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Looking to get some feedback on how everyone prefers their venison butchered...I will prob do mostly steaks and chops with some of it ground. Going to be my first time first deer so Im pretty excited for it http://images.tapatalk-cdn.com/15/12...2add66f4cf.jpg
I usually cut the best steaks, chops and roasts, then bone out the rest for sausage and burger. The Google machine has tons of info !
Had to look twice. Hanging upside down. Lol..I just start by cutting off the front shoulder and boning it out .tight up a few shoulder roasts the rest is ground and stewed.then bone out the back legs well it is hanging. Cut your roast and steaks out of the rump. Then you can pull the loins off the carcass pretty easy and cut them in to steaks .it seems like a big job and it is but if you just take your time and do one piece at a time it works out very well . Dutch
I bone it all out on the hook. Much like Dutch said. If it is an older deer, I usually tend to just sace some of the better cuts for steaks and roasts . I either grind the rest or stim out well for summer sausage , or peperoni. Buy yourself a grinder , so you can do your own. you will pay for it in short order. I did up a couple of roasts the other day into jerky, used Roes recipe on this site , turned out great. I have taken the ribs off a fawn and done them like pork side ribs, make sure to get all the fat off. old243
Yup in future try hang from the back gams. Be careful if you are deboning on the hook when you take the loins off. The shoulders may let go of the carcass. Not much holding them on there when the loin is gone.
we also do are own ,taste much better when deboned.
loins first,roast and burger. I find the steaks to tough so we pass on them.
italian sausage,peperoni,and maybe jerky.
Can't go wrong with ground meat. You can use it in anything. Tacos, chili, pasta sauce, burger soup, etc.
We bone out everything, only keeping the very best cuts (loins) for chops/steaks and a couple of roasts. The rest goes in the grinder. I'm usually grabbing a pack of burger from the freezer at least once or twice a week. The kids love venison taco night.
Good luck and enjoy the experience. Just remember, you can't really screw up, it just means more for the grinder.
There was a pretty good video included in the digital version of OOD magazine a couple of months ago. It shows step by step how to butcher a deer. It's worth looking at just so you can feel more comfortable doing this the first time. Good luck!
We do our own at the camp, usually steaks, loin roasts and stewing meat. The ribs are left for soup bones. I got one recently with the crossbow recently and sent it to the butcher to get into steaks, chops, ribs, a couple of leg roasts and the rest as stewing meat.
The stewing meat is used mostly for sausage (smoked sausage, jalapeno sausage, smoked summer sausage, snacking sticks). Some I will grind into hamburger and make smoked venison meatloaf.
I can post the meatloaf recipe if anybody wants it.
Roe+
Thanks for those links Awndray..something to look forward to watching if the snow ever flies...:)
Yes, please post that recipe Mike. I'm sure many folks will appreciate it?Quote:
Originally Posted by Roe+
Will do Maurice, I'll post it under Hunting RecipesQuote:
Originally Posted by Bushmoose
Roe+
Roe we make meatloaf out of our venison all the time and BBQ it or do it on the smoker it's excellent. I grind my venison with 30% pork trim and 5% beef fat and grind some coarser for dishes like this everyone loves it no one can tell their is wild game in it period
My gang love it!
Roe+
Along with investing in a grinder, if your going to butcher your own deer, it is almost a must that you have a vaccuum packer to keep your meat from getting burnt in the freezer. Nice job on your first deer.
A vacuum packer and a grinder will be your best friends. I watched that video from OOD mag and did both my deer that way. I also googled a how to video and there is a guy from England I think. He did a great job as well.Attachment 31681Quote:
Originally Posted by Nontypical
https://m.youtube.com/watch?v=jhcF9D-z1JU
Have a look
Just so you know you will probably find it backwards, you will get mostly ground with some steaks and chops and maybe 4 roasts if you choose. Of course instead of ground you can have a lot of "stew meat" that you can grind later if you need it. A lot of people are disappointed on how little pure meat they get from a deer when they bone it out. The good part is it is all good with no waste. For the best flavour it is also best to "fleece it out", removing all the silverskin and of course the fat also. In the end it is very rewarding to butcher the deer yourself. TC
https://www.youtube.com/watch?v=YMx0JMOv5WI
real good vid on de-bonning.
Lol, it is hung upside down, but that shouldn't hurt the meat. Here in Ab. Your Deer is hung right. I always hang mine wrong side up according to them.
I use a bone saw and cut a deer lengthwise down the spine then 1/4 them by cutting between the 3rd and 4th rib. I find it easier to then lay the quarters on a table and go from there. I cut steaks and chops then stew meat. Cut the back sections off leaving the spine, Curt the ribs a couple inches from the spine then cut into steaks using a meat saw. This is where your porterhouse and t-ones come from. After doing a couple deer it won't take long.
Do you use a hand saw or a band saw?
Roe+
I quit using a saw years ago .to bony grit..much easier to just bine it out
Thanks for all the feedback guy we butchered it into steaks roasts and the rest ground. Got 31lbs from 101lbs not gutted. I will be trying the meat loaf recipe and thanks to all that posted great info...I figured it was upside down but the guy helping us clean it did it that way. Heres the take:
Attachment 31685
I bottle most of my meat. I remove all choice cuts. Then cut remaining meat into chunks small enough to fit into bottle. The result is meat that cooks in its own juices. It falls apart on the fork. Also doesn't use up all my freezer space and, of course, no freezer burn
Quote:
Originally Posted by udderbrudder
How do you bottle the meat? What's the process?
GrizzlyAdams looks like you did a great job.
Thanks it was mine and my bros first deer were happy the way it turned out.2 year old doe shes very tender and tasty. Butchered and vacuum sealed in only a few hours not bad at all.Quote:
Originally Posted by fratri
The process is known as canning. It's essentially the same process you'd use for pickling or preserving. For meat, you'll want to use a pressure canner.Quote:
Originally Posted by fratri
if you want to save a few bucks on a grinder buy a good hand grinder. take the handle off thread on a nut and hook it up to a power drill and you'll have one of the best grinders you've ever seen
Dan
Good hint Myot especially if you just have a small amount of meat to do. Hardly worth driving it to a butcher. Where do most of you guys get the pork to add to the grind? Butchers sell pork for that purpose?
Pack chunks of meat into mason jars. install new lids. Boil bottles in a canner. Takes 2 hours or so. The bottle-when cool-will provide a vacuum seal and bottles can be stored in a cool dark place. Meat is already cooked. We especially love the venison meat pies made with bottled meat. Bottles are good for a year.Quote:
Originally Posted by fratri
Fortinos have a big pork sales in January, last year, whole pork legs were $0.99/lb.Quote:
Originally Posted by DanO
Roe+
myot, any suggestions for a good hand grinder? I know some guys recommend finding a used antique one from a pawn shop or second-hand store...
Quote:
Originally Posted by awndray
Quote:
Originally Posted by udderbrudder
Please, please, please don't can meat using the water bath method. Pressure canning is a must when preserving low-acidity food items like meat.
http://healthycanadians.gc.ca/eating...ent-eng.php#a2
For those who are interested, check out this simple step-by-step: http://www.theprairiehomestead.com/2...ning-meat.html
For those who want to go crazy with canning, look up Linda's Pantry on YouTube: https://www.youtube.com/playlist?lis...9F180AE2D8215C
Same with 'Food Basics'...every Jan they put Pork Shoulders on for $0.99/lb....Quote:
Originally Posted by Roe+
In Newfoundland, canning of meat is done regularly, both moose and caribou.
I bought mine years ago at Lee Valley I think it was $49 on sale. but a good electric grinder is $350+Quote:
Originally Posted by GrimCity Brewer
Dan
Quote:
Originally Posted by Roe+
Best I've found up this way is $1.29/lb. But, there is a slaughter house not to far away and they will sell pure pork fat for cheep cheep.Quote:
Originally Posted by MikePal
Quote:
Originally Posted by awndray
Yepper, using a pressure canner is the only recommended method to safely can meat. Having said that though, at the farm down the road they can a lot of beef every year and only ever using the water bath method for 3 1/2 to 4 hours at a time, and nobody has ever gotten sick. According to Bev, if a jar does go bad there is no doubt about it because of the smell.
I do a lot of canning. I have a pressure canner too, so I tried doing up a bunch of venison one time. It sure does look a bit funny in the jars. I'm not sure what went wrong but one jar didn't seal well right off the bat and another jar lost it's seal a month later so I chickened out and threw them all out. Not worth taking the chance, specially with botulism, as it has no smell. But I may try again some year. I would like to try fish some time, I keep hearing how good it is.
Cheers
The best I found in SSM was Romes.Quote:
Originally Posted by Bushmoose
Roe+
Usually a hand saw but sometimes a reciprocations saw. Doesn't take long.Quote:
Do you use a hand saw or a band saw?
Quote:
Originally Posted by GrimCity Brewer
Princess Auto carries a hand grinder
4-5 w/skin on. no way
FYI u want pork trim not pork fat to mix with your deer for grinding ! Boned out and rind removed pork shoulders are excellent as well you are best to grind pork when it's half frozen it wond plug up your grinder near as bad FYI, deer meat grinds better near freezing temps as well especially if your giving it a second grind.