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How did you cook venison today?

44acad8a4d83e9a454cf08c829fb59e2.jpg

This is from a single deer. I’ve never seen so much fat on a buck as this years. This will most likely last me all year.


Sent from my iPhone using Tapatalk
 
Chimney7 said:
At least one deer is dedicated to ground meat in my household. So far this year I’ve done 15 lbs each of regular ground and Italian sausage, 10 lbs of chorizo, and 5 lb of British bangers. Ground deer parts are a staple.

Curious why you don’t grind anything?
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More work, more time and more money(use more bags) to grind than to leave whole. Plus If i did need burger, i can always grind later. I'm getting a chamber vac soon so the time and money will get reduced a bit, my old nesco sealer has about had it.
 
Chimney7 said:
Yessir. I rendered(cooked) the fat in a crockpot, so I’ve always figured it counts for this thread.
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You posting that pic finally pushed me over the edge. That and my wife has been making lotion from beef tallow for a while and my SIL recently asked her if she could make soap too. Definitely saving the fat from my deer this year to try this. Just watched a video from Catman and it looks pretty easy.
 
GCTerpfan said:
You posting that pic finally pushed me over the edge. That and my wife has been making lotion from beef tallow for a while and my SIL recently asked her if she could make soap too. Definitely saving the fat from my deer this year to try this. Just watched a video from Catman and it looks pretty easy.
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It’s incredibly easy. Soapcalc.net is the best website I’ve found for ratios.

I like the mold I started using this year: https://www.amazon.com/gp/aw/d/B00OLDKTTE?psc=1&ref=ppx_pop_mob_b_asin_title

If for whatever reason anyone decides to go with that mold, 700 grams of fat is how much fat you need per batch to fill it.
 
Chimney7 said:
At least one deer is dedicated to ground meat in my household. So far this year I’ve done 15 lbs each of regular ground and Italian sausage, 10 lbs of chorizo, and 5 lb of British bangers. Ground deer parts are a staple.

Curious why you don’t grind anything?
Click to expand...
I think I’m going to adopt this policy too. Take one doe or an old buck if I’m lucky enough and grind everything but the backstraps, tenders, and eye of rounds.
 
SNIPERBBB said:
More work, more time and more money(use more bags) to grind than to leave whole. Plus If i did need burger, i can always grind later. I'm getting a chamber vac soon so the time and money will get reduced a bit, my old nesco sealer has about had it.
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I get it. I like the grind-later approach and usually freeze hunks and grind per recipe.
I wrap everything (chunk or ground or whole) in Saran Wrap and freezer paper, then seal all packages in ziploc freezer bags. Saves some money and space, and I don’t need to buy dedicated wild game butchering BS.
I also think this is the superior quality-preservation method of wrapping. I have parts of a 4-year-old doe in the freezer that eat like I just shot her last week.
 
we used to do the freezer paper thing years ago before anyone knew what a food saver was. as long as you can keep air off the meat, it wont freezer burn or oxidize. thats the bad thing about frost free freezers is the freezer burn.

with standard cuts, the old ways are probably about as fast as vacuum sealing. when you get the odd sizes or doing stuff like my whole shoulders, whole kit beaver, etc its the same torture as wrapping odd sized christmas presents and the wrapping is always a disaster lol saran wrap a lot easier for those than the paper for obvious reasons.
 
SNIPERBBB said:
we used to do the freezer paper thing years ago before anyone knew what a food saver was. as long as you can keep air off the meat, it wont freezer burn or oxidize. thats the bad thing about frost free freezers is the freezer burn.

with standard cuts, the old ways are probably about as fast as vacuum sealing. when you get the odd sizes or doing stuff like my whole shoulders, whole kit beaver, etc its the same torture as wrapping odd sized christmas presents and the wrapping is always a disaster lol saran wrap a lot easier for those than the paper for obvious reasons.
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I agree for most of this. I just haven’t had great luck with the vacuum sealed stuff as far as punctures and light getting to the meat. Light will degrade it as badly as air/feeezer burn in my experience. Frozen meat likes darkness.
 
DelaWhere_Arrow said:
I agree for most of this. I just haven’t had great luck with the vacuum sealed stuff as far as punctures and light getting to the meat. Light will degrade it as badly as air/feeezer burn in my experience. Frozen meat likes darkness
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Shouldnt be light in the freezer unless you have a faulty switch for the light unless. Ive not had problems with punctures really, main issue as the food savers get older, they dont have the power to completely pull all the air out.
 
SNIPERBBB said:
Didn't take a picture but I smoked a whole shoulder today from a deer.


Get smoker to 250
Trim fat and silver skin off.

Add your favorite beef rub to all sides of the meat.

Set meat on the grates on the smoker.

Once the meat gets to an IT of 140F, pull off the smoker and place into a foil pan or make a boat of aluminum foil (had to make a boat yesterday because it was a bigger shoulder and the pan was too big to fit in my offset.). For a pan, add 6 oz each of apple juice, apple cider vinegar and Worcestershire sauce the.. in a foil boat use half the ingredients.

Turn heat up to 300

Cover pan with foil, using a boat completely wrap the boat, being careful around the bone shank or it will poke a hole in your boat.

Return meat to smoker until you get an IT of 160.

Remove and.let rest for 30 mins. Debone the shoulder and slice or chunk to serve.
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Throwing one on today how long you think it’ll take?
 
SNIPERBBB said:
Well how'd it turn ou
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I recon I rurnt it. Was having trouble with my meat thermometer and I pulled it too early. Brought it in And threw it in the over a little longer. It pulls some but not as much as I’d like. Pretty tender and flavor is fine. Debating on whether to make tacos, bbq, or meat and mash potatoes with it.

You did say you did bone in right?
 
gcr0003 said:
I recon I rurnt it. Was having trouble with my meat thermometer and I pulled it too early. Brought it in And threw it in the over a little longer. It pulls some but not as much as I’d like. Pretty tender and flavor is fine. Debating on whether to make tacos, bbq, or meat and mash potatoes with it.

You did say you did bone in right?
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I bought one of this earlier this year for when I run my smoker. Works really well. They go on sale often. Its on sale now actually.



I also have this one but its range isn't as good


BT
 
gcr0003 said:
I recon I rurnt it. Was having trouble with my meat thermometer and I pulled it too early. Brought it in And threw it in the over a little longer. It pulls some but not as much as I’d like. Pretty tender and flavor is fine. Debating on whether to make tacos, bbq, or meat and mash potatoes with it.

You did say you did bone in right?
Click to expand...
Yes.

THe thing with venison is the lack of fat makes doing pulled hard without soaking the the meat with braising liquids and fat. It takes a lot of liquid.
 
On the flip side if you do get venison to pull it doesn't suffer from textural issues as bad as beef or pork, in my opinion. Which is nice.
 
SNIPERBBB said:
Yes.

THe thing with venison is the lack of fat makes doing pulled hard without soaking the the meat with braising liquids and fat. It takes a lot of liquid.
Click to expand...
Maybe I didn’t let it go long enough, I still had quite a bit of liquid in the pan.
 
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