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For those of you processing your own
#5459408
12/05/14 03:36 PM
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Joined: Nov 2012
Posts: 15,645
QuitShootinYoungBucks
OP
THF Celebrity
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OP
THF Celebrity
Joined: Nov 2012
Posts: 15,645 |
How do you go about cutting your steaks? If you're doing it strictly by hand with a knife, how do you get consistent thickness? Are any of the cheap ($300-500) bandsaws worth the time?
https://web.archive.org/web/20170223065011/http:/www.rrdvegas.com/silencer-cleaning.html
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Re: For those of you processing your own
[Re: QuitShootinYoungBucks]
#5460541
12/06/14 02:56 AM
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Joined: Dec 2008
Posts: 10,694
mbavo
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When we do our own, we muscle out the hindquarters. We then just slice them to desired thickness with knife. I don't think a bandsaw is needed,but that is just my opinion. If you are having trouble slicing your meat, put it in the freezer for a little while to help stiffen it up for easier slicing.
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Re: For those of you processing your own
[Re: QuitShootinYoungBucks]
#5460552
12/06/14 03:01 AM
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Joined: Sep 2006
Posts: 32,506
kmon11
junior
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junior
Joined: Sep 2006
Posts: 32,506 |
I bone everything out so no saw needed. I almost never cook a conventional steak anymore. Whem processing one I seperate the hams into the individual muscles along the natural lines and freeze them with the silver skin on, it is easily removed with the pliers used for fish skinning when frozen. Backstraps get cut into 6 inch or so blocks.
When I get ready to cook it up take it from the freezer, remove the silver skin then prep depending on how I want to fix it. Just cut with knife if want steaks, run through cuber if want chicken fry, make into Jerky or whatever. Lot of the time and the backstraps almost always get cooked in the size blocks they were frozen in. Before cooking though they get coated woth a rub or something like Montreal Steal Steasoning heavily for at least 12 hours, taken out of fridge brought up to room temp and cooked usually on grill until medium rare at most. Let rest for 10 minutes then sliced thin like a london broil. If there is any leftover it makes for a great cold sandwich later on.
lf the saying "Liar, Liar your pants on fire" were true Mainstream news might be fun to watch
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Re: For those of you processing your own
[Re: mbavo]
#5460866
12/06/14 01:25 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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Posts: 91,416 |
When we do our own, we muscle out the hindquarters. We then just slice them to desired thickness with knife. I don't think a bandsaw is needed,but that is just my opinion. If you are having trouble slicing your meat, put it in the freezer for a little while to help stiffen it up for easier slicing. BINGO! It should be at least half frozen. Same with grinding.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: For those of you processing your own
[Re: bill oxner]
#5461990
12/07/14 03:25 AM
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Joined: Jul 2006
Posts: 110,796
dogcatcher
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Posts: 110,796 |
When we do our own, we muscle out the hindquarters. We then just slice them to desired thickness with knife. I don't think a bandsaw is needed,but that is just my opinion. If you are having trouble slicing your meat, put it in the freezer for a little while to help stiffen it up for easier slicing. BINGO! It should be at least half frozen. Same with grinding. X3
Combat Infantryman, the ultimate hunter where the prey shoots back. _____________"Illegitimus non carborundum est"_______________
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Re: For those of you processing your own
[Re: QuitShootinYoungBucks]
#5462759
12/07/14 06:15 PM
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Joined: Aug 2011
Posts: 13,415
jdk1985
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Joined: Aug 2011
Posts: 13,415 |
yeah, slightly frozen is much easier
Instagram @justinkingwoodworking
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Re: For those of you processing your own
[Re: dogcatcher]
#5464813
12/08/14 03:57 PM
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Joined: Sep 2012
Posts: 12,866
PMK
THF Celebrity
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Joined: Sep 2012
Posts: 12,866 |
When we do our own, we muscle out the hindquarters. We then just slice them to desired thickness with knife. I don't think a bandsaw is needed,but that is just my opinion. If you are having trouble slicing your meat, put it in the freezer for a little while to help stiffen it up for easier slicing. BINGO! It should be at least half frozen. Same with grinding. X3 x4 my FIL used to partially freeze a whole hind quarter and then use a meat saw (looked like an oversized hack saw) to cut bone in center steaks (not my cup of tea though)
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: For those of you processing your own
[Re: QuitShootinYoungBucks]
#5464849
12/08/14 04:14 PM
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Joined: Sep 2011
Posts: 28,032
Navasot
Hollywood
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Hollywood
Joined: Sep 2011
Posts: 28,032 |
Just iced down for a while helps even... no problem doing it with a knife
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Re: For those of you processing your own
[Re: QuitShootinYoungBucks]
#5465070
12/08/14 06:08 PM
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Joined: Oct 2004
Posts: 39,549
redchevy
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Joined: Oct 2004
Posts: 39,549 |
We muscle it out individually and cut steaks out of the backstraps and soe of the individual muscles out of the hind leg.
It's hell eatin em live
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Re: For those of you processing your own
[Re: QuitShootinYoungBucks]
#5466153
12/09/14 02:52 AM
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Joined: Oct 2012
Posts: 442
Shawheel
Bird Dog
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Bird Dog
Joined: Oct 2012
Posts: 442 |
I haven't tried freezing the meat to remove the silver skin. I'll have to give that a shot.
I hump the wild to take it all in, there is no bag limit on happiness. -Ted Nugent
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Re: For those of you processing your own
[Re: QuitShootinYoungBucks]
#5470484
12/11/14 03:29 AM
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Joined: Jul 2005
Posts: 4,047
nuprofessor
Extreme Tracker
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Extreme Tracker
Joined: Jul 2005
Posts: 4,047 |
Don't have it anymore, but I had a wooden cutting board that had 1/2", 5/8", and 3/4" interchangeable aluminum rails. (kind of like what a HI MOUNTAIN jerky board looks like). Came with a long slicing knife- resembled a filet knife (still have the knife). Ofcourse I did not use it for meat with bones in it. It worked great.
CHILDREN ARE OUR FUTURE FOR TOMORROW. INVEST IN TOMORROW BY TAKING A CHILD HUNTING OR FISHING TODAY.
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Re: For those of you processing your own
[Re: QuitShootinYoungBucks]
#5489593
12/20/14 10:09 PM
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Joined: Dec 2012
Posts: 11,912
Simple Searcher
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Posts: 11,912 |
After muscling out a ham, I will slice the ham into desired thickness with a knife, I do about 3/4" to 1" on aged meat. I then trim the edges to remove silver skin/ fat etc. Trying to trim a whole muscle is a pain, its must easier after slicing. We process our own deer (about 20 a year) and we do not have a bandsaw.
"Man is still a hunter, still a simple searcher after meat..." Robert C. Ruark
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Re: For those of you processing your own
[Re: QuitShootinYoungBucks]
#5547018
01/16/15 07:13 PM
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Joined: Dec 2009
Posts: 51
Spiderman
Outdoorsman
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Outdoorsman
Joined: Dec 2009
Posts: 51 |
I always slice mine with an electric knife. Thick or thin it's easy to get consistent slices.
Works good for removing the silver skin also. Just like filleting a fish.
Spiderman
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Re: For those of you processing your own
[Re: Spiderman]
#5548397
01/17/15 06:22 PM
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Joined: Oct 2007
Posts: 734
Dave B
Tracker
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Tracker
Joined: Oct 2007
Posts: 734 |
I always slice mine with an electric knife. Thick or thin it's easy to get consistent slices.
Works good for removing the silver skin also. Just like filleting a fish.
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