How many of y'all just make sausage out of y'alls deer and how many take the time to make steaks, roasts, stew meat, etc..?? For as long as I can remember my family has always made breakfast sausage and link sausage out of our deer and with the price of beef going up, I am wanting to get more out of my deer. Do any of yall have a chart representing the cuts of meat one can get off a deer? I know the basics but want to get some other cuts. Any help is appreciated!
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I have been doing my own deer for several years now and I have my best luck cutting the hind quaters into the steaks and use the front shoulders along with all the scraps from the hind quaters into sausage. The way I do the hind quaters is start removing the silver skin and connective tissues and seperate each individual muscle. I then take those pieces and start cutting steaks. I also save several of the whole muscles and wrap them up to make jerky out of later. Hope thie helps. -
This is EXACTLY how the Phillips family has been doing it for generations. Back straps and tender loins make the best steaks, hams second to that. If its a muscle it's good! My mom makes the best dang neck roast your ever had in your life. I get as excited about that when I shoot a good buck as I do anything else! On the neck, be sure an remove the wind pipe, it will spoil the meat FAST.Originally posted by dope hunter View PostComment
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We have been doing our own ever since I can remember. I usually make cutlets out of the hind quaters, roast from the neck and hip, depending on how tender the back straps are they but usually get tenderized into cutlets as well. The shoulder and trimmings are what I put in to ground meat. We use to make deer sausage but I really prefer straight pork sausage as the seasoning blends with the pork much better than the deer. If is a really old deer that is real gamy then it will get ground up, maybe given away.Comment
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Tuned inComment
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We always cut the backstrap and tenderloin out and fry that up first thing. The rest of the deer, including hams, we make into sausage. Do y'all make bine-in-steaks with the hams?Comment
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Personally I am not a fan of anything ground (especially wild game) staying in the freezer more than a few months (2 mnths on fresh and 3-4 smoked). So I butcher all my meat into roast, stew meat and steaks. I make small batches of ground meat and sausage through out the year. That is my preferred method...Comment
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I butterfly the backstraps and tenderloins for steak.
the front legs are cut into stew meat and the back legs are seperated out by muscle and frozen. That way I can use them for whatever I want later (steaks, bacon wrapped fillets, ground meat, jerky).Comment
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Processed my own animals - Backstraps- Butterfly Front shoulders and scrap - Ground Hamburger w bacon tips added - Hind Quarters - Steaks.Comment
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Everything that can be a steak or roast is just that, a steak or roast. All scraps and front quarters are sausage.Comment
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I make steaks out of the backstraps and roast out of the hind quarters. Front shoulders and trimmings are for sausage.Comment
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Backstrap- whole, sliced or butterflied. Rounds- steaks, cutlets or stew meat. Shoulders are awesome in the crocpot, I leave them whole minus the shank. Neck, ribcages and shanks are ground for HB or some kind of sausage.Comment
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I cube the backstrap, season and vacpac then cut family sized roasts (2-3, no bone) out of each ham and grind the rest and make both bfast sausage and smoked link sausage. The roasts save us a ton of $$$ (unless you count the cost of corn, bow stuff, mileage, game cams, batteries, fencing etc. which clearly don't count!).
To make the roasts, we thaw, brown on all sides in a hot skillet then put in a crock pot in the am and cook all days with a couple of cans of cream of mushroom soup, packet of dry onion soupl mix, potatoes and carrots. My family really like it.
Just bought a 15# stuffer so I am anxious to make some stuffed sausage soon. There is a great shop for all of your processing needs on the north side of Houston. They have spices, casings, grinders/parts etc. They are called Allied Kenco. Great prices and no shipping.Comment
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Obviously steak the straps, then we muscle out the hams. Then cut into steaks. Finally run three times through an old industrial tenderizer. It makes a rubbery piece of ham taste like a fillet minion. The rest mix half and half with hog and wrights bacon ends and grind with seasonings. Whole process takes maybe 2 hours, but we have all equipment and have done for years. Good luck!Comment
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