Author Topic: Dang Mule Deer (Read 834 times)

Duffy · « **on:** October 12, 2003, 08:02:00 PM »

A crazy thing happend yesterday, I was out with my Encore 708 just walking through the brush. I decided to just take a shot at a hillside about 75 yards away and just as I pulled the trigger a 4X4 mule deer walked right in front of my bullet.

Dang, now I'm gonna have to make a bunch of pepperoni and jerky. Had a pretty good day though!!

rickyp · « **Reply #1 on:** October 13, 2003, 01:48:53 PM »

tell me all about your pepperoni

Duffy · « **Reply #2 on:** October 13, 2003, 05:44:18 PM »

Rickyp;
I'm very fortunate to live in a small town where the local sausage vender let's us use his commercial equipment. There's three different mixes that we can buy. Theres plain pepperoni, pepper stick and Jalapeo. I also take my own regular german sausage mix and stuff it into the small collogen casings for lunches, snacks ect. Last year he made a tube for the stuffer so that we can grind and extrude jerky instead of having to cut it into strips. Seems to work like a charm. The place we buy our supplys is in Spokane WA. and is,
http://michlitch.com/
They have all the commertial goodies and have been around for quite a while. They are in the process of moving into another building so the site may be down or changed but was working just recently.

rickyp · « **Reply #3 on:** October 14, 2003, 04:04:29 AM »

does the pepperoni taste just like what you put on pizza or a little diffrent?
what kind if any fat do you use?

Duffy · « **Reply #4 on:** October 14, 2003, 06:38:59 PM »

Rickyp;
This stuff is waaay better than the crap you buy for pizza! That stuff they call pepperoni in the store is just T*T's and A$$ holes rolled in fat.

I guess I should have said pepper stick or more like slim jims is what we make. You can stuff it into any sized casing you want but the larger one's will take longer to cook or dry down. I havent tried the actuall pepperoni mix but the pepper stick and Jalapeno are pretty good. On our last batch of 25 lbs we mixed 15 lbs of deer to 10 lbs of pork shoulders. Adjustments have to be made depending on how much fat content is in the pork and we don't dry it down compleatly so it needs to be refrigerated too. It's alot of work but worth the effort for a quality product.

rickyp · « **Reply #5 on:** October 15, 2003, 04:40:35 AM »

how do you dry them down?
I want to learn how to make the pepproni and slim jims.

carolcann · « **Reply #6 on:** October 15, 2003, 05:19:35 AM »

Are you saying you accidentally killed a game animal?

Is Mule deer firearms season even open in your area?

Did this deer fill your tag? And do you really grind up all that deer meat?

so many questions here...

Duffy · « **Reply #7 on:** October 16, 2003, 04:59:36 AM »

Rickyp;
The best suggestion I can give you is to go the the above link and buy the book, Great Sausage Recipes and Meat curing by Rytek Kutas. He gives a very good explanation of all the prosseses, equipment and how to do all kinds of meat safely. It's a very handy reference and you can always adjust the recipies to your liking.

Carolcann;

No, I intentionally picked the deer that I shot. (I was joking about the walking in front of the bullet.) (see smiley face.)

Yes the season is open from Oct. 11-19 for mod firearm, in our area mule deer are the norm.

And yes it did fill my tag and freezer.

Generally we just bone out the whole deer and freeze it, then we set up a date to use the facility and take everything down and do it all in one shot. Takes about two days plus to grind stuff, cook and clean everything between the two of us and thats from 7 am to sometimes 12 am. The grinder has a 6" throat and takes about 3-4 min to grind up a whole deer. Even with the nice equipment it still takes time to prossess 200-300 lbs of meat.