What to do with stewing meat?

[skeeter1]

morton's tenderquick overnight, boil it and you have corned deer

[werner.reiche]

burgers, sausages, pepperettes.
Right now I'm trying to make 'corned beef' from a buck's neck.

I'm using a traditional brine, not skeeter's recipe above.

[terrierman41]

Grind it, dehydrate it or kabobs. I make dog food with it too which involves cooking and grinding it. Yams, spinach, brocolli and other greens added to the mix for the pooch.

[Wahoo]

Great ideas thanks everyone in not really interested in grinding it as i already have lots of burger.

You can still chop it into smaller pieces and brown/fry it up. Add it to some lettuce on a tortilla, throw on some chopped onion, sliced pepper and add some smokey BBQ sauce and it makes a killer wrap.

[M_P]

I prefer pieces of meat in my chilli over ground meat so I use stewing meat for it. Very tender out of the slow cooker.

[Bluebulldog]

Great ideas thanks everyone in not really interested in grinding it as i already have lots of burger.

You know grinding it makes it more than useable for jerky, sausage, and pepperettes right?

That's what I'd be doing.....then again, it's what I do with a lot of sub par cuts.

[werner.reiche]

One other thing I've learned to do - it's too late for this near, but if you cut your own deer for next time.
I try to have as little stew/burger meat as possible, and I sort through the stew meat to take the better stew for boneless stew, while the stuff that is to be ground up are the parts that its tough to do much with. Also make boneless shoulder roasts. I found the neck roasts pretty tough on a buck, but not so bad on a smaller deer.

[IceFanADDICT]

You know grinding it makes it more than useable for jerky, sausage, and pepperettes right?

That's what I'd be doing.....then again, it's what I do with a lot of sub par cuts.

Yes i am fully aware of that and i do make pepperettes but i have lots already ground was just looking for other ideas.

[Roe+]

One other thing I've learned to do - it's too late for this near, but if you cut your own deer for next time.
I try to have as little stew/burger meat as possible, and I sort through the stew meat to take the better stew for boneless stew, while the stuff that is to be ground up are the parts that its tough to do much with. Also make boneless shoulder roasts. I found the neck roasts pretty tough on a buck, but not so bad on a smaller deer.

I agree with Werner, I grind mine up to make sausages and mix it with pork and/or pork (bacon) fat depending upon the type of sausages. For grilling sausages, you need more fat so they don't dry out. For smoked sausages, pepperettes etc., you want less fat. I vacuum pack the sausages and freeze them where necessary or refrigerate them if cured.

Roe+

[Roe+]

I just finished making corned beef from a recipe on Len Poli's site using outside round.

http://www.lpoli.50webs.com/index_files/Corned_Beef.pdf

This recipe turned out quite good, the taste was bang on, but that was because I boiled it for a touch too long. The spice combination seemed to be pretty much perfect.

Roe+