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#2602603 - 11/06/11 09:07 AM Deer processing
Rocky Top
4 Point


Registered: 10/26/09
Posts: 149
Loc: Maury County, Tennessee

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I have been processing my own deer for about 5yrs now but am b asically self taught to say other than just a little advise shared here and there. Anyone have any tips to share?
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#2603398 - 11/06/11 06:36 PM Re: Deer processing [Re: Rocky Top]
nate17
8 Point


Registered: 08/06/09
Posts: 1246
Loc: Missouri

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Whats ur normal time from start to finish?
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#2604354 - 11/07/11 09:14 AM Re: Deer processing [Re: nate17]
Kentzavol
Spike


Registered: 03/27/08
Posts: 79
Loc: Maryville,Tennessee

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For what it is worth, This is my preferred method. I hang it up by the hocks and remove the hide. I then remove the back straps and tenderloins to butterfly for steaks. I remove the shoulders and part out for raost. Next,I will remove the neck and make one slice down the front of the neck and clean it out for roast. This is my favorite roast. The hams I do last because I spend alot of time on them. First I will make one cut to the bone down the back of the ham. Next,I start at the top of the ham and cut around the bone on the way down and remove it in one piece. Repeat for the other side. I like to soak the hams overnight in saltwater to remove the blood. The next day I part out the ham and trim ALL of the fat away from it. I chunk up the hams and grind with bacon. Everybody does it different, but I prefer it this way. I spend about an hour the first night an two hours the next day on the hams.

Edited by Kentzavol (11/07/11 09:15 AM)

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#2604383 - 11/07/11 09:36 AM Re: Deer processing [Re: Kentzavol]
IceMann
6 Point


Registered: 03/29/09
Posts: 888
Loc: East Tennessee

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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..
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#2604591 - 11/07/11 11:02 AM Re: Deer processing [Re: IceMann]
Kentzavol
Spike


Registered: 03/27/08
Posts: 79
Loc: Maryville,Tennessee

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I did not include hanging time.

Edited by Kentzavol (11/07/11 08:31 PM)

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#2605209 - 11/07/11 05:20 PM Re: Deer processing [Re: Kentzavol]
jakeway
TnDeer Old Timer
10 Point


Registered: 11/22/99
Posts: 3619
Loc: Hendersonville, TN, USA

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I take my time and never really measure it. Sunday I started skinning about 9 am, and by noon all the roasts and backstraps were in the freezer and the burger meat was cubed and ready to grind. I spent the afternoon with my family, then between 6 and 8 I ground the burger and mixed up about 5 pounds of brat burger (frozen in bulk for burgers, rather than links).

BTW, if it's cold enough and I have time, I'd like to let them hang for a couple days. However, I'm only home on weekends, so usually I at least skin and quarter it the day after killing it. If I shoot a deer on Sunday, I'm usually forced to take it to a processor. These are almost always "given" to a non-hunting buddy who pays the processing fee.
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#2605216 - 11/07/11 05:29 PM Re: Deer processing [Re: jakeway]
jakeway
TnDeer Old Timer
10 Point


Registered: 11/22/99
Posts: 3619
Loc: Hendersonville, TN, USA

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Oh, try not to cut any bones; the bone marrow is where a lot of the gamey flavor comes from. The only bones I ever cut are the leg bones when I cut off the lower legs so I can put the quarters into large plastic bags and into the refridgerator awaiting processing. If I'm processing all in one day, I don't even have to do that.

No need to cut the pelvic bone either, no matter what you may have heard.
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#2605575 - 11/07/11 08:40 PM Re: Deer processing [Re: jakeway]
Kentzavol
Spike


Registered: 03/27/08
Posts: 79
Loc: Maryville,Tennessee

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I agree with Jake on the bone thing. I used to saw across the hams like you would a pork ham.I think it made it a little rough for my taste. Now I grind them for chili.
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#2610112 - 11/10/11 12:42 PM Re: Deer processing [Re: Kentzavol]
fishboy1
16 Point


Registered: 01/13/03
Posts: 10574
Loc: Warren Co

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Get them home asap and skin. (Only field dress if its hot or long drag)
Then I debone while hanging from rear legs.
Start with shoulders (don't bone if I'm in a hurry)
Then back straps, inside tenderloins, then hams.
When I fillet out the backstraps, I go all the way up the neck and remove the meat for stew chunks.

Im very careful and slow when skinning so as to avoid cutting hair and getting it on my dinner. Most chunks of meat get hosed off before going into the cooler.

As I debone, the meat is placed in a CLEAN cooler with a layer of ice. Each layer of meat is covered in a couple inches of ice, then more meat. The final layer is covered in 3" of ice.
The next day I open the drain and add more ice as necessary. NO SALT ADDED!

I cold age my deer for 2-5 days this way keeping it drained and adding ice as necessary. Excellent tenderness and no gamey taste as I trim off any bloodshot or dirty parts.

Backstraps are cut into 6" pieces, hams are separated into 3 chunks, shoulders are boned out for burger or stew meat. Everything is vacuum sealed. Takes me about an hour to skin/debone a deer. Spend another 1-2 hours doing final processing to get it sealed and in the freezer.


Edited by fishboy1 (11/10/11 12:43 PM)
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#2613049 - 11/12/11 08:06 PM Re: Deer processing [Re: fishboy1]
timberjack86
14 Point


Registered: 06/20/11
Posts: 8269
Loc: Grundy county

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I found the easiest way to age mine is quarter the whole deer and put it in a plastic tub and wrap the tub in a garbage bag and leave in the fridge for 3-4 days. Just as tender as being in a walk in cooler. Then process as uesal
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