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#3107583 - 01/03/13 12:21 PM Re: 2013 DIY Deer Processing Drive [Re: Redfred16]
444 Fan
4 Point


Registered: 12/19/03
Posts: 240
Loc: Knoxville, TN

Offline
I completely butchered a youg doe myself for jerky this year. I plan to do more next season as time permits, but definitely enjoyed the work and saving the $$$$!!!!!
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Helping to lower insurance premiums, one deer at a time!!



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#3107599 - 01/03/13 12:29 PM Re: 2013 DIY Deer Processing Drive [Re: 444 Fan]
Mike Belt
TnDeer Old Timer
16 Point


Registered: 03/26/99
Posts: 18073
Loc: Lakeland, Tn.

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I keep a gambrel and hoist on a hanging post all deer season. I wait until I'm home to hang and skin my deer. I quarter them and into the fridge they go for the next 1-3 days until I can get around to cutting them up and manicuring the meat. Then I vaccuum pack the cuts and into the freezer they go. The more you do the faster and better at it you get.
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#3107605 - 01/03/13 12:32 PM Re: 2013 DIY Deer Processing Drive [Re: Crosshairy]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13154
Loc: Tennessee

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 Originally Posted By: Crosshairy
I had talked to my parents months ago about starting this when we were over at their house for dinner. I guess they had remembered, because I got a vacuum sealer for Christmas.

I already plan to put it to use when spring time comes around and I start putting fish in the freezer. It will be nice to have for the venison as well.

Poser - do you skin them in the field and then quarter them for the cooler, or do you do that when you get home? I guess you could quarter them with the skin on, but that sounds like a lot of clean-up mess later with the hair. I just keep thinking about the 70 degree days with the long ride home from some of my trips...


Depends on the situation. I always keep 4 quarter bags in the bottom of my pack in case I need to skin and quarter in the field. I killed 7 deer this season and 3 of them needed to be skinned and quartered in the field due to location. Of the other 4, I skinned 3 of them hanging (2 by a gambrel, one by the neck) and 1 laying on BuckWild's tailgate.

So, its really just a matter of what works for the situation rather than a "one approach fits all" way of doing it. I keep a hitch haul on my SUV during deer season. Sometimes, I lay the deer on the hitch haul to skin, other times I use it as a cooling rack while I am skinning a hanging deer. In the past, I would bring some deer home on the hitch haul and skin them here, but I did not do that a single time this season.

Hitch haul full of cooling meat:


Skinning/butchering in the field:


Game bags ready to be hauled out:


Skinning a deer hanging from the neck:


Neck roast headed to the freezer:
_________________________
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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#3107649 - 01/03/13 01:05 PM Re: 2013 DIY Deer Processing Drive [Re: Crosshairy]
catman529
spiderboy
16 Point


Registered: 11/10/10
Posts: 17110
Loc: Franklin TN

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Been butchering my own dice my first kill last year. Only one ill take to a processor is when I take one to donate to HFTH.
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#3107800 - 01/03/13 03:00 PM Re: 2013 DIY Deer Processing Drive [Re: catman529]
bowriter
Non-Typical


Registered: 08/31/02
Posts: 42055
Loc: Lebanon,TN USA

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I have a gambrel and winch hoist hanging in my garage. Just back the truck up and go from there. Everything is right a hand from truck to the freezer.
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Constipation has ruined many a good day. Not as many as stupidity, though.

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#3107832 - 01/03/13 03:30 PM Re: 2013 DIY Deer Processing Drive [Re: bowriter]
DntBrnDPig
8 Point


Registered: 04/12/05
Posts: 2205
Loc: Cleveland, TN

Offline
Poser, you were saying a .75 grinder would process the silver skin. But, doesnt that just leave the silver skin in the ground up burger?

Doesn't that affect the taste?

I bought an LEM 5# stuffer recently on Amazon. I'm thinking about sending it back (havent used it) and getting one of these grinders with the accessory kit. Do you use the grinder for stuffing too?
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Any time you can get out to hunt, is a good day to hunt.

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#3107858 - 01/03/13 03:49 PM Re: 2013 DIY Deer Processing Drive [Re: DntBrnDPig]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13154
Loc: Tennessee

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 Originally Posted By: DntBrnDPig
Poser, you were saying a .75 grinder would process the silver skin. But, doesnt that just leave the silver skin in the ground up burger?

Doesn't that affect the taste?

I bought an LEM 5# stuffer recently on Amazon. I'm thinking about sending it back (havent used it) and getting one of these grinders with the accessory kit. Do you use the grinder for stuffing too?


I do use the grinder for stuffing, though having a dedicated stuffer would be nice for the quantities of sausage I do.

As for the silverskin, I remove the really tough silverskin, but I don't worry too much about running it through the grinder. It either gets distributed enough that you don't taste it or it gets caught up in the plate and never makes it to the bags.
_________________________
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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#3107873 - 01/03/13 03:57 PM Re: 2013 DIY Deer Processing Drive [Re: Poser]
Vermin93
12 Point


Registered: 12/11/10
Posts: 6013
Loc: Dallas, TX & Signal Mtn, TN

Offline
Deer fat negatively affects the taste (in my opinion), but not silver skin. For ground venison I trim off the large outer layers of silver skin and don't worry about smaller pieces or interior pieces. I have used my 3/4hp Cabela's grinder for stuffing, but you really need a foot switch to be able to control the fill rate so that you don't blow out the casings.

LEM Products Meat Grinder Foot Switch
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"Florida State blew the coverage and they got rewarded for it. Coach Brian Kelly

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#3107909 - 01/03/13 04:26 PM Re: 2013 DIY Deer Processing Drive [Re: Poser]
Vermin93
12 Point


Registered: 12/11/10
Posts: 6013
Loc: Dallas, TX & Signal Mtn, TN

Offline
 Originally Posted By: Poser
I do use the grinder for stuffing, though having a dedicated stuffer would be nice for the quantities of sausage I do.


I broke down and finally bought a stuffer. I got this 15# capacity one on sale before the season for $150. I'm really liking it and think it was a good investment. This is the same 15# stuffer that LEM sells except it has a Gander Mountain label on it.

Guide Series 15-Lb. Vertical Sausage Stuffer
_________________________
"Florida State blew the coverage and they got rewarded for it. Coach Brian Kelly

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#3107913 - 01/03/13 04:29 PM Re: 2013 DIY Deer Processing Drive [Re: Vermin93]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13154
Loc: Tennessee

Offline
 Originally Posted By: Vermin93
but you really need a foot switch to be able to control the fill rate so that you don't blow out the casings.




Either that or make it a two person job. Actually, I like making sausage with 3 people: 1 to stuff, 1 to case and one to twist and package.

While mixing and seasoning, this means that somebody gets to stand around and drink beer \:\)
_________________________
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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