Post by: lamrith on November 03, 2015, 10:14:07 AM
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.
Post by: Angry Perch on November 03, 2015, 11:21:58 AM
Post by: lamrith on November 03, 2015, 11:39:41 AM
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.
Post by: Smoke on November 03, 2015, 11:16:18 PM
Post by: Whitpirate on November 04, 2015, 05:34:30 AM
Post by: huntingbaldguy on November 05, 2015, 02:27:52 AM
Post by: lamrith on November 05, 2015, 06:11:27 AM
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....
:drool:
Post by: The Weazle on November 08, 2015, 08:03:26 PM
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....
:drool:
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.
Post by: lamrith on November 09, 2015, 05:39:49 AM
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#.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....
:drool:
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.
And if I did not make any jerky I would have to answer to my youngest son.. :lol4:
Post by: HUNTINCOUPLE on November 11, 2015, 10:19:24 AM
Post by: lamrith on November 11, 2015, 10:40:21 AM
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?
:archery_smiley:
Post by: 7mmfan on November 11, 2015, 11:01:08 AM
Ground venison with 10% fat added is the best Taco, enchalada , Chli meat around.
:yeah: We add in bacon ends and pieces for our fat. Amazeballs.
Post by: C-Money on November 11, 2015, 11:08:56 AM