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#Processing deer how to#
I package mine in 1 pound poly bags.įor sausage, I like to use a company called RBH Seasonings I use the AC Leggs seasoning for my sausages.Deer - Consumer Guide on How to Process Deer at Home I use a 1 hp grinder from Northern Industrial Tool.
#Processing deer free#
Some folks just use scraps for stew,but you will be more pleased w/ using the rounds for good clean stew meat that is free of sinew and will be tender. There is a gland that is present in the round and requires that the three sections be separated to get it out.
Eye of round can be used as "mock" backstraps. I'll break down my preferences as simple as possible:īackstraps: thick steaks for grilling, small chunks for fried nuggets, cube steaks. My average time is about 2 hours for a normal size deer There are several good websites that offer videos and meat cutting charts at resonable prices.ĭO NOT DISCOURAGED!! It takes time to learn and practice, you can do it and it also a skill that can help you later.
Another thing to remember is the bone marrow will also contribute to the wild taste. Now, I do mine, family members' and close friends'.īoneless cuts are best as described by others. I worked for a local processor for quite a while. These guys have given you good advice so far. If we want burger, we break out the little electric grinder.and it's done. That way I look for "Scraps" instead of digging through the freezer looking for "Burger". We don't make the burger right away, because I usually end up making more chili and stew. My wife and I did a whole deer in under 2 hours. They also freeze better as a whole piece of meat-less prone to freezer burn. THAT WAY, you can keep them as a "roast" or cut them thick or thin later. The whole process will be over quicker if you wait to slice your steaks at a later date. Most of the meat from the front legs can be used as smaller steaks, burger, or rolled and stuffed for baking. (1 inch for grilling or 1/2 inch for frying). You can keep the roasts from the rear whole, or slice them ACROSS the grain for some really nice steaks. Use your fillet knife to bone out the front and hind legs.
(I like to smoke mine like a brisket, but an oven will work too). You can cut the whole neck into three or four roasts. Just cut down between them, and you can twist the neck to separate your roasts. If you cut straight down the inside of the "throat", you can find the separations between the vertebrae.
Now you're left with a neck attached to the backbone. If you don't want whole ribs, you can cut out the meat from between them. The only "specialty tool" I used was a meat cleaver to chop though the ribs. Use a fillet knife to CAREFULLY cut out the backstraps (outside) and tender loins (inside). Take off the front and hind legs with a butcher knife. You don't need a saw for ANYTHING unless you plan on getting fancy "Bone-in steaks".
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