Venison Processing

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Tools For Processing 

Here is the setup we used to process deer. We have affiliation with any of the companies that we use to process our deer. If you intend to process multiple deer at a time your going to want your table height at a comfortable height. 36 to 38 inches works great and the reason is so your not bent over cutting (saves on your back). Having a knife that is flexible and hold an edge is a must then trimming meat.  A flexible knife also works great for removing silver skin from the meat. Another tool needed is a good steel to keep your knife sharp in between using a wet stone or electric sharpener. Good cutting boards like HDPE poly boards are also a must. These types of cutting boards are dishwasher safe and BPA free. You’ll need freezer paper for your cut meat like steaks, chops and roast. Vacuum sealer also work great and can give the meat a longer freezer time. Food safe lugs work great for putting meat in throughout the entire process. Lem makes plastic meat lug liners that make it so much easier to keep your meat clean and easy to transfer from lug to the refrigerator in between each process.    

Adding Pork Fat When Making Sausage

When making bulk sausages we add some fat to the mix  80% venison to 20% pork fat. Pork butt works great if you can't find pork fat. We cut the pork into 2X2 inch pieces and freeze them until we grind.

Grinding Venison and Pork with 3/8” grinding plate first time then second grind with 3/16” plate