This will be the last post in the Wild Eats Series. I’ve enjoyed learning about some different aspects I’d previously overlooked – lead in harvested game, nutritional information regarding wild protein, etc. I’ll end with a quick rundown of kitchen gadgets that make my home butchering, processing, and cooking much easier. I’ll skip the obvious items like a grinder and such, but here are some other things to think about.
Jaccard Meat Tenderizer – 48 vertical blades make tenderizing a venison steak a clean breeze. Hammers and other blunt instruments work fine, but they are so messy and loud. This gadget will take a 3 ounce tough steak and transform it into a 1/4″ thick cube steak in 20 seconds or less. Of all the items I’ll recommend on this list, the Jaccard tops it.
A vacuum sealer was my big Christmas present this year from my parents. Though I haven’t had a complete freezer cycle to compare shelf life to the old fashioned Ziploc and freezer paper approach, the ease of wrapping meat for storage is a huge plus.
One of dad and I’s favorite venison projects is 3 pound sticks of summer sausage. We’re usually scrounging for one last deer around Christmas time to grind into burger, douse with seasonings, and stuff into casings. We’re both in one place around the Holidays to tackle the labor intensive job. Dad bought me/him a sausage press 2 years ago for Christmas. Un-be-liev-a-ble. I don’t have stopwatch data on this, but I can safely say that running the sausage press saves 200-300% time over the old method of feeding seasoned hamburger back through a grinder.
I’ll end with a few links to some of our favorite recipes I’ve posted throughout the years.
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