Looking forsomeone to help a new guy out on processing/burgering deer.

[lamrith]

Just got back from a hunting trip and while I did not get one myself, I came home with at least some deer meat.
This is my 1st game animal and I know that long term I am looking to process all my game myself.  However before I go out and invest in equipment I would really like to get with someone who already has equipment and go thru the process to see what is involved and make sure I am prepared for the undertaking.

I only have 20# of meat and some of it is already in finished form (backstrap, tenderloins, one nice roast)  The rest I am torn on burgering all up (burgers, sausage, ground meat for jerky-spaghetti-chilli-tacos-etc) and/or leaving some for slicing for jerky.  My family eats a majority of ground meat (1-3# a week) so I think that might be best as I can always get a jerky shooter to make jerky sticks.  But sliced strip jerk is also a huge hit.  So I was thinking of doing initial grind(s) and NOT adding fat?  or maybe do a small batch of ground with bacon ends specifically to make burgers with..?

Is anyone out there willing to share their equipment and show a new guy the ropes?
I live in Tacoma/Puyallup.

[Angry Perch]

I don't grind anything in my initial processing, unless I have a specific plan for it. If you cut strips for jerky, cubes for stew, etc., you can always grind them later when you pull from the freezer, but you can't go the other way.

[lamrith]

I don't grind anything in my initial processing, unless I have a specific plan for it. If you cut strips for jerky, cubes for stew, etc., you can always grind them later when you pull from the freezer, but you can't go the other way.

Good point.  I should clarify, that this is already boned out, but not cut into steaks or anything, just bulk meat right off the bone in individual vac packs so that I could get it frozen and fit in cooler to bring home.

Based on what you said I know I want to grind up some for burger for sure, but probably not all of it.  Maybe half of it and leave the other half alone so I can strip/cube it or burger it later.

[Smoke]

sent ya a pm

[Whitpirate]

I'm way north in Duvall but I could help you out Friday if you are still needing some help.

[huntingbaldguy]

Wish i woulda seen this earlier, i woulda had you over while we were doing my deer.  Coulda shown you my cerakote setup too we talked about on WaGuns.  We ground all mine up into burger besides straps/tenderloins.  We use ground meat more than anything else.  Might be different if we get an elk late season though but i can keep you in mind if we do, that way you can see that process.

[lamrith]

Wish i woulda seen this earlier, i woulda had you over while we were doing my deer.  Coulda shown you my cerakote setup too we talked about on WaGuns.  We ground all mine up into burger besides straps/tenderloins.  We use ground meat more than anything else.  Might be different if we get an elk late season though but i can keep you in mind if we do, that way you can see that process.

haha  no worries.  I think Smoke and I are going to get together and process what I have, he lives a couple miles from me.

Yeah I am torn on that balance of ground vs non.  My family eats probably 80% ground thru a year.  However the youngest has told me flat out he wants deer jerky after having some a few weeks ago...  Backstraps and tenderloins are not getting messed with, the rest....

[The Weazle]

Wish i woulda seen this earlier, i woulda had you over while we were doing my deer.  Coulda shown you my cerakote setup too we talked about on WaGuns.  We ground all mine up into burger besides straps/tenderloins.  We use ground meat more than anything else.  Might be different if we get an elk late season though but i can keep you in mind if we do, that way you can see that process.

haha  no worries.  I think Smoke and I are going to get together and process what I have, he lives a couple miles from me.

Yeah I am torn on that balance of ground vs non.  My family eats probably 80% ground thru a year.  However the youngest has told me flat out he wants deer jerky after having some a few weeks ago...  Backstraps and tenderloins are not getting messed with, the rest....

I have a hard time making jerky with my deer or elk meat.  Such a little return for a large amount of meat in my opinion. 

[lamrith]

Wish i woulda seen this earlier, i woulda had you over while we were doing my deer.  Coulda shown you my cerakote setup too we talked about on WaGuns.  We ground all mine up into burger besides straps/tenderloins.  We use ground meat more than anything else.  Might be different if we get an elk late season though but i can keep you in mind if we do, that way you can see that process.

haha  no worries.  I think Smoke and I are going to get together and process what I have, he lives a couple miles from me.

Yeah I am torn on that balance of ground vs non.  My family eats probably 80% ground thru a year.  However the youngest has told me flat out he wants deer jerky after having some a few weeks ago...  Backstraps and tenderloins are not getting messed with, the rest....

I have a hard time making jerky with my deer or elk meat.  Such a little return for a large amount of meat in my opinion.

Yeah I did not make much strip jerky.  The deer (AZ Coues) I got part of and the cuts made in the field were too small for the most part to do anything else with.  I have whole backstraps, tenderloins and one roast, but the rest was to small to do much else with so it was ground up.  Jerky we just made with the lower leg portions, probably about 1-2#. 

And if I did not make any jerky I would have to answer to my youngest son..

[HUNTINCOUPLE]

Ground venison with 10% fat added is the best Taco, enchalada , Chli meat around.

[lamrith]

I am pretty excited.  These Couese deer are darn good.  No gameness (sp?) at all to the meat.  In fact almost tastes like beef but much leaner and lighter flavor.  We made meatloaf with it a few days ago and it was awesome!

I am going to keep it set aside and frozen and just use it for special things since I only have 6# left.  Now I need to get out and get a blacktail down in late season so I can compare!  Anyone got a pesky blacktail they need removed quietly during late season?
 

[7mmfan]

Ground venison with 10% fat added is the best Taco, enchalada , Chli meat around.

   We add in bacon ends and pieces for our fat. Amazeballs.

[C-Money]

We add pork shoulder to our deer burger. I have two bowels, one with deer and one with pork shoulder, cut into grinder size chunks. 3 or 4 chunks of deer to one chunk of pork shoulder. Grind on the large plate first, and then re grind using the medium plate. It turns out great and is very simple. We have Cabelas grinder. It sounds like your firing up a jet engine, so its noisy, but works like a champ.