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Live from the butcher shop 2020

Arcade Hunter

By Arcade Hunter,
in Deer Processing

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Moho81
Moho81

I’ll add to this thread. Caped and quartered the buck out on Sunday. I spent 2 hours today cutting the filets and steaks. Only need another 2 hours to clean the rest up and turn it into ground. It’s a

The_Real_TCIII
The_Real_TCIII

The reason for the season... Sent from my iPhone using Tapatalk Pro

Arcade Hunter
Arcade Hunter

The bow buck... I used the Buck and Doe Shop for the first time... I am happy with the job they did. Once it gets colder out I will resume butchering my own, I sent the head off for a Euro..

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Moho81 Mentor

Moho81

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  On 12/18/2020 at 12:44 AM, crappyice said:

Time out...those are beautiful back straps and not the stinky inner loins.

Backstraps are absolutely beautiful


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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.


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The_Real_TCIII Grand Master

The_Real_TCIII

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  On 12/18/2020 at 12:46 AM, Moho81 said:

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.


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Those aren't either, they are the football roast cut in to steaks. Dinner tonight was the inner loins


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Robhuntandfish Grand Master

Robhuntandfish

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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. 

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Enigma Proficient

Enigma

Posted
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  On 12/20/2020 at 2:28 AM, 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. 

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Nice! Completely forgot about the OKM as a source for sausage spices. Thanks for the reminder. I need summer sausage and Italian. 

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The_Real_TCIII Grand Master

The_Real_TCIII

Posted
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  On 12/20/2020 at 2:28 AM, 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. 
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Can it be done with just venison?


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Robhuntandfish Grand Master

Robhuntandfish

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Posted (edited)
  On 12/20/2020 at 4:13 PM, The_Real_TCIII said:


Can it be done with just venison?


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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.

 

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The_Real_TCIII Grand Master

The_Real_TCIII

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  On 12/20/2020 at 4:21 PM, Robhuntandfish said:
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?


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Robhuntandfish Grand Master

Robhuntandfish

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Posted (edited)
  On 12/20/2020 at 7:03 PM, 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?


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I usually let it sit overnight in the fridge, but prob don't have to. Then make patties, bulk or case it. 

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crappyice Grand Master

crappyice

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d54f55b6ab2f0be0c8781aa4e6d505c8.jpg

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!!!!

2dfd3fe2483c6e80d052c18b1070eec0.jpg


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Marion Proficient

Marion

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  On 12/21/2020 at 12:04 AM, crappyice said:
d54f55b6ab2f0be0c8781aa4e6d505c8.jpg&key=981635a52961ecb4b78d3855bc282d5dc0065fdeba37d5b87e8d451b990d3a55

 

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!!!!

 

2dfd3fe2483c6e80d052c18b1070eec0.jpg&key=bf73d35664d12c8d1f6ed033edc71737ee26437dd96850d49ee50fd375d96819

 

 

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@crappyice what the hell cut is left on that poor things back left leg?

 

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