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Thread: How would you process this lot of meat

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PerazziSC3 How would you process this... 01-11-2014, 10:55 PM
Uplandstalker Bromley's Home Butcher 03... 02-11-2014, 04:27 AM
Munsey +1 ( ps it's not in Bromley... 02-11-2014, 06:55 AM
Malhunting Venison bacon is quite good... 02-11-2014, 05:05 AM
Rushy Get another freezer and what... 02-11-2014, 06:56 AM
Gibo Dont forget mince too. Makes... 02-11-2014, 07:37 AM
Tahr Mince, and schnitzel. And... 02-11-2014, 07:54 AM
veitnamcam Yer corn the silversides and... 02-11-2014, 07:59 AM
P38 Find yourself a Yarpy... 02-11-2014, 09:17 AM
veitnamcam yep jerky/biltong is bloody... 02-11-2014, 09:21 AM
mikee And (in a nutshell) there in... 02-11-2014, 10:25 AM
Shooter +1, not the whole lot.. but... 02-11-2014, 03:32 PM
oneshot I'm a steak man, the whole... 02-11-2014, 10:14 AM
Marty Henry +1 for bacon and ham, don't... 02-11-2014, 01:22 PM
Gibo Through the mouth and process... 02-11-2014, 02:13 PM
Willie Steaks and big chunks for... 02-11-2014, 03:36 PM
PerazziSC3 Yep have a vac packer, so... 02-11-2014, 05:45 PM
oneshot vacuum sealers are brilliant... 02-11-2014, 06:06 PM
Dougie Mince is rad in stir fry as... 02-11-2014, 03:51 PM
silentscope i once corned the hind... 02-11-2014, 03:59 PM
PerazziSC3 Right, I have lesser cuts... 02-11-2014, 05:40 PM
P38 Sounds Like your pretty much... 02-11-2014, 05:43 PM
PerazziSC3 Not much of a story and no... 02-11-2014, 06:12 PM
oneshot No worries, one dead deer... 02-11-2014, 06:15 PM
Willie 30865 That's how i roll!... 06-11-2014, 06:01 PM
PerazziSC3 Currently doing the same,... 06-11-2014, 07:44 PM
Rushy Groundskeeper Willie, it has... 06-11-2014, 06:35 PM
Willie Well how the fuck do i change... 06-11-2014, 06:49 PM
Rushy You don't mate. You just... 06-11-2014, 07:12 PM
Willie What are you using to view it... 06-11-2014, 07:26 PM
Chris With those back wheels I'd... 11-11-2014, 05:04 PM
  1. 01-11-2014, 10:55 PM #1
    PerazziSC3 is offline
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    Join Date
    Aug 2012
    Location
    Christchurch
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    4,630

    How would you process this lot of meat

    Thinking of what I'm going to do with my latest load of venison.

    I have
    6 hind quarters
    6 back steaks
    3 front shoulders

    I will probably bone out the 3 shoulders to go with some chamois and duck I have for sausage and salamis.

    Leaves me with a hell of a lot of steak!

    Anyone tried venison bacon or corned venison? Any other ideas and or suggestions for butchers near Christchurch.

    Cheers
    Reply With Quote Reply With Quote
 

 
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