Page 47 - Herman Family Cook Book

“Hunting season is highly anticipated. We engage best practices by using copper shot to avoid secondary lead poisoning of eagles and other wildlife.
It is a joy to ‘bag a buck’, but it comes with responsibility to process well in order to enjoy optimal quality venison...
• Promptly gut and wash the cavity.
• Hang deer in the cold garage ASAP and remove hide within hours while it is still warm.
• "Roll out" the two tenderloins from the cavity. Refrigerate this and all meat promptly.
• Vacuum pack, label and fast freeze in 1lb packages.
• Chill hung deer carcass overnight. Chilled meat is easier to work with.
• During the entire harvesting process the butchers skillfully trim the desir- able red meat clean of tallow etc. Set aside chunks for "fussy cutting".
• Fillet the chops off the backbone.
• Quarter the extremities. Refrigerate working one extremity at a time. Fillet the steaks.
• Grind all the "fussy cut" meat.
• Weigh out 12.5 lbs. for each batch of sausage and package the rest in 1lb packages.
• Sausage process: Mix 12.5 lbs. of ground venison and 12.5 lbs. ground pork butt with 1 package of seasoning.
• Use grinder to stuff sausage into casing or package into food saver bags in 1 lbs. quantities.
This takes approximately 2 weeks for 3 deer. Now we are ready to enjoy healthy, free-range protein. ”
/ GROUND
/GROUND
GROUND/
GROUND /
/ GROUND
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BRISKET or GROUND
Larry