Great video! Takes me back to when My family processed our own venison. Work and weather has hampered me doing the last few years. However I did manage to put a buck into some canning jars about 4 years ago. That is my favorite. The vacuum packing has really helped with doing it yourself. Thanks for sharing!
Nicely done! Great team work between you and Diane. So 21 days is the number to age your venison what temperature range do you work in. Dennis thank you and your wife for teaching this. I hope to try making sausage one day.
I make it the same with pork fat and I also do it with beef fat to grill outside and boy it makes good burgers and I also mix 3 lbs of good hickory smoke bacon to 15lbs venison to grill bacon burgers. Good stuff
Are you using pork fat or beef. I just got a grinder this year because the cost of processing up here in Pennsylvania is getting to high to not justify getting my own processing equipment. Also just found your channel very good channel you got here.
Sorry, I just saw your comment. I use beef fat. Venison is better on the rare side and pork needs to be cooked well. Thank you for watching and commenting.
Thanks for sharing. Definitely going to try this!
You will like it Thanks for commenting.
Great video! Takes me back to when My family processed our own venison. Work and weather has hampered me doing the last few years. However I did manage to put a buck into some canning jars about 4 years ago. That is my favorite. The vacuum packing has really helped with doing it yourself. Thanks for sharing!
Canned venison!! The only problem I ever had with canning it is , it just don’t last very long. Gets eaten up mighty fast!
You sure have a beautiful place
Thank you Sir. We love it.
Yes indeed, some fine eating.
Yes Sir, it sure is.
Nicely done! Great team work between you and Diane. So 21 days is the number to age your venison what temperature range do you work in. Dennis thank you and your wife for teaching this. I hope to try making sausage one day.
I age it in a cooler full of ice. 21-28 days.
I make it the same with pork fat and I also do it with beef fat to grill outside and boy it makes good burgers and I also mix 3 lbs of good hickory smoke bacon to 15lbs venison to grill bacon burgers. Good stuff
That surely sounds good. I will certainly give it a try, and thank you for your comments.
Great Video!
Do you keep the venison meat in ice water for 21 days or do you try to keep it out of the water?
Thanks….
THANK
gonna be some fine eating
Yeah boy!
Could you post the link as to where I can order the seasoning. Thanks 🍻
I have on the screen their name and address as well as phone
number. You can Google H&H Meat Market or go to their Facebook page.
At the 2 minute 30 second mark in the video is their contact info.. Also look them up on Facebook.
Are you using pork fat or beef. I just got a grinder this year because the cost of processing up here in Pennsylvania is getting to high to not justify getting my own processing equipment. Also just found your channel very good channel you got here.
Sorry, I just saw your comment. I use beef fat. Venison is better on the rare side and pork needs to be cooked well.
Thank you for watching and commenting.