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#3065040 - 12/05/12 04:44 PM Ramping up to process my own deer
pastorbmp
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Registered: 01/16/06
Posts: 4974
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]
timberjack86
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Registered: 06/20/11
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Loc: Grundy county

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Get A recipracating saw-lol at spelling. Nothing better for sawing thru bone!
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#3065049 - 12/05/12 04:50 PM Re: Ramping up to process my own deer [Re: timberjack86]
pastorbmp
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Loc: Wartburg,TN

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 Originally Posted By: timberjack86
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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Mud Dauber
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Registered: 07/28/10
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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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#3065055 - 12/05/12 04:53 PM Re: Ramping up to process my own deer [Re: pastorbmp]
redheadshooter
6 Point


Registered: 12/24/11
Posts: 738
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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]
cecil30-30
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Registered: 12/05/06
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Loc: Morgan Co

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A meat slicer....
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#3065062 - 12/05/12 04:56 PM Re: Ramping up to process my own deer [Re: redheadshooter]
pastorbmp
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Registered: 01/16/06
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Loc: Wartburg,TN

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 Originally Posted By: redheadshooter
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.
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#3065070 - 12/05/12 05:01 PM Re: Ramping up to process my own deer [Re: pastorbmp]
timberjack86
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Registered: 06/20/11
Posts: 7985
Loc: Grundy county

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 Originally Posted By: pastorbmp
 Originally Posted By: redheadshooter
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.
I debone my meat too.I use mine to quarter the deer and remove the head.


Edited by timberjack86 (12/05/12 05:01 PM)
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#3065071 - 12/05/12 05:01 PM Re: Ramping up to process my own deer [Re: pastorbmp]
bowriter
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Registered: 08/31/02
Posts: 41926
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.
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#3065075 - 12/05/12 05:05 PM Re: Ramping up to process my own deer [Re: bowriter]
pastorbmp
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Registered: 01/16/06
Posts: 4974
Loc: Wartburg,TN

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 Originally Posted By: bowriter
#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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