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Quick Deer Shoulder Processing
I tagged out with my last two doe tags during the week. I watched a youtube video on cutting up a deer shoulder. I never thought of this method, it could not be any easier. Here it is: Cut the shoulder in half (there is a joint in the middle) your are done. With this method, it is meant to be cooked in an oval shaped crock pot, which I did today. I also save the rear shanks for the crock pot. Thought I would pass this on.
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I usually grind the shoulder meat into burger.
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Originally Posted by Rob in VT
(Post 4386341)
I usually grind the shoulder meat into burger.
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Originally Posted by Wingbone
(Post 4386361)
Yeah, me too. I bone it out. Usually there's a bullet hole to work around.
-Jake |
This is a neat tip, I might try and track down that video. I love hunting, I love eating meat, I hate butchering. Anything to make it faster is good in my book.
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I tend to grind, too. This year, I'll be trying to do some shanks in the crockpot.
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Add me to the grind team. Not a chance I am using the front shoulder for anything but ground meat. I prefer the rear quarters for roasts (boneless)..
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I roast mine whole in big covered pan, when done, flake out6 meat, discard any noticeable large fat grissle, then freeze for bar be qued venison ! or philly beef type samdwiches
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Tried making smoked barbacoa with the front shoulders from a deer. Oh my what have I been missing!! It was flat out delicious.. I normally just clean and grind them but this will for sure be my go to from now on.
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