The first week of bow season found me bringing in a two year old doe. The second week of the season my bow broke beyond repair but she had been a good one. The third week hubby bought in a yearling buck and our son got a yearling buck. I thought I would share with you what we do to process the meat.
After Eddie skins and quarters the deer, he takes out the tenderloin and slices it into 1 inch pieces and then runs it through our cuber/tenderizer. The next step depends on what I need in the freezer. This year we are very low on burger so he carved all the meat off the bones and cut into large chunks. Then he runs it through our grinder once but we’re not finished at this point. We add 10 pounds of ground beef burger to the venison and I make sure it is all mix well and it’s run through the grinder one more time. We add beef burger to the venison because it is a really dry meat without much marbling. Without the marbling the meat will be dry and even touch as burger.
I did an inventory of what we have so far this morning and there’s 52 packs of burger patties, 56 of tenderloin and only 12 – 1 pound rolls of burger. We’ll need at least three more deer to complete the pound packages. I know this sounds like a lot for two people but the kids don’t have freezers and provide this meat for four households which includes son, daughter and granddaughter. I can’t imagine what it would cost to buy all of this in our local grocery!!!
When I make the patties I place a sheet of wrap between each burger and then place them in Food Saver (I love this little machine) bags, vacuum pack and seal. I date the bags and freeze and our meat so far has been as good in two years as it is fresh packaged.
It looks like the next two weeks are going to keep us busy which isn’t a big problem since we’re staying close to home anyway! We’ve done this most all of our married life and now it’s so routine we don’t even have to think about!!