The Butchering Thread
- Thread starter Buckmaster
- Start date
Aged 15 days, then trimmed for the freezer. Very little waste and it's super tender!
Hung in the building in a mesh bag for 8 days during that cold snap, then finished in a 33 degree fridge.
Nice, old school... They use to use a brine solution if I remember right. It would keep the fly’s off of it.
Clotted or any jelly Blood on meat ?......what do you guys do to clean? Other than scraping with a knife, making better shots and finding your deer ASAP got any ways to make the bloody crap more enjoyable to work with?
Nope, cut it and pitch it. My uncle's taught me and they r both butchers at the local pork plant. Curious on others responses too.
I know for rabbit meat, we would slice the area and soak in salt water. Seemed to work well for us. Now for venison? I would imagine it’d be close too the same....
This is what I do. Cut out the worst parts, scrape the heck out of what's left and then use lots and lots of paper towels.
Because this was K's first deer, I wanted to be very intentional with the butchering and preparation of the meat. The grind will all be made into venison chorizo for breakfast sausages. One of the backstrap halves got a coffee and chili rub, then smoked for Thanksgiving. The rest of the straps will go to special occasions, as will the 15-day aged ham that'll be cooked whole, and the primary cuts from this ham that aged 35 days. Waste was minimal. I cut off 13 ounces of rind, which wasn't much more than what came off the 15-day version. The meat was so tender, I pretty much pulled it apart by muscle group. I can't wait to eat these cuts!
Those cuts of meat look phenomenal, brother. The eye of round, in the top right corner, is one of my favorite cuts on the entire deer. Hollow out the center of it with a filet knife, long-ways, then stuff it with pepperjack cheese... Season and sear the outside, then grill/smoke it to a medium rare finish. Slice thin against the grain and serve. It takes a few to really make a meal, but they are incredible appetizers.
Is that what it’s called? I always called it the fake tender. I prefer that cut over the inner loins.
Nicely done. Makes me want to shoot a fat doe so I can hang it until Feb.
Taking me to school!
I butchered my first deer yesterday. Now I understand how it completes the hunt and the memory. I need to better understand the muscle structures so I can do a better job, but it will eat the same.
That is outstanding to hear. I love cutting up deer. Not good at it, need practice, but love doing it. I don't think I could ever give one to a processor and feel right about it, I'd feel like I'm missing out. I'm just saying for me alone, not knocking anyone who uses a processor. But I'm glad you dig it Mike.