Author Topic: Butchering your own deer  (Read 467 times)

Offline millermankt

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Butchering your own deer
« on: Oct 27, 2022, 10:42:15 PM »
How many people here butcher their own deer ? Iíve been doing it for quite a while. While no professional , I remove backstraps and inside loins , front quarters and neck meat go towards grind. Back quarters get Surloin roasts removed, kept whole. Tri tip removed and top and bottom roasts cut into steaks.

Offline aquaassassin

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Re: Butchering your own deer
« Reply #1 on: Oct 28, 2022, 04:32:38 AM »
Weather permitting I do my own. If itís to hot outside I bring it to a guy down the road with a walk in cooler and then just have him do it. I process mine basically the same as you. I cut out the football roasts for the smoker. Iíd like to do a pastrami with one
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Offline Raquettedacker

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Re: Butchering your own deer
« Reply #2 on: Oct 28, 2022, 04:47:25 AM »
I have been doing mine for 30 years. 
When Iím done thereís nothing but a pile of bones left..
 I also have an old refrigerator in the shed that I can put the quarters in till Iím ready for that section..
 I have a big grinder for ground venison..
"Dying is the easy part. Learning how to live is the hard part..."

Offline myemmy

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Re: Butchering your own deer
« Reply #3 on: Oct 28, 2022, 05:51:15 AM »
Doing your own has its perks cut and trim as you like it and package it to your preference.

Offline Dirt23

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Re: Butchering your own deer
« Reply #4 on: Oct 28, 2022, 06:08:28 AM »
We like to butcher our own. Some play war craft I like meat craft there are so many things can do with venison.  AA definitely try some pastrami lengthy process but not really time consuming I believe the corning will take 7 days then peppered and smoked. Really good with bear too

Offline Raquettedacker

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Re: Butchering your own deer
« Reply #5 on: Oct 28, 2022, 07:44:18 AM »
And a good vacuum sealer is important..
"Dying is the easy part. Learning how to live is the hard part..."

Offline aquaassassin

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Re: Butchering your own deer
« Reply #6 on: Oct 28, 2022, 10:09:51 AM »
We like to butcher our own. Some play war craft I like meat craft there are so many things can do with venison.  AA definitely try some pastrami lengthy process but not really time consuming I believe the corning will take 7 days then peppered and smoked. Really good with bear too

Thatís the plan thanks! Got a mixture to use for a 5 gallon bucket batch for my basement beer fridge
It's not being cocky if you can back it up!

Offline aquaassassin

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Re: Butchering your own deer
« Reply #7 on: Oct 28, 2022, 10:10:06 AM »
And a good vacuum sealer is important..

Sage advice
It's not being cocky if you can back it up!

Offline mcully

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Re: Butchering your own deer
« Reply #8 on: Nov 02, 2022, 01:12:47 PM »
Galley kitchen with 2 fridges. 1 with no low racks so 5-gallon buckets or deer quarters fit. Been cutting my own for a long time.

Offline reeleyz

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Re: Butchering your own deer
« Reply #9 on: Nov 03, 2022, 06:42:26 PM »
I have always cut up my own deer. The only thing I send out is I will take some meat to Scriba meats for sausage because my wife loves their Cheese and Garlic sausage.  ;D

Same here, I have an old fridge to store the quarters and a good grinder!
« Last Edit: Nov 03, 2022, 06:46:24 PM by reeleyz »

Offline The 3Ps

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Re: Butchering your own deer
« Reply #10 on: Nov 04, 2022, 07:50:16 PM »
Definitely like to do my own if time allows. Burger, sausage the whole deal. Part of the respect you can give the animal is a good butchering!
patience, persistence, presentation

Offline hesseltine32

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Re: Butchering your own deer
« Reply #11 on: Nov 05, 2022, 08:06:28 AM »
I do all my own. We have an old tobacco barn we skin all are deer the day we kill then and quarter them out. Leave them meat on ice for a few days before cutting up.

Only steaks I do are back strap, make some roast or cuts for jerky  out of hind quarters and  then grind the rest for burger, summer sausage and snack sticks.

Offline krispcritter

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Re: Butchering your own deer
« Reply #12 on: Nov 17, 2022, 03:09:26 PM »
Always cut my own. Practically have my own butcher shop equipment. Just need a champer vacuum sealer to complete the list.
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