GRINDING DEER MEAT

GRINDING DEER MEAT:

A friend of mine brought over two Deer Butt Roast and he wanted me to cut them up and grind them up for Deer jerky. That he wants to use in a jerky shooter. My wife took the meat out of the bags and washed it again then we cut it up for the grinder as soon as we started to grind the meat started to smell like an Boar Hog. I stop the grinding I told him I did not think that Deer meat any good:
My question to you is, was the meat bad or was it freezer burnt or what.
MANY THANKS

Sounds like you are grinding up deer meat, alot of the time it stinks like something you would not eat.

That is why I will not eat deer meat. They grind it up and mix with good pork with enough grease in it to make it taste like something you will eat. The same with marinating(SP) just a flavor to take away the real taste of the meat. Heck just mix in some strong mustard with pepper or maybe a tomato and lots and lots of onion then they might be able to eat it. I didnt know that ground up deer stank that bad but possible.
They just as well eat goat.

Depends on the type of food the deer eat. Living in SD, I have hunted east river, and west river, and hills deer. Deer from east river, which is corn and other crops, not much smell and tastes the best. West river deer, which eat mostly grass is ok, and hills deer, which eat pine and other nasty stuff, taste like crap. My 2 cents worth.

Hello JR Frye,
Somebody cut into the scent gland?
Guido.

MANY THANKS

In the past three weeks I have eaten two vension roasts that had been in the freezer since 2007. They were great. I shoot and clean my own deer. I also cut and grind my own deer. I have never had a stinky deer yet.
Steve

I shoot about 6 deer every year in SD also. I freeze scrap meat in 4 lb packages for burger. I tried grinding and freezing and the burger was tolerable. Now I grind just enough for the meal I am preparing and it' incredible.
To answer your specific, if it smells bad, it IS BAD.
I got through college eating ducks, geese, pheasants, antelope, rabbits and Black Hills deer..But we had them hanging in the shed for 4 weeks or more.

Gordo

If the deer was gut shot or the guts were punctured during cleaning the meat got tainted and will definately stink. Also, Dad had a theory that the longer the hide was left on the stronger the meat got. We made it a policy to get the hide off before the deer cooled and never had bad meat.

I kinda think if ya like to shoot the deer, they taste real good all the time. I have two sons who harvest the max deer each year, and they think it is great eating.

They both live for deer hunting, and we have more than we need here in NE IA.

The best eating is what I call the baby bambi deer. They have less of what we refer to as wild taste. You must gut them right away, and remove the sent glands to min. the stink. Loins are probably the less offensive part of the deer.

I can be blindfolded--(have done this to prove a point)--the deer smells strong all the time, and my smeller isn't the best in the world either.

Grinding deer to make jerky is kinda--well--- not so much prefered in our neck of the woods. Jerky is a cheap good tasting way to avoid the locker plants if you don't have the machinery and cold storage to process the deer yourself.

I will not eat any sausage made in a locker because everyones ground up deer is mixed in a big batch. I have seen some of the way deer are field dressed, and drug to the pickup trucks. Often their good ol dog rides in the back with the deer--an you can guess the rest.

When I lived in town, my neighbor shot a real old buck. When his wife tried to cook it, you could smell that thing plumb over at our house. It was unfit to eat. My son also shot a buck that was a stinker. We sent him to the coyotes. Those are the only two that I've run across, but they would gag a maggot.

There's too many good things to eat to be fooling with something that stinks.

Paul

My SIL makes jerky in her convection oven. She slices the meat thin and it is good stuff, Maynard. I've never heard of grinding it for jerky.

Larry in Michigan

did your friend shoot the deer or did someone give it to him? I always feel better when I Know how the deer was handled after it was shot , It has to be gutted properly and chilled properly . I dont like the deer to hang much more than 2 days in the cooler before butchering it. If you dont have acooler and it is 45 or colder I would cut it up in 12 to 24 hrs or before it freezes. ask your friend how the deer was handled after it was shot if he doesnt know tell him not to takk-e a chance

Larry I will send you a recipe it fast easy
and real good;I cook 20 lbs in about 10 hrs
JR Frye

GROUND DEER JERKY:

fIRST OF ALL i GO TO A fAIRWAY STORE OR PRO-BASS
OR ANY STORE THAT SELLS FOOD SEASONING'S:

then i LOOK FOR HICKORY JERKT SEASONING'S:
BY HIGH MOUNTAIN:
This is wht I do:

1. Grind the number of lb's of meat you want to a course of fine tixture { I use course Ground } Why I just do, no Reason.
2. For every 1lb of ground deer meat i add a 1/2
of ground pork sausage.
3. then 2 1/2 tsb,of H/M jerky seasoning
4. Then I add 2 tbs Of barb-q seasoning
5. then 4 tbs of liq, smoke
6. 4tbs of brown sugar
Now mix the tar out of it by hand:
Now you are ready to cook your jerky:
First of all allways cover the bottom of your oven because whin you cook your jerky it will drip down;
Then I use 2 cookie cooling racks, to put jerky
streps on; Every oven is different as to how hot they get,So watch and time the first rak ok.
Next you will need a jerky shooter. it looks like a cheap grease gun: I bought my at wal-mart
I have used it for 6 years;It is called a jery Shooter; I will try and up load a pic of it ok.
Like I said be fore I have made all kinds of jerky, turkey-deer-elk-moose-beef just to name a few it is fun fast and reeeeeeal good. I my stove
I can cook 20lbs of jerky in about 10 hrs. But remember your oven needs be set on very very low temp. So give it a go and see how it comes out. ok
From JR. Frye