Tag Archives: meat

Deer Season Means Work

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.

From the three deer we had about 24 pounds of ground meat and around 30 bags of cubed venison tenderloiin.

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. 

This little device makes perfect 1/4 pound patties every time!!
We have two sizes of these bags that we fill with burger, one holds a pound and a larger one holds a pound and half.
This machine tenderizes the tenderloin steaks. Hubby drops a chunk of meat in the top and catches it in the bottom and runs it again. YUMMY tender! We use it for turkey, venison, beef, any meat.
This machine is the grinder which has an attachment on the front (not shown) that does all the work!!

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!!


Back in September I posted about all of the wonderful vegetables and fruit that we now have stored for winter.  It’s hunting season and all of that wonderful meat our hunters will bring in will stay fresh for a long time if you use the equipment I use!

Broccoli and summer squash

Green pepper strips






Today I wanted to show and tell you about the best piece of equipment we’ve ever purchased and used to preserve our food.

Best kitchen tool in the house-Foodsaver Vacumn Sealer.

We have had three of these in the past 7-10 years and they range in cost from about $50 to $130.  We have had the more expensive ones but they didn’t do the job or last as long as the cheaper one.  We have meat and vegies in the freezer that range from one month old to four years old and every package we open is as fresh as they day we vacuumed, sealed and placed in the freezer.  Before we started using this sealer my vegies and fruits came out of the freezer mushy and old tasting but now it’s like eating fresh from the garden and vines!!

You can get the rolls of Food Saver bags from Walmart for $13.98 (two roll box) or you can get the bulk rolls from Cabelas for $29.99.

Each box contains a 50′-long, 4-mil-thick freezer bag that easily rolls out. This freezer-defying vacuum bag can be custom cut to any desired size with the integrated cutter on the box. We use the 11″ width.









You can’t go wrong with this food preservation system!  It’s quick and easy to use!