Random Chunks of Venison

Paquebot · #21 11/29/12, 01:54 PM

Quote:

Originally Posted by CrownRanch

Thank you all for the excellent tips. I thought I had done a decent job of using much of the animal until reading this.

Don't fret. I thought that I did a good job on my first deer when I was 16. Then my grandfather showed up and proceeded to tell me everything that I did wrong. Never made those mistakes again.

Martin

froebeli · #22 11/29/12, 04:38 PM

Copperhead, you are so much like our family it is scary. We use as much as possible just like you and the family hierarchy is close.

Only difference is that anyone old enough to hold a knife used to get to carve at the rib meat. Never injured anyone and everyone got to help (small nicks don't count as injured) Kids thought they were doing something and were out of everyone's hair while we did the real work.

We de-bone everything so there's more meat in the freezer taking up less space. 10 down and hopefully more to go for this family.

ChristieAcres · #23 11/29/12, 06:17 PM

There are only special cuts of Venison in our freezer, 1.5 deer CANNED. That frees up the freezer space a LOT. I had to do that to make room for all the CRAB

With a year's worth of that? I am now canning all my DH will be catching until Dec 31st.

I consider if we have an earthquake and a long term power outage, we would be wasting propane running generators for freezers. So, if something like that happens, everything in the freezer gets canned right away. I'd rather spread out the work instead of doing it all at once. We are overdue for a quake...