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Ask A Question! Q. 050) In order to preserve our deer meat we froze it until we can get it processed. If we thaw and process can we refreeze safely? My intention is to get all of it ground. Q. 049) I noticed that someone asked you a question about meat cutting schools. I teach a program in meat processing/food safety in Wilburton, Oklahoma. It is a two-year program and there is An Associates of Applied Science degree offered. If interested, contact Josh Roberts at jroberts@eosc.edu Q. 048) Hi again. Another question. Is the deer hung up for days in order for the meat to start decaying in order for it to be tender???? Explain the (ageing) in the cooling & aging part. Does the hanging part of it have something to do with the tenderizing process? If the air temp is 30 degrees then how /why would the meat start decaying? Thanks. Was someone "pulling my leg" about the tenderizing part? Q. 047) Hi I am trying to find out what the purpose of hanging a deer up after it is shot. Why do hunters do this and why? Thanks Q. 046) As a small boy many years ago my Uncle would prepare the Heart and Liver in a dressing. Do you kmow of any receipes for the Heart and Liver.{Venison}| Q. 045) What is considered the best (tenderness and taste) cut of a deer? I have read that it is the backstrap if cooked correctly but have heard from friends that eat dear meat often that it is other parts. Q. 044) Would apprec. how to make vension sausage my husband and a friend just got 2 deer. We took it to meat market before and they really were bad keep meat and ect. Q. 043) What is your feelings about vacuum packed meats. In the past we have had our venison packed by a processor using this method and have had good results. Do you offer this or would you? Q. 042) We have been hunting in Stephenson for 29 yrs, how long have you been in buisness for, and how much do you charge for processing, and do you make salamis or can you make landjeggers ? ? Q. 041) I am looking for a receipe for making vension Jerky. If you have one i would appreciate it if you could send me one at this e-mail thank you? Q. 040) Where are the locations of US meat cutting schools only in the united states? Q. 039) How long can deer meat be kept frozen and still be good to eat? I have a friend who tried to give me some meat from the 2000 season and it is now August 2003. I turned it down and said it should only be kept a year. He claims if it is frozen it will keep indefinitely. Who is right? Q. 038) How do the pop up timers work in a gas bbq? Will they melt if placed on the grill? How would you recommend cooking a 3/4" thick venison cut on the grill to 140-145 degrees? Q. 037) Am looking for pig hearts, beef hearts, beef liver, pork liver, and chicken livers, you know where I can buy them from the processing plant? Q. 036) How do you can venison? I've heard it's great! Q. 035) What is the best way to pan fry deer tenderloin steaks? Mine always seem to come out tough and not too much flavor. Q.034) I recently tried deer sausage for the first time and I loved it. My problem is that I try to abstain completely from pork..Is beef a good substitute for pork and which parts do you recommend? And the last part of my question is are there certain parts of the deer that are best suited for making sausage. Thanks in advance. Q. 033) Hello, I am looking to find a price list of different venison cut's by the #. My husband had alot of venison in the freezer when we had the ice storm and power outage and lost everything in our freezer.. Can you tell me what items are by pound so I can give my insurance company a est. amount. I am having a hard time finding someone that sales venison. I live in Michigan and my husband hunts near Traver City. Q. 032) I am trying to find a good recipe for salisbury steak. I have only been able to find a recipe for large groups. Can you help? Q. 031) Hi am interested, in making Pork sausage and am interested in finding where to purchase and how to use Bull Meat binder,and how it should be used in proportion to sausage. Can you help me with this??? Q. 030) Need a receipe for making sausage (fresh). Also where to find spices etc.? Q. 029) I was told that my Vension meat was mixed with other peoples meat when being processed into sausage at a local meat processing plant. I am appalled at this information. I live in New York State, is this common practice? Q. 028) Hello. I am interested in a recipe for deep frying a vension hind quarter. I have deep fried quite a few turkeys, but can find no information on deep frying a hind quarter. Thank you. Q. 026) I would like to recive training in processing pork.Is there any where I could learn this skill.
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