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Diy deer processing
#6055499
11/29/15 04:07 AM
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Joined: Jul 2005
Posts: 734
mooney_ag
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I've always taken a deer to a processor. But over time and save some money looking at doing it myself. I know how to quarter and debone the quarters Havent done any separating or cutting steaks, Etc. I just bought a vacuum sealer. What other tips or equipment do you guys recommend for a diy processor.
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Re: Diy deer processing
[Re: mooney_ag]
#6055503
11/29/15 04:09 AM
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Joined: Jan 2006
Posts: 22,269
7mag
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Not trying by any means to shut you down. But........check out youtube. I found a TON of info on this on there. Best of luck
"Laugh with many, but don't trust any"
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Re: Diy deer processing
[Re: mooney_ag]
#6055528
11/29/15 04:19 AM
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Joined: Sep 2012
Posts: 1,938
Classic Rocks
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If you willing to make the drive to Rowlett, feel free to come over and join the processing co-op!
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Re: Diy deer processing
[Re: mooney_ag]
#6056965
11/30/15 01:06 AM
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Joined: Feb 2008
Posts: 3,309
cm250
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Not hard to do, been doing my own for years {brother took a meat cutting class in college, learned from him}. Main thing to do is separate muscles in hind quarters to remove glands between them, will cause meat to have a gamey/fowl taste. Good luck!!!!
My Yote toys, Ruger 77 22-250 Foxpro 416B & numerous hand calls ************ God would never send Firefighters to Hell because we would put the fire out!
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Re: Diy deer processing
[Re: cm250]
#6057751
11/30/15 02:33 PM
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Joined: Oct 2004
Posts: 39,658
redchevy
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Not hard to do, been doing my own for years {brother took a meat cutting class in college, learned from him}. Main thing to do is separate muscles in hind quarters to remove glands between them, will cause meat to have a gamey/fowl taste. Good luck!!!! I'd like to hear more about these glands... been making our own steaks, sausage, jerky, and burger for decades and this is the first ive heard of them.
It's hell eatin em live
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Re: Diy deer processing
[Re: mooney_ag]
#6057754
11/30/15 02:34 PM
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Joined: Oct 2004
Posts: 39,658
redchevy
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A big cutting board, a good knife, and a grinder and a stuffer would be nice.
It's hell eatin em live
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Re: Diy deer processing
[Re: mooney_ag]
#6058427
11/30/15 08:19 PM
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Joined: Jul 2013
Posts: 310
Drop 1
Bird Dog
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Bird Dog
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Posts: 310 |
The glands they re talking about resemble black kidney beans. They are ( I believe) sweat glands and are in the pits of the shoulders and hind quarters. Cut those dudes out and throw them away. If you cut a piece off and eat it you will almost lose your taste for deer meat. Nasty
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Re: Diy deer processing
[Re: mooney_ag]
#6058436
11/30/15 08:23 PM
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Joined: Jul 2013
Posts: 310
Drop 1
Bird Dog
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Bird Dog
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also if you like to make sausage or grind meat, pick those bones clean as you can, all the scrap is good for grinding or even tossed into the bean pot. When you are cutting and you have a piece that has the silverskin on it, turn it over and run your filet knife down on the bottom. It will save you some chewing later. Not all deer fat is bad, I like to cut my steaks from the quarters with an edge of fat on them. I cut my Steak roughly 1'' thick about as long as your hand. I have found that the thicker the steak, better it cooks on the grill as venison will dry out quickly and burn. I suggest turning them every 60 seconds or so to be sure and have a pink center
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Re: Diy deer processing
[Re: mooney_ag]
#6059488
12/01/15 03:29 AM
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Joined: Jul 2005
Posts: 734
mooney_ag
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So on the meat side I should retain as much from the ribs and neck as possible for grind? Just carve away? I need to learn more about the glands and ind. muscles to cut up into steaks.
On the processing side. Looks like a grinder and tenderizer might be in order. I've got the knife and boards. Not sure if I'm ready to step out into sausage making this year.
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Re: Diy deer processing
[Re: mooney_ag]
#6059867
12/01/15 01:09 PM
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Joined: Jul 2013
Posts: 310
Drop 1
Bird Dog
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Bird Dog
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Yea, keep all the meat you can ( in my opinion ) it takes some time to pick it all but in the end when you're around the table breakin bread you will feel very good knowing that you made that meat. As far as the tenderizer, I wouldn't go that far unless you are prepared to cut steaks. Steaks are easy. I sort out the meat in the hams and go from there, all the meat in the hams have lines in which help you pull one chunk from the other. the glands are easy to find, they are tucked into fatty pockets ( hard fat) in the arm pits of shoulders and tucked into the hind quarters. Easy to find if you take your time. The longer you process your meat, the quicker you become... over time
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Re: Diy deer processing
[Re: mooney_ag]
#6060156
12/01/15 03:11 PM
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Joined: Sep 2012
Posts: 12,935
PMK
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a lot depends on how much you want to spend on getting things set up too. We processed all of our deer while my parents were still alive, it was a family event and a good time to catch up on stuff. Probably close to 40 years. We started off separating and packaging all the meat and had a small table mount hand grinder for making ground hamburger/chili out of the trimmings. Dad finally got a larger grinder and put an electric motor on it. He later got into trying making sausage, mainly pan type where there wasn't a need for a stuffer. Then he got a stuffer tube that we added onto the grinder without any cutting plates to fill casings. It worked pretty well for smaller batches (<25 lbs) of links ... we sold all the processing stuff when my parents passed but I have given serious thought about getting back into it with the help of my son & son in law at least so they know how to do it.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Diy deer processing
[Re: Drop 1]
#6062475
12/02/15 04:22 PM
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Joined: Feb 2013
Posts: 4,700
krmitchell
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The glands they re talking about resemble black kidney beans. They are ( I believe) sweat glands and are in the pits of the shoulders and hind quarters. Cut those dudes out and throw them away. If you cut a piece off and eat it you will almost lose your taste for deer meat. Nasty Anyone have a picture of what this looks like? Trying to figure out where exactly in the hams these are located.
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Re: Diy deer processing
[Re: mooney_ag]
#6062499
12/02/15 04:31 PM
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Joined: Sep 2011
Posts: 28,032
Navasot
Hollywood
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Hollywood
Joined: Sep 2011
Posts: 28,032 |
Good knife and stone.. clever if you like fried patties... other than that just get after it and learn what you like or don't like... I cut my straps into thin and thick steaks... keep half of one or a whole for Christmas dinner.. shoulders go to jerky and hams are jerky, tenderized cuttlets... etc
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Re: Diy deer processing
[Re: krmitchell]
#6062576
12/02/15 05:07 PM
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Joined: Oct 2004
Posts: 39,658
redchevy
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The glands they re talking about resemble black kidney beans. They are ( I believe) sweat glands and are in the pits of the shoulders and hind quarters. Cut those dudes out and throw them away. If you cut a piece off and eat it you will almost lose your taste for deer meat. Nasty Anyone have a picture of what this looks like? Trying to figure out where exactly in the hams these are located. People probably eat hundreds upon thousands of what they are calling glands in pulled pork and dear meat every year. I cut them out when I see them, but im 100% certain I don't see them all. I would say not a big deal to worry about.
It's hell eatin em live
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Re: Diy deer processing
[Re: mooney_ag]
#6062605
12/02/15 05:23 PM
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Joined: Oct 2010
Posts: 20,988
BuckRage
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interesting.... I've seen these before and always wondered what the heck they were. Figured it was just a weird piece of fat.
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Re: Diy deer processing
[Re: mooney_ag]
#6062734
12/02/15 06:20 PM
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Joined: Oct 2004
Posts: 39,658
redchevy
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Yeah that's what I have seen I don't know if its a gland or parasite or what, but if you cut up boston but pork roasts they are loaded with them as well. Im positive that people consume them in quantity when eating pulled pork etc. and they don't give a foul/gamey taste then.
It's hell eatin em live
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Re: Diy deer processing
[Re: mooney_ag]
#6062750
12/02/15 06:32 PM
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Joined: Sep 2011
Posts: 28,032
Navasot
Hollywood
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Hollywood
Joined: Sep 2011
Posts: 28,032 |
I didn't think people actually would keep that... I trim anything white off of my hams and shoulders unless making sausage
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Re: Diy deer processing
[Re: mooney_ag]
#6062756
12/02/15 06:37 PM
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Joined: Oct 2010
Posts: 20,988
BuckRage
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same here Nav. all the fat, silver and sinew gets trimmed.
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Re: Diy deer processing
[Re: mooney_ag]
#6062962
12/02/15 08:25 PM
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Joined: Dec 2006
Posts: 51
Turney
Outdoorsman
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Outdoorsman
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Re: Diy deer processing
[Re: mooney_ag]
#6063193
12/02/15 10:26 PM
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Joined: Nov 2010
Posts: 29,609
SapperTitan
Taking Requests
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Taking Requests
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Re: Diy deer processing
[Re: mooney_ag]
#6063454
12/03/15 12:43 AM
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Joined: Sep 2006
Posts: 32,609
kmon11
junior
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junior
Joined: Sep 2006
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keep it simple on those hams, there are lines that are easy to see where the different muscles are at in the ham. Separate and remove each muscle. I trim them a little then freeze each muscle with the silver skin on since when frozen it is easy to remove as skin on a catfish (same pliers work well). Then when cooking each of those muscles cut into steaks, use as roasts, slice thin for Jerky...
Those glands are between the muscles and easy to remove. If cooking a whole ham I usually go in and remove it without cutting into a muscle. It is located between two muscles close to the none.
lf the saying "Liar, Liar your pants on fire" were true Mainstream news might be fun to watch
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Re: Diy deer processing
[Re: mooney_ag]
#6063582
12/03/15 01:31 AM
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Joined: Dec 2012
Posts: 12,002
Simple Searcher
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I have found that packaging the individual ham muscles makes for more flexible use later. I also will package backstraps in 10"-12" sections too. When I am ready to use them, I can grind them, cut into steaks, cut into stir fry, leave whole as a roast. It sure saves a lot of time on the original vacuum packing too. And the glands are no biggy, basic trimming of fat and icky stuff gets rid of them.
"Man is still a hunter, still a simple searcher after meat..." Robert C. Ruark
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Re: Diy deer processing
[Re: mooney_ag]
#6077753
12/11/15 02:45 AM
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Joined: Jan 2015
Posts: 446
Brother Phil
Bird Dog
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Bird Dog
Joined: Jan 2015
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When I first started deer cutting, I had a hand crank grinder. It was very slow, and often clogged. I had to cut the meat into small pieces. I highly recommend a quality electric grinder. They can be purchased for about $250.00 and above. I bought my 3/4 hp grinder from Gander Mountain, for around $300.00. It takes me longer to wash the grinder parts, than grind the meat. It is very fast. Some quality knives are a must.
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