Dad already got an 8 point this season and we skinned, quartered and deboned it while still warm. It was 67 degrees yesterday here in Virginia, so no letting it hang for days. Nice deer, so clean, zero odor...which is kind of a disappointment lately, the deer we've got for the last several years are so mild, you cant taste any "deer"!
So I'm now tasked as usual (dad always had his butchered until he built and moved next door to me) with vac sealing the meat. Got about 50lbs off the bone to deal with. About half of that is destined for grinding. I may grind some of the roasts and larger pieces but for now will vac seal those and freeze in the interest of time.
I have always ground deer meat with the 3/16" die. I grind my burger meat from chuck using the 1/4" die for maximum texture, but with deer meat, there is always some connective tissue etc in the lesser cuts so I figure a smaller grind will make that stuff less noticeable, and it usually works. But, that finer grind texture easily identifies that it is deer in chili, etc..
That's all good, but I thought to ask the opinions and experience of others.
For those blessed with deer meat, how do you prefer to grind it?
I dont usually blend in any fat but just checked and my local country grocer sells both pork and beef fat on request. What are your thoughts on adding one of those fats?
So I'm now tasked as usual (dad always had his butchered until he built and moved next door to me) with vac sealing the meat. Got about 50lbs off the bone to deal with. About half of that is destined for grinding. I may grind some of the roasts and larger pieces but for now will vac seal those and freeze in the interest of time.
I have always ground deer meat with the 3/16" die. I grind my burger meat from chuck using the 1/4" die for maximum texture, but with deer meat, there is always some connective tissue etc in the lesser cuts so I figure a smaller grind will make that stuff less noticeable, and it usually works. But, that finer grind texture easily identifies that it is deer in chili, etc..
That's all good, but I thought to ask the opinions and experience of others.
For those blessed with deer meat, how do you prefer to grind it?
I dont usually blend in any fat but just checked and my local country grocer sells both pork and beef fat on request. What are your thoughts on adding one of those fats?
