The Butchering Thread

[giles]

18 days and this stuff is outstanding! Been a while since weather was good enough to do a real age on a deer.

Got it all cleaned up and in the freezer last night. Backstraps never made it. They got cooked and ate during the last few days. The entire deer basically got cut into steak or steak bites it is so good. We can buy burger this year. (Probably have to get half a cow actually)

 

[md1]

18 days and this stuff is outstanding! Been a while since weather was good enough to do a real age on a deer. View attachment 216060
Got it all cleaned up and in the freezer last night. Backstraps never made it. They got cooked and ate during the last few days. The entire deer basically got cut into steak or steak bites it is so good. We can buy burger this year. (Probably have to get half a cow actually)

Were you able to do this in open air or did it have to go in a cooler or fridge to keep humidity down?

 

[giles]

Were you able to do this in open air or did it have to go in a cooler or fridge to keep humidity down?

Open air in my barn to keep the sun off it. I used to do this with all of them back when I only hunted late season. The taste and tenderness of this one has me wanting to go back to those days. Just got away with it when I started hunting with my kids.

 

[GoetzTalon]

Best I ever had was one that we let hang for two weeks.

 

[giles]

Best I ever had was one that we let hang for two weeks.

People could never tell it was a mature deer after a 2 week hang. All taste like those fresh inners. When I do this, I dont even cut those out first. I dont want the contamination. Needs a good washout with a hose to get all the junk out, this also helps with cooling the meat down fast. Keep the sun off it it and leave it alone. This deer froze for a couole of days and didn't hurt a thing. I pulled the buckey and waited for the neck to drip before going after it with a knife. That was last Saturday when I started a fire for backstraps.

 

[giles]

I froze the front legs whole. Going to try this for new years.

 

[GoetzTalon]

If the hoses are put away for the winter I have used the local self serve car wash to wash them out

 

["J"]

If the hoses are put away for the winter I have used the local self serve car wash to wash them out

Especially the ones that run low pressure water to prevent freezing!

 

[giles]

I dont mind dragging a hose out. There is a car wash on my way home from my main property tho...hmmm. They also sell almost cold.beer next door. Lol

 

[jagermeister]

I froze the front legs whole. Going to try this for new years. View attachment 216072

I’ve been saving all my deer shoulders while for the past couple of years. Most of them never make it to the freezer. I’ve done it the way you shared above, but honestly I think the first 3 hrs on the smoker are a waste of effort. Once you braise it for 3-4 hrs you pretty much lose any smoke flavor, IMO. I usually just braise them for 4-6 hrs (depending on the size) and call it a day. I firmly believe it’s one of, if not the most, underrated quarter on a deer carcass. We absolutely love eating braised venison shoulder.

 

[jagermeister]

Also… if you or someone in your family has one of these rare gems, snatch it up. It is the best thing ever for braising big cuts of meat and bone.

 

[Mike]

We do a good barbacoa in the crock pot all the time. I use the shoulders or shanks.