Deer Processing and Waste

[Jeff Strubberg]

My family has processed their own meat (deer, pork and beef) for years, so I'm spoiled for butchering equipment.  I process my own wild game, more because I don't trust a butcher to do it the way I want it than from any concern about waste.  

The way I look at it, that deer didn't starve or die from disease brought on by overpopulation.  Any use I put it to is better than most of the natural alternatives (for me of course, not so much for the coyotes).

[DuffyRP]

I recieved a book sometime back called "Making the Most of Your Deer." by Dennis Walrod.  IT takes you from field dressing to butchering to tanning to making soap, antlercraft, and a lot more. I found it to be very informative.  Might even give you an idea or two.

[stujay]

Have always done my own butchering. Learned by watching a friend who got me started hunting. My wife even enjoys doing her part by grinding, wraping etc.

[mwosborn]

Always process my own deer.  Agree with John - adds to the whole experience of the hunt.  Over the years we have experimented with all types of sausage, jerky, steaks, roasts, etc.  Are favorites are probably brats, jerky, and canned.  Shot and ate 7 deer last fall.  We normally give to family and friends.  Time to start shootin some more!

[superkodiak]

we typically can one deer each year... saves space in the freezer, and falls apart in stews, sauces and the like.... delicious!  Also makes a nice gravy, pour out the whole contents of the jar and you got yourself a nice meal!

[Doc Nock]

One of the 'outdoor' mags many years back did an article of pics and a how to called, "Deer in a Dishpan".

Showed how to bone out a critter.  I've done all my deer since. I enjoy it...

Learned a neat trick living in MT.  When skinned (we peel the bark quick as we can to cool the meat) and before allowing to hang for aging, rub the whole carcass down inside and out with Crisco.

It keeps the meat pink as when it was skinned so you don't get that hard dried layer. Crisco, being 'vegetable fat' doesn't turn rancid in the freezer, but I scrap/wipe most off as I butcher.

Throw hams boned out & loins in freezer to stiffen and using an elect carving knife, get the nicest consisent thickness steaks you ever saw!

Neck is roasted slow and what I don't eat right there, I use to make good ole PA Dutch "mincemeat" for pies!

Now I done did it...Lord, help me get a deer!  

[bigugly1]

I do my own butchering to and not only save money but get my own deer back and the quality is how I want it. I do not like game sausage of any kind, I've had it all and done many different ways and as far as I'm concerned the only good sausage is a pork sausage. As for the hide I've done them in the past with fur on. Take hide and nail it to sheet of plywood all along the edge, put on saw horses and scrap as much off as you can, then cover it with a 50/50 mixture baking soda and table salt, next day scrap again do this fivr days in a row then let dry. Works like a charm.

[Tajue17]

I bring mine to the butcher and its expensive but I get my sausage and my sausage burgers and my burger meat and all the cuts all vacuum wrapped in the heavy duty 5yr plastic wrap. the place that dies it is all the #1 italian meat shop here where you go to buy the best meats,,expensive and well worth it especially when you need the meat to last an entire year.

i skin and quarter my the deer myself (no fur allowed at the butchers)  

as far as butchers around here a good butcher that vacuum packs meat, makes good sausage and pattys will make an easy 100 to 150 Per deer,, if he has a storage cooler set up and hunters can bring the deer straight to him to drop off from the woods and after the pictures then that freezer will be packed to the door until the season ends with hunters coming up to 20-25 miles, another butcher friend here told me he did almost 200 deer last season in his basement @ 75.00 to 125.00 a deer and he worked 3-4hrs after work I think every other afternoon, getting rid of all the bones was a problem.

[frassettor]

I was taught by a retired butcher 20 years ago, then got into sausage making 15 years ago and have no regrets. It's always been a passion of mine, and enjoy not only knowing exactly what my family is eating, but it's also very rewarding knowing I provided them with great quality food.

[BEN]

If I have the time, I do it myself; also depending on the weather.....When it's 70 degress in early season and I have to work a 12 hour shift in the afternoon/night.....sometimes hard to geta deer down, drug home and butchered in time......

But I notice, that I get more meat from my own butchering than from a butcher; also, when temps allow and I can let meat hang and age, it is MUCH better tasting and more tender!!

[Pete McMiller]

Hey Doc Noc,  your mincemeat comment peaked my interest, can you share the recipe?

I've been butchering my own deer, elk, bear - all of it, for 40 years.  No big deal.  I will tell all that the best way to make your meat last "just about forever" in the freezer is to wrap it in Saran Wrap first and make sure you get all the air out and then wrap in coated butcher paper and seal with tape.  I gave some old (5 years old) venison to a friend in need and he said it was just like I had packed it last week.

We do our own elk right in elk camp.  An assembly line of two cutters, two wrappers and a runner (for stuff like beer) makes an elk disappear in a hurry.  If we still have a bunch of time in camp we will take it down the mountain 10 miles to an outfitter with a locker and have it frozen for $10/day.

[J-dog]

I try sraping out every possible bit to where there is not but a skeleton left. Do nothing too special such as canning and all just roast, burger, sausage.

I admit I have never been a heart or liver person. Tried heart last yr and kick myelf in the tail for not having tried sooner. Still cant get to like liver? but I find someone who wants it when I get lucky enough to have one!

Got some great ideas off this post!

Will definantly get the kentucky DVD Koger spoke of.


J

[Hopewell Tom]

Doc Nock - good tip on the Crisco. I'll try that this year(IF I get the chance, of course). I've left the hide on because of the hard layer that develops. I'll probably give the carcass a wipe down before the cutting starts.