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Post by mdbowhuntr on Nov 7, 2007 11:01:01 GMT -5
Does anyone butcher their own deer? I do and was looking for other/new techniques or get some input on making the job a little easier.
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Post by 8 Pointer on Nov 7, 2007 11:35:55 GMT -5
I do my own, what are your questions?
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Post by Bartman on Nov 7, 2007 13:45:17 GMT -5
I butcher my own as well. The process isn't very hard, just need the right tools and a someone to help do the wrapping. Can be a little hard on the back though being bent over.
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Post by mdbowhuntr on Nov 7, 2007 13:51:22 GMT -5
my problem is identifying the right cuts. I refer to a couple of things I found on the internet but they are not that clear. I'm afraid I'm wasting a lot of meat, or I end up with what I package as "stew/chili" meat.
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Post by Bartman on Nov 7, 2007 19:19:04 GMT -5
MD, I had the same fears initially. I think you get better with practice. Do I still waste some meat certainly, but then again I do love burger. One tip for me is to have the meat very close to freezing. This helps make my cuts cleaner and keeps the tissue from sticking to my knife. It is hard to make clean cuts on warm meat. Use freezer paper and wrap it well and you should be fine. I wouldn't go overboard trying to trim every single piece of meat. I can usually do an entire deer in about 1.5 hours if someone (wife) will help me wrap it, while I'm butchering. If you try to save every little scrap this will turn this process into hours. I also discard the ribs on most small deer. I essentially fillet out the tenderloins, then quarter the deer. I make steaks out of the hams and a roast out of the shoulders and neck, with the scraps going to burger. One last tip, slice away as much fat as you can. Unlike beef, the deer fat doesn't have a good flavor.
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Post by THE DEER HUNTER on Nov 7, 2007 19:36:23 GMT -5
I agree with Bartman. Sure helps to have someone wrap it for you. I quarter it, then bring it inside. I don't do any steaks, just sort of make roasts out of how the deer naturally comes apart. I like to trimm ALL of the fat off as he said, and get most of the tendons off. Those I don't get at butchering I just get when I cook it - doesn't seem as bad when your only working with a pound or two, instead of the whole deer.
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Post by busco on Nov 7, 2007 20:39:34 GMT -5
I do my own and the best investment Ive ever made was my grinder. I dont mess with steaks either. roasts are so much easier and you dont have to worry about overcooking. like Deer Hunter said if you look at the deer especially the hind quarters you can fallow the muscle lines and get some nice roasts and if its a BIG DEER i might mess with the ribs but normally not. no matter how you do it you will figure out what is easiest and best for your situation
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Post by THE DEER HUNTER on Nov 7, 2007 20:58:11 GMT -5
Don't know if any of you have the opportunity to, but I believe that if you age your meat at a constant temp for 7 to 10 days that it comes out MUCH, MUCH better. I keep at around 38 degrees for this time, then butcher. Beef is aged, so why not deer?
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Post by tailchaser on Nov 7, 2007 21:40:59 GMT -5
Aging is good if you have a cooler or mother nature is being kind. I butcher my own and bouaght a grinder last year. I refuse to take a deer to a butcher shop anymore. You never get your deer back. I take great pride in field dressing and preping a deer for butchering only to have a butcher not give me my deer back. I'm learning laike the rest but I love the burger for chili. Just had some deer chili this week from a nice 60 pound yearling doe. I do take my time with my burger meat. I trim it very well NO FAT AND TENDONS this is a key to great burger. As I was cooling my 2 punds of burger Monday night my wife stuck her nose over the cast iron pan and said man that doesn't smell like deer at all!!!! The taste was way better then beef. To each his own but the more care you take the better it is and yes you will end up wasting some.
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Post by mdbowhuntr on Nov 8, 2007 8:53:02 GMT -5
Well it sounds like I'm doing the right thing. I spend a lot of time trimming the fat and silver skin, by the time I'm done there's nothing left but pure red meat ;D and it makes all the difference in the world. Thanks for all the input.
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Post by BIG FOX on Nov 8, 2007 9:23:52 GMT -5
found a new butcher, out of hughesville called Rick's place. hell of a nice guy and does good work. I butcher most myself but send a couple a year to have sausage and specialty items made up. he did a heck of a job and you get back what you take to him. real nice operation too...
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Post by duckbuster on Nov 8, 2007 19:05:14 GMT -5
i do all my own butchering its the best cause i know its mine.
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Post by jlwade on Nov 8, 2007 19:24:08 GMT -5
Rick is the best butcher around i drive 45min to take my deer to him-- THE BEST JERKY-- and bologna too
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Post by reed on Nov 8, 2007 19:59:08 GMT -5
Thanks for heads up on new butcher. Usually take to chucks in bryans road but it takes forever to get it back. I have also used Gray's Brothers in Marbury. They do it much quicker but costs a bit more. I trust them, but I'm poor!
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Post by Rommel on Nov 8, 2007 20:56:15 GMT -5
Gray's meat market stopped butchering deer last year and I only use Chuck's for sticks and half smokes. A grinder is a must have when butchering your own deer and I also use a vaccum sealer for storing meat in the freezer. Butchering yourself is the only way to go. I also use olive oil to rub down deer meat when aging, it helps keep the meat from drying out and gives it great flavor.
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