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How did you cook venison today?

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Rendered fat from two deer in the crockpot, heated it on the stove, mixed in some lye and voila: I have soap!


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IMG_6125.jpegIMG_6126.jpegIMG_6130.jpegI made my first batch of jerky ever today. I cheated and used the Hi Mountain Sweet & Spicy kit. It worked out pretty perfectly. Next time, I’ll probably adjust the cook temp down about 25 degrees, and pull it from the oven into the dehydrator about 5-10min earlier so some of the smaller pieces don’t dry out quite as much.
Overall 10/10 easy, 9/10 expectations vs reality, 8/10 texture, and 9/10 taste.

I also mixed up just over 12# of bratwurst using the Hi Mountain original bratwurst kit. I’m out of town for a couple nights but it’ll be stuffed and linked first thing Friday morning. 10# pork butt (deboned and chunked) and 2.5-3# of venison trimmings (chunked). Seasoned it and marinated in the fridge for 20 hours then ground and sealed. Before I stuff, I’ll hand-mix lightly and put it through the grinder one more time (both times on coarse). That should really get a nice blend of the two meats and homogenize the seasoning/texture. IMG_6116.jpegIMG_6123.jpegIMG_6133.jpeg
 
DelaWhere_Arrow said:
View attachment 110000View attachment 110001View attachment 110002I made my first batch of jerky ever today. I cheated and used the Hi Mountain Sweet & Spicy kit. It worked out pretty perfectly. Next time, I’ll probably adjust the cook temp down about 25 degrees, and pull it from the oven into the dehydrator about 5-10min earlier so some of the smaller pieces don’t dry out quite as much.
Overall 10/10 easy, 9/10 expectations vs reality, 8/10 texture, and 9/10 taste.

I also mixed up just over 12# of bratwurst using the Hi Mountain original bratwurst kit. I’m out of town for a couple nights but it’ll be stuffed and linked first thing Friday morning. 10# pork butt (deboned and chunked) and 2.5-3# of venison trimmings (chunked). Seasoned it and marinated in the fridge for 20 hours then ground and sealed. Before I stuff, I’ll hand-mix lightly and put it through the grinder one more time (both times on coarse). That should really get a nice blend of the two meats and homogenize the seasoning/texture. View attachment 110003View attachment 110004View attachment 110005
Click to expand...
If you have a smoker, placing jerky in there really puts it on another level. IMHO

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Homebrew454 said:
If you have a smoker, placing jerky in there really puts it on another level. IMHO

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Click to expand...
I do, and I will use it for the next round. It’s an offset log burner though, so I will probably have to babysit the fire more closely than I would for normal BBQ. But I think it might produce a chewier texture which I enjoy.
Next round will be that.
I used the bottom round for most of this, sirloin for some. I have a mess of meat to jerky-ize and another doe tag to burn. What are your favorite cuts to use?
 
DelaWhere_Arrow said:
I do, and I will use it for the next round. It’s an offset log burner though, so I will probably have to babysit the fire more closely than I would for normal BBQ. But I think it might produce a chewier texture which I enjoy.
Next round will be that.
I used the bottom round for most of this, sirloin for some. I have a mess of meat to jerky-ize and another doe tag to burn. What are your favorite cuts to use?
Click to expand...
I use ground meat meat with a jerky cannon. You can smoke the jerky any time. I usually do after it is dried. Last time I tried a modified pemmican mix I found online. It turned out great.

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DelaWhere_Arrow said:
I do, and I will use it for the next round. It’s an offset log burner though, so I will probably have to babysit the fire more closely than I would for normal BBQ. But I think it might produce a chewier texture which I enjoy.
Next round will be that.
I used the bottom round for most of this, sirloin for some. I have a mess of meat to jerky-ize and another doe tag to burn. What are your favorite cuts to use?
Click to expand...
All of them!
 
I'm pissed. My daughter likes the snack sticks baked instead of smoked and i forgot the racks and put the sticks directly on the pan like an idiot.

The result is the casing splits where it was touching the pan and they come out softer than I like. They're perfectly edible but it's not perfect which pisses me off.

Next weekend is summer sausage on the smoker and i better not mess those up.


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Heart. Seasoning with salt, pepper, garlic, then putting in a colander over a bowl of ice in the fridge to slowly leach away any remaining iron flavor. My wife’s never had heart so I’m going to try and pass it off on her tonight. She saw it thawing in the fridge but hasn’t seen it trimmed yet. Debating whether I throw it into a stir-fry, or flour/egg/panko it and call it deer nuggets. She’ll eventually figure it’s heart and probably won’t care if it’s tasty and smells good cooking.IMG_6274.jpeg
 
BBQ venison burger. Sauteed onions some bacon, cheddar cheese and torcherbearer spicy BBQ sauce.
More I eat venison more I think burger is the way to go for me. Love back straps, but I always find loins to be super gamey. Steaks are meh for me. Might just do 85% of my deer ground up going forward.

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bigmike23 said:
BBQ venison burger. Sauteed onions some bacon, cheddar cheese and torcherbearer spicy BBQ sauce.
More I eat venison more I think burger is the way to go for me. Love back straps, but I always find loins to be super gamey. Steaks are meh for me. Might just do 85% of my deer ground up going forward.

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Maybe it’s the made-for-TV bun, but that burger needs to get IN MY BELLY.
 
bigmike23 said:
BBQ venison burger. Sauteed onions some bacon, cheddar cheese and torcherbearer spicy BBQ sauce.
More I eat venison more I think burger is the way to go for me. Love back straps, but I always find loins to be super gamey. Steaks are meh for me. Might just do 85% of my deer ground up going forward.

View attachment 112225
Click to expand...
my family really enjoys the burgers as well....chop up 3 slices of bacon per pound of meat, cook the bacon and then add it to your meat before you make the patties. the meat has a shots glass worth of worcestershire sauce, garlic powder, salt,pepper, 1 egg.(season how you want). I sprinkle montreal steak seasoning on them as they cook. toast some brioche buns, provolone cheese, and a garlic aioli spread...it slaps.
 
Well it has been a CHARACTER BUILDING SEASON and they can suck. I have seen more deer this season than in the last three combined and I have het to put one in the freezer. :oops: tomorrow is my last day in MA and Sunday is my last day in NH. The near misses and calamities this year have been hard to believe. Tonight in the strangest of places I found a package of tender loins (Poison Glands) from 22 that were not totally freezer burnt so I am considering that a sign that tomorrow (or Sunday) is going to be the day:smirk:.

I salted the poison gland and pan fried it in bacon fat and rosemary.

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They were not as good as tomorrow nights poison glands are going to be, however they were close!
Here's to tomorrow, cheers!

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