seperating meat?

[Redneck Archer]

ok... buck down. sweet.

got him quartered. got the straps. got some skirt steak. Got the ribs.

all on ice curing... now what.

What do you do with the meat? How do you cut the straps? how do you seperate the quarters into small family type meals.

What do you make the sausage out of? what do you make the jerky out of?

usually I will just cut the muscles apart, and leave em and my wife will slow cook it in the slow cooker. ITS GREAT dont get me wrong. The back straps I will either cut into steaks or somce cubes, and cook how we see fit...

just looking to switch things up, and get some new ideas. never done jerky or sausage.

[mhbaseball]

ok... buck down. sweet.

got him quartered. got the straps. got some skirt steak. Got the ribs.

all on ice curing... now what.

What do you do with the meat? How do you cut the straps? how do you seperate the quarters into small family type meals.

What do you make the sausage out of? what do you make the jerky out of?

usually I will just cut the muscles apart, and leave em and my wife will slow cook it in the slow cooker. ITS GREAT dont get me wrong. The back straps I will either cut into steaks or somce cubes, and cook how we see fit...

just looking to switch things up, and get some new ideas. never done jerky or sausage.

I have never made jerky/sausage on my own but I will try it this year with some family guidance. So I usually only pay for jerky/sausage at a processor.

This is what I do with mine on my own: I grind mine in Hb meat, cut different size/thickness steaks, butterfly the backstraps, and also cube some of the backstraps and fry some on the stove top with some olive oil in it.

[bubba1]

Most of the hams and front shoulders go into the grinder to make sausage links and pan sausage. I use the pan sausage in almost every meal that calls for ground beef. The backstraps usually get chicken fried or cut into chunks wrapped in bacon on a skewer with bell peppers and garlic cloves. Neck meat goes into chilie or sausage, and the tenderloins always get wrapped in bacon and cooked in the oven. YUM.

[tkuehn5410]

Personally, I butterfly the backstraps to be about 3/4 -1" thickness. I then take the rear hams and separate the muscles (easy to do - just find where membrane is and cut down the membrane. You can also use fingers to help pull most muscles apart with a small amount of knifing involved) Then I cut the individual muscles into steaks and then run them thru a tenderizer and use for chicken fry and fajita meat. Front shoulders and flanks and other trimmings go in to a big bowl to be ground and mixed with ground bacon for bacon burgers and also beef for ground meat.

[dustoffer]

Do my own jerky, pay for the sausage (dried) and buck sticks. Backstraps--cut 'em 3/4" thick, bundle 2-3 pieces (whatever it takes) into a 4" "filet", wrap with pepper bacon, pin with round toothpicks, wrap in pairs or individually w/clear Saran wrap, and freeze in a ZipLock. That way i can take out as many or as few as I need--way more convenient.

The true tenderloins--they get stir-fried/sauteed in butter and either minced garlic or finely chopped onion--

[brzo23]

I slice the backstraps into 1/2" - 3/4" pieces and fry these (using different seasonings and batters). I smoke the tenderloins. I cut the larger muscles out of the hams and use this for jerky. The remaining hams, front shoulders, rib meat, and neck meat are used for sausage and pan sausage in my smokehouse. This year I'm planning on grinding some of the meat into ground meat.

[Tmag]

I have always muscled out the hams and cut them into small pieces like I do my backstrap and tenders. The taste is just about as good as the backstrap when it's chicken fried. Everything else goes to sausage.

[huntresss]

I cut the backstraps into portions that will feed the two of us (about 10" long) and then freez them whole. The bigger you leave the chunks of meat, the less you'll lose to freezer burn, even when vacuum packing. I cut the meat into steaks or chunks when I thaw it to cook it.

I leave the roasts from the hindquarters whole for the same reason, and then cut them into chunks for stew, stroganoff or roasting just before cooking. Everything else, I grind into burger for chili, tacos, spaghetti, etc.

Something I always do that alot of people overlook with venison, is to dry age the meat at least 14 days before freezing it. Store it loosely covered in the fridge making sure to rotate it the first few hours so it gets chilled all the way through. I don't age anything that's going to be ground for burger, but all loins and roasts get aged. You'd be amazed at what a difference it makes in both the flavor and texture of the meat.
-Cheryl

[Wiley719]

Well I cut the back straps up in 1/2 inch slices cut front shoulders in to jerky and stew meat and hind quarters into some steaks and jerky and stew chunks then grind the trimmings up I mix it with low grade hamburger meat or make sausage sticks out of it I do it all my self now days I like to eat my own deer lol

[BIG IRON]

I have always muscled out the hams and cut them into small pieces like I do my backstrap and tenders. The taste is just about as good as the backstrap when it's chicken fried. Everything else goes to sausage.

I do that as well but have cooked them on the grill. I had a few that were a little tough but most was nice and tender.

[glen]

If you take the large muscles in the hind quarters and cut across the muscle about 3/4 inch thick it is as good as backstraps