on:** October 30, 2014, 11:34:03 AM »

Steaks, chops, roasts... The rest in burger, pepperoni, whimpy's. I took mine and my son's deer to Sumas Meats north of Aldergrove. One form to fill out at the border for exporting deer meat for processing. No Canadian paperwork. I declare it to them when going north, I declare it and show U.S. Customs my copy of the form when I bring it back. No fee/tax. Kurt and his sons have been great butchers for me. Timely, trustworthy, cost effective.

-Steve

Practical Approach · « **Reply #6 on:** October 30, 2014, 11:37:22 AM »

Getting ready to make a paper airplane out of my deer tag.

jrebel · « **Reply #7 on:** October 30, 2014, 11:40:38 AM »

Quote from: Practical Approach on October 30, 2014, 11:37:22 AM

Getting ready to make a paper airplane out of my deer tag.

Wrap it in bacon and cook it on a traeger.....anything wrapped in bacon is edible.

scottcrb · « **Reply #8 on:** October 30, 2014, 11:42:49 AM »

elk i got a few roasts, a bunch of round steak, cut all the backstrap in to steaks myself, the two tenderloins and then got two kinds of sausage and a bunch of ground 80/20 . well see if i get a deer .

Goldy79 · « **Reply #9 on:** October 30, 2014, 12:20:15 PM »

Elk, 25 lbs of summer sausage, steaks, a few roasts and ground. I'm still debating on what to do with my deer but I have to get it on the ground first... day after Thanksgiving can't get here soon enough.

lokidog · « **Reply #10 on:** October 30, 2014, 03:08:11 PM »

Can't make much out of a Decatur doe... 8 1/2 pounds canned (six jars), 7 pounds of burger, 7 1/2 pounds of steak, including the heart. Yep, 23 pounds of meat from a mature doe.... Tastes good though.

MtnMuley · « **Reply #11 on:** October 30, 2014, 03:14:28 PM »

68# of elk burger mixed with 10% beef suet. 30# venison breakfast sausage. 30# spicy venison breakfast sausage. 24# sweet Italian venision sausage. Most of the elk went into steaks and stirfrys. All but the backstraps of the deer went into sausage this year. All venison was mixed with 25% 70/30 pork back/butt/shoulder. Definitely took some time, but well worth it when it comes to eating.

jjhunter · « **Reply #12 on:** October 30, 2014, 03:37:33 PM »

160 lbs of elk burger so far. November deer kills will be jerky, summer sausage, and pepperoni. I like to mix venison with duck/goose for pepperoni so I don't usually have that made until January.

Song Dog · « **Reply #13 on:** October 30, 2014, 04:56:42 PM »

Liverworst, jerky, summer sausage, Brats. some burger, bone marrow on toast with the leg bones, stuffed heart, Kidny pie, pickled deer and elk tounge

curlewkiller · « **Reply #14 on:** October 31, 2014, 09:48:24 AM »

Back Strap Steaks

30+# of burger for my spike whitetail.

One of two bins:

Hoping the boy can brown=down a mature 124 whitetail buck for pep sticks, breakfast and Italian sausage and maybe some links.

Boss .300 winmag · « **Reply #15 on:** October 31, 2014, 04:05:35 PM »

My buck 30# of boned out meat for pepperoni, and sausage, rump and back strap steaks, daughters will be backstrap steaks and some jerky, rest will be boned for sausage and pepperoni.

RadSav · « **Reply #16 on:** October 31, 2014, 04:31:05 PM »

Quote from: lokidog on October 30, 2014, 03:08:11 PM

Can't make much out of a Decatur doe... Yep, 23 pounds of meat from a mature doe.... Tastes good though.

Just enough to make a killer taco

HunterStrait · « **Reply #17 on:** October 31, 2014, 04:36:09 PM »

Nothing...

RadSav · « **Reply #18 on:** October 31, 2014, 05:18:42 PM »

I just finished grinding last night. Figure we will keep the fresh stuff and maybe send some of the old stuff out for Teriyaki sticks. Haven't had those made in about six years. Family complains they never get those for Christmas anymore.

Last night was fresh blacktail tenderloins in country gravy with salad and baby potatoes. Every time I make that I try to remember why we don't do that more often. And as usual I never seem to come up with a good answer. Stuff is so freakin good!!

buglebuster · « **Reply #19 on:** October 31, 2014, 05:43:39 PM »

Just roast and steaks from my elk, the burger meat is in the freezer waiting until I kill me buck and 2nd doe tag around Thanksgiving to do the grinding, then will be making burger and sausage. Will probably make quite a bit of jerky from my deer as well

NOCK NOCK · « **Reply #20 on:** October 31, 2014, 08:22:58 PM »

I've only made sore muscles so far

I will do all my grind, sausage's after Christmas. Prime rib trimmings are the only fat that I add.

fishngamereaper · « **Reply #21 on:** October 31, 2014, 08:32:35 PM »

Besides the normal cuts and burger I played with some flavors for summer sausage. Did the jalepeno/cheddar that I always do, then did Roasted Red pepper/ garlic/ mozerella and I tried a three cheese combo....Man that red pepper garlic combo is crazy good.

ridgefire · « **Reply #22 on:** November 01, 2014, 09:37:29 PM »

with my elk I had 25lbs of summer sausage, 20lbs of pep sticks, 5 roasts, bunch of steaks, and the rest into burger. with my sons deer I am making jerky, a couple different sausages, pep sticks, a couple roasts and whatever is left will be saved to make some more of whatever he wants. if I get a elk or deer late season I will probably give it to family.

Buzz2401 · « **Reply #23 on:** November 03, 2014, 06:09:50 AM »

My wife and I got two deer and a elk and we made Maple breakfast sausage, beer brats, jerky, hot italian sausage, burger, steaks, stew meat and roasts. Man I am tired of processing meat.

The Weazle · « **Reply #24 on:** November 03, 2014, 11:48:23 AM »

Garlic and Gouda bratwursts!

Pepperoni!

Bacon ends and pieces burgers!

Summer sausage!

Plus Italian sausage, breakfast sage sausage and ground with no fat for taco's and chili not pictured...

This was last years deer, I'm deployed this year...

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JohnVH · « **Reply #25 on:** November 03, 2014, 12:32:21 PM »

nice! What brat recipe? were they good? Im thinking about trying it

The Weazle · « **Reply #26 on:** November 03, 2014, 01:19:54 PM »

I got the high mountain brat kit. I did 17 or 18 lbs deer and 7 or 8 lbs pork but from costco. I ran the big block of Gouda from costco and about 30 - 50 cloves of garlic from the big jug of garlic from Costco thru the grinder. Mixed a small sample of the mixed meat with the mixed garlic and cheese, and adjusted the garlic to taste by frying small amounts in a pan and tasting, then , mixed the seasonings packets minus the curing salt, since I didn't smoke them, but substituted cheap swill beer for water according to the directions, mixed all by hand, then ran back through the grinder course blade to even out the grind, then stuffed. I grind all meat course, then mix seasonings and "additives" by hand, then course grind again for distribution and to grind finer. I tried going to the medium and fine blades made mush. So I just do the course blade twice. Hope this helps, I kind of just wing it, and everything turns out good!

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The Weazle · « **Reply #27 on:** November 03, 2014, 01:22:56 PM »

Oh yeah, I also found when stuffing, making long tubes and spinning them off afterwords to make links is easier then trying to make the links as you stuff...unless you have a partner that's quick with his/her hands!

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cipryan · « **Reply #28 on:** November 03, 2014, 01:23:25 PM »

i made corned antelope with three roasts, from 3 different antelope that we got on the opener in MT. It was really good. I used Hank Shaws recipe from honest food.

bobcat · « **Reply #29 on:** November 03, 2014, 01:32:55 PM »

Just got done processing two deer and two antelope last week. Made the usual steaks out of the hind quarters and backstrap, and ran the rest through the grinder, with one exception. For the first time ever, we canned some of the meat that normally would be ground into hamburger. Haven't tried it yet but I'm betting it'll be really good.

Hopefully next week I'll be cutting and wrapping a bighorn sheep, probably will do some canned meat with that as well.

JohnVH · « **Reply #30 on:** November 11, 2014, 10:42:33 AM »

just an update, I had 25lbs of my deer made into landjager and pepperoni sticks by The Game Butcher up here in Custer. Got it all back pretty short order, and its good!

I have about 30 more lbs of trim Im going to try to make into brats and breakfast sausage.

steeliedrew · « **Reply #31 on:** November 18, 2014, 10:07:59 AM »

I just made Corned Venison out of a neck roast I had in the freezer from last year's deer. Did a wet brine for 7 days, salt, brown sugar, pickling spices, garlic, pink salt #1 cure, and water. Last night I pulled from the brine, rinse off the meat, and simmered on the stove in water for 5 hours til the meat fell off the bone. tonight I'll be making Corned Venison and Hash for dinner. got the idea from Steven Rinella when he did up some Elk on his breakfast special.

JackOfAllTrades · « **Reply #32 on:** November 18, 2014, 01:14:41 PM »

I do like my Food Saver vacuum sealer.

pilebuck · « **Reply #33 on:** November 18, 2014, 01:22:40 PM »

All steaks, summer sausage, jerky ,and a few tenderloin roasts did all myself except the summer sausage from my elk this year.

Bean Counter · « **Reply #34 on:** November 18, 2014, 01:23:21 PM »

Burger and roasts are my mainstay. We also cut steak but usually wind up chopping it up for tacos, stir fry, etc.

I've made sausage before but it just seems more practical to buy sausage rather than buy pork shoulder, mix it with burger, then run it through the grinder again to stuff sausage.

I was fortunate to literally fill both freezers this year even after sharing with the usual suspects. I may use some burger and make ground jerky, which I prefer to whole muscle jerky

Gobble · « **Reply #35 on:** November 19, 2014, 07:48:36 AM »

Steaks, Roasts, Stew meat, and Pepperoni, No burger for me this year!!!

daddysprad · « **Reply #36 on:** November 19, 2014, 08:09:00 AM »

Antelope Teriyaki Sticks-I love zip ties.

KevinClimbs · « **Reply #37 on:** November 19, 2014, 01:46:26 PM »

This is what usually happens with mine and my brother's deer (by part).

Backstraps & Tenderloin- Cooked as steaks either on the grill or cast iron
Shoulder meat - Cubed for stew or chili
Shanks - Cooked to make oso buco, or cooked in crock pot until tender (takes forever) shredded and mixed with bbq sauce
Rear Quarter & Neck - either ground for burger/taco meat, sausages or sliced for jerky

Widgeondeke · « **Reply #38 on:** November 19, 2014, 02:16:33 PM »

dinner.

JohnVH · « **Reply #39 on:** December 30, 2014, 08:16:28 PM »

Just finished up the rest of my deer this weekend. Made 25lbs of brats and 10lbs of breakfast sausage.

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stevemiller · « **Reply #40 on:** December 30, 2014, 11:30:29 PM »

I did 20 pounds of venison jerky,15 pounds of snack sticks,Did one backstrap for dinner,The rest is still in the freezer.Love my grinder,mixer,and food saver from cabelas for Christmas lol.

Firedogg · « **Reply #41 on:** December 31, 2014, 10:18:51 AM »

A delicious bowl of tag soup, not enough tag there to make any sausage.

JohnVH · « **Reply #42 on:** December 31, 2014, 10:24:35 AM »

Om nom nom

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face · « **Reply #43 on:** December 31, 2014, 10:46:37 AM »

steaks, roasts, and bambi bobs

Blacklab · « **Reply #44 on:** December 31, 2014, 04:14:39 PM »

Outstanding job guys

Anybody want to share tag stone soup?

NOCK NOCK · « **Reply #45 on:** January 20, 2015, 11:32:58 AM »

Well I finally got to do some smoking.

#15 Reg. pep stick
#20 Spicy pep stk. (not firestick like Plats)

#20 Italian sausage
#20 Fresh Brats with Cheddar & Asiago

Still have 50ish # of moose and all deer & bear scraps to turn into Summer sausage & Jalapeno pep sticks

Eli346 · « **Reply #46 on:** January 20, 2015, 04:40:19 PM »

My buddy and I each got elk and deer and we only had to split it 2 ways so we've got a ton of steaks we cut up and 135 lbs of scraps. We had Johnson's Meats in Tumwater make us 3-25 lb batches of breakfast sausage (ground), 25 lb of landjaeger, and 25 lb of summer sausage. Super Bowl eats for sure and then some.

Gobble Doc · « **Reply #47 on:** January 24, 2015, 10:03:01 AM »

My first pepperoni from my first deer.

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Author Topic: What did you make out of your animal this year? (Read 16293 times)

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