anderson764
Member
After taking my deer to the locker for several years and not being happy with the flavor i began processing it myself. I found the secret for me was to process as quickly as possible,removing all silver skin,bones and draining as much blood as possible.The steak/loin type cuts i use a foodsaver pro which works great,also works great for speed marinating. In my ground deer i mix 30% ground pork and from the grinder it shoots directly into 1lb bags which stack well in the freezer.I also have a patty maker attachment that goes onto my grinder which allows you to cut the patty any length you want or switch plates and shoot jerky strips or sticks. I have found the holy grail of deerburgers by adding 20% bacon ends and pieces prior to the second grind. This tastes as good as it smells when its cooking. On a side note i have built up my processing arsenal every year and cannot say enough good things about the #32 hand grinder i got from cabelas which i converted to motorized. that thing will outgrind my buddies high dollar hobart any day.
