#3065078 - 12/05/12 05:07 PM
Re: Ramping up to process my own deer
[Re: bowriter]
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Poser
14 Point
Registered: 07/28/10
Posts: 8391
Loc: Tennessee
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I passionately disagree with the "boning out meat tastes better" philosophy. The bone marrow is good stuff, adds piles of flavor to the meat making bone-in roasts tastes better. While I certainly bone out some venison cuts, I always put away a good bit of bone-in meat for smoking and braising.
I use my saw a whole lot in the kitchen.
Edited by Poser (12/05/12 05:07 PM)
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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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#3065080 - 12/05/12 05:07 PM
Re: Ramping up to process my own deer
[Re: timberjack86]
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pastorbmp
10 Point
Registered: 01/16/06
Posts: 4259
Loc: Wartburg,TN
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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. I debone my meat too.I use mine to quarter the deer and remove the head.
I got you.
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#3065082 - 12/05/12 05:09 PM
Re: Ramping up to process my own deer
[Re: Poser]
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pastorbmp
10 Point
Registered: 01/16/06
Posts: 4259
Loc: Wartburg,TN
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I passionately disagree with the "boning out meat tastes better" philosophy. The bone marrow is good stuff, adds piles of flavor to the meat making bone-in roasts tastes better. While I certainly bone out some venison cuts, I always put away a good bit of bone-in meat for smoking and braising.
I use my saw a whole lot in the kitchen.
I see. We mostly eat steaks, tenderloin and Backstraps. The wife likes the rest ground.
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#3065084 - 12/05/12 05:09 PM
Re: Ramping up to process my own deer
[Re: pastorbmp]
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pastorbmp
10 Point
Registered: 01/16/06
Posts: 4259
Loc: Wartburg,TN
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I am new at this, so all the advice is greatly appreciated. Thanks so much.
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#3065087 - 12/05/12 05:12 PM
Re: Ramping up to process my own deer
[Re: pastorbmp]
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Poser
14 Point
Registered: 07/28/10
Posts: 8391
Loc: Tennessee
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Oh, and don't toss the neck meat. Bone it out or keep it bone in.
Rib meat can be ground up, take the extra time to bone it out.
_________________________
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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#3065113 - 12/05/12 05:31 PM
Re: Ramping up to process my own deer
[Re: pastorbmp]
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catman529
spiderboy
16 Point
Registered: 11/10/10
Posts: 11080
Loc: Franklin TN
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Sounds like you are more well equipped than me, I just got my folding knife sharpened enough to shave with, an old fridge to age the meat, and last 2 deer were hung on a step ladder cause so haven't even got a gambrel or a place to hang em yet. I put cut in big zip lock bags and press out as much air as possible before freezing. I need a good boning knife, gambrel and meat grinder and a scale to weigh the whole deer and then ill be in good shape. But for now, my trusty Kershaw knife does the trick.
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A good day in the woods is best finished off with an ice cold Sun Drop.
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#3065120 - 12/05/12 05:37 PM
Re: Ramping up to process my own deer
[Re: catman529]
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Savage
8 Point
Registered: 07/18/01
Posts: 1539
Loc: Crossville, TN
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4" rapala fillet knife and an electric filet knife works well.
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"Now therefore take, I pray thee, thy weapons, thy quiver and thy bow, and go out to the field, and take me some venison."- Gen 27:3
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#3065159 - 12/05/12 06:07 PM
Re: Ramping up to process my own deer
[Re: Savage]
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mike243
14 Point
Registered: 09/06/06
Posts: 9936
Loc: east tn
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well when I debone a ham I use a large very sharp knife to cut it into steaks,when it falls apart the smaller parts are stew meat or it can be ground up.no need to seperate each muscle group then cut steaks.It takes way less time & energy to let it fall apart after I cut it into steak portions.so a boning knife & a sharp large knife is a must have,a filet knife works great for deboning
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prayers sent for our friends in need every day
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#3065586 - 12/06/12 04:35 AM
Re: Ramping up to process my own deer
[Re: mike243]
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bowriter
Non-Typical
Registered: 08/31/02
Posts: 40337
Loc: Lebanon,TN USA
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In the last few years, I have skinned and boned most of my deer on the tailgate of the truck instead of hanging them. Seems faster and just as handy. Just do one side at a time. However, if I were going to mount the head, I would hang them.
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Constipation has ruined many a good day. Not as many as stupidity, though.
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#3065672 - 12/06/12 06:57 AM
Re: Ramping up to process my own deer
[Re: bowriter]
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BluegrassDan
4 Point
Registered: 09/14/09
Posts: 395
Loc: Elizabethton, Carter County, T...
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I love my stiff 6" Giesser Messer boning knife. A sharpening steel is very handy to touch up the blade as you go. Also handy are a large cutting board and a pastry scraper to scrape the cutting board as it gets covered with fat and membrane material.
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