Help with deer meat!

[TannerBoy92]

Hey folks,

I was fortunate enough to get a nice muley this year in Naches and dropped it off at the butcher. Unfortunately the meat was not taken care of as hoped/discussed prior, nor do I think it is all here : (

My burger is 100% deer and no fat was added. I have about 30 chubs of this and am looking to turn some of it into brats and breakfast sausage. I've butchered some deer myself and now will be handling my own meat 100% to avoid this in the future. However I do not have experience in sausage and brats.

The meat is already ground venison and a lot of recipes and processes I have read is when the meat is still in cube and chunk type form. I am not sure if this matters but don't want to over grind or process this meat wrong or skip something I wish I would've known when starting with already ground venison.

Can anyone either provide some links, or ideas with how to handle this. I am continuing to research previous forums but wanted to throw this out their because I was hoping to have some stuff done for New Years. I am considering letting a butcher in town do it when I get back from my new Years trip but was hoping to turn a negative into a lesson learned and maybe learn something new.

Thank You and hope everyone has a great new years.

-Tanner

[callturner]

PM sent!

[stickbuck]

PM sent as well


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[emac]

If you like pepperoni sticks I have started to make them with out cutting them with anything.  I am actually liking them better.  PM if you like. I can't start a pm off tap a talk

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[Stein]

You can always add fat to defrosted ground meat, although I simply grind mine and bag it and use it for stuff like burgers, meatballs & meatloaf without fat.

If you are going to make sausage, you can grind fat with it, you will likely want to run it through the grinder a second time to combine with the fat, water and spices, keep it very cold and you shouldn't have any problem.  Most is ground twice anyway.  The only drawback is if you are going to make a very coarse, rustic sausage, but for brats, dried stuff, etc, it will be perfect.  You could use a larger plate if you are worried, but I wouldn't be.

Another thing you could do is get a jerky gun and make ground meat jerky, it's best with as little fat as possible anyway.

Yup, doing it yourself is 100% the way to go unless there is no other alternative.

[kenzmad]

Not much I can offer on the topic but, Stickbuck and Callturner, I understand the pm feature. If you are sharing something super private, I understand. But please, if it is general answers to the question post it up. Alot of folks on this site and searching goes on all the time. Any help for the general population is helpful.

Ps. I have the same question as the OP.

Kenzmad

[TannerBoy92]

If you like pepperoni sticks I have started to make them with out cutting them with anything.  I am actually liking them better.  PM if you like. I can't start a pm off tap a talk

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I defintiley have enough pepperoni sticks at the moment, i got 25 pounds. Thank You for the offer though!

[Boss .300 winmag]

Lots of recipes on the forum cooking thread.👍

All it takes is one shop screwing your meat up, then you’ll do your own.😉

[TannerBoy92]

You can always add fat to defrosted ground meat, although I simply grind mine and bag it and use it for stuff like burgers, meatballs & meatloaf without fat.

If you are going to make sausage, you can grind fat with it, you will likely want to run it through the grinder a second time to combine with the fat, water and spices, keep it very cold and you shouldn't have any problem.  Most is ground twice anyway.  The only drawback is if you are going to make a very coarse, rustic sausage, but for brats, dried stuff, etc, it will be perfect.  You could use a larger plate if you are worried, but I wouldn't be.

Another thing you could do is get a jerky gun and make ground meat jerky, it's best with as little fat as possible anyway.

Yup, doing it yourself is 100% the way to go unless there is no other alternative.

ok cool, thank you for the info, I will keep this in mind.

[Encore 280]

Did you check out the "butchering " topic? Scroll down to "summer sausage" and check it out. There's some good info in there.

[RobinHoodlum]

What Stein said. You can always partially thaw and chunk up and mix with the proper ratio of fat durine a second grind. If you're new to sausage making, I highly recommend the Hi Mountain brand of sausage making kits. Everything you need comes in the box and the directions are straightforward

[stickbuck]

Hey Kenzmad, here’s the PM. Anyone can PM me for my contact info if they would like. More than happy to help anyone out.



“I would take 15 of your chubs and get a 10lb pork butt or shoulder. Grind the pork and add a breakfast sausage season package for 25lbs (I like Hi Mtn or Kelso’s in Snohomish). I would take the remaining 15 chubs and buy a 10lb brisket. Grind the brisket and wrap for burger. Alternative would be to substitute that amount of brisket for more pork and use that for brats. Most packages are for 25lbs so that would work perfectly. I have a 1hp Cabela’s grinder along with a stuffer and you’re more than welcome to use them if you’re close. I live in Bothell.


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[Limhangerslayer]

I just made a batch of cabelas German sausage
17 lbs of elk
4lbs straight pork fat
4lbs pork shoulder
2lbs pepper Jack cheese cut into chunks and in the freezer for an hour before you run it through the grinder.  Dust it with corn starch so it doesn’t ball up on you.  Mix it all together and stuff into the hog casings provided in the kit.  Turned out great