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Forums
Hobbies & Interests
Hunting & Fishing
Deer Processing; Do You Do It, Tips, Short Cuts, or Drop ‘em Off
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<blockquote data-quote="Ready_fire_aim" data-source="post: 4098178" data-attributes="member: 50626"><p>Kill/gut immediately in field. Preferably get them skinned asap while still warm. I skin them using a cheap gambrel and rope tossed over a tree limb, hoist up with the truck. </p><p></p><p>From there I’ll qtr them and toss into a big cooler. If the weather is warm, or if it’s going to sit for a few days I’ll take measures to keep the meat from soaking in water. Like layer of plastic between meat and ice with drain plug open. Or use 2 L bottles filled with water and frozen instead of bagged ice. To prevent the meat from getting soaked. </p><p></p><p>I’ll let it rest for a day or two. Then from there pull out sections at a time and process them. If my schedule is busy I may do a little here and there in the evenings and take a few days at it. Adding ice to the cooler as needed to keep everything chilled. </p><p></p><p>Back straps get cut into steaks. Hind quarters get cut into roasts. Turn one front shoulder into stew meat. The other front shoulder goes into the grind. I try to get every scrap of meat off the bones, even cut the thin stuff between the ribs and put it in the grind pile. The hindquarter roasts can be turned into jerky or snack sticks later. </p><p></p><p>I normally don’t use a vacuum sealer. I like to wrap everything in freezer grade plastic wrap, then wrap that with freezer paper. Label with a sharpie. The ground meat gets put into those 1 pound bag straight out the grinder. </p><p></p><p>We make lots of venison stroganoff, venison chili, shepherds pie, etc </p><p></p><p>I enjoy butchery and process farm animals as well. I find processing deer to be easy and enjoyable.</p></blockquote><p></p>
[QUOTE="Ready_fire_aim, post: 4098178, member: 50626"] Kill/gut immediately in field. Preferably get them skinned asap while still warm. I skin them using a cheap gambrel and rope tossed over a tree limb, hoist up with the truck. From there I’ll qtr them and toss into a big cooler. If the weather is warm, or if it’s going to sit for a few days I’ll take measures to keep the meat from soaking in water. Like layer of plastic between meat and ice with drain plug open. Or use 2 L bottles filled with water and frozen instead of bagged ice. To prevent the meat from getting soaked. I’ll let it rest for a day or two. Then from there pull out sections at a time and process them. If my schedule is busy I may do a little here and there in the evenings and take a few days at it. Adding ice to the cooler as needed to keep everything chilled. Back straps get cut into steaks. Hind quarters get cut into roasts. Turn one front shoulder into stew meat. The other front shoulder goes into the grind. I try to get every scrap of meat off the bones, even cut the thin stuff between the ribs and put it in the grind pile. The hindquarter roasts can be turned into jerky or snack sticks later. I normally don’t use a vacuum sealer. I like to wrap everything in freezer grade plastic wrap, then wrap that with freezer paper. Label with a sharpie. The ground meat gets put into those 1 pound bag straight out the grinder. We make lots of venison stroganoff, venison chili, shepherds pie, etc I enjoy butchery and process farm animals as well. I find processing deer to be easy and enjoyable. [/QUOTE]
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