NEW FOR 2015. ONLY $17.97
and Shipped FREE in the U.S.
web's best sausage and jerky
making recipe book, learn how to
make sausage, jerky, fresh
sausage, smoked sausage, whole
muscle jerky, ground jerky and
more. This full-color Sausage
And Jerky Handbook features 64
proven sausage and jerky recipes
including information on cures,
smoking, smokers, nitrites,
nitrates, smoke chips, internal
temperatures, smoke cooking,
dehydrators and more. Learn how
to make fresh and smoked
sausage, whole-muscle jerky and
Written by Eldon Russell
NEW FOR 2015. ONLY $39.97
and Shipped FREE in the U.S.
are 544 pages of expert meat
curing info and recipes that
show you how to make delicious
sausage and jerky on the first
try. A total of 229 meat curing
recipes including dry and
semi-dry cure sausage, smoked
and cooked sausage, cooked
sausage, fresh sausage,
whole-muscle jerky, sticky
jerky, ground jerky, dried deer
sticks, salami Genoa, salami
soppressata, corned beef, beef
brisket bacon, honey-cured
bacon, capicola, pastrami,
picnic ham, smoked turkey,
chopped and formed venison
bacon, venison Bresaola recipe
and it shows you how to build a
dry-cure chamber. Hundreds of
4-color images, soft cover,
Features both Fahrenheit and Metric measurements.
Written by Eldon
Do you have a bunch of deer setting in your freezer? Is it going to waste?
Then turn that deer meat into delicious deer sausage with our Deer Sausage Kit! It includes our fantastic Witts Deer Sausage Seasoning, Fibrous Casings and Complete Instructions for 25 lbs., 50 lbs. or 100 lbs. of meat. Click here to find out more!
Or turn that deer meat into delicious deer snack sticks with our Deer Snack Stick Kit! It includes our fantastic AC Legg Snack Stick Seasoning, Collagen Casings and Complete Instructions for 25 lbs., 50 lbs. or 100 lbs. of meat. Click here to find out more!
To stuff your Deer Sausage, we recommend using
the Dakotah Water Stuffer. We feel that the
Dakotah Water stuffer is the BEST stuffer to use
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This formula is now listed Martindale's Calculators Online. They now have over 18,135 different calculators online that you can use FREE! There are many excellent Hunting related calculators on this sight.
Attention Wild Game Hunters
Ask The Meatman would like to see the pictures of your latest
Deer, Elk, Moose, Antelope, etc.
If you would like us to put them up on Ask The Meatman.com, just
email your picture, along with a description to us by clicking here.
the knives that I ordered from you to give to my husband for Christmas. We are avid deer hunters and will put them to good use. They are the greatest! He will love them. Thanks for making me look so good! Paula DeWeese, CPS Principal's Secretary Manual High School Peoria Public Schools
Are you tired of the hassle other websites put you through just to place your order? You know.........filling out registration forms before ordering .........entering in passwords and user names..............and going through 6 pages of ordering forms and filling in more information BEFORE............you even find out out your shipping cost and total price! Then place your order here at for the highest quality commercial meat processing products backed by years of our own use!
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This DVD is 1 HOUR & 40 minutes LONG and includes Chapter Menus for EASY Navigation!
This DVD+ Format and will play on ANY DVD Player! Recorded on Nov. 15, 2005.
This is an instructional video detailing the processing of a white tail deer. We show the breakdown of the entire animal and wrapping/storage techniques.
Follow along as we demonstrate how to prepare boneless hind quarter (ham) steaks, butterfly chops, tenderloins, roast and ground deer.
We charge $60.00 to process a white tail deer in the above manner. With the use of this video, hunters can spend a fraction of this cost processing their own deer. This will be an excellent value year after year!
Watch a video clip from our Deer Processing DVD!
Order Your Ask The Meatman Deer Processing DVD™ for ONLY $14.97 TODAY by clicking on the "Add To Cart" button below. As ALWAYS - Shipped FREE in the U.S.!
This DVD+ Format and will play on most DVD Players! Recorded on February 20, 2006.
This is an instructional video detailing the process of making Smoked, Ready-To-Eat Deer Sausage, Deer Snack Sticks and Deer Jerky. We show how to mix, stuff and smoked Deer Sausage and Deer Snack Sticks.
Follow along as we demonstrate how to mix deer and pork, season it, stuff it, and smoke it in a smokehouse. We charge $2.33/lb to make Deer Sausage, $7.00/lb to make Deer Snack Sticks, and $13.88/lb to make Deer Jerky! With the use of this video, hunters can spend a fraction of this cost to make their own delicious, home made Deer Sausage, Deer Snack Sticks and Deer Jerky!
Watch a video clip from our How To Make Deer Sausage, Deer Snack Sticks and Deer Jerky DVD!
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Venison Cooking Tip #2 Reduce heat: Venison has less fat than beef roasts, so lower the cooking temperature to 275-300 degrees when roasting in the oven. Beef is usually cooked at 325-350 degrees. Below are some very informative
books for cooking Venison you can purchase at Amazon.
We have a FREE PDF article on "Processing Your Venison at Home". To view it, just click here.
If you would rather download the FREE PDF "Processing Your Venison at Home" article and save it to your computer, just right click here., and choose "Save Target As"
You will need Adobe Acrobat Reader to view this file. If don't have it already on your computer, you can download from the Adobe website by clicking here.
If you are planning on cutting your own deer, you will need a good boning knife. Why not order one of our Forschner-Victorinox 5 Inch Boning Knives! This is the same knife we have used for decades at Jackson Frozen Food Locker. Using Forschner-Victorinox knives, we have processed over 10,850 deer the last 30 years! We Also Used This 5 Inch Boning Knife to Skin EVERYONE Of These 10,350 Deer.
With proper use, it makes a GREAT DEER SKINNING KNIFE!
Place Your Order for Our Professional Forschner-Victorinox 5 Inch Butcher Knife Today by clicking on the "Add To Cart" Button below! ONLY $28.97
Place your order for the Forschner-Victorinox 5 Inch Boning
Knife by clicking on the "Add To Cart" button below
Mundial 18 Inch Magnetic Knife Rack. Professional Meatcutters know that proper Knife Storage is essential to keeping your blades sharp & in good condition and promotes knife safety. Makes a Great Christmas Gift!
The first place to handle problems with tough meat and an off-flavor is in the field. The best deer for the table is a young doe rather than a big buck, because tenderness decreases as age increases.
Taking a good shot in the field is important. The gaminess of deer meat is directly related to how much the animal runs after being hit.
Panicked deer flood their bodies with adrenaline when they’re in danger. Their heart races and blood pours into their muscles. The extra blood helps rev up the muscles for flight but produces lactic and pyruvic acids in return. These acids, extra blood and adrenaline are the major reasons why venison may taste wild or gamy.
Field dressing your deer as soon as possible will remove most of the blood from the carcass.
Venison Cooking Tip #3 Grill it: Avoid direct flame and don’t sear venison with high heat. Baste with marinade during cooking. Don’t use a fork to turn venison, because it will puncture the meat and allow juices to escape.
Deer Skinning Tips
The #1 thing to keep in mind when skinning your deer is to use your hands more than your knife. Pull the hide away from the body HARD as you skin makes it easier to skin. You could almost skin a deer with your finger this way if you start skinning while the deer is hot.
The longer a deer hangs the harder it will be to skin. So skin the deer as soon as possible.
Younger deer are easier to skin than older deer.
Does are normally easier to skin than buck.
DON'T EVEN TRY AND SKIN A FROZEN DEER! If it's frozen, let it hang in a commercial cooler to thaw out some, then try skinning the deer.
We now have a PDF file from the Wisconsin Department of Agriculture that has a diagram of a deer's lymph nodes, spleen, tonsils, and spinal cord. Just click on the link below, include your name and address, and I will e-mail this file FREE! Send me the CWD Deer Diagram FREE!
Venison Cooking Tip #4 When preparing venison, remove all fat before cooking. If left on the meat, the fat imparts an unpleasant taste to the dish.
Check out our Deer Charts page with photo's and diagrams of how to cut up your deer the proper way!
Home Processing Tip #1
Make sure all the meat is dry before wrapping it in freezer paper, and mark each package with the date and cut of meat. Well-wrapped venison keeps for six to nine months if stored at 0 degrees in the freezer. Meat quality deteriorates more much quickly when kept at 5-15 degrees — so a freezer thermometer is a good investment.
Every year we have customers who think they should receive 150 lbs. of edible deer meat from their deer. Even if their deer only weighed (by estimating) 125 lbs. on foot.
An average deer here in Southeast Missouri weighs 82 lbs. dressed! (Dressed weight is the field dress deer minus hide, head and feet). This average has been calculated by us over 30 years of processing deer!
A good figure to use is to estimate 50% of the dressed weight of the deer is the yield in boneless deer meat.
In other words, a deer that dressed out at 82 lbs. will yield, on the average, 41 lbs. of boneless, edible deer meat.
Venison Cooking Tip #5 Cook venison by the same methods you use for beef of similar grade. After the fat has been removed, add beef suet, pork fat, or bacon to roast to keep the meat from becoming dry. If barbecuing, pin strips of bacon on with toothpicks and baste with barbeque sauce.
Factors Affecting Carcass Weight & How Much Meat You Get
How fat was the deer? Fatter deer yield heavier carcasses but most of the fat is trimmed off during processing.
How many times was the deer shot? More holes, more damage, more loss of meat due to trimming.
Where was the deer shot? Rump or loin shots destroy a lot of edible meat and ruin entire muscles.
Where is the bullet exit hole? Where the bullet exits the deer always destroys muscle tissue.
Broken and Shattered Bones You lose large amounts of meat due to bone splinters in hind leg and shoulders.
Was the carcass hot or cold? As deer chill, they lose moisture & their weight decreases.
How far is neck skinned down on cape mount? Large bucks have large amounts of lean meat in neck, you must cape down to top of head to obtain most meat possible.
Home Processing Tip #2 Take the time to remove all hair, clotted blood and fat from the meat if you’re processing deer yourself. These contribute to the wild taste of venison. Dry paper towels are great for picking up hair and removing the slimy connective tissues covering some of the meat.
We have 12 books and videos on field dressing, skinning, processing, tanning, and cooking deer on our Book Store Pages Deer 1 and Deer 2!
Venison Cooking Tip #6 When cooking venison steaks or chops, marinate first to make meat tender. Cover the steaks or chops with the marinade and let stand overnight in the refrigerator. Drain and pan broil.
All I can say is WOW! This is the site to help me cook up that venison to perfection...I have been doing pretty good, but can always use fresh ideas!
My husband has processed too many deer for me to remember on my island in the kitchen. This is the best website ever! I have finally found an endless supply of birthday and Christmas presents to get in the future....starting with that knife!
We are even considering processing our own beef too. Thank you for the great info. on this site. WOW!
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