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Hunting Main Board => Deer Hunting => Topic started by: Big58cal on November 20, 2011, 09:21:24 PM

Title: Processing your own deer
Post by: Big58cal on November 20, 2011, 09:21:24 PM
This is why I like to process my own deer.  My brother last year shot a big doe during our gun season, but didn’t want to fool with processing it (his mistake).  ::)   He took it to a place and dropped it off for them to skin, debone, and then take to a processor to have made into summer sausage and such.  Since he lives out of state, I’m the one who gets to pick up his meat and store it in one of my freezers until he comes in.  As a “handling and storage” fee, I usually take a couple packages of the stuff he had made.  ;)   I usually take a little bit of meat down there to the place to, but it’s usually only around 20 lbs or so.

So anyway, I know processors don’t have the time to clean up the meat the way I do.  Some places do just the bare minimum and that’s it.  The place my brother took his deer to must have been one of the places that does just the bare minimum.  :x

I got my meat back from the processor last year and it was delicious as usual.  I tasted some of my brother’s summer sausage and it had a wild, fatty, taste to it.   :buck2   The way I look at it, it’s his own fault for being too lazy to skin and debone his own deer!  ;D

As an example of why I process my own deer, I took some pictures of some of the stuff.

One of the hams from the button buck
(http://i718.photobucket.com/albums/ww184/Big58cal/Food/IMG-20111116-00188.jpg)
(http://i718.photobucket.com/albums/ww184/Big58cal/Food/IMG-20111116-00189.jpg)

A large section of fat off of the ham.
(http://i718.photobucket.com/albums/ww184/Big58cal/Food/IMG-20111116-00190.jpg)

A gland of some sort that is inside the fat.
(http://i718.photobucket.com/albums/ww184/Big58cal/Food/IMG-20111116-00191.jpg)
(http://i718.photobucket.com/albums/ww184/Big58cal/Food/IMG-20111116-00192.jpg)

Some of the cleaned up roasts
(http://i718.photobucket.com/albums/ww184/Big58cal/Food/IMG-20111116-00194.jpg)
(http://i718.photobucket.com/albums/ww184/Big58cal/Food/IMG-20111116-00198.jpg)

Scraps, fat, membranes, etc that gets taken off and pitched.
(http://i718.photobucket.com/albums/ww184/Big58cal/Food/IMG-20111116-00197.jpg)

Another gland from one of the shoulders.
(http://i718.photobucket.com/albums/ww184/Big58cal/Food/IMG-20111119-00202.jpg)
(http://i718.photobucket.com/albums/ww184/Big58cal/Food/IMG-20111119-00203.jpg)

The smaller scrap pieces of meat, cubed up and ready for grinding.
(http://i718.photobucket.com/albums/ww184/Big58cal/Food/IMG-20111119-00212.jpg)

The ground meat
(http://i718.photobucket.com/albums/ww184/Big58cal/Food/IMG-20111119-00213.jpg)
(http://i718.photobucket.com/albums/ww184/Big58cal/Food/IMG-20111119-00214.jpg)

And of course, ya’ gotta have something to clean up any little scrap pieces of meat that may “happen” to make their way to the floor.  ::)   ;D
(http://i718.photobucket.com/albums/ww184/Big58cal/Food/IMG-20111119-00204.jpg)


With the meat, I take my time and get virtually every spec of fat off of it, plus any little pieces of crud and hair that may have gotten on the meat while field dressing or skinning.  After skinning and deboning, I’ll put the meat in a cooler with ice water and keep it soaking.  Daily, I’ll drain the water, grab a piece or two out of the cooler to work up, and then ice back down and fill the cooler up with water again.  The process will get repeated daily until I get everything done up.  Soaking the meat out gets a lot of the blood out and, I think anyway, gives the meat a better taste.

Out of a deer, I’ll make roasts out of the bigger pieces of meat in the hams, and then there’s the backstrap and tenderloins.  All of the scraps and smaller pieces of meat from this will get ground.  The rib cage I’ll cut into sections about 8” wide and freeze like that (man they’re awesome on the grill!).  The meat from the neck and shoulders I’ll clean up, but freeze it like it is and eventually take down to the processor to have made into summer sausage, salami, brats, hot links, etc.  We’re not real big on deer steaks and usually get our fill of that with the backstrap.  The roasts we cook as roasts or cut up into cubes for vegetable soup or other things.  The burger……… spaghetti sauce, chili, tacos, mix with a little hamburger and make burgers, etc.

By doing my own processing of the main parts, it saves me about $100 at least, the meat is super clean of any fat/hair/crud, and I know I’ve got MY meat once it’s done.  With the processor I take the little bit of stuff to for sausage and such, I reason I use that guy is that he guarantees that each customer gets only their meat back.  I’ve tried making summer sausage and it’s not the best in the world.  This guy is much better.  ;)

Ya’ll get yourselves a vacuum sealer, a grinder, and “roll your own” too!   O0
Title: Re: Processing your own deer
Post by: MOSPARKY on November 20, 2011, 10:50:33 PM
crap like they left on your brothers meat is the reason why some people say they don't like venison. I was warned early on that wild fat did not taste good. Working up your own deer meat is well worth the effort and extra time.
Title: Re: Processing your own deer
Post by: C.N. on November 21, 2011, 12:11:03 AM
i took my first deer to the processor but havent been back yet. I've processed all of mine since. I've got a seperate fridge down stairs now so i can age it a bit just like beef. then i've got my little electric grinder for burger. Now unlike BC i love me some deer steaks, tenderized, or otherwise. I'll usually cut roast from the rear hams and steaks from the front. I like to cook my back strip like you would a pork loin, 1 long strip or 2. and tenderloin is only eaten on biscuits :D
Title: Re: Processing your own deer
Post by: John Andrews on November 21, 2011, 09:28:03 AM
 O0 O0 O0 Good job and good advice, BC!

I took a royal screwing one time when I took two deer to a local place to have the deer processed.  :tickedoff Never again!
Title: Re: Processing your own deer
Post by: bohicajuan on November 21, 2011, 03:47:49 PM
Okay you sold me. Next year I expect you to drive down here and process all my deer for me!!
 :crazy2 :crazy2 :crazy2 :crazy2
 :twisted: :twisted: :twisted: :twisted:
 :roll: :roll: :roll: :roll:
 :wink: :wink: :wink: :wink:
Title: Re: Processing your own deer
Post by: Big58cal on November 21, 2011, 04:07:03 PM
With the way you hunt, and those little scrub deer you shoot, you should be able to process one up in about a half an hour.  ::)
Title: Re: Processing your own deer
Post by: lady_hunter on November 30, 2011, 01:06:15 AM
We never take ours to a processor. I always do the processing myself.
Title: Re: Processing your own deer
Post by: Huntinggame on December 02, 2011, 12:31:45 AM
I don't like taken mine  either. I like skinning my own and then making ground meat and stuff myself. just seems to be better plus like someone mentioned above you  take all the fat and stuff off or out and it taste so much better O0  O0
Title: Re: Processing your own deer
Post by: John Andrews on December 02, 2011, 07:43:20 AM
P.S., I sure like the looks of Mongo, BC! He looks like a REAL squirrel dog!
Title: Re: Processing your own deer
Post by: Big58cal on December 02, 2011, 08:35:35 AM
P.S., I sure like the looks of Mongo, BC! He looks like a REAL squirrel dog!

Yeah, he and Tye (the big dog) seem to really look forward to the fall hunting seasons.  Can't figure out why though.  ::)   I seem to be really popular with them this time of year.  ;D
 
BTW, I found out what those glands were that I've got pictured.  They're lymph nodes.  Still freaking nasty though.  :buck2
Title: Re: Processing your own deer
Post by: John Andrews on December 02, 2011, 09:54:45 AM

Yeah, he and Tye (the big dog) seem to really look forward to the fall hunting seasons.  Can't figure out why though.  ::)   I seem to be really popular with them this time of year.  ;D
 
BTW, I found out what those glands were that I've got pictured.  They're lymph nodes.  Still freaking nasty though.  :buck2
:-P :buck2 Yeah on the nasty!
Title: Re: Processing your own deer
Post by: Duneman101 on December 05, 2011, 05:51:49 PM
My dogs sit at my feet very anxious, awaiting every little fat and sinew scrap that i peel off the meat...  boy it gives them gas sometimes though!  i actually give them a bunch and freeze the rest in ziplock backs to give them as a treat later, from outside they can smell when i throw a bag in the microwave to deffrost it.