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Author Topic: Deer Processing News!  (Read 500 times)

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Offline HD

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This is an FYI for the 2022 rifle season.

This is going to be a warm, wet opener for Minnesota. (predicting warm daily temperature, and rain)
To optimize the harvest of your deer:

Get it gutted and cooled down as soon as possible.
Don't drag it down a gravel trail belly down....  :rotflmao:
Remove the milk sack (if it's a doe)
If it's a buck.....remove the "junk"
Get it to your processor as soon as possible.

All will be critical in what you get back in total meat return.

And as a former journalist would say "Now you know the rest of the story"
Mama always said, If you ain't got noth'in nice to say, don't say noth'in at all!

Online mike89

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well said HD!!!   
a bad day of fishing is still better than a good day at work!!

Online LPS

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No kidding.  We were in our camper at my brothers place a few years ago and it was so hot in the ground blind we were suffering at 8 am.  Saw a nice buck I could have shot but was going to be in upper 80's.  Small freezer in camper so let it go.  I still picture it.  LOL

Online KEN W

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Mine is shot.....hung and skinned while still warm. Hung overnight and cut up the next day. Easy since I retired. Plus I have to do any shot by my son in law and 2 grandsons.
Conservative on some things.....Liberal on others.....Sane most of the time.

Only the best Packers get to be Vikings.

Online LPS

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I bet they really appreciate that Ken.  Nice. 

Online KEN W

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yup.....I do all the processing.....grinding, mixing, stuffing, and smoking. Plus I mix and grind with beef to make hamb.

Not all at once. Usually every couple months so I can add fresh pork and beef.
« Last Edit: November 11/01/22, 08:26:53 PM by KEN W »
Conservative on some things.....Liberal on others.....Sane most of the time.

Only the best Packers get to be Vikings.

Online LPS

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That is fantastic.  I just ran out of ring bologna so need to make a batch pretty soon.  Either rings or brats.  Should try to make italian sausage too.  I like that.

Online KEN W

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I vac seal 1/2 lb packages of ground pork to season with Italian seasoning to put on pizzas. We usually make Italian Sausage and Mushroom pizzas.
Conservative on some things.....Liberal on others.....Sane most of the time.

Only the best Packers get to be Vikings.

Offline deadeye

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I'm a little ahead of the game this year. Two does are cut, wrapped and in my freezer.  :azn:
***I started out with nothing, and I still have most of it.***

Offline dakids

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I'm the same as Deadeye.  2 does for me as well.
Anything that is free is worth saving up for.

Offline Leech~~

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I vac seal 1/2 lb packages of ground pork to season with Italian seasoning to put on pizzas. We usually make Italian Sausage and Mushroom pizzas.
When yeah get going on the Italian sausage pizza deal, you need to post a how-too on the cooking thread.   :happy1:
Cooking over a open fire is all fun and games until someone losses a wiener!

Online Jerkbiat

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2 in the freezer here too.
Hey look your bobber is up!

Online KEN W

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I vac seal 1/2 lb packages of ground pork to season with Italian seasoning to put on pizzas. We usually make Italian Sausage and Mushroom pizzas.
When yeah get going on the Italian sausage pizza deal, you need to post a how-too on the cooking thread.   :happy1:

No real recipe. I just buy a pkg of Italian Sausage Seasoning at the store and put about 2 tsp on 8 oz. of ground pork. Do it a couple hours before you make the pizza so the seasoning works in. That's it. Adjust the seasoning after you do it for the next time.

This works for any ground meat.....Sometimes Use beef, venison/beef mix.

We use 8 oz because that's about for a medium sized pizza for my wife and I. Vacuum ground meat in 8 oz pkgs.
« Last Edit: November 11/03/22, 09:53:25 AM by KEN W »
Conservative on some things.....Liberal on others.....Sane most of the time.

Only the best Packers get to be Vikings.

 

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