Q. 125) Hi, I enjoy you webpage and I've learned quite a bit from it as well... I'm opening my own shop this fall in Maryland. Trying to keep the cost down to start, but don't want to go cheap either.. Is this type bandsaw/grinder to cheap to use for an industrial type application? Also is a saw that is powered with 110 going to be to small or inefficient? Thanks for you help.

Q. 124) I live in Houston Texas, I skin my deer, and cut it in half, put it on ice in the ice chest letting the water/blood drain out for three to four days. In houston the outside temp does not allow us to hang our meat. I do not want to pay someone to hang my meat or process it. Is this ok? Reading some of your answers to others You have scared me.What else can I do?

Q. 123) Please tell me how long you can keep venison in the freezer before it goes bad? Thank you

Q. 122) I have read many receipes for venison sausage and they are all very different in the area of adding fat or pork to the mix prior to placing it in casings....do you or not and if so what type and ratio for a moist flavorful sausage?

Q. 121) I'm looking for a receipe for canning deer meat in a pressure canner. Do you have one or know where I can find one?

Q. 120) What do you guys do with the Sirloin? Is this a suitable roast? And what is the best tasting round steaks? Top Bottom or Sirloin Tip? Great website by the way, best one I've seen on butchering!

Q. 119)I apologize if you have already answered this question above. I have some friends that age their deer in the cooler with the hide on for up to two weeks. They claim the enzymes in the hide make the meat more tender. Do you have an opinion about this? Thanks.

Q. 118) I recovered a deer the next morning after making a bad shot the night before. The deer was recovered maybe 200 yards away from the place that I shot it. The temp was in the 20's the entire time. Went I went to feild dress the deer, it was still quite warm on the inside. The bullet went through the gut and ended up in the right hind quarter? An odd angled shot, and bad one at that! My question is that the deer was hung for a week in below freezing weather. When butchering the deer, maybe half of it had a slightly putrid smell, it seems that fecal matter, bile, etc. infaltrated some of the meat, especially around the fatty areas. Is this common? How do you handle this? We threw out any of the brownish meat, but there was a good amount of red meat. Is this safe to eat? One hind quarter was useless and the other also had a large amount of brown meat. I want to stress the fact that the enitire week was below freezing and we semi-thawed the carcass before butchering.

Q. 117)We have taken our deer to the same locker for 15 years and always recieved it back in 1-4 months. this year it took 7 months. I hav read that a carcussed deer should be started within 6 weeks. WE were one of the first to take our deer in and the last to recieve it. /when we called the processor, he was irate and said it would be done when done. He later told us that it would have been done 30 60 days sooner if people wouln't have called.For this year I have been told he put a sign up that states if you can't wait 6 months don't leave your deer. If you make one call to check you will have 10 days to come pick up your deer without it being processed. Is this the normal practice in the deer processing world. We opted not to pick up our deer and he was FURIOUS.But in the conversation he said he hoped to make 1000 people mad and they wouldn't return. thanks for any feedback.

Q. 116) I have just bought a leg of venison, which was shot yesterday. Please could you tell me what to do with it, ie recipe.

Q. 115) What is in commercial hot dogs? Thanks

Q. 114) I have a question about pork- My wife froze some pork chops a few months ago, I think they are loin. I thawed them in the micro and began to prepare them. When I smelled the bag they were froze in It had kind of a peculiar smell not sour kind of sweet but different. Is there a rule of thumb I can use to be somewhat confident my meats are safe?

Q. 113) A friend and I were talking about opening up a processing plant in Oklahoma and had several questions. The biggest was what are done with the bones when you are finished processing the deer?

Q. 112) I have a co-worker who was brought up aging their deer meat in ice water and changing the bloody water frequently, they call this bleeding the meat. I have heard this before, I have been hunting and processing my on deer for 30+ years and i never do this.
I even ask a processor his opinon on this and he says that is wrong. What is your opinion on this? Thanks.

Q. 111) A friend of mine gave me a rear leg of deer. It is about eighten inches long and nine inches across at the widest part. He said I would need to get the blood out before cooking. I have never cooked venison. What do I do to get the blood out and what is the best way to cook it? Do I cook the whole thing at one time or cut it up?

Q. 110) Is there a way to keep the hamburg from falling apart while
cooking hamburg patty in the fry pan? I heard of a way but forgot. Let
me know if you know thank you

Q. 109) I shot a deer a week ago. it has been hanging for a week now.  The temp. has been any where from 30- (-2) degrees outside.  I tried to butcher my deer and it was frozen solid.  What should i do is the meat gone bad what about freezing and unfreezing.?

Q. 108) I recently heard from an old hunter that while hanging\aging your deer carcass that you should rub either vinegar or salt all over the carcass. I assume to remove some of the "gamey" taste. Have you heard of this?

Q. 107) I harvested a doe on Saturday and it until the following saturday. A friend of mine helped me process it some of the meat had a slight odor to it he said it's fine. Do you think it is still good to eat. The temp got no higher than 50 deg it was in the 30 s at night. I hope its still good!

Q. 106) I have notice that with the commerical jerky seasonings they all come with a cure. In alot of marinade recipes i have looked at they don't have a cure added. Why is this? I use tenderquick as my cure so how much should be added to a marinade per pound and does it substitue the salt added?
Thanks for your time!

Q. 105) I have quartered and trimmed two deer after harvesting them. Brought them home covered in ice. Have now the placed the (unwrapped) quarters and backstrap in a refrigerator (40 degrees) until I can grind/process and wrap. How long can I leave them in the frig. before I have to process and wrap? Will six days be too long?
P.S. THANK YOU for this website!

Q. 104) What is the best temp. to keep a freezer set at to keep venison or beef that will not freezer burn it,and to save it for the longest safe time. I just found your web sight. I really like it.

Q. 103) How long can I marinade venison in the refridgerator?  Meat was vacuum packed and frozen the day after kill.  Thawed a week later and placed in marinade.

Q. 102) What are venison hotdogs made out of? My friends brought me some from Wisconsin..THEY were the best hotdogs I ever ate!!!..and I'm 48. Can you purchase them somewhere?

Q. 101) My friend gave me a deer that was gut shot. He didn't field dress it for 2 hours. When he did it really had a foul odor. The temp was about 50 degrees. Is the meat still good or should I toss it?