#3065040 - 12/05/12 04:44 PM
Ramping up to process my own deer
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pastorbmp
10 Point
Registered: 01/16/06
Posts: 4225
Loc: Wartburg,TN
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I have been hunting for 25+ years and never have fooled with processing my own deer. But, my family is eating more and more deer meat and processing costs are killing me. So...I have purchased a Puma skinning knife, scale to weigh my deer, gambrel/pulley system for hanging deer, I'm plumbing a sink up in my garage, bought a 1.6hp meat grinder, vacuum sealer and even got a used refrigerator I am planning to pick up tomorrow for cooling/aging meat. Any suggestions from seasoned pros what else I might need?
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#3065047 - 12/05/12 04:48 PM
Re: Ramping up to process my own deer
[Re: pastorbmp]
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timberjack86
12 Point
Registered: 06/20/11
Posts: 5611
Loc: Grundy county
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Get A recipracating saw-lol at spelling. Nothing better for sawing thru bone!
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Way down yonder in the land of cotton...
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#3065049 - 12/05/12 04:50 PM
Re: Ramping up to process my own deer
[Re: timberjack86]
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pastorbmp
10 Point
Registered: 01/16/06
Posts: 4225
Loc: Wartburg,TN
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Get A recipracating saw-lol at spelling. Nothing better for sawing thru bone!
Check! Got one. Thanks.
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#3065054 - 12/05/12 04:53 PM
Re: Ramping up to process my own deer
[Re: timberjack86]
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Poser
14 Point
Registered: 07/28/10
Posts: 8172
Loc: Tennessee
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High end boning knife. 6 inch blade is plenty for whitetails. The 9" may look tempting, but you'll like the control of the shorter blade better. I use the Wustoff. Henkel and Global also make quality boning knives.
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It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
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#3065055 - 12/05/12 04:53 PM
Re: Ramping up to process my own deer
[Re: pastorbmp]
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redheadshooter
4 Point
Registered: 12/24/11
Posts: 365
Loc: Here
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I debone all my meats. Tastes better to be. IMO
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#3065061 - 12/05/12 04:56 PM
Re: Ramping up to process my own deer
[Re: redheadshooter]
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cecil30-30
16 Point
Registered: 12/05/06
Posts: 13193
Loc: Morgan Co
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A meat slicer....
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The beauty of the second amendment is that it will not be needed until they try to take it." -Thomas Jefferson
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#3065062 - 12/05/12 04:56 PM
Re: Ramping up to process my own deer
[Re: redheadshooter]
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pastorbmp
10 Point
Registered: 01/16/06
Posts: 4225
Loc: Wartburg,TN
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I debone all my meats. Tastes better to be. IMO
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#3065070 - 12/05/12 05:01 PM
Re: Ramping up to process my own deer
[Re: pastorbmp]
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timberjack86
12 Point
Registered: 06/20/11
Posts: 5611
Loc: Grundy county
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I debone all my meats. Tastes better to be. IMO Yes, I agree. I plan to debone my meat. I have a sawzall in case I were to want to have it bone-in for some reason.
Edited by timberjack86 (12/05/12 05:01 PM)
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Way down yonder in the land of cotton...
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#3065071 - 12/05/12 05:01 PM
Re: Ramping up to process my own deer
[Re: pastorbmp]
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bowriter
Non-Typical
Registered: 08/31/02
Posts: 40305
Loc: Lebanon,TN USA
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#1- Fancy equipment is not required. A good skinning knife and a good boning knife are really all you need until you get ready to grind it.
#2- I believe if you leave the saw alone and bone all your cuts out, you will find it produces better tasting meat.
#3- One of you main investments should be a quality vac. packer.
#4-Before cutting the meat into serving size pieces, put it in the freezer for about 10-minutes. You will find it easier to cut. You just want it chilled and firm, not frozen.
#5*** The key to excellent meat is in the trimming. Trim everything that is blue, yellow or white off. package nothing but pure, clean meat.
_________________________
Constipation has ruined many a good day. Not as many as stupidity, though.
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#3065075 - 12/05/12 05:05 PM
Re: Ramping up to process my own deer
[Re: bowriter]
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pastorbmp
10 Point
Registered: 01/16/06
Posts: 4225
Loc: Wartburg,TN
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#1- Fancy equipment is not required. A good skinning knife and a good boning knife are really all you need until you get ready to grind it.
#2- I believe if you leave the saw alone and bone all your cuts out, you will find it produces better tasting meat.
#3- One of you main investments should be a quality vac. packer.
#4-Before cutting the meat into serving size pieces, put it in the freezer for about 10-minutes. You will find it easier to cut. You just want it chilled and firm, not frozen.
#5*** The key to excellent meat is in the trimming. Trim everything that is blue, yellow or white off. package nothing but pure, clean meat.
Thanks Bowriter--some great advice there!
Edited by pastorbmp (12/05/12 05:06 PM)
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