Found your channel trying to find the best way to butcher a hind quarter because I've never done this before...you are now my go to for all things wild game and apparently fish....and hunting and fishing and archery....I'm so grateful for your lessons in processing and look forward to watching every video you have ever posted. Thank you so much for all of your help.
I wrap the meat that way & also vacuum pack. What also works better is if you can get large flat pieces of small bubble wrap to insulate the vacuum pack bags since they do get brittle. The bubble wrap has a protective quality as well as adding another barrier to make sure 2 years freshness is 2 years & not closer to 1.
Allie, I got my bow yesterday! PSE EVO NXT 31 70# high letoff. Love it but weary. This bow is no toy. So fast at 60/70#. It is a little heavy for small me but I'll get used to that. So quiet, so smooth. My Rienheart 18 target arrives tomorrow. A "real" bow. So happy 😂👍!!!
Nice video! We basically process our venison grind the same way except I freeze in 5 pound lots. I have a local butcher package up beef fat in 1 pound lots (no beef suet allowed!). I partially thaw 1 package of fat and 1 package of venison pieces and then grind away. We use the beef fat because I feel more comfortable with eating that if we decide to have medium rare burgers and prefer the flavor of beef fat. Thanks for sharing your methods!!!
Ms. D’Andrea- I am a 66 y/o semi retired lawyer living in State College PA. I only recently figured out to make public comments on RU-vid, but I have been watching several bushcraft/outdoors channels, particularly with the virus shut down. I am giving serious consideration to starting to hunt again, after a 25 year hiatus. I have learned a lot watching your deer hunting videos of last winter, particularly looking and recognizing signs, where deer may be bedding down etc. I watched this video on grinding meat. I wonder whether you have ever tried a vacuum sealer that are available on the market. I started using one last year, and you can freeze meat for ages without freezer burn, and it unthaws as red and fresh as the day you packaged it. Just something that I found helpful at my home. Keep up the good work.
Very well done, looks delic. My grinder mounts on a table with a leather piece 2 put under the screw when tightening. I use flat 🍪 pans & put grinder meat on them. Other 🍪 pans catch the grinded meat. I also put my grinder parts in the freezer. I use just a hand grinder & keeping the temp of it & the meat scraps is the key to a great finished product. Glad 2 see that I'm not crazy putting all that metal in the freezer.
I don’t use pork in any of my grinds. I’ve had better taste results with beef fat. The beef also allows you to cook medium rare. I don’t like well done venison. To each his own though. That’s the nice thing about prepping your own venison. Do it how YOU like it. Great informative video.
I've found that a little fat mixed in helps hold a hamburger patty together when cooking, but other than that, I prefer without the added fat. You just have to be careful not to cook with high heat or you'll dry it out. Great video Allie!
So jealous!!! So, first year hunting and turkey season is not going great. It's raining nonstop here and you can only hunt till 1pm. But, deer season will be September 28th and I know where I'm at no one is hunting or have hunted in a very long time. Plus have found sheds and seen at least 20+ deer on my trail cam. Can't wait till I harvest my first animal and will be that much closer to being self sufficient.
Hi Allie , fist of all i love your video's keep them coming , i was about to say about using a Vacuum seal packing , but some one has already told you .
I have been wanting to make home made deer gyro meat, with a grinder it looks like it would be easy..never seen/heard any who have done it, but damn, it sounds good. With some fresh tzatziki and home made fry bread, oh yeah, oh yeah.
Hi quick question. when you add pork fat/beef fat/ground pork, do you do it with your first grind of the chunks or second fine grind AND do you add it intermittently so it's dispersed with the venison? Thank you for sharing all this info. it is sooooooo helpful.
@@OutdoorsAllie I'm going to make a regular cow burger now..jelly like a mofo. * Deer backstrap on a bbq grill sliced thin, brushed in extra virgin olive oil, flipped quick and fast until well done over Mountain Mahogany flame, with only fresh cracked black pepper and some sea salt, makes some bad ass hot finger foods along with a cold one or after a fat J. O h Y eA H
Well we do everything the same except for two things I used to hand grinder not electric and I use marbled beef fat from the butcher four parts venison the two parts marbled beef fat comes out just like McDonald's
@@OutdoorsAllie good luck. Lots of birds acting crazy all over this year. On another RU-vid channel I watch lots of people were saying the same thing. Here in my part of Kenturkey they are finished! Good luck up there in Penn's Woods country!
