The final time I took a deer right into a processor was in 1998. I used to be a senior in highschool and had arrowed a clueless two-year-old in September. Usually, my dad and I’d have packed that buck stuffed with ice and butchered him ourselves, however we had simply butchered a deer my dad had shot just a few days earlier and didn’t really feel like slicing one other one up.
It didn’t take lengthy, as soon as we picked up the meat, to appreciate that it was subpar. At the least the packages of meat that didn’t include snack sticks or summer time sausage have been. It was a brutal lesson, with the worst half being the burger. I vowed by no means to have that occur once more, which meant I had to determine how you can personal the entire course of. That is fairly simple to do with steaks and chops however could be a little trickier whereas working with trim that can finally develop into floor meat.
There are a number of components of the method that may affect taste and high quality of all of the meat, however it all begins with the moments after restoration.
Complete Deer Care
In the event you have been to ask any one of many older hunters I grew up sharing camp with, they’d all let you know that hanging a deer for days is the primary transfer. In the precise, cool, temperatures it actually will be. Particularly when you have a spot to hold the deer that can maintain bugs, mud, and different particles at bay. However most of us don’t.
In the event you don’t, otherwise you occur to shoot a buck throughout seashore climate temperatures, it’s time to resolve this drawback. For me, meaning getting the cover off as shortly as doable whereas minimizing all contaminants, even when I break a deer down within the discipline (I typically do). I at all times separate the meat, at the least into quarters however normally into totally boned-out chunks, after which get them bagged and uncovered to layers of ice in a cooler or a fridge.
As soon as that is achieved, you might have a while when you want it.
Meaty Particulars
No matter components of the muscle, or extra doubtless, the components that maintain muscular tissues collectively, that you simply depart on a steak will be minimize off when you eat them (or prep them for the grill). No matter you allow in your trim for burger goes to finish up in your floor. It’s easy, however when you don’t wish to eat it, don’t depart it in your trim.
Venison silver pores and skin, fats, ligaments, and different undesirable components of a deer that aren’t muscle don’t style excellent. Deer fats is usually bitter, not like beef fats. That is most likely the primary purpose why of us suppose venison, significantly floor venison, tastes gamey. That is additionally most likely the primary drawback most people have, which is that they don’t trim their meat sufficient to eliminate the stuff that can merely add in an undesirable taste and may taint the entire batch.
The standard of floor venison begins with correct discipline care, however actually hinges on what precisely goes by means of the grinder. Take your time whenever you’re cubing up your trim, and clear it as meticulously as you possibly can. This may be tedious however ought to guarantee a better high quality batch of floor venison.
Grind It Proper
I’m form of a purist in terms of venison, though I can’t let you know why. I usually don’t combine in beef fats or any seasonings. I like clear, floor venison that’s simply clear, floor venison. It’s superb for tacos, spaghetti sauce, and different dishes. If I would like meatballs or some burgers for the grill, I’ll combine an egg or some bread crumbs right into a pound to carry the entire thing collectively. People have their very own preferences on what to combine in, which is completely effective. It doesn’t matter, however if you would like the job of grinding your meat to be simpler, then take into account its situation whenever you begin.
I are likely to freeze all of my burger meat all through the autumn, after which in January or February, I’ll put all of it within the sink to begin thawing. Since I most likely do round 100 kilos a yr, I do know that even 12 or 15 hours in a dry sink received’t thaw the baggage fully. It’ll simply get them about midway there, which is what I would like.
Chunks of half-frozen venison undergo the grinder nicely. They don’t gum up the entire system and get blood all over the place. This makes the method of grinding and bagging fairly environment friendly and can assist with cleanup.
A small, ½-horsepower grinder is normally fairly reasonably priced and may be capable of deal with a leisure hunter’s venison wants for years. This, together with the information of how you can look after the meat, is all it’s worthwhile to guarantee a yr’s provide of unpolluted, tasty floor. That’s, after all, offered you possibly can fill just a few tags every fall.
