Hunting Washington Forum
Big Game Hunting => Deer Hunting => Topic started by: Hunter mike on August 23, 2012, 11:55:24 PM
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I really enjoyed the tutorial on boning a deer in the field. I feel like between this and a couple other sources I have found that I can pull this off. My question is what advice/tips does everyone have for processing the meat when you get this home. I haven't found much info - most seem to show processing the meat bone-in (bringing the whole deer home and hanging it basically). What all equipment will I need? I'm planning on getting a grinder and some decent knives...
In the unlikely event I tag-out :IBCOOL: I will be at best 3-4 miles from the car based on where I'm headed out this year.
Thanks :)
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You will want a couple of good sharp knives, a filet knife works wonders if you have any sections still left on the bone (hind quarters especially around the hip area, and especially the shoulders), if not, then a couple good carving style knives will do. Usually one with a longer blade (over 6") and the other with a shorter blade (3"-4" or so).
For example, on the hind quarters, we take each section and break it apart into the smaller muscle groups, and then cut our steaks about 1/2" to no bigger than about 3/4" thick.
I don't do roasts, but my buddy does. His line of thinking is that its faster to whip out several roasts, then when time comes, can thaw one and either cook whole as a roast or slice into steaks. Keep an eye on the meats "Grain" on each piece and cut across it.
The trimmings go into a pan and usually down to the processor to be ground and packaged (we don't have a grinder..yet).
If you have a vacuum sealer or can borrow one for packaging, then that's the way to go. Otherwise, we wrap the meat in clear plastic wrap (Saran Wrap or simuliar) then double wrap in freezer paper and then its off to freezer camp!
Have never lost or have any meat suffer from freezer burn this way.
It might seem like a daunting task, but it is really a pretty straight forward process and can been done in a very short time when doing a deer. Sounds like you have been doing your homework, so I would say jump right in and go for it!
Good luck, can't wait to see some pics and here the story!!
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Really easy to process boned deer.....MAKE BURGER!! In my household we burger everything with deer. On occasion we will keep the backstrap or tenderloin.
Instructions for making burger:
1. One part deer to one part beef.
2. Ground to desired coarsness.
3. Package in desired amounts.
4. Freeze.
Makes burgers, tacos, meatloafs, stews, speggheti sauce, ect. etc.
Leave the steaks for the elk...Ymmmm
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I've only ever ground venison 100%. I don't add beef/pork fat unless I'm making sausage. When doing that, its 50/50 venison along with pork shoulder (aka pork butt). It has been discussed ad nauseum here, but if you're planning on killing lots of deer/elk in the future, a quality grinder is a good investment. The $100 plastic grinder in the back of the Cabelas catalogue is not a quality grinder.
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It is worth the time and effort in the field to keep the meat CLEAN. No leaves, no dirt, no hair. I like to have plenty of time to bone out a critter, to the point I will hang or cover one killed in the evening, and bone it out in the morning. Take plenty of time, if at all possible. It's not always possible, but when it is I like to pack out clean, trimmed up meat that can go from the pack, straight to packaging or grinding with little additional care.
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Thanks for the replies - really helpful. Can anyone reccomend a good meat grinder (on a budget...). I've heard a reccomendation for the Kitchen Aid attachment - would this be enough to get me started? I'd love to use the Kitchen Aid just to tick off the wife :chuckle:
Also, how does venison make up into burgers/meatballs at 100%
And one more... why only 1/2"-3/4" thick on the steaks Blacktail Sniper?
Thanks again! :tup:
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Ya i ticked off the old lady when i was grindin a road kill deer some years ago and the kitchen aid mixer smoked!!! Not a good idea. Go with cabellas medium size one. :tup:
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We hang the deer. Then use a couple of hunting knives to cut it into muscle groups to bring inside on the butcher block. To do this you just cut along the lines of the muscle which is very easy to see. Once its inside we use filet knives to cut into steaks about 1/2 inches thick. We do 1/2 because it is perfect thickness for frying. We get steaks out of the tenderloin, backstrap, and the hindquarters. Sometimes might get a few off the front. Whatever good meat that is still left over we freeze until we get a lot of it and then take to the butcher to have pepperoni made. We fry the steaks with just flour and salt.
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Really easy to process boned deer.....MAKE BURGER!! In my household we burger everything with deer. On occasion we will keep the backstrap or tenderloin.
Leave the steaks for the elk...Ymmmm
You've had deer steak right? :drool: :o
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Thanks for the replies - really helpful. Can anyone reccomend a good meat grinder (on a budget...). I've heard a reccomendation for the Kitchen Aid attachment - would this be enough to get me started? I'd love to use the Kitchen Aid just to tick off the wife :chuckle:
Also, how does venison make up into burgers/meatballs at 100%
And one more... why only 1/2"-3/4" thick on the steaks Blacktail Sniper?
Thanks again! :tup:
For me, it is just a nice sized portion, cooks easy, fits on a biscuit or in a sandwich nicely, it is purely a personal choice. Some do 1" steaks, and actually, if doing an elk that is also what I do.
I don't like burger at just 100% deer or elk, I like to have about 10% beef suet added to the grind. Just seems to make forming a patty and it staying together better. And at 10% suet, I really don't notice any change in taste.
In the end, everybody has their system of doing it, don't be afraid to jump and see what works for you. You'll find that it won't be long before you get "your" system worked out and you are cranking the criiters through!!
And DOUBLELUNG hit it spot on - Keep the meat as clean as possible starting the minute it hits the ground till you get it on the table to start cutting...you will be so much happier in the long run with your finished product.
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I suppose a thinner steak is better for frying. However, I usually grill them as steaks and so I go the opposite: 1" or thicker. You can go either way with a crockpot as it makes them soft and tender no matter what. :drool:
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I agree with many above but I like to hang my deer or elk for a couple days if its cold enough ..it all goes into how you care for your meat because many people have had a bad experience with game and thats why some do not like it ...I let no one touch my deer or elk ... I can not stand dirt and hair on my meat and I love processing my game ...its fun and taste damn good :dunno: :chuckle: and I also remove all bones !
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Cut into steaks, roasts, and burger.... Then we package and vacuum seal..... We have a good process.... I cut and grind.... My wife bags and seals.... We don't add fat to our game....
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I have not tried it myself but several of my buddies when they grind there own burger. They use like 10% cheap bacon instead of beef fat. Gives it a kinda smokey flavor ive heard
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There's a chunk of the front shoulder that makes a good roast, but is not a single muscle and wont make decent steaks, there's also one chunk in each hindquarter, that since its made up of 3 different muscles, doesn't make decent steaks, but makes a good roast. -that gives you 4 roasts (less if you trashed a front shoulder). the larger muscles of the hindquarters, and the backstraps all get cut into steaks- as mentioned above the thickness depends on your tastes. The remaining small pieces either get cut into 1/4 inch slices and packaged as sliced jerky meat (which can also be used in stews and chili), or ground into burger, mixing it with beef or pork is just up to you.. try both- see what you like. I leave it lean, and use it mostly for chili, pasta, or any other recipe calling for burger. I bought a #10 hand grinder, spent maybe 50 bucks on it. I tried an electric, and it finally died, and I went back to the hand grinder, its alittle more work, but it also will grind the lower leg (shank) meat that would bind up the electric with no problem. i have had it now for about 12 years.. I believe it is identical to this one- http://www.sausagemaker.com/6100010meatgrindercastiron.aspx (http://www.sausagemaker.com/6100010meatgrindercastiron.aspx) . You can i'm sure, for a hundred bucks or so get an electric grinder that is heavy duty enough, but for the 25-50 bucks for the hand grinder, especially if you're trying to get set up on a budget-is hard to beat..
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I can not stand dirt and hair on my meat
Gee wiz 45 - I thought you were a real man!
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I can't beleive many of you who grind up the whole deer???? When I butcher I debone the animal at home and place all the roast in muscle groups in white trash bags and let them sit in the fridge for about 5 days. This bleeds them out and that's when I start to butcher the meat. I'll clean off everybit of fat and tendoin and wrap all the muscles as roast in freezer paper. All the smaller scraps and neck and brisket meat goes to the "Smoke House" in Black Diamond. He does awesome pepperonni. Once I have all the roast in paper I can always cut steaks when I take them out. How do you not use the meat for Steaks, Roast, Chili, Stew, Stroaganoff, Stirfry, French Dip, and the many other uses???? Grind it all???? If you bleed it out and hang it properly then there is no game taste........ Totally understand if you have to debone it in the field but you can still prep it the same once back.
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I can't beleive many of you who grind up the whole deer?
A tasty grilled venison burger is one of the best things you can eat. I've grilled many-a-burger for men and women who say it was the best burger they had ever had. Venison eaters have also said they have never had deer that tasted so good.
Tips? Bone it out on the spot asap. Get it in the freezer asap (there is no need to age it). Add 10 to 15 percent fat but only if you grille it (I use beef fat). Season it with Spice Islands garlic salt and cracked pepper. Grille it to perfection and you are set!
I usually save a few loin steaks too and they are great, but the grilled burger can't be beat! The only use I have for a roast is to 'corn' the roast (like corned beef) and then cook it. Oh so good!
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I see a lot of people commenting about adding pork or beef to wild game burger to help keep burger patties from falling apart when cooking. You can thaw a pack of burger slowly in the refrigerator and allow the blood to drain out with a collander. . . once the blood has drained the burger patties stick together much better without having to add pork or beef. If you like the flavor of the pork or beef, have at it, but if it's just for keeping the burger together give the above trick a try and you can avoid the extra expense of the pork and beef + maintain the lean qualities of the ground game burger.
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So glad this question got asked. One thing that has bewildered me is aging the meat vs. deboning, sitting in fridge for a few days, then packing into freezer? Would it be best to debone, keep in cooler with ice, get home and clean it and straight into the freezer?
It seems too hot to age in the garage. Really worried that after all this it will taste gamey.
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It IS possible to ruin a whole animal by hanging it to age in the wrong conditions.
It IS NOT possible to ruin a whole animal by processing it quickly and getting it in the freezer quickly. I've been shooting deer for 20 years. Never aged any of them and never felt a need to.
I'd love to get a nice grinder but they are expensive and hard to justify when I only butcher one or two deer a year. If I lived somewhere where I could shoot multiple deer, or if I was getting elk and/or moose, then I'd spend the coin on a good grinder. A hand grinder isn't that expensive and works as well or better than some cheap electrics.
Any mistakes made while cutting just become stew meat or burger. Venison burger is a good utility meat for making all sorts of meals. I love venison meat loaf.
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I bone mine out as soon as possible and keep it in an cooler on ice. I'll have it cut and wrapped with in 2-3 days after that.
