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Q. 225) I've throughly enjoyed your website and am considering processing my own ground venison with your products this year.
1) For the ground venison/pork/beef mixture do you recommend using a meat mixer or does grinding twice adequately combine the different meats?
2) What about with the addition of breakfast sausage seasoning?
Q. 224) My son shot a 4 point buck on Thursday. Now it's been guted and skinned. How long can it hang there before the meat goes bad. I was told 2 weeks. But I don't know if it's still good can you help me? Thanks
Q. 223) I shot a deer Sunday, field dressed it and put in fridge. I have a hind quarter that has been in the refridgerator since Sunday. Will it still be good Wednesday when I package it to freeze?
Q. 222) I have a couple of questions if you might be so kind as to help me. I am looking to make my own deer brats for the first time with the seasoning that I just ordered from you. I was wanting to make it a 50/50 mix with pork and was wondering what else I needed to add besides your seasoning in order to make the meat ready to be turned into brats. Also, do I need to add some sort of preservative, such as MSG, in order to freeze them for several months to a year? What is the best packaging to use for freezing them? Any help that you could offer me would be greatly appreciated. Thank you for your time!!!
Q. 221 - Follow up to Q 220) I had my deer cutup by the same people who have done it for years. The difference is the time it took them to do it. I shot the deer on Thursday evening, found it Friday morning >> took it to the butchers that afternoon. They didn't finish it up until Sunday afternoon and the average temperture outside was approx 45 to 55 degrees. They work out of a shed and no extra cooling was done. The meat looks ok but has a stronger game odor than normal, do you think this meat is ok?
Q. 220) I shot a nice 8pt on Sat evening at 4:00PM. Even though I had a nice quatering away shot, I couldn't fine my arrow or any blood. Since the deer was close to a neighbors farm which we are not allowed to track deer on, I backed out and returned the next morning. I found my deer the next morning at 9:00 AM - 17 hours later. I immediatedly field dressed it and got a 20lb ice bag inside. By noon the same day, I butchered the deer but notice a stonger than normal smell. Do you think the meat is good? What does spoiled meat smell like? Since the shot was up thru the guts and into the lungs (arrow was still completely inside), could the smell be coming from the gut shot? The meat color was fine.
Q. 219) I want to make sausage from venison and just venison. What seasonings should I use? I will be using natural casings.
Q. 218) My husband came home from Utah last week with a cow elk. Any suggesstions as to cooking it in comparision to deer?
Q. 217) My son shot a deer and cut it up the same day is the meat safe to eat? I was told you have to let it hang for 3 to 4 days before you can cut and wrap.
Q. 216) I was wondering how long any kind of deer meat can be frozen in a regular freezer versus a deep freezer and if I use a vacuum sealer will that extend its freezer time? My mother does this and keeps hers in a deep freeze for 2 years. Is this safe?
Also, my husband is going hunting at the same time my as the person that will be helping him clean and process the deer. How will we keep it fresh until he comes back on sunday to help process it?
Q. 215) What is the best way to make venison hamburger? What % of Fat? What kind of fat should I use, and where do I find it? Thanks
Q. 214) I picked up my deer Wednesday night, and put it in the freezer (it was new so we were just starting it up). The freezer had a problem and didn't keep the meat frozen. I found this out Friday afternoon. The meat was completely thawed and some of the packages were bloody. I imediately refroze the meat, but I am not sure if it is still good. I also had a few packages of jerky. Can you please tell me if the meat is good or not or how to find out for myself?
Q. 213) Just wondering, I want to make ground venison but I don't want to mix it with pork fat for health reasons. I have seen binders made from soy and other proteins. Can you recommend a good product or will it even work? The deer is so lean and I want to retain that quality without ending up with sawdust:) Thanks so much for any help you can provide! Have a wonderful fall season!
Q. 212) I have a deer recently killed that I sent home with my wife and she promplty took the whole shoulders and hindquarters and wrapped in freezer paper and froze whole. I had intended to debone and grind all into hamburger. Is it too late to do anything with it since it is completely frozen or can it still somehow be unthawed and ground up? Thanks for the help.
Q. 211 - Follow up to Q210) Thanks... A lot different than the 2-3 weeks I've been hearing from the locals...
But I have to ask, why is it so different with venison? I'm sure the meat in supermarkets is not that fresh when you buy it...why is beef/pork different?
Q. 210) Hi, my husband just got a deer late Friday (archery, lung/heart shot, gutted within an hour of kill) and butchered it on Sunday. I ordered a dehydrator from Cabela's to make jerky and I was wondering how long I can keep the meat in the refrigerator before I grind it? The equipment may not arrive for another week...thanks for any help.
Q. 209) Where can I get a chart on cutting moose. I have been cutting meat for 22 years. I have a lot of people who wants to cut their own. I tell them it is almost the same as cutting a side of beef.
Q. 208) I was wondering if the deer intestines can be used as casings, or if only pork or sheep will do?
Q. 207) I checked the FAQs but didn't see this question. I have some venison that was placed in the refrigerator to thaw (it had only been frozen a day or two). How long will it keep in the fridge before it goes bad/needs to be cooked? I understand from your other answers about how its wrapped, temp, etc, I'm just looking for a round number here.
Q. 206) Do you have any guides or pics of how to properly dress a deer. Have a hunt in late Oct.
Q. 205) How long can venison be frozen. How to tell if it has been kept too long..?
Q. 204) I just got an elk and was wondering if it is alright to freeze all of the scrap meat to be used for burger until I have time to grind and mix it and then refreeze it after I have it all ground and mixed.
Q. 203) We have some deer minute steaks, round steak and backstrap that was processed in 2004. We aren't big game meat fans and don't cook often. Is this meat still ok to eat? It has been frozen in the white butchers paper since it was processed.
Q. 202) My son has some deer meat in our deep freezer that has been in there for about 18 months. Would it still be good to grind to make jerky at this point or is it a total loss at this point?
I am not,nor have ever been a hunter and have no idea. I would assume that to just cook it as steak or ground beef would be a bad idea, but I was figuring that since we would be adding so much spices and drying it that maybe it would still be good.
Thank you in advance for your expertise and I look forward to your response.
Q. 201) We have noticed a small portion of white flesh which is associated with a roast cut. Can you tell us what this may be? The flavour is extremely mild, and, again, the meat is quite pale in comparison to the rest of the venison.
Thanks for a great website!
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