Processing Cost

Discussion in 'Deer Hunting' started by Ataulbe1, Nov 11, 2020.

  1. ukyager

    ukyager 8 pointer

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    Jan 21, 2005
    KENTUCKY
    Question, when it comes to your burger for making sausage... do you just freeze all the chunks of meat you will grind for burger and add the fat when you do this, or do you grind the burger before hand and then re grind with fat in February?
     
  2. Tankt

    Tankt 8 pointer

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    Dec 26, 2019
    Kentucky
    I freeze all the trim during the season and thaw in Feb and add fat as needed. I won't know what i am going to use if for until then. For jerky, no fst needed. Same with canned venison. It is time consuming though. I have spent an entire day in the kitchen just trimming up chunks. I run the canner while trimming for the next batch. Granted I ran 3 batches or 21 quarts that day.
     
    ukyager and bondhu like this.
  3. bondhu

    bondhu 12 pointer

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    Jul 3, 2015
    Battle Run
    Do you add anything in your canned venison beside salt?
     
  4. Tankt

    Tankt 8 pointer

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    1,302
    Dec 26, 2019
    Kentucky
    No. I have added onions and jalapeños. Onions were great. I highly advise against using pickled jalapeños. I would try fresh jalapeños though
     

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