Help with Venison please....
Posted: Mon Dec 30, 2013 7:08 pm
Christmas gifts included a sausage stuffer, jerky/snack stick gun and a dehydrator. I'm really thinking that the gifts were in response to the two deer harvested this year, the first in over 10 years.
My dilemma is that I am by no means a meat expert or a butcher and I have some questions. In reading through various recipes for jerky and snack sticks one thing I have read is that for jerky and snack sticks all fat, sinew and silver stuff needs to be removed from the meat. This leads me into a couple of questions;
The wife and I were starting to prepare some jerky tonight using a shoulder roast but I really wonder if jerky is worth the trouble considering how much time it was taking to trim the meat.
Any help in the way of experienced comments or links to information would be greatly appreciated.
My dilemma is that I am by no means a meat expert or a butcher and I have some questions. In reading through various recipes for jerky and snack sticks one thing I have read is that for jerky and snack sticks all fat, sinew and silver stuff needs to be removed from the meat. This leads me into a couple of questions;
- 1. How clean does the meat need to be?
2. what cuts of venison are best to use?
3. Can/should the trimmings be saved and used in sausage?
4. once defrosted can the unused/trimmed meat be refrozen?
The wife and I were starting to prepare some jerky tonight using a shoulder roast but I really wonder if jerky is worth the trouble considering how much time it was taking to trim the meat.
Any help in the way of experienced comments or links to information would be greatly appreciated.