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Old 12-02-2016, 08:37 PM   #1
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venison in the freezer

Spent the day grinding venison and making some into venison/hamburger patties. Also have a batch seasoned and casings stuffed for sausage. That will be in the smoker tomorrow. About half done with what it will eventually end up being, but at least it's all boned out and in the freezer.
Next will come a batch of venison sticks.
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Old 12-02-2016, 09:26 PM   #2
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I'd come help, but you're a heck of a long way away from South Texas.
Miss me some good venison sticks.
Enjoy! !
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Old 12-03-2016, 06:01 AM   #3
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Lloyd it's good to see another venison lover on here. I've taken two so far this season. We always grind our own and vacuum seal, (long story). Now since my wife became allergic to gluten later in life we eat mostly venison. We use the venison burger for everything from chili, spaghetti , burgers, etc.
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Old 12-03-2016, 07:35 AM   #4
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Venison in freezer

That's so good. I've been avid bow hunter fifty years and never tried process/butcher my self.
Always take them to be done. Have my second deer there now.
At $120 per deer it sure adds to the cost of the meat. Maybe now retired, I will give it a try.
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Old 12-03-2016, 10:09 AM   #5
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I'd come help, but you're a heck of a long way away from South Texas.
Miss me some good venison sticks.
Enjoy! !

You should have been around back in 2012. We came down to the TX. rally that year. I brought about 20# of venison sticks down with us.
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Old 12-03-2016, 10:17 AM   #6
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Lloyd it's good to see another venison lover on here. I've taken two so far this season. We always grind our own and vacuum seal, (long story). Now since my wife became allergic to gluten later in life we eat mostly venison. We use the venison burger for everything from chili, spaghetti , burgers, etc.

Pretty much the same story here Ted. We use to use it in spaghetti sauce and chilly, hamburger patties, etc.
Barb has since become vegetarian, so I'm the only one in the house that eats meat any more. I limit my take to one now days.
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Old 12-03-2016, 10:31 AM   #7
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You should have been around back in 2012. We came down to the TX. rally that year. I brought about 20# of venison sticks down with us.
Yes you did and Coffee also both were great
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Old 12-03-2016, 10:32 AM   #8
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That's so good. I've been avid bow hunter fifty years and never tried process/butcher my self.
Always take them to be done. Have my second deer there now.
At $120 per deer it sure adds to the cost of the meat. Maybe now retired, I will give it a try.

Bud, It's not that hard to process your own deer. Just a matter of setting your mind to the fact that you can, and are going to do it.
$120 a wack is terrible. At that price you could have a grinder, stuffer, vacuum sealer, and your own smoker in a hurry. Plus, then, you will assured of getting your own deer back. That fact was really what prompted me to start doing my own.

Here' a picture of the sausage in the smoker now.
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Old 12-03-2016, 11:42 AM   #9
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Now you are just making me hungry.


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Old 12-03-2016, 12:16 PM   #10
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Yes, the coffee was great back in '12 but I guess I got there too late for the sticks.
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Old 12-03-2016, 12:24 PM   #11
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Yes, the coffee was great back in '12 but I guess I got there too late for the sticks.

Russ, I'm sorry to hear that. I thought everybody had some that wanted them. They were available at all the gatherings.
You will have to adjust your travel itinerary for this year.
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Old 12-03-2016, 03:16 PM   #12
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That's so good. I've been avid bow hunter fifty years and never tried process/butcher my self.
Always take them to be done. Have my second deer there now.
At $120 per deer it sure adds to the cost of the meat. Maybe now retired, I will give it a try.
Bow hunter the reason I process my own now is because many years ago I took two deer to have burgered. Now I've always been a somewhat perfectionist and always take special care when dressing out and cleaning the deer. After I got back some 57 packs of burger I found that their were tiny shards of bone splinters all through the meat. Had to throw it all away. Years later I gave it another try with a different processor. All was fine this time until we had about half the meat eaten; we opened another pack only to find a smashed up roach in the pack. Gave the rest away to a friend for dog food. So a few years ago we purchased the stainless processor made by LEM. It will do burger and sausage but I've never attempted the sausage. So, the best part is it saves money on processing and I know where the meats been and what's been done with it. I think the Processor by LEM is the #8 model which is .35 HP and cost around $325.00-$375.00. This one isn't the biggest HP but will grind as fast as you can put it in. I've never regreted the purchase.
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Old 12-03-2016, 07:33 PM   #13
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Yes you did and Coffee also both were great

Thank you Frank!
Some how I missed your post until just now.
I thought maybe you would come up this year and either go grouse hunting with me, or deer hunting.
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Old 12-03-2016, 07:35 PM   #14
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Hoover is at the flying j waiting for your arrival
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Old 12-04-2016, 07:23 PM   #15
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Thanks Lloyd for the visual.. Sure is tempting. You make it look and sound great. By the way that $120 is for basic cut, no frills, no sausage etc etc .. Adds up quick if processing 3-4 deer too. Son in law bagged 5th deer yesterday. That's a quick $600 for the season..
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Old 12-04-2016, 07:28 PM   #16
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Bud, for $600 you could outfit yourself with a #12 Chard grinder, a 5# stuffer from Lem, and a Masterbuilt smoker. That is what I have.
There really is no trick to processing your own venison.
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Old 12-04-2016, 07:31 PM   #17
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Hey Papa T
Between you and Lloyd you are both making good argument and appealing to try.
Especially now retired. Between my son in law my grandson and I we are at 11 deer so far. Doing the math that's nearing $1200. That's this season alone! We have two plus weeks left, and at least three tags to fill.
Think I will start watching some you tube videos on butchering.
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Old 12-04-2016, 07:52 PM   #18
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Venison in freezer

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Bud, for $600 you could outfit yourself with a #12 Chard grinder, a 5# stuffer from Lem, and a Masterbuilt smoker. That is what I have.
There really is no trick to processing your own venison.
Thanks Lloyd,
Will look into it, we are approaching $1200 in process fees this year already.
Has to more gratifying, and adds to the whole picture.
From field to table.
Too late this year but will look into for next season.
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