Big Game Hunting > Deer Hunting
How to bone-out a deer tutorial with pictures
bronczilla:
--- Quote from: stagnw on April 08, 2014, 12:36:12 PM ---any way to fix links to pics? they aren't showing for me.
--- End quote ---
x2, cannot see the pics either.
M_ray:
--- Quote from: DoubleJ on February 25, 2010, 06:00:48 PM ---Also, does this affect the aging? I assume you just age the cuts like you would a hanging deer, correct?
--- End quote ---
Actually aging is the process where the marbling of fat begins to deteriorate over time and works in beef but with no marbling of fat in deer it becomes irrelevant really ...
Ive done this back in the day, did I miss where you got the hangers or tenderloins? not all that hard as the last step regardless. Also I have found this method works best if you are not going to save the cape otherwise it adds some additional work ... its been awhile since I could do it this way without having to worry about saving the cape.
Axle:
--- Quote ---Also, does this affect the aging? I assume you just age the cuts like you would a hanging deer, correct?
Actually aging is the process where the marbling of fat begins to deteriorate over time and works in beef but with no marbling of fat in deer it becomes irrelevant really ...
Ive done this back in the day, did I miss where you got the hangers or tenderloins? not all that hard as the last step regardless. Also I have found this method works best if you are not going to save the cape otherwise it adds some additional work ... its been awhile since I could do it this way without having to worry about saving the cape.
--- End quote ---
Aging deer and elk has no advantage (though some 'old thinking' says it does) ignore the old 'stinking thinking'. You will only get meat that tastes stronger with more 'gamie' taste. Those who quit aging their deer and elk will agree with me. I usually have all the meat in the freezer within 2 days. The only reason it takes me that long is because of work and family and general pain in my body that has slowed me down a bit. Otherwise, I would have the meat completely in the freezer within 4 hours.
As far as capeing, I will cape first (which is easily done) then cut the meat off. Taking the cape off will add a little time but not much and won't hinder the boning-out process. I normally sell the cape if it is mature enough. Taxidermists need them and it will pay for my tag.
I'm sure I mentioned how to get the tenderloins but I will say it again - once the back strap (loin) and hind leg is taken off, and you take off or relax the stomach membrane, the tenderloin is easily accessible (one side at a time). Just reach in and cut it out.
Once you master this process, you will never go back to the other methods. Getting the meat off and into the freezer asap will reward you with the best wild game you've ever had.
I've recently handed out jerky meat to co-workers who have said they would never eat deer again. They were amazed that they could not taste the gamie flavor.
For the past 3 decades, my mother-in-law has not even suspected that we have fed her wild game (and she's been an animal rights nut-case). She loves what we prepare for her and asks my wife where I get 'this awesome meat'. She wouldn't ask that if I strapped the carcass to the top of my truck for 2 days and waited a week to process it. My wife simply tells her that I go to the 'meat market'. Yep - it's a market that God gave us and it's awesome! :tup:
aaronwyle:
Hi Axle,
I'm working on making this into a powerpoint presentation to be used at Hunter Education classes, if that is ok with you of course.
If I can figure out how to put the finished presentation on here somewhere I will.
Debark:
Thanks for the post, I will be sure to use this if i can land my first big game this year! :chuckle:
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version