Time To Process Your Deer
Now that you've harvested your deer it’s time to get it skinned and ready to process. We like to skin our deer as soon after the kill. Its easier and helps cool down the animal. We've found no reason to hang deer for days after the kill. Venison processing is fun and easy so let’s get started with processing the harvest.
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
Wisconsin is the brat capital of the world so when in Wisconsin we made brats. PS Seasoning is a company from Wisconsin and sells some of the best seasonings for brats you can buy. We made both Sheboygan style and Ball Park Brats using both venison and pork. I prefer to mix with more pork than venison because venison is so lean. Pork butt is a great choice and I cut some of the fat off, so the brats don’t get to fatty and flare up when grilling. These brats we mixed 70% lean pork with 30% venison. You may ask why so much pork and I say brats are traditionally all pork so that is why I like the 70/30 mix.
Check out PS Seasoning for direction to their brat seasonings and directions www.psseasoning.com
From rubs to sausage making PS seasoning has some great products for the home processor.
Lem has a full line of quality wild game processing equipment.
Legg's has great custom seasonings for the home wild game processor.
Hi Mountain Seasonings has it all. From brine to breakfast sausage kits that encloud everything needed but your wild game. Their kit are great for first timers to season veterans.
DipStix offers seasoning and rubs for grilling and smoking along with dip seasoning.
From chips to mini log Western has your wood for smoking covered.