Home deer processing?
 

Several have posted that they learned to process there own deer.
My ?? for those is how did you learn and what type of equipment and setup do you have for doing this?
Rick

Lifes not about knowing the answers, its about asking the questions.

RE: Home deer processing?
 

WHO, I have a large cutting board ,Knives , 20"meat saw , foodGrinder ,vacumn sealer,Wrapping paper dispencer,Some canning jars that is most of the equipment I use. I can do a deer in about 1 hour or just a bit more . I learned by watching my Dad do them when I was a kid .Started cutting them myself when I was about 12 . He told me I could always make jerky or ground meat out of it if I made a mistake .My nickname was "grinder" for awhile there . One of those things you had to be there to enjoy .

RE: Home deer processing?
 

Learned by doing although you can find some good videos on the subject..I have a #22 hand grinder that will do an entire deer in 15 min. It actually takes longer to clean the grinder than to grind. I have several teflon cutting boards, various knives, and an electric knife that I cut chops and steaks with. I de-bone everything so no saws needed. I also have several tupperware tubs to hold the cuts and ground meat and such until it is wrapped and frozen..

I also have a fridge in the basement to age the meat (at least 1 week) until processed. It holds beer quite nicely also.

I have a small counter top (3'x 6')in my basement near my utility tub set aside for processing. I do 4 to 6 per year.

~Will Hunt For Food~

RE: Home deer processing?
 

I just debone my deer now. I use to have a meat saw, but we now find that sirloin cuts our rounds are just as good. I like to take the backstraps out then cut about 1-1 1/2 thick into medallions, wrap in bacon and off to the BBQ. It is absoultely mouthwatering!! I have several knives, including 2 top quality deboning knifes. A hand and electric grinder. 4 foot butcher block. Deli saw (that was given to me), it is great for cutting jerky..set at 1/4' and go. Vacumn seeler and a sharpe(black marker).

All you really need to debone is a knife, grinder and packing material. It is very easy to do and cheaper as well.

RE: Home deer processing?
 

It pays for itself after a few deer.

large Butcher block, saw, some deboning knives are a good way to start.

Grinder is a good investment too. If you don't have a grinder you can take deboned meat to butcher and save on processing fees they will mix in a bit of pork when doing ground meat to help it stay together better. Bags of deboned meat work the same way if you get bologna made as well.

We have a hack saw we use for meat only. Sandblast paint off the blade, coat & seal with vegetable oil and it keeps just fine. The saw cuts quarters with ease. We cut rear legs for steaks. Freezing them helps the steaks cut real nicely.

Vacuum sealer is a nice piece to add to the collection nothing like spring or summer deer steak on the grill.

But most importantly have a freezer that can fit it all into.

RE: Home deer processing?
 

Real good advice given above..the only thing I would add is you know its your deer not someone elses if most processors handle your deer.

RE: Home deer processing?
 

These guys know what they're talking about. I bought the .35 hp meat grinder from Bass Pro this year because I was tired of borrowing my neighbors. It is great! You will have much better venison if you process the deer yourself. Jim

RE: Home deer processing?
 

Ok I will go out on a limb here and ask "what is a deboning knife?"
and how does it differ from a reg knife?
What about removing the covering around or on back of the meat? or do you?
Rick

Lifes not about knowing the answers, its about asking the questions.

RE: Home deer processing?
 

I just got the Foodsaver 1050 vac system and it has made my processing a breeze. I used to double wrap everything, now just bag it, suck it, and seal it! Check out www.captgarys.com and look at the Forshner knives he has for sale. I have been using a few the last couple years and love em, gonna buy a few more after the hlidays (never know what Santa will bring)

10 Pointers

RE: Home deer processing?
 

A deboning knife looks somewhat like a filleting knife for fishing except the blade is not as flexible. The knife is made to reach into tight areas and remove the meat from the bones. I'm sure if you go to restaurant supply stores they can help you out.... I useually try and remove all the fat from the meat and also the (so call) blue skin. The fat give the meat a strong taste when cooking and the blue skin is what makes the edge of the meat tough when cutting after cooking.

RE: Home deer processing?
 

First two things I want to do here is
1. Thank each of you for the great info.
2. Wish each of you and your familys a safe and Merry Christmas.

Trailer,
When you go to the store and buy a steak I dont see this tissue but the time I did process my deer (over a few years ago) I took down the muscle groups and then sliced the meat off it. This however gave me very small steaks at best.
I guess my question is then, When you are slicing a nice steak how do you remove this?
Thanks again,
Rick

Lifes not about knowing the answers, its about asking the questions.

RE: Home deer processing?
 

Rick,

I usually remove the blue skin before the meat is cut into steaks. Try to fillet the skin off and also keep the meat nice and cold. It works better when the meat is firm.
When you're cutting your steaks , cut the meat at an angle (approx 45 Degrees) instead of just straight down and make sure to cut against the grain of the meat. This will make for larger steaks.
One more thing , I usually freeze the meat into large enough portions for a meal so I don't cut the meat into steaks until I'm ready to cook. This helps in keeping the meat from having freezer burns. I also cut the meat when it still partially frozen so I can have nice and straight cuts.
Hope I was able to help you out and good luck.

RE: Home deer processing?
 

Rick,

I usually remove the blue skin before the meat is cut into steaks. Try to fillet the skin off and also keep the meat nice and cold. It works better when the meat is firm.
When you're cutting your steaks , cut the meat at an angle (approx 45 Degrees) instead of just straight down and make sure to cut against the grain of the meat. This will make for larger steaks.
One more thing , I usually freeze the meat into large enough portions for a meal so I don't cut the meat into steaks until I'm ready to cook. This helps in keeping the meat from having freezer burns. I also cut the meat when it still partially frozen so I can have nice and straight cuts.
Hope I was able to help you out and good luck.

RE: Home deer processing?
 

Sorry for the duplication. I had problems with my computer.

RE: Home deer processing?
 

I also learned by doing. I have several knives a cutting board and a hand meat grinder. I also debone, I figure I'm already taking the time to cut the meat I might as well go ahead and get rid of the bones. I've used frez. bags for my meat and never had a problem. Some day I would like to get one of those vaccum pack deals. If you're not sure how to do the cuts there are alot of books out there then can help.

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RE: Home deer processing?
 

Who, here's a couple of decent links that'll get you started. The first one shows your basic cuts. The second link will show you a step-by-step of processing a deer. Some people prefer to butterfly their chops, so they may not prefer to make that first cut down the backbone. Personally, I do not make that cut either. It's all personal preference, but these links are a good starting point.

http://www.riverratt.com/huntingbutcher.html

http://www.whitetaildeer.com/howto/butch/

You were talking about the small steaks ... look at the last picture on the 2nd link. It tells you to cut your rump roast first (make a good straight line), then you cut your round steaks off behind it. You'll actually cut across the muscle groups you mentioned. After you hack up your first side, it'll make better sense by the time you get to the next one. <img src=icon_smile_big.gif border=0 align=middle>

RE: Home deer processing?
 

Re-read your post...

Do like Trailer said and cut off the silver skin (we call it sliver, he calls it blue..) before you cut the steaks. Silver skin is just that thin layer of bluish/silverish skin on the outside of the meat, but do not separate the muscles. Leave some of that fat in there to keep your steaks together, though they won't stay together as nice as beef. Afterall, how many totally fat-free sirloins and round steaks do you see at the butchers?

RE: Home deer processing?
 

Ok, Here is my butcher story.

Friday I get the call to come pick up my deer. I get there and his fee is payed ($68). They come out with 4 sacks of meat and place it in the truck. I ask what was the boned wt and was told that they did not do that. I asked then what he based the cost on. Well with a little grumbleing he weighed the sacks which he said came to 93lbs. I wasnt able to see this becouse of employes only in the back.
I get home and start unloading. Hamburger, stew meat, sausage, backstrap steaks, and shoulder steaks. All steaks seem very thin. I am about to weigh them again and see what they come up to. Think I've been taken to the cleaners by the butcher.
More later.
Rick

Lifes not about knowing the answers, its about asking the questions.

RE: Home deer processing?
 

Tons of good info above so I woun't repeat. I will add I learned by trial and error. I use a Sawsall to split the pelvis and cut off the head and antlers. Just happen to have a large cleaver for chopping off the legs. A boneing knife looks a lot like a 5&quot; Buck knife.

To me a vacuum packer is the most importent piece of equipment, keeps meat 5 times as long.

I need a grinder, do the ones in Bass Pro shops work???

RE: Home deer processing?
 

I just got a big hand-grinder for christmas from my father-in-law. He said he was doing a lot of research on grinders before deciding what to buy me. After talking to people, reading, etc., he came to the conclusion that the big heavy, cast iron hand-granders were a much better investment that the plastic, electric grinders. And quite frankly, he did not have the money to spend on one of the big commercial grade grinders.

So, if you can't afford the commerical grade grinders ($300+), then invest in the hand grinders. In fact, you can purchase a flywheel for the #32 grinder from Cabelas to convert it to an electric.

RE: Home deer processing?
 

To Everyone,
Man what great Information. Was talking with my dad about it and he told me that he will get his dads meat saw from my grandmother the next time there.
I have some special tools that may help me, I will see.
I have a vacumn sealer, I will work on a boneing knife/s
I have one of the small deli saw.
Need to look for a grinder.
One more question on sausage. Do you make your own or is this a specialty that you may some one to do? What equipment is needed and I know that (at least around here) good rec. for sausage is like pulling teath. People do not want to shair. I understand this so just how do you come up with a good rec. for it?
Well the next one may be a mess but it will be my mess.lol
Thanks again.
Rick

Lifes not about knowing the answers, its about asking the questions.

Edited by - Who on 12/28/2002 22:41:04

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RE: Home deer processing?
 

who
i do all my processing at home bear,deer,antelope,elk,and moose. i have made a few upgrades i have a butcher table instead of the kitchen counter and i bought a 1 hp grinder instead of the little one i had before
as for knives i use a rapala 6 inch fillet knife they are very cheap and hold an edge for a long time (i carry this in my pack to debone elk/moose in the field also)if the ole lady dont get too mad you can pick up a large cutting board and the kitchen table works great. i have a vac packer but this becomes expensive when you process hundreds of pounds a year. paper and plastic take some time but work well and are inexpensive.
i save a ton of money doing it myself wich means i can hunt even more
in my area the cost for processing is around
antelope $65
mule deer $100
black bear $100
elk $250
moose $325
this year i processed 2 antelope 1 muley 1 black bear 2 elk. this would cost me around $830 i spent under a $150 for paper, plastic, seasoning, beef fat, pork fat, vacuum bags, and 1 knife.

if you look around on the net you can find some good sausage recipes
for my sausage i cut the meat into 1 inch cubes and put ground pork fat into a bowl (the proper ratios for the recipe) and the seasonings mix by hand, grind thru a large plate, then regrind thru a smaller plate and stuff or portion accordingly.

Edited by - jjt on 12/29/2002 10:34:50

RE: Home deer processing?
 

I debone so no saws needed except to remove the legs before skinning.

Sharp knives
Sharpening stones
Meat grinder for the kitchenaid
Meat slicer for jerky meat (I often do this by hand since the slicer is a pain to clean)
Small scale to measure burger.
Vacuum sealer (this thing is sweet, well worth it)
Permanent marker for marking the freezer bags.
Neighbor with hungry sled dogs to dispose of the carcass.

I am very meticulous about fat and silver skin so it takes me quite a while to do a deer, but I always do it with a buddy anyway so we have a good time talking and showing the kids how to help. I don't slice the steaks before freezing. I do it when it is time to cook.

I've thought about making sausage but my butcher does it for less than 1$ per pound so I just take it to him if I want sausage.

The beauty of the vacuum sealer, besides keeping the meat fresh longer, is that they don't leak blood in the fridge when thawing.

Also, save the large hunks of suet if you feed birds. They love it, especially chickadees and woodpeckers.

RE: Home deer processing?
 

The biggest hurdle to processing a dear is forcing yourself to jump in and do it. The above posts gave lots of quality information. A good knife (or 2), a good sharpener, and a way to package are all you need to start. Yes, grinders, slicers, vacuum packagers, saws etc are all nice, but can be a bit overwhelming when you're starting. They will all come in time, trust us, you will become hooked.

The first deer to me 8, yes 8, hours to fully process. My wife thought I was nuts when she came out to check on me in the middle of the night as I was still working away. Many years later I'm at the 1.5 hour point for skinning and deboning (grinding not included) and the times are still decreasing. For me its actually part of the entire hunting process. You take the time to obtain land, scout, track, ethically harvest, field dress as best you can, etc. then you might as well finish the job yourself too. Not to sound like a tree hugger but there is a bit of honor involved. Some of the guys I hunt with don't process themselves and even though they are older &quot;seasoned&quot; hunters they know very little about the meat. Next year I'm actually planning on taking at least half of their tenderloins. They refuse to take it out immediately yet they wonder why they get very little meat from that cut (maybe because over half of it is dried up into a crispy chip).