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#2613429 - 11/13/11 05:27 AM Re: Deer processing [Re: timberjack86]
mike243
16 Point


Registered: 09/06/06
Posts: 11565
Loc: east tn

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i use to spend way to much time making steaks out of the hams,now after the deer has been in the fridge over nite & is almost frozen i bone out the hams,i then take a large sharp knife & cut them into steaks about 1",the smaller muscle groups will fall off of the big steak part,a quick cut with a filet knive cleans membrane off & then you have stew meat & a clean steak.i use to seperate each muscle bundle & then slice,takes way to much time ,only take out what you can cut up before it thaws & gets hard to hold while you cut nice slices,need to get 1 to get in some practice \:\) ,no aging here,kill skin 1/4 & in the fridge just as fast as i can
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#2613533 - 11/13/11 07:36 AM Re: Deer processing [Re: mike243]
fairchaser
8 Point


Registered: 09/13/11
Posts: 1169
Loc: TN, USA

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 Originally Posted By: mike243
i then take a large sharp knife & cut them into steaks about 1",the smaller muscle groups will fall off of the big steak part,a quick cut with a filet knive cleans membrane off & then you have stew meat & a clean steak.


Good idea. I'll try that next time.
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#2619166 - 11/15/11 07:32 PM Re: Deer processing [Re: IceMann]
280longshot
8 Point


Registered: 09/20/10
Posts: 1313
Loc: Tn, Tipton

content Online
 Originally Posted By: IceMann
I never skin out a deer until its hung 2 days.If you kill and clean right away you end up with a slimy bloody mess of meat.
The 2 day process leaves you with a much easier ,less bloody ,better tasting deer..been doing it this way for 40 years..I NEVER soak any deer meat,all you end up with is a tough salty deer..
I do about the same as you, let it hang for at least 3 or 4 days though, then start deboning.. I am no expert but I learned from my grandparents for they lived through the depression, lived on a ranch and always had meat hanging and always had some deer jerky. It's interesting to read what others do, I guess it's just habit or learned from others.
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