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OT: What do you do with your venison trimmings?

D

Dave from MN

Well-known Member
I ussually have brats, summer sausage, and deer sticks made. Prices are so high this year I think I am gonna stick to just sticks and that is still $3 a pound to have made. I think it is time to learn how to make sausage.
 
I just grind mine up for burger. We use it for chili, spaghetti, etc. I keep the back straps and some of the best in the rear quarters to fry. The rest gets made into jerky.
 
larger pieces I and the boys make jerky. I have made breakfast sausage before that really turned out good with maple syrup for alittle sweetner. I haven't had time for the last two years to make my own so had the meat processed but is cheaper to make your own. I used a good quality of pork shoulder or loin roast to mix with elk or deer for breakfast sausage. Didn't receive any complaints. Just compliments.
 
grind into burger then make jerky out of it you can get the kit at fleet farm its called jerky works it looks like a caulking gun comes with seasonings, and it tastes great about 20 bucks
 
I dodnt mean to hijack the thread , but I was thinking on this last night, as I finished butchering my deer,,

I want to grind for hamburg and jerky,, do you guys generally grind all the meat now and freeze.. or freeze the trimmings and grind as needed? thansk pat
 
Mix pork or beef or just about anything to get rid of the deer taste. People would not eat it if it is not mixed with something. Plenty of spices and pepper just like the sausage you buy in town. Nobody would eat weiners if it was not for the flavoring. Save your self some money and buy some goats to butcher, same thing only different. Old hens make good jerky, slice thin and dry. Dry old chicken.
 
I cut out the steaks and roasts I want, grind some into straight venison hamburger. That way we can mix it how we want. This year I took the rest of my trimmings to Upsala, having cheese brats, summer sausage, breakfast sausage, and jerky made..

Took the trimmings from a small doe my BIL shot into the local butcher for wieners and sticks.

Honestly I haven`t found a better place for venison than my local place, but because they still butcher on the farm, they don`t take much venison. Only for their existing customers...

Last year as warm as it was, I couldn`t get anyone in our group to help me cut up deer the night they were shot, so I took mine cut it up myself and took the other two into another local meat center. For some reason this year they were all over me to help cut up deer. Seems the $500 bill at the meat center changed their attitudes a little. BW
 
Yeah, my family/hunting group has bought a decent size meat grinder, mixer, and sausage stuffer (they already had a smoker. It's all been bought over a few years and wasn't exactly cheap I suppose, but now we just add another weekend to hunting season and get together to make it all ourselves. It's actually a lot of fun.

I'm not sure where they get the recipes, but I think most any place that sells sausage making supplies would be more than willing to help out.
 
I do everything while Im into it, no use having to clean the grinder everytime I want to cook something.
 
I take the trimmings, grind up, and package in 1 lb. packages. We use it for chili, spaghetti, stroganhoff, sloppy joe"s, and meat loaf.

Tomorrow morning, I will hopefully be butchering a gun killed deer and will get some brats made out of the trimmings.

Bow killed deer taste as good as the gun killed ones do!!! :>)

Tim
 
I freeze the scrap in 2 lb packages. Use for stroganoff, chili, etc. Don't grind it.
If I do want ground meat from the venison, I'll thaw a package of scrap and grind it with a little beef fat tossed in. The difference between freshly ground venison and frozen thawed ground meat is simply incredible. Ground meat doesnt keep as long as unground. Enzyme action is different. Try grinding and eating within an hour . You won't believe the difference.

GW
 
We trim it pretty well fat free. We grind tha small pieces and can the larger ones. Any scraps go to the cats, chickens, and dogs. We have melted down some of the fat pieces into tallow and made candles.
 
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