Venison DELI meat - The HuntingPA.com Outdoor Community
 
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post #1 of 9 (permalink) Old 09-03-2017, 12:14 PM Thread Starter
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Venison DELI meat

Just curious if anyone knew of a place in Eastern PA that makes deli style lunch meat from deer meat. I had it about 5 years ago and it was awesome and my normal processor doesn't make it.
Any suggestions appreciated!

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post #2 of 9 (permalink) Old 09-21-2017, 06:26 PM
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My butcher makes venison hot dogs which are awesome.
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post #3 of 9 (permalink) Old 09-23-2017, 01:48 PM
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Bill's, on Old Lincoln Hwy. across from Neshaminy High School (near Us1 & pa turnpike)
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post #4 of 9 (permalink) Old 10-01-2017, 06:53 AM
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Country butcher sugarloaf pa they take the back hams and smoke it and I heard it comes out awesome
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post #5 of 9 (permalink) Old 10-01-2017, 12:06 PM
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I suppose dry venison(think dry beef) qualifies as deli meat. I always always have at least one hind quarter turned into dry venison. It is so superior to the dry beef in the stores that my wife doesn't want the store bought kind anymore. We like dry venison and gravy over biscuits or raw fried potatoes for breakfast of brunch. My butcher does a great job smoking after the cure and the meat has more flavor then the store bought. I have it sliced thin and vacuum packed in half lb packages. The OP is from Bucks Co. and my butcher is in southern Lancaster Co just outside Quarryville. Not too bad a drive.

Last edited by Woods walker; 10-01-2017 at 12:08 PM.
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post #6 of 9 (permalink) Old 10-01-2017, 12:56 PM
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Bur-Pak outside of Myerstown make the best Sweet Bologna ,they make it in 10 lbs loafs.

Nature can teach us alot.
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post #7 of 9 (permalink) Old 10-01-2017, 02:24 PM
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Groff's in E-town is better than Bur-pak, I have eaten both and Groff's wins hands down.
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post #8 of 9 (permalink) Old 10-13-2017, 08:38 PM
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If you want to make it yourself order a corned beef kit from Con Yeager spice company. Just mix the ingredients and soak the meat for a week and a half then boil.
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post #9 of 9 (permalink) Old 10-15-2017, 11:03 AM
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I have been making pastrami this year. They only thing it needs that is not common to most kitchens is the morton tender quick, which you can get at Weis' Market and many other stores. I don't have a smoker so have been using liquid smoke as sub, and the pasttrami is awesome and pretty easy. Just a week in the fridge.
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