Butchers

[Brad]

My experience was quite different.
My wife and I don’t really care for venison. I enjoyed hunting with my father and being in the outdoors.
My solution was to donate the deer. I payed a basic processing fee and the meat went to homeless shelters in the area. I had one year where I dropped off the deer and a coworker who loved venison payed the fee and picked up the processed deer.

 

[Cadillac Jeff]

We allways done our own also, but did not care for the ground meat, we would pack any of the bit's & piece's in 2 or 3 lbs packs & freeze & made bbq out of it---made great sandwiches

 

[JWFilips]

Heck Brad... No Mushrooms and No Venison! You ain't livin Man!

 

[John]

I hunt 5 miles from the house for deer. I have it skinned and hanging for 4-10 days, temps average 35-50 daytime 20's at night. I bone the meat, chops and very few roasts. [Butcher friend says "Steaks are sawed, shops are knife cut]. I can the meat that would be ground in pints with salt garlic and bay leaf. It is used for soups and stews. Neck on bucks is halved and does are whole, wrapped. In that area I can shoot 6 does and a buck but only harves 2-3.
Very little of it goes on the grill, most is cooked slow with low heat.

 

[telebasher]

i find it sad nobody grinds and cans the neck meat for mincemeat pies !

 

[Kevin Stenberg]

Sunday evening when i was coming in from the stand. An Suv passed me, their was a platform attatched to the trailer hitch. On the platform was a gutted buck an their was no cover over the animal. An the dust from the road was covering the entire carcass.
Does anyone want to eat any steaks from that deer?

 

[dale2242]

telebasher, Back in the day, I always gave my deer necks to my Grandmother to make mincemeat for pies.
The mincemeat you buy for pies just doesn`t get it.

 

[Brad]

Sunday evening when i was coming in from the stand. An Suv passed me, their was a platform attatched to the trailer hitch. On the platform was a gutted buck an their was no cover over the animal. An the dust from the road was covering the entire carcass.
Does anyone want to eat any steaks from that deer?

Good way to polish your teeth?

 

[L Ross]

i find it sad nobody grinds and cans the neck meat for mincemeat pies !

I love mince meat pie. Tell me more about the canned meat mix.

 

[Kevin Stenberg]

What is a mince meat pie? I have heard of them but never seen or tried one.

 

[Rick H]

I love minced meat pies, wish my Grandma was still alive to make me one of hers......I have never canned venison, but understand many folks did before freezers became dominant. Tell me more.

 

[L Ross]

I love minced meat pies, wish my Grandma was still alive to make me one of hers......I have never canned venison, but understand many folks did before freezers became dominant. Tell me more.

Yes, it was grandmas, especially farm Grandmas that made real mince meat pie.
But canning meat is a wonderful thing. We can 3 dozen pints of venison every year. When I can get free worn out laying hens we can chicken. We can fish, both smoked and unsmoked, pork, buffalo and beef. I have had canned horse too.
We prefer "hotpack" for beef, pork, venison and similar meats, in which the chunks of meat are browned first, packed into sterilized pint jars, filled to within an inch of the top with beef broth, and pressure canned at 10 lbs. pressure, (we live at less than 1,000 ft. above sea level), for 75 minutes. We store the canned meat in an unheated under ground room off of our basement, and it keeps for years. I was gifted some canned high land beef and misplaced a quart way back on a shelf. We found it this Summer and it was 7 years old and still good.
I hope to hear fro telebasher about how he does canned mince meat.

 

[Tomme boy]

We use a chunk of beef fat then beef broth then a beef bouillon cube then a chunk of deer. Pressure cook them. This was the way the family was taught from their Dutch and German way of canning meat. It does not come out like a deer in any way. Just like it was beef

 

[oscarflytyer]

I want to try/learn to can deer meat

 

[John]

We can in pints per the Ball canning book. IIRC it is 75 minutes at 10 psig. I chunk it in 1" cubes, brown it and add a garlic clove, Johnnys seasoning salt while browning and a bay leaf occasionally. We use it with pasta, as a stew or soup base, with a brown gravy over potatoes or rice.
Check out the book "Putting food by". It will tell you all you need to know about canning, salting, smoking and preserving food.

 

[telebasher]

I was very young at the time but I remember my Grammy boiling the neck of a deer then we ground it up with raisins and dates and currents and some spices and maybe some molasses and she canned it in glass jars. Mince meat pie is kinda like fruit cakes, you either love it or hate it LOL ! And yes the store bought is not the same !

 

[Kevin Stenberg]

Steaks are all cut an froze. I'm in the process of drying meat for the grands. Of the 6 gallon bags that were soaking 1.5 bags are done which is 1 drier full. After everything is dried i will start on the grinding.

 

[CWLONGSHOT]

Northern deer are or tend to be bigger. But with that big Canadain whitetail blood being filtered thru all the deer farms and Texas ranches. Big deer are everywhere.

We see biguns here in the Northeast too. I took one a couple years back. It weighed 263# after hangin 5 days. My lil Brother shot a doe we never weighed but it had a 45" chest. Yesterday my buddy shot a buck we haven't weighed yet but its chest was 48" and 66" from horn base to base of the tail. We estimate just over 200.

We butcher ourselves and the belly loins come out either with "gutting"or as soon as we get the deer "hung". Generally they are served to the lucky hunter with Breakfast. But never ever see the freezer. After skinning and removing hoofs below the shanks. The back straps come off next followed by both front shoulders. Then neck and trimmings about the chest cavity. Last the hind quarters.
On the table things are boned out and Roasts made from a few pieces in hind quarters. Trimmings and pieces cut to make roasts go to either stew or hamburger. "Hamburger" last few years is generally Sausage.

Im in the midst of that now. My Vac sealer is getting a work Out!

CW