Processing your own deer

[SPUD]

Sounds like a lot of you guys grind the hams. There are several big muscles in the hams that separated and cut cross grain cook and taste just like backstrap.

Heard that!!! Was taught that years ago. Get a bunch of quality ateaks out of those hams!!

[Ron]

Finally finished! Almost 10 hours for two deer.

Yep, that's about right. If you take care to remove all silver skin and clean it right, it takes a while to do it right. A lot of that time for me is cleaning everything up when I'm done

[Phi Phi Hunter]

I just take one piece at a time out of the cooler until I'm done. All griinding meat goes into its own container and get ground at same time.

this!

[LosCuernosRanch]

If it were me all together. I am thinking I might start doing my own. I know I will get them back a little faster.

[LWArchery]

If I killed it. I will mix it but if some one brings me deer I keep them seperate.

[Skyjunky]

Yep, that's about right. If you take care to remove all silver skin and clean it right, it takes a while to do it right. A lot of that time for me is cleaning everything up when I'm done

That's exactly what I did. Wife said I went OCD

[Ron]

That's exactly what I did. Wife said I went OCD

Yep, but can imagine what she would have said if you didn't

[nanny_slammer]

i just did 4 last night i grind everything all together. hams are muscled out and cut up for grinding the only thing i save and freeze whole are the backstraps. ill cut the backstrap in 2 or 3 pieces and vaccum seal them as i do everything and freeze them. i was going to cut hams into steaks but since i have a nilgai in the freezer and going back to get another hopefully on december 28th i didnt feel the need to steak a deer when thats already in the freezer. i use a fish filet knife to cut the silver ligament (sinew) off it works great. been processing my own deer for years now way easier cheaper and i get my own meat back

[dangerous dan]

together

[bps3040]

i just did 4 last night i grind everything all together. hams are muscled out and cut up for grinding the only thing i save and freeze whole are the backstraps. ill cut the backstrap in 2 or 3 pieces and vaccum seal them as i do everything and freeze them. i was going to cut hams into steaks but since i have a nilgai in the freezer and going back to get another hopefully on december 28th i didnt feel the need to steak a deer when thats already in the freezer. i use a fish filet knife to cut the silver ligament (sinew) off it works great. been processing my own deer for years now way easier cheaper and i get my own meat back

I use a filet knife also. Works great. I made some Slim Jims and Salami Sat and some jerky Sunday. Mmmm good!

[bowhunterchris]

Steak/cube the hams. Cut backstraps in half. Grind shoulders. That's what I do anyways.

[cosmiccowboy]

Yep, that's about right. If you take care to remove all silver skin and clean it right, it takes a while to do it right. A lot of that time for me is cleaning everything up when I'm done

I cover the table with an old beach towel and then put my cutting board on that. No worry about drips and mess and the board doesn't slide around...when you are done just throw the towel in the wash and except for rinsing the cutting board and cleaning/sharpening the boning knife all the cleanup is done.