Moho81 Posted December 17, 2020 Share Posted December 17, 2020 I'm about to post those in the dinner threadSent from my iPhone using Tapatalk ProWow your going to eat em! Don’t tell@crappyiceSent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted December 17, 2020 Share Posted December 17, 2020 10 minutes ago, Moho81 said: Wow your going to eat em! Don’t tell@crappyice Sent from my iPhone using Tapatalk He ground them for tacos. Guaranteed Quote Link to comment Share on other sites More sharing options...
Moho81 Posted December 18, 2020 Share Posted December 18, 2020 He ground them for tacos. GuaranteedI might cry if that’s what he did with them. Now I’m afraid to check out the dinner thread Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted December 18, 2020 Share Posted December 18, 2020 I butchered a button buck for a buddy the whole deer all he wanted was hamburger. 9 quart bags after i was done. Tender vitals on steaks gone lol. 1 Quote Link to comment Share on other sites More sharing options...
crappyice Posted December 18, 2020 Share Posted December 18, 2020 Wow your going to eat em! Don’t tell[mention=327]crappyice[/mention]Sent from my iPhone using TapatalkTime out...those are beautiful back straps and not the stinky inner loins.Backstraps are absolutely beautiful Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
crappyice Posted December 18, 2020 Share Posted December 18, 2020 The reason for the season...Sent from my iPhone using Tapatalk Pro That thing has a full sheath of fat huh. Too bad it tastes like a combo of inner loin and candle wax !!!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Moho81 Posted December 18, 2020 Share Posted December 18, 2020 Time out...those are beautiful back straps and not the stinky inner loins.Backstraps are absolutely beautiful Sent from my iPhone using TapatalkLol. I was talking about the inner loins. You must have missed my comment about swinging by to take those nasty bastards off his hands. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
The_Real_TCIII Posted December 18, 2020 Share Posted December 18, 2020 Lol. I was talking about the inner loins. You must have missed my comment about swinging by to take those nasty bastards off his hands. Sent from my iPhone using TapatalkThose aren't either, they are the football roast cut in to steaks. Dinner tonight was the inner loinsSent from my iPhone using Tapatalk Pro Quote Link to comment Share on other sites More sharing options...
The_Real_TCIII Posted December 18, 2020 Share Posted December 18, 2020 I butchered a button buck for a buddy the whole deer all he wanted was hamburger. 9 quart bags after i was done. Tender vitals on steaks gone lol. I'd have taken the backstraps and bought him some burgerSent from my iPhone using Tapatalk Pro 2 Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted December 18, 2020 Share Posted December 18, 2020 I put all my deer into hind quarter steaks , tenderlions and inner lions. Porketta neck roast and the rest into burger, sausage or stew meat. But my buddy wants it all so he can make his pepper venison jerky. Quote Link to comment Share on other sites More sharing options...
The_Real_TCIII Posted December 18, 2020 Share Posted December 18, 2020 I like having a lot of ground but grinding backstraps should result in a felony charge. I hope he at least keeps it separateSent from my iPhone using Tapatalk Pro 7 Quote Link to comment Share on other sites More sharing options...
Arcade Hunter Posted December 18, 2020 Author Share Posted December 18, 2020 Looks awesome Tacks! I hoping for one more for the season. I love butchering my deer and I am due! 2 Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted December 20, 2020 Share Posted December 20, 2020 (edited) Made up some country breakfast sausage with the doe I got at Lomax's place. Rest went to fill the GFs freezer as she could use the help. Edited December 20, 2020 by Robhuntandfish 4 Quote Link to comment Share on other sites More sharing options...
The_Real_TCIII Posted December 20, 2020 Share Posted December 20, 2020 Made up some country breakfast sausage with the doe I got at Lomax's place. Rest went to the fill the GFs freezer as she could use the help. Got a recipe??Sent from my iPhone using Tapatalk Pro Quote Link to comment Share on other sites More sharing options...
Don_C Posted December 20, 2020 Share Posted December 20, 2020 Made up some country breakfast sausage with the doe I got at Lomax's place. Rest went to the fill the GFs freezer as she could use the help. Yes! Recipe please!Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted December 20, 2020 Share Posted December 20, 2020 (edited) I did 50/50 ground pork (5lbs each) with ground venison, 1/2 cup of real maple syrup. Then added in a mix of sausage spices I have from the Amish store. 1/3 mild country , 1/3 maple sausage, 1/3 smoked sausage. Had just a little maple sausage spice left over but not enough for a decent batch so added in some others. So not really a recipe, but should be pretty good. I usually get all my sausage spices from there or online from Walton's. Edited December 20, 2020 by Robhuntandfish Quote Link to comment Share on other sites More sharing options...
Enigma Posted December 20, 2020 Share Posted December 20, 2020 13 hours ago, Robhuntandfish said: I did 50/50 ground pork (5lbs each) with ground venison, 1/2 cup of real maple syrup. Then added in a mix of sausage spices I have from the Amish store. 1/3 mild country , 1/3 maple sausage, 1/3 smoked sausage. Had just a little maple sausage spice left over but not enough for a decent batch so added in some others. So not really a recipe, but should be pretty good. I usually get all my sausage spices from there or online from Walton's. Nice! Completely forgot about the OKM as a source for sausage spices. Thanks for the reminder. I need summer sausage and Italian. 1 Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted December 20, 2020 Share Posted December 20, 2020 7 minutes ago, Enigma said: Nice! Completely forgot about the OKM as a source for sausage spices. Thanks for the reminder. I need summer sausage and Italian. They used to make an onion and pepper I really liked but they haven't had it in a couple years. Quote Link to comment Share on other sites More sharing options...
The_Real_TCIII Posted December 20, 2020 Share Posted December 20, 2020 I did 50/50 ground pork (5lbs each) with ground venison, 1/2 cup of real maple syrup. Then added in a mix of sausage spices I have from the Amish store. 1/3 mild country , 1/3 maple sausage, 1/3 smoked sausage. Had just a little maple sausage spice left over but not enough for a decent batch so added in some others. So not really a recipe, but should be pretty good. I usually get all my sausage spices from there or online from Walton's. Can it be done with just venison?Sent from my iPhone using Tapatalk Pro Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted December 20, 2020 Share Posted December 20, 2020 (edited) 12 minutes ago, The_Real_TCIII said: Can it be done with just venison? Sent from my iPhone using Tapatalk Pro You can but it will have a burger consistency instead of being a bite like sausage. I always add some kind of fat even for burgers cause venison is so dry. For burgers I add in ground bacon. As an example Costanza's venison sausage is actually 60/40 pork/venison. Cause if you don't add in enough pork its like your biting into a burger and not sausage. But I wont go more than 50/50 cause I want venison sausage not sausage with venison. But that's just me. All that matters is that what you make is enjoyable. After trying different things for a few years, I like 50/50 tp ground pork, instaed of adding just fat alone to the venison. Edited December 20, 2020 by Robhuntandfish 3 Quote Link to comment Share on other sites More sharing options...
The_Real_TCIII Posted December 20, 2020 Share Posted December 20, 2020 You can but it will have a burger consistency instead of being a bite like sausage. I always add some kind of fat even for burgers cause venison is so dry. For burgers I add in ground bacon. As an example Costanza's venison sausage is actually 60/40 pork/venison. Cause if you don't add in enough pork its like your biting into a burger and not sausage. But I wont go more than 50/50 cause I want venison sausage not sausage with venison. But that's just me. All that matters is that what you make is enjoyable. After trying different things for a few years, I like 50/50 tp ground pork, instaed of adding just fat alone to the venison. So if I just want loose sausage I mix with pork and the spices and let it sit? Or it's done immediately?Sent from my iPhone using Tapatalk Pro Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted December 20, 2020 Share Posted December 20, 2020 (edited) 3 hours ago, The_Real_TCIII said: So if I just want loose sausage I mix with pork and the spices and let it sit? Or it's done immediately? Sent from my iPhone using Tapatalk Pro I usually let it sit overnight in the fridge, but prob don't have to. Then make patties, bulk or case it. Edited December 20, 2020 by Robhuntandfish 1 Quote Link to comment Share on other sites More sharing options...
crappyice Posted December 21, 2020 Share Posted December 21, 2020 Since [mention]The_Real_TCIII [/mention] encouraged the post snow hunt I figure I should also try his butchering method of deboning on the hook....just removed one hind for tonight’s dinner and some additional roasts for the freezer.The blanket backdrop is to hide the chaos of my garage!!!!Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Marion Posted December 21, 2020 Share Posted December 21, 2020 Since [mention]The_Real_TCIII [/mention] encouraged the post snow hunt I figure I should also try his butchering method of deboning on the hook....just removed one hind for tonight’s dinner and some additional roasts for the freezer. The blanket backdrop is to hide the chaos of my garage!!!! Sent from my iPhone using Tapatalk @crappyice what the hell cut is left on that poor things back left leg? #ThankYouForLessOverzealousModding #WeDemandUnlimitedLikes #WeDemandADislikeButton Quote Link to comment Share on other sites More sharing options...
crappyice Posted December 21, 2020 Share Posted December 21, 2020 @crappyice what the hell cut is left on that poor things back left leg? #ThankYouForLessOverzealousModding #WeDemandUnlimitedLikes#WeDemandADislikeButton The shank? Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
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