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Feb 7th, 2025
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 Question on Processing
#468922
10/30/08 02:12 PM
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Joined: Jan 2007
Posts: 111
kaptinkrunch1
OP
Woodsman
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OP
Woodsman
Joined: Jan 2007
Posts: 111 |
How do you have your deer processed?
What cuts,
What ratio on your sauage? Hamburger?
Just curious I have used Uvalde Meat market with a 80 deer to 20 ratio on hamburger and 60 to 40 on sauage.
Everyone has a photographic memory. Some just don't have film.
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Re: Question on Processing
[Re: kaptinkrunch1]
#468923
10/30/08 02:23 PM
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Joined: Jul 2008
Posts: 648
Plano Cooter
Tracker
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Tracker
Joined: Jul 2008
Posts: 648 |
I have the backstraps and tenderloins cut into steaks. The rest gets ground into burger. I have them add some beef fat to the burger, but I don't know how much they put in. It's not much, just enough to keep it from sticking in a skillet.
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Re: Question on Processing
[Re: kaptinkrunch1]
#468924
10/30/08 02:24 PM
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Joined: Aug 2008
Posts: 20,366
Curly
Overrated
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Overrated
Joined: Aug 2008
Posts: 20,366 |
I keep my backstraps and tenderloins. I have a processor grind the rest up to hamburger meat. Hamburger meat is so versatile.
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Re: Question on Processing
[Re: Curly]
#468925
10/30/08 02:26 PM
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Joined: Oct 2008
Posts: 558
age n score
Tracker
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Tracker
Joined: Oct 2008
Posts: 558 |
I have bacon fat added to my burger. It really adds flavor to the meat.
I feed Indian Corn, the deer really seem to like it and stay at the feeder longer......and longer....!
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Re: Question on Processing
[Re: age n score]
#468926
10/30/08 02:40 PM
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Joined: Jul 2008
Posts: 3,842
WTGuide
Extreme Tracker
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Extreme Tracker
Joined: Jul 2008
Posts: 3,842 |
I usually donate my meat. I always seem to tip a gut with my 375 H&H and after eating one a while back I just didnt like the taste of the meat
Think you can/Think you can't/Either way you're right 
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Re: Question on Processing
[Re: WTGuide]
#468927
10/30/08 02:50 PM
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Joined: Oct 2004
Posts: 3,529
BigBow
Extreme Tracker
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Extreme Tracker
Joined: Oct 2004
Posts: 3,529 |
back straps and tendeers left whole
1/3 grind
1/3 brakfast sausage
1/3 other sausage links (jap / Cheese, brawts, italian)
Kubys is the only way to go!
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Re: Question on Processing
[Re: BigBow]
#468928
10/30/08 03:14 PM
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Joined: Oct 2008
Posts: 135
tjbailey1967
Woodsman
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Woodsman
Joined: Oct 2008
Posts: 135 |
first buck of the season, back strap and tenders out the rest into burger, second buck or doe is ring and pan sausage.
the rest is made into jerky and what ever else my wife wants.
ALL MEN NEED 3 1/2 THINGS
GOD
A GOOD WOMAN
TIME IN THE FIELD
1/2 A CHANCE
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Re: Question on Processing
[Re: tjbailey1967]
#468929
10/30/08 03:16 PM
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Joined: Oct 2008
Posts: 239
pk1616
Woodsman
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Woodsman
Joined: Oct 2008
Posts: 239 |
Keep backstraps and tenders - can do different things with them.
Some jerky out of roasts.
Rest usually into sausage - either 50/50 with ground pork, or 80/20 with pork fat. This is best with wild hogs.
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Re: Question on Processing
[Re: pk1616]
#468930
10/30/08 09:25 PM
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Joined: Jan 2007
Posts: 9,776
mustafa
THF Trophy Hunter
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THF Trophy Hunter
Joined: Jan 2007
Posts: 9,776 |
mine will be going to hunters for the hungry. dont like the taste of deer meat.
Team Barbacoa Pro Staff.
Dallas Safari Club Life Member
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