Go Back   Alberta Outdoorsmen Forum > Main Category > Hunting Discussion

Reply
 
Thread Tools Display Modes
  #31  
Old 04-23-2017, 10:42 PM
catnthehat's Avatar
catnthehat catnthehat is offline
 
Join Date: Jun 2007
Location: Ft. McMurray
Posts: 38,530
Default

I take the backstraps and tenderloin from my deer and grind everything else.
Cat
__________________
Anytime I figure I've got this long range thing figured out, I just strap into the sling and irons and remind myself that I don't!
Reply With Quote
  #32  
Old 04-24-2017, 12:07 AM
burningfreak burningfreak is offline
 
Join Date: Jan 2010
Posts: 191
Default

Even if you only do it once, it's a valuable part of the process to learn and a big part of the whole hunting experience. You can easily knock apart and package a deer with a buddy in an evening and once you've done a few it goes even quicker. A few years back I decided to save the butchering costs when I drew my moose tag and put it towards a good 1 hp grinder from cabelas. It helped me justify the expense but a moose is MUCH more work then a deer. Hanging conditions weren't ideal so I worked morning till night for a few days until I had it all in the freezer (I could probably do it quicker now). All you really need to start is a good filleting knife and some freezer bags and a place to cut it. A grinder and vacuum sealer are investments that are worth while down the road. I use the gamesaver silver model from foodsaver and it has worked better then the two others I've had prior. I will likely get a more industrial one if this one ever craps out on me. Anyways, I would encourage anyone to try this out. It can be quite therapeutic and even more enjoyable if done with friends!
Reply With Quote
  #33  
Old 04-24-2017, 02:30 AM
Fur Fur is offline
 
Join Date: Apr 2012
Location: Calgary
Posts: 592
Default

Quote:
Originally Posted by catnthehat View Post
I take the backstraps and tenderloin from my deer and grind everything else.
Cat
Save the rumps for jerky!
Reply With Quote
  #34  
Old 04-24-2017, 09:45 PM
Battle Rat Battle Rat is offline
 
Join Date: Dec 2008
Posts: 2,586
Default

For small, stuff like deer I cut the strip loins ( what some people call back straps) into steaks.
Make burger from the front end.
Save the hind quarters for cooking whole on coals from a hard wood fire under a barrel.
For elk and moose I prefer to cut boneless steaks and roasts rather than using a meat saw.
Reply With Quote
  #35  
Old 04-24-2017, 10:06 PM
lyallpeder lyallpeder is offline
 
Join Date: Jul 2009
Location: Edmonton
Posts: 1,575
Default

Go to a butcher supply shop and get a bulk roll of butcher paper, and buy a grinder.
Reply With Quote
  #36  
Old 04-24-2017, 11:16 PM
The Fisherman Guy's Avatar
The Fisherman Guy The Fisherman Guy is offline
 
Join Date: Mar 2008
Location: Calgary
Posts: 3,859
Default

After a terrible butcher experience, I asked myself the same question.

Now we butcher our own, and couldn't be happier. Definitely completes the field to table part of hunting for us.
Reply With Quote
  #37  
Old 04-25-2017, 05:58 AM
58thecat's Avatar
58thecat 58thecat is offline
 
Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,502
Default

Quote:
Originally Posted by catnthehat View Post
I take the backstraps and tenderloin from my deer and grind everything else.
Cat
Or jerky some...that's what I do too but and I mean but if you find a butcher, buddy etc that has simply a delicious sausage recipe and you can be without it drop some ground at his place...
__________________

Be careful when you follow the masses, sometimes the "M" is silent...
Reply With Quote
  #38  
Old 04-25-2017, 06:13 AM
Newview01 Newview01 is offline
Banned
 
Join Date: Oct 2013
Posts: 5,326
Default

I recommend the sausage making course at CTR. Lots of good tips and important steps.
Reply With Quote
  #39  
Old 04-25-2017, 06:25 AM
catnthehat's Avatar
catnthehat catnthehat is offline
 
Join Date: Jun 2007
Location: Ft. McMurray
Posts: 38,530
Default

Quote:
Originally Posted by 58thecat View Post
Or jerky some...that's what I do too but and I mean but if you find a butcher, buddy etc that has simply a delicious sausage recipe and you can be without it drop some ground at his place...
Lean ground goes a lot further than anything else and it is a very versatile way to use venison and my family likes using it that way .
Cat
__________________
Anytime I figure I've got this long range thing figured out, I just strap into the sling and irons and remind myself that I don't!
Reply With Quote
  #40  
Old 04-26-2017, 04:13 AM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Posts: 8,491
Default

Why buy when you can rent?

https://www.dappercadaver.com/collec...p-prop-rentals
__________________
You're only as good as your last haircut
Reply With Quote
  #41  
Old 04-26-2017, 06:47 AM
58thecat's Avatar
58thecat 58thecat is offline
 
Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,502
Wink

Quote:
Originally Posted by catnthehat View Post
Lean ground goes a lot further than anything else and it is a very versatile way to use venison and my family likes using it that way .
Cat
Now your talking!
Kids grew up on my version of hamburger helper!!!
__________________

Be careful when you follow the masses, sometimes the "M" is silent...
Reply With Quote
  #42  
Old 04-26-2017, 04:33 PM
tracker's Avatar
tracker tracker is offline
 
Join Date: Sep 2007
Posts: 357
Default Ground

One thing you want to consider before making ground is your fat content. What are you going to add and where are you going to get it. You may want to have some fat on hand at the beginning of the season just in case. I'd be interested in hearing what others use and where they source it.
__________________
"Many men go fishing all their lives without knowing that it is not fish they are after.” - Henry David Thoreau
Reply With Quote
  #43  
Old 04-26-2017, 04:52 PM
catnthehat's Avatar
catnthehat catnthehat is offline
 
Join Date: Jun 2007
Location: Ft. McMurray
Posts: 38,530
Default

We don't add any fat at all to our wild meat,
One of the family is on a very low fat regime due to health issues .
Cat
__________________
Anytime I figure I've got this long range thing figured out, I just strap into the sling and irons and remind myself that I don't!
Reply With Quote
  #44  
Old 04-26-2017, 06:46 PM
Don K's Avatar
Don K Don K is offline
 
Join Date: Oct 2011
Posts: 2,507
Default

I add no fat or trim to my meat either. If I were making sausage I would add pork.
__________________
Life's too short to sweat the small stuff.
Aim Small = Miss Small
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -6. The time now is 07:18 PM.


Powered by vBulletin® Version 3.8.5
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.