How picky are you?

[blue_healer_guy]

Have already processed 2 deer myself this year and have a few ? for you. Watched a video of how to process deer(these guys were hacks), and they said not to hang (cure) your deer. In otherwords, process your deer right away. Never practiced this(unless very warm) or heard of this before. These guys d-boned meat from hind quarters and made steaks and roasts from this but threw everything else in the scrap bucket, fat and linings and all. Personally we are very careful in our fat, lining removal but I'm I spending more time than I need to. I always go by the motto to do the very best I can so someone else doesn't get my meat that is not cared for properly at the meat market. Also, do you guys keep the rib meat between the ribs for trimmings? Joe

[irvingdog]

Bad meat makes bad sausage.

If you don't want it, don't make sausage out of it. Give it to the dogs (beware of dog-farts). Get the Bill Hesslegrave video, or better yet, attend one of his seminars. They are amazingly informative and best of all, free.

[fishnhooks]

I have been told that if you give it to the dogs, cook it first so they do not get the taste of fresh deer and you end up with a deer chasing dog. I do not know how true that statment is, but it makes sense to me...and so far(for every dog) so good.

Might be an interesting topic?

"hooks"

[sheepheadslayer]

Hey Joe, my dad does all ours every year (3-6). He makes sure there is ZERO fat in the scraps. He takes alot of time with this but it really does make a difference. I have had summer sausage made in the same place (lau's) cut up by 2 different people and there was no comparison. He always says that 10lbs of good sausage is much better than 15lbs of bad.

[luckey]

Two things. It is never a waste of time to remove all fat from your deer while butchering. Deer fat is not anything like beef fat. It probably has turned more people off to venison than anything else.

Secondly, the meat between the ribs can be used. If you have a large deer, cut meet between the ribs in strips and cook on a rack or pan where the fat will drip out. Don't put this in the trimmings because it is impossible to get the fat out.

Just my 2 cents.

[MIKE IN lINO III]

It's not how picky you are but the shop where you take your trimmings to get sausage made. Most places don't take scraps that haven't been cleaned up. Last place we took our scraps mentioned that he had never seen such clean meat, I attribute that to my Dad and teaching me the correct way to butcher deer.

[Guest]

The better you get at getting all the fat and thin skin and membrane off your meat the better the venison will be.Too many people are careless when skinning and cutting fat and then wonder why they dont like venison.I take I think way to much time when getting the meat ready, but have yet to have any bad meat.You do not want any fat or membrane left on the meat,this takes alot of time but the reward will be yours.Anything that is iffy gets thrown.

[USPENAMC]

I know this guy he is from mexico and last year he went at it with a deer this guy was such an expert lived in a ranch all his life i mean i dont think much was wasted he would take this and say well with these you can make great tacos then would cut there and say this makes for a great broth and then cut another place and say this is great sausage and so on and so forth i was amazed to say the least

[Mr.Seaguar]

Deer fat is strong, thats true. But nothing can measure up to a piece of deer hair in the meat, be it sausage or whatever, I just about retched it was so awful. Rest of the stuff I had was deleicious, this one was nasty. Processing your own is fun and cheaper too.