Processing

[Ninering62]

I also process my own. I also like to eat the inner tenders right away. I made my own gambrels even.

Nice job. I'm loling bc I'm a journeyman metal specialist/fabricator & I just bought both of the Cambrels I have. Thats always a great feeling to use things that you hand-made yourself.

 

[bronko220002]

My buddy and I have been doing them ourselves the past 5 or 6 years. Just take put the tloins and back straps, cut steaks out of the hind qtrs and the rest burger.

 

[Omega218r]

We process our own as well, nothing special just some roasts, chops and hamburger.

 

[Waxxy]

I picked up an old commercial Swiss steak maker, you would be surprised what you can do with a small chunk of meat that you might think of grinding or discarding. We always did our own if the temp was right.,,,We had an old refrigerator and put in quarters to work on at another time. Most of the old mom and pa meat markets have closed to make way for convenient stores and the meat cutting tools can be had for a song.....Just have to hunt a little.

 

[rangerod]

Because most people don’t have a bandsaw.

I had heard that a band saw cutting through bone will taint the meat because of the marrow. Don't really know if there's any truth to it.

 

[Patrick McChristy]

View attachment 39632
Being goofy for the wife

I really like that knife - just got 1 this year

 

[scratcherky]

When doing the hind legs are you able to get rid of the gland that’s in between the cuts? That can ruin your meat

Also do you have a bandsaw to do this?

Gland is not between cuts and is removed. I do not have a bandsaw, I use a sawsall to make the cut down the spine and a regular carpenters handsaw for the rest of the bone cuts. I have been cleaning deer this way for 50 plus years without a problem just getting a little slower as I get older. Another thing. I have never experienced what some call a gamey taste in venison. I think that comes from improper cleaning after the shot. I do not let my deer ride around in the back of a truck and get half rotten before cleaning. Also, I do not consume venison butchered by others.

 

[white eagle]

A lot of different ways to skin a deer and process one I'm thankful that I've learned those ways, I do think for the most part that is lost nowadays with younger generation sometimes I think a part of Hunter education ought to be an intensive meat processing even if the person getting the education and hunting doesn't really want to do it it sure is a good skill to be required to understand and learn

Agreed thee is way more to hunting than shooting a deer or any game for that matter
should also have a cooking class to go with it
face it a lot of people don't eat venison because it is not prepared correctly and the taste is less than desired

 

[gman57]

I also process my own years ago a friend had me watch him do one of mine and I’ve been doing my own since then. I’m by no means expert but I manage ,and make a roast or two, back straps, cut up for stew meat. The family really likes cutlets so a lot goes there as well as jerky and grind for chop meat.

 

[Patrick McChristy]

My kids never liked deer roast until my wife started making it like mississippi pot roast - My daudghters boyfriends would say its the best roast they ever had. - white eagle is correct - you have to know how to cook it after you knew how to butcher it.

Last Sunday we didn't have much in the fridge so i got out a bag of deer stew meat thawed it out and sauteed some onions in some olive oil & hit it with a little Tony's and man it was great for breakfast!

 

[muzzyhans]

I really like that knife - just got 1 this year

My favorites
Top: Wolf Track knives/local guy. Center: Friend made me that from a railcar truck spring I brought him. I made the sheath(my first). Bottom: Benchmade I was gifted from work. The outdoor edge is great for removing the silver skin though.

 

[CharlieTN]

How do members get their meat processed? The locker I go to processes more deer than any other in the state. My favorites are jalapeno and hot pepper cheese sticks and venison bacon. Can't keep my mouth away from either of them

I started processing my own after a butcher shop let one rot on me. I have processed every deer except for two myself since then. I don’t do anything fancy and grind most of the deer. We do pre-make bacon burgers and meatloaf mix to freeze up. One huge advantage of doing it yourself is that you will likely get more meat, and you will know it’s your meat along with how it was handled.

 

[Bobby44]

CWD is also a factor. I go to MD to hunt but can’t bring back anything but boneless meat to my home state. Most people that hunt in CWD counties probably also want their meat boneless.

True about CWD. I bone out everything just cause I can't see any value in freezing bone.

 

[Bobby44]

My kids never liked deer roast until my wife started making it like mississippi pot roast - My daudghters boyfriends would say its the best roast they ever had. - white eagle is correct - you have to know how to cook it after you knew how to butcher it.

Last Sunday we didn't have much in the fridge so i got out a bag of deer stew meat thawed it out and sauteed some onions in some olive oil & hit it with a little Tony's and man it was great for breakfast!

I believe the bags marked " CHUNKS" are the most versatile on the animal.

 

[michiganmuzzy]

My favorites
Top: Wolf Track knives/local guy. Center: Friend made me that from a railcar truck spring I brought him. I made the sheath(my first). Bottom: Benchmade I was gifted from work. The outdoor edge is great for removing the silver skin though.View attachment 39670

Love that middle one. Nice job on the sheath. I have an Outdoor Edge for field dressing but use a couple good fillet knives to take off the silver skin.

 

[Hausser1]

" I had no idea you could jerk goose but I guess you can jerk any meat "
Theres at least a few good jokes here, but unfortunately, it would be kicking the proverbial hornets nest for " going there " in open forum. Damn I hate cancel culture on BOTH sides of the extremely crappy spectrum.

I'm proud of you Niner. Too easy..

 

[Hausser1]

Yes, unlike a chicken, where you can jerk the whole thing. On a goose, you can only jerk the breasts..... and, damnit, more openings for more jokes that I can't tell. Ooooh the cognitive dissonance is causing another Tourette's outburst.

let it go, let it gooooo

 

[Rvrrat14]

Been processing my own for 47 years.

I take extra care of my gutted, skinned, and quartered deer to trust it to no one. Just my .02.

 

[scratcherky]

AMEN!

 

[muzzyhans]

Love that middle one. Nice job on the sheath. I have an Outdoor Edge for field dressing but use a couple good fillet knives to take off the silver skin.

My buddy hand forged it. The handle was made from oak scraps from his dad. He was the high school shop teacher for decades. He's no longer with us. Very special knife to me.