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View Full Version : Two Deer Processed - Lots-o-pics!



TentHunter
07-13-2019, 10:07 AM
Talk about the new MAK getting a workout...

I'm on a list of people for the police to call when there's been a deer-related accident and they have to put an injured deer down. It's all kept legit with the kill being reported to the Ohio DNR, Div. of Wildlife, and the deer are as fresh as if I'd harvested in myself hunting. I think this program is a great way to practice conservation!

Long story short, we got two of these deer in the past seven weeks, and those who know me know instead of taking them to a butcher, I prefer to take them "from field to table" myself (with quite a bit of help from my son). This way I know exactly how it was handled, and we decide how best to use the meat.

With plenty of Venison roasts and such in the freezer, these were destined for the grinder, along with enough pork belly & fat back to replace the deer fat which was mostly removed.


Here's a rundown:

Deer #1

24 lbs of fresh ground venison: packaged and straight into the freezer (for burgers, chili, tacos, etc.).
https://lh3.googleusercontent.com/1iWuIP_hVnalwnbbiXM1lMdZq6pdhaNxDVjZ2Sq_u4KxEtns0n yo-f3UzfmzsxPZTnSX3J1yJOfcVpikIAh8hniJK9Pdr0AdCj__YG1 XcBBUP90VRcCfacLwLB5A1PsocY9kwJJd7QSL-ghg7u9xC7nHPWR50o8y7ebAGZlf7y6vCStAYwjarEp41HVYG0T rRFgoFLXT--WvXR0Buz-xzLB32O3MGv_vsQnUu81KlA4ekhJWgcua-7PO_8NqllcZYG-7nQOj__CFIHmxjwFn0u0YMMrHo61ertkMcuKKeDH-I5dsecxN4FN1UWFL9SebQ4crZs--qmvIk4TERajttoF4CXmP5ohOCTwBZTImCcr6OK6iBSC4rq5fFD EIDB0ria3rqORK4F8XiwUfFTr2BvLjoHd7c682Y40ajTin7wMu YXBmVc6EjfjGtHCAaaraqAdnT_TtiZjUch6ubTHbSLxUZo2cWQ JQuf754u_ncfxbOhaZb3N3ofiG3Yb3Vb2tyIEERPwWZeyNlavI G5SyErccmUpfxhaJL0cHa2WdVEh9TAyBnqmtTgZVC392wVYrPh U683nwAISTEod1T_C_cneQfoLv4zochYS7_3HtokJik4M1stzC TJG0pIIgkcT-G2CutZtr9JvNQdjvpZX-_4a-k5gcc85dlrpH2gXbZk-oDySviUQWPPHYNkrSizYvPEBvzbeX3sIH-PwbomHSJFB7=w500-h348-no


15 lb batch of Venison Country Smoked Sausage.
https://lh3.googleusercontent.com/QlIWmY-SnBKsrNjuARNHwiDejxTG9c-1r1N2RZwCareu_AdAlm8E_-fU28FpxZA1f-YL_QwtZnBUTfVMkuPQuZQ75AL2s_ZSSrqY6J46Xyt6_HwE_IF6 MHjCYFAby9h5KeZ9xGaFnBHHraer59-80yhkMhRUjXiovV1gWn6nIFDSh1TepvDbtVUmGsSRH0ql2KPNe KGMlHc74Pre66WjDs3otetElasa4vTePETUNz7ATi3PSHL_GGA C7PZSXVC6qNzb5vV-xmIMwwlBNOiqbbeqBDFrfKUSDyAKfC4eS0SXlIRRuPlFwU0fIk xwjYtlic1EDiAD5_h9IY6j5I6Lpl3qYjzqucoX8-D2A-SwpeXPQEf2xsLmmKFUHQbSK1YE2Mo1r2PnnziBHivS-4lQ8eyFykdOn21_5G3HhrFNfzHR9aSBSAN9tI4Rn1hUNDrHubZ AXvsuqFdaM63VUxq4bOIN8Yugn3jA-wV1SCVt47h0aERFwF3kRB-p_hRmL47G1g4d6UZUGL66hIeDcJriCepOePi5XYbfmtQCV81mW 6ubsHSn__FpgJqgXe5fTcRiYdWm4Tv75yB08GIeIXURWgX9f4c JlDvxceRtYiy7eXWio-r3psk0w6t8-FjEUGSlrTGvdhCJA_uYr2v_mEqTf4lRuQ1enLWIxG1lsNmLBSi LCAlqBWMuLysUPR9dBvsdu5rinqMqDwX6KmE2BA3BCOOF=w640-h480-no



(Continued in next post.)

TentHunter
07-13-2019, 10:07 AM
Deer #2

8 lbs Breakfast Sausages: Links & smoked patties.
https://lh3.googleusercontent.com/RzDer_F9fTYaSv5mO5-_lOkxNrKHscDlhOgeoFNOp_OsLFEZBQ5DGutycaTrHDfZ2NWgL iFylFOPba0BBbAuQtpT9efIy5B9DZpi0iOHrR-805grIjD-aMUcwU43zfurBWKEQQeQFq5U6WmNFCdUSBV2ekez0yt19GsFMw wG-q3uLE8ilJ61--PAdGD2_Z4hQCwK2N1SR3R63joQkTjaGbZcgpehFP8sj8dF5t1k MGYixb1VZL4BHKvN0MQ1r3xIZrQ8q7-VITh4jEz9q9XexHPh9ODfrEBXCA1nD6vmWmhYwCgPCzZ29BPGa deP_m4SiQs1puyicj2XVy32uSsjMDLQvKI93PZJUs9brW5QE7v anoTqhglOIK_blC7i17uO9njuVYn9Jn-aImV9C_Ei1x03MMgEuprCVFRgcrjRvVIIqyCbMSJmhLcsHkaE3 FrjTIknlSB8JM4S-hBL0a6fuG_EFE_hGQbPrxhXtVG7kAV5TivVAlT7AwMkKhQa6SX dCL8ftDGfKyrrmQUH_RBf9nDfv_72cBzmUrJ7zlnzXqXQzIJFG 3sq9ylIlkoR0MWGkv9Tb03bxnVuAxiekC7D31hLH_50ASNz71P tpviCe9rJepZZy6eRJUeJLEDbwsYU507qoQes1HatazJNQvQwD 5y02rq7OMpvQaZZNoVZGaQ6Yisky0RFj6DqyZ7oWLsw6FdjC8i EGfbKMVrGFrz3vk3a=w740-h400-no


15 lbs Venison Cider Mill Bacon (ground/formed): Seasoned only with Apple Cider & salt (including curing salt #1).
https://lh3.googleusercontent.com/-qujNn58tqSVnKcyK8IHGohFcihTwyeXKslt1U8V5Lackr0ZoOa Fnivi0ksnqO8dz4xZgjUhLGRp8H6qEgq0oVjFVNBcAxZE4Jduj Q6fHjYRP603U23ul37rtxJGTjN4C0BO1wODGSNe_oZG_rQLg4d Ubz-HQWNHEFSo90zmOSg9aUKUsdQmxnOMP9LjaRQeE8bMGm7YimOoC I1plagXh9JwQv23Db6_uQPLBNMK_x6ZvciUnKImmnpjf1E8XCg nnrlRtzVz93eN-6t5aLFn9wrDSFVk5s6dDoRF6gbpQhGkd6yFLtARfZJ2gt5-AWYAFP-KnUnnTImttqNlRr-QfNw8aeyW0s-Y8aa2ZdVpd33O6GITpHr2aMvaciKXT8NQDCaxC7CPm8X_5syyD 8oafiO-3oUzJxhtH-ZwPKGEud5XN6gs_192F1IrncXwMtxe6r2QQO46Ul22-KA38LOCL5_V5D5IuktoEvuLZyeoOOnn39ctEmhn5miW9cujk05 D6UA9IOI6FXZLLmoLC7TYFFPYRVdNt7ndMPi8jeOrPckGCQ1s7 5463o5ygoadX4O30liqDumaKD3hDrqlESMZGivMKqqtMNhj6jz 1ITf7ZehA9auu-PckHZDgrlynNPWxNp0vvrMaUjnBhfsrS852zNrP9iGLnl54d79 osBfhrP42LCZUobdB-JZ6kiKSrRTo2F9j4NlcwSxjdj8mQ4-JT6kb=w640-h440-no


Formed into two 10" X 15" X 1.5" loaves, and loaded into the MAK 2 Star. The loaf on the right also got a coating of course black pepper.
Cold-smoked for a few hours (apple/hickory pellets), then hot-smoked (smoke mode) to an I.T. of 152 (about 6 hours).
https://lh3.googleusercontent.com/EDQles_oRFZ1Fw2O_5RRHwOgzpeORTvR-sDDVdMBDqMjCphFFIn69RCU2p4huta0vJcLckhSMH3f7jQwrih FJI1Ahs8jbEMTuNTN_aM7PtDYUb3KpXV5Mm-huDJaIyvxraEJmRweKwnIAkQU87pHelHy9MPYbk98JcVvdBMAg 8WcPAslVSQwnXOTyjr3NlhgaR0BqzzzL5R5CWS6f80NHL1yMjf YjrWJeQJ8QLG493ktk3VBB2L3OeNWD943ljIDKHKHqcuDoDszF TEp-POTsM5Nhqt4VMhDGUG9dFZz6LJN9_LHfEs1s7yit7SzDd7jI_u YKj-La6d_mpznjoK0QDJ5uhoq0HFoJ93Yjsjq5TDOc139KuuCLyQFC QX3vK5ATO2jVUP39S2LjQBD2a7m4-lhZEN5qhL1Kwc1DRl_6H8dWhHYYJLTd16E9yTasyIak4Wh9aeG liA7Ziy-OZ0pbZtAKLTynTYFSbu1nsheFKUnXrEwOg9wtaulgZfJOl2Kxz wrRjKkTdidcegkNq8HKnfa9z6FBXhfOB14tqBDo1FyEl8AB9dM tXZs-BdaAVZZdrjRUGtDCKyzJUQe8YmJ-aEGwOcWyTkazj1gnoMeYjGvNKI2NjNEmW9vc_i8PalFyVrgHG9 F6SPwgcKnqXRqENniD3RM3jy6FnPNp7tH5KgKtYt3ZpUBvxX_8 Ganqtp9bkhyWMCRu3wYZt-bydjMUK4w=w640-h432-no

Sliced and ready for packaging.
https://lh3.googleusercontent.com/1l84uXfZrWFuUKY5Dw2KDKK0vscrnDy5cGCGpJndBqKn7tug8N sHMZkS5ux4T-X-KYSENYnfKjiWlQannw0viNLYQDXQyk_sw8aInbo1TTc4isU2qj Pq7BNa3IAbSDJ9v0FnutaaK-aybqL_CGg5nST-vtJcdCXffJwNT6-_gJyjl-xKds3Zxk1mOZO2PX3TMO2ykoNI9sL1KcYHEFYsHj3jgmZXWYuE mWHG04aCYZ5yGksHGJkVbdnW5DaWuk48Q4ZvnA7CTgSiZcUZyA y-jMXIyuQNrYzfh7Ibp53W-Cfw_4tGMJyYsd8gG39hJ9mhlbqVhN0P7DQzEcnicoQV7H19-mlRgkcq1BFuuQUJkvyxuUhrLjIHPPnpjImHUjU9gP5q9KsX767 ay8nLKVJRc78__K2txnOtqjQ30yKUlGD1coQeANUyoUN0s4nBT FprcTQyWPpjOAeBw5-YtIvb5dKLf-MNODI1FEQOzwC7qHTWFBjTkuUW81awFSz1SDkq5SjiOUmG2yeJ mOrbGrGh2i3YDViJ9d4t5OJnb2K1Itmxa-8ZD3f5H-BOK2v1djf7D8uBNi6PjSh_PpuNZ0QsmmL-q4AWUvZRMUtozlx1yrMLqdFCGzMoTEfk3OF1tP__osFOqftu-Ie0TX97UjqaPKUKrAB8bAWesoguBu_TIrm4ZbJvkiePsNn9IVF RhySyL5lhPLfyr4SmywakSQDB6jGi=w640-h406-no


Oh, you KNOW I fried up a couple slices for "quality control"! :rolleyes:
https://lh3.googleusercontent.com/6FAae3X8SkvBEXUrLGOUn7R9PTLp6lmoCd0ZPzNk6QWqnxMreF dra8GPrbd24b0icLxCQyxjS7CH9-s3Gv6SwurV3lnn70kILA75hKVbqVXMDNZSFzqFXnjxnAKyC3uj HIq20pMNSaaECRbo2cvh2kYAAAg-9la8320x9pQwjDs_S24JwiNbtPzQUHKIL6C7ivq8T6o3q_30F-xGAuielZcjEKOwMwUDfVqabZhK8Eg7A6hZaL_m4OYH6ovlfPPM qsEauzX4a-zTJ-jpAswmF-xHcL_r6DW-FvSkQZoGY9NhfvaiB-Z5bfeHdwZzMxxI09Ke_nnzjOTaEbBPak53FEuO3HzhK8OHa9lS 5uCYHvOAsiULvCceLdsNNDfDZbq9hjpSmMEyOwO2aH4MSyItrY MW0CWXmFfEVMGPxXxJVtAmms3tHuEm1WSh93bVctJoRurYSAg3 sYR_l5J11zgncLbRv-mLmXNiUAkNacm0WEGFBPIJEoiFhJ8QL9KQlDD3uLNKGz-0arTXqy3sPw1XfFgW0UlsorGWjS8F80zqzn1GdqP0bb57jo7YV iCY9mIIp3avDQ2ORTqs_8yCL06jB7we3rRZIwia9Y_dXLn9nGZ 4PIICl1qbu7XDUxOV-3xqDnEJXmoqIFKjiuO-HmfxUxqUYb0uThxBwcsKxyo9hbFoYkIV4InZWaGQ2M9_3ZyolF J1lAn2i2Iyjrd0AsufBUZP=w500-h322-no



Venison Hotdogs!
Looking for something different to do with this last batch of venison, I thought, "Hmm... How about some Hotdogs?" Now, I've made hotdogs before, but this is my first time using venison. I'm pretty happy with how they turned out!

Quadruple ground into a homogenous, paste-like consistency (medium plate 1X, fine plate 3X). The trick is keeping the meat and grinder parts super cold so the fat emulsifies into the meat properly
https://lh3.googleusercontent.com/Za8s-hENk05NAqR3ihVz4ftGzoPBSg2PFNIFgXNM3mLFjYiRdtcU1RT 9HBi1bjn7rr_9ZLSqrUY7IzItNkDmTun-Zu5Es0qGgl-seM_QdZkBn67dreJhduE3puSqiW6xGbimQkO8MsUq7ashwfejP FTIPxWu3ELb91ndX6YgIF75RF4IqhxubqI3QhZL6_zc1_4zclD I7ePCJ9o0nVOw6LJ1VbDKQRdZsNiMg4dZV3LsgI12e50oLjucM fFbWAvC_BUE2ZD90Nf1kic_ZorQhf5xpohqxSnLNqeV9EUBz_7 A8WZkLvEBhqU3BzL_aA7fUO9OZF0d4CwlVA5Qsdma6N2lNYzT5 ux-5zJCdUdsQKC1sSmvy_fSf0mz4_5EJegOlZ1MVvxQrGgo89JKZi eAQbCH7DPDl5O-lHuyQDpjuRW_Ju_DPTj57yGlFmq68mAXbFCn9M0qSbcMRJ8adS CP24Zgg7Z6cwwvnSa9QoUnZnqKZ99g-rrUWrNtXkvWP6FXu9nUTe5NQN_jdy3gBPKheRVKu8gowTPcFgV Rt6yGqGkMgS3Tb0IURVuEQ2RwLsRUu7-pwr_wXDfPoFvTlXrgwo9SdfBXZWburLiGQ-_GlNCDeYrNpVJAOmkfDkA04jDTRPmmUhLepotPEgkaEVX8WRr5 6HnDNln0ReVcuPDGoCgCb7lBFmI-bjgFnTrNMclIi7GG5ycRmbui6umd9Nq6R2eU=w700-h400-no

Seasonings measured and stirred into ice water, then thoroughly mixed into the cold meat.
https://lh3.googleusercontent.com/2Ibpclnp9A2ho0tJQ2T2267F8PiBfEsV9_LaU3U12Zqm7ToDan 1Y8kRMxjxu-pva7MiN3zkeXdO6iSKxWvh-36anbPlV1y7WxT1X1a54VWQ8U90G0__n3HQ04huODJvNs79m41 vtE-4Hfy5R9-FV_6xkk7duM3I-zQf3dIm9EgAVHcmgA-fv3rtwHVvUda5tZV8L6DDqk5mWMIVvpgvvoardGTWEryrYX5Xy Fd50hL2Gi-Vz1_FpQ49OV3JAbIuKZF0NXL59wC-ih5tsV20EFWmBT7OpLfjURjZAc7c9NMqDm2aPyS4hBlCOEsruQ bDHvfd-bkf4De2TA7CU84xx9jw5k2WFZl0Mqhr4_epdtcBHiPe7wNAJhB JqsC2KKQWuR5l3nyGGULsQTvYtuLBvxpdZeIiRskjgNuP_jHh9 Kg2_1fJQxkzWdExrRhBeo3Bhsy2fL99zX1if2TUs0-sJDFjn8LGNXXq7hRp2QEfti60LEO2NOSlVWrj2GAxrSe-udbmJphlTcyjpJ3Mqm07nwjN9n5RYnpROxPIbSP1P9QEA3S2wx 93_wxR6AdcfIfZWWr736rt6JtUzdKB9Y-ImI-Q37v53U-vB4NqAfOhGxxUxS_SWcIvKFIa0Nb2uH7macveBBsrqH7paO3A1 71lEVWXBGVqD-5gVrMZ1CMFJb9hwsUfYIOKtE3zuQExIbIRSL8NVl1TsWW4cj1F oJ4Ve7GgJ=w720-h486-no


Stuffed, then lightly smoked for 1 1/2 hours on the MAK (smoke mode), to an I.T. of around 140 - 145.
https://lh3.googleusercontent.com/e5zT-hX1od0FrpIpwDrPoALGRZQKbbITNYRYOV5QK9HVsxS7_2Xiiub EROenYPQpjnKjLoMAB_joMGTh2EZtIqTPDctCEgMvT3Hox-kk8-wE3-KwvWIT3xBVRalqS9viDiIq1WsJ-93eL457OnCNmU9RWih_jTOZ5fDjnJ7WkEYCX16MwMSeQuWvaIY hj5OgNKaamhIHs2TUJH95oGZDoORs0iBYfoamDgdIEQ_HZDyVB qlO8dHqATjBUq9fdq67YcSKqb3FW2m7_1-y2Xj4S64EVD2Jzz8SCh-SZahCDUy24W7z43BMWNhr2N3KapveSJa_h0CSsKQ2g3SBiWd5a Jnie4Vb1GHnuAu8T_4gE0UCJySXlsvllk21qphpxjY4Deq8O4Y uv4smrXHZxOrNnIHcfhfadl9aHH85ZTLAXgpvuTjLB6BFdVxjj isANpWrhUXxniYCXVCeb_No4QczsX8qmPYSwvoeSCSA-oTpqAp_R9IAzWPXO5mCVRvkzPmt6uc0X3Q1yHKloUOGaUDALrl bEyCOitdrn93yXSow1arG_VLnSzvKBJ_biEZU6m7PEuB0Y8yoh hNpY2bJtVfapmHlSWgmSPwRn9XIHDK1qidHcOpQ7HqKdhWXN4H xO1ktnGlc6aXyuUhfQxeZvT63DLmKQQyYyzHanzIuot9Zlp7NR PBxeGhvGZgne18wP5YQ72Kl3fYdbuR9_MQGhRB4UhRO=w720-h400-no


Next, they're poached in a precisely controlled 155 hot water bath. This gently brings them up to a finished internal temp of 152, and keeps them plump. Finally they're plunged into an ice water bath to stop the cooking, then dried off and ready for packaging!
https://lh3.googleusercontent.com/UdAfyDxj2c9qKxHlb3E6Ja4o5xY1zhdIUIrlmheRne0hTi7ZnY j2b5cEUmbZqW6OcZTx0W-_6VBsy-lXwSLWqDoXoQj3biltyhsdQX0k_XI55PIvNgZ_bRW0XbwpNsLQ 5q7ojZCqcyDRZQSyUjC2cSMKJVnBjmNbfZcDMDiEK4UIB6eh_B uG8VzqUPrRLOVLtRxM24-fVnoTN1XhrjVPaCoWrCyQLViYzXicPrh9aiVDDI7sZhHd6vXyY-_Sdy1PjWFaJBFDZNOhYHmG3P4XIEHhLbs_68y-IHM939cz90mU34LwWGUlxlxY5d9o2icOZ60_OJvucPpNVGgvHY nyRR-xdh-Y895Bo9S9KVFBENXRSQRQxFNhjvBvAVpjE_-k00p57rWhiaZTEI_bNOmUyjUM8R4o4_XmRwQfiHIOUuIjzBvLH YY2ud_G2LJKq2_tZEImtIqQiMoEBjMBJ60vvQ8m9WmpIqEre-Al0p_ifkxllcswqaY4irJXYACBPrelDfe466Bm_cmPgk-t6QXd29QEte0MqhxZuTAwdE69UTF4UpgTQXplRkz0SxHHc9RLN zG0wdP9tFIvReT5pei6g7Ryeq9T3nxKUr-b84igqz1Y4TpjHQcOrJbs2K7U_rzFqhq27bhHLwbn8NaFAPXdN XMM4gkCHoSlyeQIe0WSwyFybsJ24n9d6qXNRRHFZHztvD6oYhH wBZa5OFwnr2DBlHEK=w720-h400-no


This can sure be a bit of work, but hot dang is it worth it! Our freezer is full!

Salmonsmoker
07-14-2019, 08:47 AM
I sure envy your Ohio DNR injured game recovery program!

NorCal Smoker
07-22-2019, 07:36 PM
That is a great work out! That venison bacon is a thing of beauty! Thanks for sharing.