What did you make out of your animal this year?

[Boss .300 winmag]

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]

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]

Nothing... 

[RadSav]

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]

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]

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]

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]

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]

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]

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]

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

[The Weazle]

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]

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]

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]

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.