Processing your own deer...who does it and how?

[rhendrix]

Don't know if this belongs here or in the recipes section, but I was thinking about skipping the 150 it would cost me to have it processed at B and W off of Shepherd and doing it myself, but I have some questions...

1) How do you take the membrane off of the deer meat without losing too much meat?

2) I've had my deer on ice now for four days and wanna package it up to put in the freezer, it's been soaking in the cold water after the ice melts though, will this affect the tenderness of the meat? Can I continue to age it in the fridge or should I just package it up and put it in the freezer?

3) When cutting the rumps into steaks do I need to bone the rump out first? My grand parents use to tell me to take the bone because it tastes better, just looking for other opnions.

My basic plan is to use the front shoulders and ribs and skirt for shoulder meat, then cut the rumps into steaks and cut the back straps into filets. I'll also use the neck meat for stew or chili.

[glen]

Separate the muscles on the back hamstring and cut those into small steaks is what I do. I have processed everythign for years and actually enjoy it as I get everything the size I want.

[PBFrijoles]

1. it all about how you quarter it.
2. drain the water and add more ice it can cure for upto 7 days.
3. just cut around the bone for the rump.

[miket]

I debone before steaking because you have to remove the membrane between the muscles anyway. The fat and membrane( and bone marrow ) taste horrible to me. If you take your time using a filet knife you won't waste much meat.

[cosmiccowboy]

Don't know if this belongs here or in the recipes section, but I was thinking about skipping the 150 it would cost me to have it processed at B and W off of Shepherd and doing it myself, but I have some questions...

1) How do you take the membrane off of the deer meat without losing too much meat?

I use a diamond steel and three sani-safe 6" blade boning knives. Separate each muscle and slide the boning knife under the membrane and with a little upward pressure just peel it off in strips. Don't ever let a knife get dull...as soon as the edge starts to dull set it aside and grab another knife...when all three need to be touched up just stop, wash the knives, and then touch them back up to razor sharpness on the steel. I then put the muscles in the freezer till they get hard but not frozen and cut them into steaks cross grain. A deli slicer works perfectly for this

2) I've had my deer on ice now for four days and wanna package it up to put in the freezer, it's been soaking in the cold water after the ice melts though, will this affect the tenderness of the meat? Can I continue to age it in the fridge or should I just package it up and put it in the freezer?

Next time leave the plug open and let it drip...don't let the meat sit in the bloody water. yours isn't ruined, it's just better if you don't.

3) When cutting the rumps into steaks do I need to bone the rump out first? My grand parents use to tell me to take the bone because it tastes better, just looking for other opnions.

I work my deer a quarter at a time and separate every muscle. No bones get saved.

My basic plan is to use the front shoulders and ribs and skirt for shoulder meat, then cut the rumps into steaks and cut the back straps into filets. I'll also use the neck meat for stew or chili.

sounds like a plan.

You won't BELIEVE how much better the meat tastes/cooks when you do it yourself.

[rhendrix]

Thanks for all the info guys, would it hurt anything if I left it in the fridge for the next couple of days since its the only big cooler I have and I need the cooler for this weekend when I go to the lease?

[brunner]

Thanks for all the info guys, would it hurt anything if I left it in the fridge for the next couple of days since its the only big cooler I have and I need the cooler for this weekend when I go to the lease?

Should be ok or take it to the lease and debone and package between hunts be a great way to pass the time.

[skyhawk]

Should be ok or take it to the lease and debone and package between hunts be a great way to pass the time.

Don't do that, you could get in trouble. Process only at final destination as Ii understand it.

[Johnny]

Thanks for all the info guys, would it hurt anything if I left it in the fridge for the next couple of days since its the only big cooler I have and I need the cooler for this weekend when I go to the lease?

Since the meat has been sitting in ice water for the last few days, I'd go ahead and spend a little time this evening cutting it up the way you want it and freeze it. My meat coolers don't even have a drain plug in them. As has been said, always keep the drain plug un plugged so the meat sits on ice and not in water. The longer you let it sit on ice, some will melt so add ice as needed till you are ready to process.

If you like ground venison like I do (I use it for everything), go to Gander Mountain or wherever and get you a grinder. You can get a good grinder for $150 or so, or maybe even cheaper. They are worth their weight in gold and will make quick work of a deer.

[geauxgruene]

I do my own up to the meat processing..... Our local processer here in New Braunfels grinds my deer meat with 20% beef tallow, then vacuum packages it in 1 lb packs. All for about $20 per deer.

You save a lot of money, go to the head of the line, and get it back quicker if you skin it and de-bone it yourself.

And if you have kids, like I do, you also get to pass along a dying skill.....and making a memory to boot.

P.S... 2 rules to reduce injuries: 1) ALWAYS work with a sharp knife 2) ALWAYS just one person cutting and holding.

Matt

[quarterback]

Definitely don't finish processing the meat at your lease. Ask Legdog about that one.

[brunner]

Don't do that, you could get in trouble. Process only at final destination as Ii understand it.

very good point I didn't even think about that

[White Falcon]

http://www.eckrich.org/

[whitetailfanatic]

Don't know if this belongs here or in the recipes section, but I was thinking about skipping the 150 it would cost me to have it processed at B and W off of Shepherd and doing it myself, but I have some questions...

1) How do you take the membrane off of the deer meat without losing too much meat?

2) I've had my deer on ice now for four days and wanna package it up to put in the freezer, it's been soaking in the cold water after the ice melts though, will this affect the tenderness of the meat? Can I continue to age it in the fridge or should I just package it up and put it in the freezer?

3) When cutting the rumps into steaks do I need to bone the rump out first? My grand parents use to tell me to take the bone because it tastes better, just looking for other opnions.

My basic plan is to use the front shoulders and ribs and skirt for shoulder meat, then cut the rumps into steaks and cut the back straps into filets. I'll also use the neck meat for stew or chili.

JUST DON'T DO THIS IN CAMP!!
1/4'S ONLY

[cosmiccowboy]

If you put it in the refrigerator I recommend wrapping the quarters with saran wrap. If they dry out the muscle membrane is twice as hard to get off.