The Guns & Outdoors forum is a place for shooting and outdoors enthusiasts to hold conversations, ask questions, share ideas and other valuable information.
I didnt think your deer meat came in steaks etc......I thought all your hunting efforts resulted in Minced venison
I ground (minced in funny talker) ZERO of my last years deer. Grinder was kind of contrary on one before, and I figured I’d try eating the steaks. Between getting to actually let it hang for a week and age not be submerged in its own funk to “get the blood out” (if wet aging was a thing it would be a thing, fight me) and brining a good portion of it, it turned out to be almost like lean beef. Which, beef is superior to deer. (Fight me) So I’ll be doing more steaks and such from now on. Maybe shoot one specifically to grind.
The slices were from a previous years deer, a big buck. The meat is funky smelling. Not real tasty. But sliced thin and made into jerky or Heavily seasoned it’s tolerable.
Awesome! I prefer venison to any other meat.......with the following caveat.
BH has a small chiller in his shed. Any deer we shoot get field dressed and hung in the chiller with the skin on for a period of time which depends on where it was shot....head and neck shots which drop the deer DRT get hung for about 5-7 days.....deer that continued to live, even if its only for a couple of minutes stay in the chiller for up to 14 days to age. Then they are skinned, cut up into steaks and the trimmings are minced. Using this method the meat is tender and can be cut with a fork once cooked. Some steaks get cut quite thin and are bread crumbed before cooking like schnitzel. Pork fat is added to the trimmings and its either turned into sausages or made into salami's. Shanks are cooked in a slow cooker for 12 hrs until the meat falls off the bone, vegetables added and red wine or Port to make a tasty winter rib sticking stew which is served with potato mash.
Hope you still have that Frankenstein mincer though.....that was a classic CPJ invention!
Have you seen the latest iteration? The one powered by a drill with an external gear reduction box?
“The shepherd slaughters more of the flock than the wolf ever will.”
Orchidman wrote: ↑Sat Sep 27, 2025 4:24 amNo, I havent.
Doesn’t show the drill well, but you get the point. Gear box was from a burnt up gear motor assembly from a customer I service. 3D printed the housing to take the place of the motor.
Sketchy, but waaaay less sketchy than before. Unless you get your hand in it. It’ll break fingers where before the belt would slip.
Wambli Ska wrote: ↑Sat Sep 27, 2025 2:51 pm
Not carnivore approved but when in Rome.. well Munich…. Do as the locals do right?
IMG_0408.jpegIMG_0409.jpeg
One of my favorite destinations
Pfeifen Huber is near by
Wambli Ska wrote: ↑Sat Sep 27, 2025 10:10 pm
Specifically here for Oktoberfest. I have a few folks flying in. My CEO is German so Oktoberfest we do a big corporate function every year.
And that big corporate function is about 8hrs in the beer tent?
Dont worry one can self medicate the following morning over wurst, and a couple shots of korn!
Filets of the Mignon and made from scratch mushroom risotto. After what I paid for the Arborio rice, I was disappointed there wasn't any gold flakes in there.
There is a local tavern that has pretty good food. Their cook made really good soups that my wife liked. He left the tavern and set up his own small restaurant. I would occasionally stop after work and gets quarts of soup for dinner.
Last year he closed for health reasons. We were missing his SOP (sausage, onion, potato) soup so my wife recreated it. Will be enough left to freeze four servings.
7.36# boston butt just got a nice rub down with an approximately 50-50 mix of weber's KC style rub, and my homemade concoction of salt, pepper, garlic powder, smoked paprika and ground chipotle. and was "put to bed" for the night in my 210° smoker.
While I'm waiting on the coffee to brew, later this morning, I'll go pull it out of the smoker long enough to wrap it in 2 layers of HD foil, then back in the smoker for another 6-7 hours (depending on when I wake up) for a total of 15 hrs
Pics to follow
"Sometimes I wonder whether the world is being run by smart people who are putting us on or by imbeciles who really mean it." - Samuel Clemens (aka Mark Twain)
Here it is after 8 hours. It's now been wrapped in HD aluminum foil and I bumped the temp up to 220°
Dinner should be quite tasty.
20251015_080928.jpg (3.05 MiB) Viewed 1550 times
"Sometimes I wonder whether the world is being run by smart people who are putting us on or by imbeciles who really mean it." - Samuel Clemens (aka Mark Twain)
Chiro1989 wrote: ↑Sun Jul 20, 2025 12:58 am
Not for dinner, experimenting, soak berries in booze for 6 weeks, strain off berries, add simple sugar, 1st batch with honey berries on the left, 5 more jars with Raspberries going, started a big jar with raspberries today, so far so good, Science!
IMG_5246.jpeg
IMG_5430.jpeg (2.63 MiB) Viewed 1541 times
IMG_5431.jpeg (2.97 MiB) Viewed 1541 times
Finished up with the Concord grapes, this stuff comes out pretty good with raspberries, honey berries, or the grapes. Very easy to make, use the Quart jars filled to the neck with fruit, pour in the alcoholic beverage, let it sit for 6 weeks in a cool dark place with the lid on of course, no fermentation occurred that I can tell, for each 2 cups of liquid from the jar, add 1/2 cup simple syrup, the 1 qt jars pretty much make 2 cups of liquid, easy peasy. I strained it as shown in the above picture and crushed the fruit in the strainer with the ladle. We have not tried making a martini or a mixed drink with it yet, kids found it really enhances a hard cider or a mikes hard lemonade, we have been pretty much been doing that.
I take no pleasure in the death of the wicked, but rather that they turn away from their ways and live. Eze 33:11
I like making "Cherry bombs"
Drain about 1/2 the syrup from a jar of maraschino cherries, replace it with 151 rum, sit in fridge for 6 weeks or so. They absorb enough alcohol to be dangerous
"Sometimes I wonder whether the world is being run by smart people who are putting us on or by imbeciles who really mean it." - Samuel Clemens (aka Mark Twain)
Chiro1989 wrote: ↑Sun Jul 20, 2025 12:58 am
Not for dinner, experimenting, soak berries in booze for 6 weeks, strain off berries, add simple sugar, 1st batch with honey berries on the left, 5 more jars with Raspberries going, started a big jar with raspberries today, so far so good, Science!
IMG_5246.jpeg
IMG_5430.jpegIMG_5431.jpeg
Finished up with the Concord grapes, this stuff comes out pretty good with raspberries, honey berries, or the grapes. Very easy to make, use the Quart jars filled to the neck with fruit, pour in the alcoholic beverage, let it sit for 6 weeks in a cool dark place with the lid on of course, no fermentation occurred that I can tell, for each 2 cups of liquid from the jar, add 1/2 cup simple syrup, the 1 qt jars pretty much make 2 cups of liquid, easy peasy. I strained it as shown in the above picture and crushed the fruit in the strainer with the ladle. We have not tried making a martini or a mixed drink with it yet, kids found it really enhances a hard cider or a mikes hard lemonade, we have been pretty much been doing that.
