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Thread: Venison Hash Question

  1. #1
    Join Date
    Oct 2016
    Location
    Greenville, SC
    Posts
    135

    Default Venison Hash Question

    Making some in a couple weeks. I plan to mix the deer with boston butt but not sure what ratio to use? 50/50?

  2. #2
    Join Date
    Jan 2009
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    In a house
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    8,365

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    We do 50/50 vinegar, garlic, chopped onion, and Maurice bbq sauce
    "I'm just a victim of a circumstance"

  3. #3
    Join Date
    Aug 2004
    Location
    Cola.
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    4,663

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    I am associated with folks from the upstate that love the stuff, I ate it to be polite. Recipe seemed to be boil venison with minced onion, salt and pepper until grey, run it through a grinder and boil some more after adding a couple sticks of margarine. I usually lost interest in the process once the mason jar came out.

  4. #4
    Join Date
    Nov 2008
    Location
    God's Country
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    3,513

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    We add 2 butts to an 80qt wash pot with the meat from 15 shoulders. We only do it to lighten it up and for the fat. 5# of salted butter, 6-8 yellow onions, whole small can of black pepper, vinegar and mustard to taste.

  5. #5
    Join Date
    Dec 2002
    Location
    GREENWOOD
    Posts
    6,333

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    50/50

    Butter
    Potatoes
    Onions
    Mustard
    Salt/pepper
    Vinegar
    I am a nobody, that met somebody, that can save anybody.

  6. #6
    Join Date
    Sep 2009
    Posts
    2,033

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    Quote Originally Posted by triplebeard View Post
    We add 2 butts to an 80qt wash pot with the meat from 15 shoulders. We only do it to lighten it up and for the fat. 5# of salted butter, 6-8 yellow onions, whole small can of black pepper, vinegar and mustard to taste.
    That’s a lot of hash

  7. #7
    Join Date
    Oct 2016
    Location
    Greenville, SC
    Posts
    135

    Default

    Thanks for the replies. Looks like 50/50. I pretty much follow Quack Heads recipe for ingredients. I do not run it through the grinder.

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