deer processing
Question:
> Hi all: I’m new to this group, but am an avid hunter (and fisherman), > so I hope my question is not "common Knowledge". I process my own > venison and bear meat and I am looking for a "recipe" for "deer" and > "bear" bacon. > Bill
I don’t know about bear,, but on deer, you and I both know there is little fat,, and fat is what makes bacon, also what fat there is on deer meat , it is not the best tasting stuff around,, something I always remover it prior to cooking. Instead of Bacon just make jerky, or have someone mix pork fat with it , and make sausage. > –
Rodney Long, Inventor of the EZ Knot, the best little piece of plastic, in a tackle box. http://www.toolite.com/ezknot.html Visit the rec.hunting and rec.hunting.dogs FAQ Home Page at: http://sportsmansweb.com/hunting/
Response:
There is a place here in Dallas that grinds the venison and layers it with ground pork in a shallow pan and smokes it to make faux bacon…kinda like how they make turkey bacon etc… haven’t tried it yet… Visit the rec.hunting and rec.hunting.dogs FAQ Home Page at: http://sportsmansweb.com/hunting/
Response:
- Hide quoted text — Show quoted text – > : Hi all: I’m new to this group, but am an avid hunter (and fisherman), > : so I hope my question is not "common Knowledge". I process my own > : venison and bear meat and I am looking for a "recipe" for "deer" and > : "bear" bacon. Specifically, what parts of the two animals are brined > : and smoked and does anyone have a recipe for a good brine. (I generally > : dry salt my fish.) I would also like to make some corned venison so the > : same question pertains there as well. Any help will be appreciated. > : BTW, the last three mild winters have produced a super abundance of > : young deer in Wisconsin. Many of last year’s does had triplets this > : past spring. > : Bill > Here’s the Elitist’s corned venison recipie. I don’t know how it is > at this point in time, but I do have 2 elk roasts pickling in it right > now, so ask me in a couple of weeks. 
> THE ELITIST’S CORNED VENISON > Combine the following ingredients: > 4 quarts hot water (needn’t be boiling, but that’s okay) > 2 cups coarse pickling salt (as a substitute if you can’t get pickling salt, > use 1-1/2 cups** ordinary table salt) > 1/4 cup sugar > 3 tablespoons whole mixed pickling spices > 1 tablespoon whole allspice > 1 tablespoon whole cloves > 6 cloves fresh garlic, crushed or chopped very fine*** > When this mixture has cooled to room temperature, pour it over a single > 5-pound piece of lean venison which has been stabbed a few times with a > sharp fork. The meat should be completely submerged. Place in a cool spot > (preferably the fridge) for about 3 weeks, turning the meat every 3 days or > so. To cook, rinse off the brine and strain out the spices. Rinse these, > and simmer the meat and spices together in water for 3-4 hours, or until > fork-tender. > I use a large plastic tub with a tight-fitting lid to incubate this stuff. > Don’t use metal vessels, because the salt will attack and corrode them. > Glass or crockery is OK. > **Coarse salt, sometimes called "pickling salt" is somewhat less dense than > ordinary salt. If you use table salt you will find the recipe is too salty, > so reduce the amount. Brands I’ve used are "Mrs. Wages’ Pickling Salt" and > Morton’s "Kosher Salt" or "Coarse Salt." You should be able to find these > or an equivalent in any large supermarket. > ***There is no such thing as "too much garlic." Keep this in mind. Six > cloves may not be enough! > samg > Visit the rec.hunting and rec.hunting.dogs FAQ Home Page at: > http://sportsmansweb.com/hunting/
Thanks. Your message is copied and filed. Our season doesn’t start for a couple of weeks yet. Bill — Bill and Nancy Weiler Tony, Wisconsin <http://home.centurytel.net/spinandfish/spinandfish> Visit the rec.hunting and rec.hunting.dogs FAQ Home Page at: http://sportsmansweb.com/hunting/
Response:
I have only had one deer with a thick enough belly flap to try and make bacon from so have never tried. As for corning ven. my aunt used the same recipe that she uses for beef. I had a buddy give me some canned ven. last year and it was very good also. I usually freeze mine. Visit the rec.hunting and rec.hunting.dogs FAQ Home Page at: http://sportsmansweb.com/hunting/
Response:
: Hi all: I’m new to this group, but am an avid hunter (and fisherman), : so I hope my question is not "common Knowledge". I process my own : venison and bear meat and I am looking for a "recipe" for "deer" and : "bear" bacon. Specifically, what parts of the two animals are brined : and smoked and does anyone have a recipe for a good brine. (I generally : dry salt my fish.) I would also like to make some corned venison so the : same question pertains there as well. Any help will be appreciated. : BTW, the last three mild winters have produced a super abundance of : young deer in Wisconsin. Many of last year’s does had triplets this : past spring. : Bill Here’s the Elitist’s corned venison recipie. I don’t know how it is at this point in time, but I do have 2 elk roasts pickling in it right now, so ask me in a couple of weeks. THE ELITIST’S CORNED VENISON Combine the following ingredients: 4 quarts hot water (needn’t be boiling, but that’s okay) 2 cups coarse pickling salt (as a substitute if you can’t get pickling salt, use 1-1/2 cups** ordinary table salt) 1/4 cup sugar 3 tablespoons whole mixed pickling spices 1 tablespoon whole allspice 1 tablespoon whole cloves 6 cloves fresh garlic, crushed or chopped very fine*** When this mixture has cooled to room temperature, pour it over a single 5-pound piece of lean venison which has been stabbed a few times with a sharp fork. The meat should be completely submerged. Place in a cool spot (preferably the fridge) for about 3 weeks, turning the meat every 3 days or so. To cook, rinse off the brine and strain out the spices. Rinse these, and simmer the meat and spices together in water for 3-4 hours, or until fork-tender. I use a large plastic tub with a tight-fitting lid to incubate this stuff. Don’t use metal vessels, because the salt will attack and corrode them. Glass or crockery is OK. **Coarse salt, sometimes called "pickling salt" is somewhat less dense than ordinary salt. If you use table salt you will find the recipe is too salty, so reduce the amount. Brands I’ve used are "Mrs. Wages’ Pickling Salt" and Morton’s "Kosher Salt" or "Coarse Salt." You should be able to find these or an equivalent in any large supermarket. ***There is no such thing as "too much garlic." Keep this in mind. Six cloves may not be enough! samg Visit the rec.hunting and rec.hunting.dogs FAQ Home Page at: http://sportsmansweb.com/hunting/
Response:
Hi all: I’m new to this group, but am an avid hunter (and fisherman), so I hope my question is not "common Knowledge". I process my own venison and bear meat and I am looking for a "recipe" for "deer" and "bear" bacon. Specifically, what parts of the two animals are brined and smoked and does anyone have a recipe for a good brine. (I generally dry salt my fish.) I would also like to make some corned venison so the same question pertains there as well. Any help will be appreciated. BTW, the last three mild winters have produced a super abundance of young deer in Wisconsin. Many of last year’s does had triplets this past spring. Bill — Bill and Nancy Weiler Tony, Wisconsin <http://home.centurytel.net/spinandfish/spinandfish> Visit the rec.hunting and rec.hunting.dogs FAQ Home Page at: http://sportsmansweb.com/hunting/
