Post by: quackattack90 on July 25, 2013, 02:21:22 PM
Thanks!
Post by: CoryTDF on July 25, 2013, 02:23:52 PM
How to butcher wild game
By CoryTDF
Get a knife, a board, a food saver, and a freezer.
The end. :chuckle: :chuckle:
Not sure on what book to read but I have only ever done my own cutting and as far as i'm concerned it's the only way to go. I try little bits of the meat as I cut it so I know if it will be steak, stew, or sausage.
Post by: JLS on July 25, 2013, 02:45:15 PM
I wrote a book on it!
How to butcher wild game
By CoryTDF
Get a knife, a board, a food saver, and a freezer.
The end. :chuckle: :chuckle:
Not sure on what book to read but I have only ever done my own cutting and as far as i'm concerned it's the only way to go. I try little bits of the meat as I cut it so I know if it will be steak, stew, or sausage.
:chuckle:
Nice book, is it on Amazon yet?
QuackAttack,
Just cut the critter up, separating the muscle groups as you go. Remove as much silverskin (fascia) as you can and any fat. Cut your steaks to the thickness you want (I do 1") across the grain. Wrap in saran wrap then freezer paper and freeze it.
Keep your knives razor sharp and take your time. I usually steak or roast all of the hindquarters, steak the backstraps, do the tenderloins whole, and do the whole front quarters to burger meat.
Don't over think it or let it intimidate you.
Post by: Bean Counter on July 25, 2013, 02:50:25 PM
It covers everything from the shot to the freezer. The only thing it doesn't show you how to do is cape a buck/bull. They go a t a good, slow pace, and the lighting is good. Great buy.
I've never paid someone to process my game!
Post by: biggfish on July 25, 2013, 03:26:47 PM
Post by: JLS on July 25, 2013, 04:04:57 PM
I can do a deer or an antelope in an evening by myself with no trouble. I can do an elk in one day. However, I do prefer to do a couple of quarters per afternoon/evening and spread it out over two days.
If need be, you can always pack the quarters on ice in a cooler if you're worried about them spoiling.
Post by: WSU on July 25, 2013, 04:15:40 PM
I wrote a book on it!
How to butcher wild game
By CoryTDF
Get a knife, a board, a food saver, and a freezer.
The end. :chuckle: :chuckle:
Not sure on what book to read but I have only ever done my own cutting and as far as i'm concerned it's the only way to go. I try little bits of the meat as I cut it so I know if it will be steak, stew, or sausage.
:chuckle:
Nice book, is it on Amazon yet?
QuackAttack,
Just cut the critter up, separating the muscle groups as you go. Remove as much silverskin (fascia) as you can and any fat. Cut your steaks to the thickness you want (I do 1") across the grain. Wrap in saran wrap then freezer paper and freeze it.
Keep your knives razor sharp and take your time. I usually steak or roast all of the hindquarters, steak the backstraps, do the tenderloins whole, and do the whole front quarters to burger meat.
Don't over think it or let it intimidate you.
I do similar except that I leave steaks and backstraps in roast form. That way I can decide once thawed what to do with them.
Post by: MatthewHunter98 on July 25, 2013, 04:21:54 PM
Post by: Whitpirate on July 25, 2013, 05:05:25 PM
http://www.amazon.com/Basic-Butchering-Livestock-Game-Mettler/dp/0882663917/ref=sr_1_1_title_1_pap?s=books&ie=UTF8&qid=1374797042&sr=1-1 (http://www.amazon.com/Basic-Butchering-Livestock-Game-Mettler/dp/0882663917/ref=sr_1_1_title_1_pap?s=books&ie=UTF8&qid=1374797042&sr=1-1)
Post by: snarkybull on July 25, 2013, 10:00:46 PM
if you get something during the cold seasons I can see it being easy you can hang the carcass up just about anywhere and keep it cool. But what about during the late summer months do you guys still butcher your own? If so what do you do about keeping the meat from spoiling. Curious cause I've got the equipment to butcher and a vacuum sealer not the best amount of space but I could manage if pushed.
early september elk meat care my way:
i board up the windows in my shop to keep the sun out and throw in a window a/c unit. knocks it down to 50-something degrees. after one day of hanging i bone everything out and fill up rubbermaid tubs with meat and put the lids on. throw the tubs into a freezer turned to its warmest setting.
next morning start cutting and packaging.
Post by: Axle on July 25, 2013, 10:04:44 PM
Quote
Get a knife, a board, a food saver, and a freezer.
The end. :chuckle: :chuckle:
:chuckle: :chuckle:
Yup :yeah:
Post by: bobcat on July 26, 2013, 12:09:48 AM
Post by: biggfish on July 26, 2013, 12:31:16 AM
Post by: Bean Counter on July 26, 2013, 12:32:47 AM
I have an old chest freezer that I will throw a deer in, or elk quarters, to keep them cold. Usually I end up letting it run overnight, then I'll unplug it during the day while I go to work, because I don't want the meat frozen solid. If I'm not working (or hunting) I'll be cutting and wrapping that day. It's a bit of a hassle trying to keep the temperature just right so the meat doesn't freeze, but it works for me. It beats paying to have it done and then not even knowing if you're getting the right meat back.
Damn, that's brilliant right there. :tup:
Post by: CAM38 on July 26, 2013, 04:33:43 AM
I have an old chest freezer that I will throw a deer in, or elk quarters, to keep them cold. Usually I end up letting it run overnight, then I'll unplug it during the day while I go to work, because I don't want the meat frozen solid. If I'm not working (or hunting) I'll be cutting and wrapping that day. It's a bit of a hassle trying to keep the temperature just right so the meat doesn't freeze, but it works for me. It beats paying to have it done and then not even knowing if you're getting the right meat back.
Very good idea, I think I'll be givin this a try this year.
Post by: DoubleJ on July 26, 2013, 05:46:35 AM
Post by: tjthebest on September 11, 2013, 08:24:19 PM
I have an old chest freezer that I will throw a deer in, or elk quarters, to keep them cold. Usually I end up letting it run overnight, then I'll unplug it during the day while I go to work, because I don't want the meat frozen solid. If I'm not working (or hunting) I'll be cutting and wrapping that day. It's a bit of a hassle trying to keep the temperature just right so the meat doesn't freeze, but it works for me. It beats paying to have it done and then not even knowing if you're getting the right meat back.
Google "Ebay temp controller build" for homebrewing. Its a $22 dollar temp controller that will keep the freezer at the exact temp you want.
Post by: MacAttack on September 20, 2013, 10:52:29 AM
How to butcher a deer at home part 1 (http://www.youtube.com/watch?v=uzYGBNDc_xU#)
It is a 4 part series I believe.
Post by: TheHunt on September 20, 2013, 11:13:13 AM
You can look up with the cuts.
Back straps, Tenderloins are your prime cuts.
Neck meat is ground round
Shoulder and hind are roasts if you can separate the muscle so the roasts do not have tendon or other tough stuff in it.
There is a one roast that I love the most which is a sirloin tip center roast. On an elk it be as big as a football.
The rest is ground round.