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There are lots of reasons hunters are hesitant to process their own deer: What if I mess up and waste the meat? Will turning the kitchen into a processing center drive my spouse or partner out the door for good? Am I equipped to get the job done right?Processing deer at home isn't as scary as it seems, especially with the right preparation. And there are a lot of benefits to skipping the processor. Here's a quick rundown of what you need to know to approach the job with confidence, and get it do …

Before getting down to the high temp cheese, we must first understand the basic term 'cheese.' Well, there are different types of cheese, and the groupings can vary from one to another. The classification of cheese will depend on many factors, some of which include production methods, the time it takes to ferment, or its texture.High temp cheese is typical due to its ability to maintain form at high temperature. Different cheese flavors can be added to prepare sausages at home and make them tast …

There’s a reason the best burger joints grind fresh. The final product is both tastier and juicier. For hunters, obviously there are advantages to grinding game then freezing, but, when possible, it is a great idea to keep either a roast or chunks of trim whole to grind burger to order.But the fact is: When meat is frozen, ice crystals form in muscle fibers, causing very small tears in protein. Upon thawing out, moisture loss occurs. This is a big reason we never want to freeze meat twice, as th …

The sad reality is so many things that don’t belong in our food get pumped into lunchmeat and served to our kids. Nearly all the lunchmeat sitting on grocery shelves and being served at delis is either processed or packed full of preservatives or hormones or all of the above. It’s a scary reality.Making venison lunchmeat is easy and can be very tasty. It is also the perfect organic option with which to make sandwiches for you or your kids’ lunches. Sometimes, when I don’t finish a roast or backs …

Venison pastrami, so good yet almost always prepared so wrong. There seems to be a lot of misinformation on the web when it comes to preparing venison pastrami. One of the big missteps is when the cook tries to prepare it as you would traditional beef pastrami. This entails brining, smoking the meat until "well done" and then steaming.The steaming process is where things go south real fast. Why is this? As you know venison meat is very lean and once you cook it north of 150 degrees, the meat bec …

Marinades are made of oil, vinegar, and spices to tenderize meat by softening the connective tissue. They have several advantages that you should be aware of when planning your next meal! Here are five amazing advantages of using marinades.1) Season Your FoodIf you're looking for a way to add extra flavor to your dishes, you should consider using marinades! Marinades are just flavorful liquids that you can use to soak your food in before cooking. This allows the flavors to seep into the food an …

For a lot of hunters, the start of football season means two things: time to decide what to serve before and during games, time to make freezer space for the upcoming hunting season. With these three recipes, we are doing both. Also, you can make these recipes with a variety of deer cuts.Some quick tips on prepping and grinding venison: Do so when meat is still partially frozen. Use a fillet or similar knife to trim any silver skin, fascia, or brown, freezer-burnt sections (the goal is as much r …

When most people think of meatballs, they think of the classic: spaghetti and meatballs. While the classics are classics for a reason, meatballs are so versatile! You can switch up the ingredients, flavor profiles, etc. in an endless number of combinations. One of my favorite things about meatballs is that you can take a pound of ground meat and really make it go a long way. I prefer to grind my wild game through my #22 Big Bite Meat Grinder without any added fat. You might be surprised that mea …