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Q. 075) We have a venison breakfast sausage recipe from my husband's great grandmother that calls for salt peter (other ingredients are pork butt, salt, pepper, mace, nutmeg, all spice, accent and garlic juice). All ingredients are mixed together and then packaged in 1# packages and then frozen. We are having a hard time finding the salt peter. Any idea what it does in the recipe? Can we do without or is there a substitute that is more easily available?
Q. 074) What luck - I found your site by using Ask Jeeves for hints on making ground venison. We want to make our own hamburger this year & needed a ration of pork, etc. We would like to do some with bacon - how would you mix this? I did it a few years back but it was a very small batch so just did it by looks & guess. Thank you for the great site. Very helpful to even the seasoned deer hunter.
Q. 073) When marinating venison that has been frozen, how long can it SAFELY be left out of the refrigerator? My brother and I disagree on this subject. Soooooo........we're anxiously awaiting your response.
Q. 072) I have been curious as to if there is any connection with the truth that when bucks have velvet or soft horns, is it true that at this stage in development, it is at the most fattest during any other time of the year?
Q. 071) Thanks for the information on the deer tenderloins,one more question,do you marinated and what kind of seasonings do you use. Thanks.
Q. 070) How do I grill or cook a deer tenderloin?? Would appreciate any recipes. Thanks.
Q. 069) When processing a deer after it is removed from the bone I am wondering how to remove the film that coats the meat. Thank you.
. 068) I've been given a 5lb piece of venison wrapped ina plastic bag.It has some snow on it. It is about 6 or 7 mo. old and frozen all the time. Is it still good?
Q. 067) How long if any should venison be frozen before making jerkey and how long can jerkey be left out of the refrigerator or freezer before going bad ?
Q. 066) I need some receipes for ground deer. Thank-you!
Q. 065) I am looking for a good vension summer sausage recipe. My child loves that with ritz crackers and can't find a good one?
Q. 064) I was hoping that you all could help me? My husband recently killed a deer and I want to grind the meat to make ground meat or sausage, could you tell me the correct mixture of deer to beef? I would really appreciated it. I made him go and buy me a meat grinder for Christmas so I could get some different used out of the meat ?
Q. 063) What is the best and easiest do it yourself recipe for jerkey?
Q. 062) At what temp. should venison be aged? What is the longest time a deer can be aged without spoilage to get the most flavorfull and tender meat. Why does ageing make the meat more tender. Should venison meat be aged while still on the carcass or should it be removed from the carcass promptly after harvest and then be aged? Love your site----Thanks for the info.
Q. 061) Last week I recieved your cookbook. I was looking through it trying to see what to make for suppper and I was wondering what Canadian Style Seasoning was? I have asked everyone I work with and no one has ever heard of it.
Q. 060) I would like to know if you have a reciept or know how to cook deer liver or hearts how are they to eat. Thank you.
Q. 059) I thawed out chunkes of deer meat then grouned them added fresh bacon & dry spices to it , made sausage out of it & froze it will it be safe to eat. also do you have a receip for good spicy deer sausage, thank you.
Q. 058) Any idea about nutrition info regarding venison--particularly interested in the sodium mg in a serving of venison. Please help.
Q. 057) I would like a recipe for smoked or regular venison bacon. Thank you.
Q. 056) I recently shot my first deer and got the regular cut which was steaks, roasts, and hamburger. I'm going to give the burger to my dad so that he can make jerky out of it but I would like to get some sausage and brats made. I didn't ask the butcher to save the scraps so now I have to use some of my steaks and roasts for this. None of the packages are labeled so I'm not sure what steaks and roasts I should be giving up. What and how much meat should I bring them if I wanted say 5 rolls of summer sausage and a dozen brats? Let me know. Thanks.
Q.055) I just bought your recipe book and I think it is great! Question, there are no recipes for ham steak which I have from my processor. It that the same as cube steak? If not any recipes you could email me would be appreciated.
Q. 054) My husband just had a deer processed and we recieved a couple of small packages of deer string. My husband and I have no idea what part of the deer it is.. I have asked around but know one has a clue...
Q. 053) I would love to know the locations of the various small steaks that you get from the rear leg of the deer. I have always butchered my own deer but only utilize the back loin and sirloin as steaks. The pictures help but not enough for doing the actual cutting.
Q. 052) Great web site. Keep it up. Your comment about the Tarsal gland and dragging it to your stand...is not happenstance. The buck was definitely scenting it. You should sell them for other deer hunters instead of commercial bottles of "doe in heat" etc... A fresh tarsal gland is 100X more effective. What do you figure, the gland off a dead deer stays usable for.. 5-7 days? or less? before it goes bad? Even if ones cools it i suppose it would go bad. Could you freeze them for later hunts? Anyway thanks and maybe i'll stop to pick up some tarsal glands! Think about it...2 tarsal glands per deer brought in...times...200 deer is alot of glands to sell to natural hunters.
Q. 051) How do you process venison so that 50 - 60% of dressed weight is returned to the customer? You must not bone out the meat, or what do you bone out? Thanks!
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