I have no idea. I haven't bought meat in a long time.Yep. We probably don't have over 10 or 12 lbs of venison left either, and neither my wife nor I drew on pronghorn this year (AGAIN).
Come fall though, there's been an open cow elk hunt for the last few years, and it's not too far from here. Maybe we'll do okay. I hope so - I hate fish, there's only so many ways you can fix chicken and store-bought pork, and beef has become terrible expensive lately, around here anyway. What's it like where you live?
We have a medium sized chest freezer. It was completely full in February. I miss judged how much two toddlers would eat.I only have about 3 pounds of venison, maybe a small roast and a stake or two. I only have enough room for a medium size deer. I normally have salmon to but have not went the last 2 years.
I just don't have the room for a extra freezer, luckily I'm the only one that says deer meat. I'm going to grind most of it this year, then I can make one pound portions and fit more. Honestly I like the ground the best, I'll even bring back strap and lone. I add about 10-15% clean beef fat can't even tell it's deer.We have a medium sized chest freezer. It was completely full in February. I miss judged how much two toddlers would eat.
This year I will have canned meat for stew instead of freezing it to make more room.
If you grind it yourself, there are plastic bags that hold about one pound available.I just don't have the room for a extra freezer, luckily I'm the only one that says deer meat. I'm going to grind most of it this year, then I can make one pound portions and fit more. Honestly I like the ground the best, I'll even bring back strap and lone. I add about 10-15% clean beef fat can't even tell it's deer.
There's a lot of recipes using ground meat to. From burgers to meatloaf and chilli and more. He before I add the beef fat I put some to the side for pork fat for breakfast sausage.
Like to do some summer sausage or try to find a recipe for deer bologna. Then there's jerky.
For the ground I've had good luck making a ball about one pound then wrap with cling film, gets all the air out, then I flatten it some with my hand. Never had much luck with butcher paper and taping can be a pain someimes.If you grind it yourself, there are plastic bags that hold about one pound available.
My favorite is mixing the ground venison with the ground pork from a wild pig.
After trimming all the steaks, hams, and bacon, there is about 25 pounds of mixed venison/pork burger. Seasoning while grinding makes the flavor soak into the meat better.
If you search one pound meat freezer bags, they will show up on Google.For the ground I've had good luck making a ball about one pound then wrap with cling film, gets all the air out, then I flatten it some with my hand. Never had much luck with butcher paper and taping can be a pain someimes.
The bags you said are they freezer bags like a sandwich bag? I have a grinder up at my dads but like to get one for down here. Or just take his lol,
I lived eating ducks when I lived in Michigan. Then I ate them in Oklahoma. They taste like mud. So I'll pass. Squirrels are good. But I only have about 20 trees on my property.We're set as far as deer and ducks go but getting low on doves. My wife won't eat squirrel even though there are an abundance of them around. I'm out of fish though and it's so hot lately (104 deg.) that I don't want to get out on the water or anywhere else for that matter.
If I lived down there I'd be out fishing every day lol.We're set as far as deer and ducks go but getting low on doves. My wife won't eat squirrel even though there are an abundance of them around. I'm out of fish though and it's so hot lately (104 deg.) that I don't want to get out on the water or anywhere else for that matter.
I love the peking duck, but never had wild. I'd like to find someone around here to go with.I lived eating ducks when I lived in Michigan. Then I ate them in Oklahoma. They taste like mud. So I'll pass. Squirrels are good. But I only have about 20 trees on my property.
Yes you need more pipi lol. How do you cook the sheep, I know it can't have a very strong flavor is it a in the ground all day wrapped in banana leaves cook.Ive got 2 chest freezers that are almost full, mostly pig and sheep. Think i ate my last venison roast last month, tho might find a leg or two at the bottom of the outside freezer.
If not my wifes family is usually willing to fedex a few coolers over.
I might actually man up, and go shoot another cow. Im about out of wild Pipi (Cow) also.
store bought beef and pork are running around 8 and 4 bucks a pound respectively, which is a dollar more than normal.
how much yall paying?
Push come to shove i can always eat the doves in the yard.
RARE! the flavor gets stronger as it cook, and ive made a few inedible dishes like stew and chile verde......Yes you need more pipi lol. How do you cook the sheep, I know it can't have a very strong flavor is it a in the ground all day wrapped in banana leaves cook.
Meat here is up about 50% tho did get some nice chicken breast for $1.99lb.
Have you tried soaking in vinegar? It removes wild boar funk. I'm sure it would mutton also.RARE! the flavor gets stronger as it cook, and ive made a few inedible dishes like stew and chile verde......
otherwise pretty much anyway i cook other meat.
Actually I did make some black bean ribs thst were really good. boiled the ribs for a couple hours in salt water then rinsed them, and used a black bean and garlic mix to coat them before finishing on the grill....might need to make that again.
Doing them in an Imu might be good, but youd youd to experiment with flavorings and getting rid if the sheep funk. Tho honestly it seems to bither me more than other folks, the guys at work wacked the stuff i wouldnt eat.
Boy that bass looks good, I love bass but have not eaten it in years.Wild Turkey was the last fresh game meat we had around here. We will have to stick with fresh fish until August 1 when squirrel season opens.
Wild caught bass in a foil pack with vegetables and Old Bay seasoning. View attachment 926109 View attachment 926108
It makes bass a fisherman tear up, and bottom lip quiver if you talk about eating bass, but a 2-3lb bass makes excellent table fare.Boy that bass looks good, I love bass but have not eaten it in years.
Ya it does, helps keep there population up to not eat, but if you hurt the bass in some way taking it home is better then seeing it floating the next day. I like crappie better, you could take your limit here every day and still have a lot of them.It makes bass a fisherman tear up, and bottom lip quiver if you talk about eating bass, but a 2-3lb bass makes excellent table fare.
Yeah, I actually do baking soda, then vinegar. it helps with sheep, and works great on goat and funkeh piggehs .Have you tried soaking in vinegar? It removes wild boar funk. I'm sure it would mutton also.
Yeppers, we grind a lot of our deer meat too - there's so many ways to use it. Nowadays, my wife and I don't get all that serious about bringing home a mule deer each, but back when our kids were still living at home, we did. And we always turned 1 whole deer into just ground meat, back straps and all.I'm going to grind most of it this year, then I can make one pound portions and fit more. Honestly I like the ground the best, I'll even bring back strap and lone. I add about 10-15% clean beef fat can't even tell it's deer.
There's a lot of recipes using ground meat to. From burgers to meatloaf and chilli and more. He before I add the beef fat I put some to the side for pork fat for breakfast sausage.