Home Forums Hunting & Shooting Hunter's Campfire The perfect deer

WOW really? I cannot Imagine grinding up an entire deer and losing all of the excellent roasts and steaks you get from the backstraps, and hindquarters!

Personally, I only grind the front shoulders and have my 3rd generation "Sausage Maker" make my Jalapeño Cheddar Cheese Smokies and Hot Italian Sausages. The tenderloins are BBQ'ed the day I get home.

KB

Have you ever shot a rank Mule deer? If yes, then you would understand adding fat.

No I haven't, shot a few rank whitetail bucks. Only fat added is for summer sausage and that isn't added until we grind for sausage.

I try to hang em as long as possible to let the stink blow out of em.

This year's buck hung for 9 days.

I'd have to agree...

^^^ Agree ^^^


Just as an aside, when a commercial processor is used, the meat you get back (especially the ground meat), may or may not be all from your deer, or a mix or yours and someone else's, or all someone else's deer.

Backstrap, tenderloin, hams (round steak) and rump gets steaked. No bone in anything.

Neck, shanks, shoulders, and trim meat off the steaks gets ground, without fat.




P

Exactly!!!

Pork fat is the worst, goes rancid fast! I only use Fresh Beef Fat I get from a local butcher in my sausages, tastes way better, does not go rancid like pig does and therefor does not change the flavor like pig does!

KB

Either way ,very cool pic.

Lots of good eats on that table.

Sort it out by cuts and that is a deer's worth, with the possible exception of the ground - fat added perhaps. Bigger than 150, or camera distortion? I'm used to whacking bigger things than runty little deer so I could be mistaken.

From the left- burger from fronts, ribs, misc., and stew ( I'd have more stew - crock pot makes tougher pieces tender, and I love stew)

Steaks and roasts from the rump

bones and neck/shoulder meat

backstrap

tenderloins

misc. steak- probably from front shoulders
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Shooting male animals deep in rut and/or through the shoulders...... well you get what you ask for.

An observation from experience , not a criticism. I don't do that anymore - at least the rut part. And not the front shoulders unless need be or an oopsie. I prefer at the back edge of the shoulder or a head/neck shot if I can get it.

But then I'm not hunting next to property lines and seldom right at dusk. Milages vary.

I never add fat to wild meat I process. If needed, olive oil or, preferably, butter when cooking (fug chloresteral- I have way more good than bad anyway. . ).

If taking it in for sausage, etc. I specify the least amount of fat added they will let me get away with - usually 10-15 % -apparently it aids in the grinding, or stuffing, or something, and they insist. Or maybe it's just for their bottom line.

Where else can one sell a waste product for profit?

We usually grind up a whole deer and get the steaks/roast from the other deer we are allowed to kill. In La., we are allowed to kill 6 per year. None of that 1-and-done stuff.

Pork jowls is your friend, or not, I like beef too, never had a problem with either.

Jowls is fer beans!

40-45% typical yield.

Of course can vary from shot placement or what shot with.

Add 20% to the ground like a lot will do and that adds bulk.

Don't forget that 10# pile of bones on that table.

Looks like neck roasts tethered up in there.

Inner loins add a bit to that pic. I can see backstraps cut up and the steaks cut from roasts. Probably sliced that handful of meat from ribs.

I don't get nearly this much but I am extra picky.

Rare I save a neck but did this year, probably 8# of stew meat from that, shoulders to jaw.

hahaha, yup! Don't mix Swine with Quality Venison only fresh AAA Red Alberta Angus Fat, finished with barley of course, if you can get it

:o)

Man- I'm going to have to think hard about a Kodiak deer hunt next year! Never been, and I'm age pushing it. I have friends in the business, with a tender for camp. Sport hunting I R!

FYI - a good bull moose will have about that amount of meat just on his neck. I bone out the rib meat and make folded bbq rib "roasts" out of it. Caribou ribs get boned and ground - too little meat thickness.

I got some beef fat from Bo’ and Bob’s Deli and Transmission Repair.

One of the chunks of fat said ADIDAS stamped into it Floor sweepings. No thanks

Straight grind- never again add fat. 🤮

I thought you boyz from TN cut your deer meat with Jack Daniels?

KB

I grind 90%. Pork mix for me, all in sausage casings. Most smoked.
I don't get that much meat as shown. Animals enjoy the trimmings.

Straight ruby red, no chaser



1- deer






Another 2, ground up the backstrips on that one. Woooo Jesus wept. 🙈🤡





And….fuggggg deer steaks. Browse eatin, twig munching nasty scrub rats.

I’ll grill beef if I want steaks

Am I the only one to notice the flag is backwards?