what percent?

[fisher2]

what percentage of your deer ends up in the grinder? now all i have is a grinder i cant make sausage and i cant make jerky or anything like that, but it seems 90-95% of my meat ends up ground

[Taylormike]

I don't really understand what you are asking?  Why can't you make Jerky or sausage?  I'm confused.

[fisher2]

i dont have the equipment for that as of yet 

[fasteddie]

You can make Jerky out of ground . All you need is a Jerkey Shooter . It looks like a caulking gun .

 

http://www.gandermountain.com/modperl/product/details.cgi?i=401089

 

http://www.webstaurantstore.com/weston-37-0211-w-1-lb-jerky-gun-jr/9430211W.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKEAjwns6hBRDTpb_jkbTv1UYSJACBhber3ARLghnznvh3oY-3Wa66qQIoqR8tqtGUFK3xLRtRMxoCBGjw_wcB

[WNYBuckHunter]

All sausage takes is a grinder. Jerky takes a dehydrator, smoker or oven and a knife.

Some deer i grind the whole thing besides the backstraps, others i grind everything but the roasts and backstraps.

[Taylormike]

Oh I see.  I just purchased the equipment Sat. at Cabela's. Not too bad.  I brought a pound to work it was gone rather quickly.

 

I used 10lbs of venison ground, it made about 3.5lbs of Jerky.

[518BowSlayer]

20% tops, backstraps become roasts along with some of the bigger cuts of the hind quarter. most of the rest of the back legs become stew meat chunks. this year we tried doing some bone-in roasts from the front shoulder, cooked one last night in the crock pot, came out great. kinda like a pot roast. gonna do something like that with the shanks too.

[Taylormike]

I agree.  First time I made Jerky myself.  I didn't want to invest the time in cutting muscle meat so I opted for the ground.  Either will work, although I have heard cutting strips opposed to ground tastes better. 

 

This will work for now, beggers can't be choosers.

[turkeyfeathers]

I agree.  First time I made Jerky myself.  I didn't want to invest the time in cutting muscle meat so I opted for the ground.  Either will work, although I have heard cutting strips opposed to ground tastes better. 

 

This will work for now, beggers can't be choosers.

Bought a jerky shooter, used it once. Did not like results. Whole batch became dog treats. I'll only use muscle meat, store bought mix which I add a few things too. Goes in oven at 180 degrees for a few hours. Everyone tells me my jerky is stellar. Helpful hint in cutting muscle meat into strips: cut it when it's about half thawed. Makes it alot easier .