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#5524618 - 01/06/15 09:10 PM Self processing question
lubbockdave Offline
Pro Tracker

Registered: 02/18/07
Posts: 1140
Loc: lubbock tx
For those of you who process deer yourselves, what's the shortest amount of time you would wait to process a quartered deer? I've heard about putting meat in ice for 4-7 days and draining the water/re icing daily and did this last year. But my question is how fast would you process...is there a reason to wait that long?

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#5524629 - 01/06/15 09:16 PM Re: Self processing question [Re: lubbockdave]
cabosandinh Online   content
Pro Tracker

Registered: 08/12/13
Posts: 1158
Loc: Dallas, TX
Yes , you re letting blood in tissues drain out
You re wet aging the carcass resulting in more tender meat
I leave mine on ice for 4-5 days, i do the same with my tuna

Ever heard of. Rigor mortis?

You don't want to eat anything in that state if you can help it

A dumb [censored] friend of mine insisted I cut the back strap (from deer shot in afternoon)
and cook it the same night for him
The toughest piece of backs trap I ve had


Edited by cabosandinh (01/06/15 09:18 PM)

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#5524668 - 01/06/15 09:28 PM Re: Self processing question [Re: lubbockdave]
lubbockdave Offline
Pro Tracker

Registered: 02/18/07
Posts: 1140
Loc: lubbock tx
that's what I was wondering about. A cowboy i know shot a mulie this year and processed it the next day. I thought that was a pretty quick turn around.

I appreciate the info.

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#5524723 - 01/06/15 09:58 PM Re: Self processing question [Re: lubbockdave]
BayouGuy Offline
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Registered: 03/27/13
Posts: 1216
Loc: S.E. Louisiana
I have a fridge at the hunting camp and keep it set very cold. I quarter the deer and put the quarters in large plastic trash bags. It stays in the fridge for two weeks before final processing and freezing.

Before I got the fridge I used the ice chest and ice method (for 7 to 10 days). But I still put the quarters in plastic bags to keep the water off the meat.
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#5524742 - 01/06/15 10:12 PM Re: Self processing question [Re: lubbockdave]
SniperRAB Offline
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Registered: 03/26/12
Posts: 21155
Loc: Nurturing Biosphere Mothership
You can do it the next day if that's all time gives you sir...I normally do 2-4 days and keep on ice don't let that water stay on the meat I leave a drain cracked and I wouldn't recommend plastic bags BUT to each his own just the way I do, no disrespect intended BayouGuy...seen it done both ways Sir...just a choice Amigo

We have a walk in at our place but I never use it..once harvested, immediately skinned gutted and rinsed rinsed rinsed and DOUBLE rinsed, hair = bad

quarter and if cool will let hang over night but then quartered staright to cooler and we have a ice maker so load load load w Ice...then 3-4 days later cut up, vac seal label and poof and off to the next one

good luck up
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#5524783 - 01/06/15 10:32 PM Re: Self processing question [Re: lubbockdave]
Erathkid Offline
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Registered: 01/19/11
Posts: 14616
Loc: Dollas,Taxes Bluff Dale Tx
Sniper just about summed it up. I think we have our definitive answer.
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#5524833 - 01/06/15 11:13 PM Re: Self processing question [Re: lubbockdave]
Nathan at Fork Online   content
THF Trophy Hunter

Registered: 09/29/07
Posts: 5232
Loc: Emory, TX
After quartering and deboning, I put it all in our fridge where it stays until I get to it. Usually a week, but once or twic has been two weeks. Our fridge is set at 34 degrees, never had a problem.
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#5524854 - 01/06/15 11:41 PM Re: Self processing question [Re: lubbockdave]
7ARanch Offline
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Registered: 12/13/10
Posts: 1525
Loc: Tarrant/Jack, County
Our cooler is set at 35 degrees and we age them 7-14 days worth the hide on. We've done with the hide off too but it seems the meat gets drier. Any way meats always tender and never gamey.
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#5525143 - 01/07/15 08:23 AM Re: Self processing question [Re: lubbockdave]
Drop 1 Offline
Bird Dog

Registered: 07/09/13
Posts: 310
Loc: Ft.Worth Texas
I have been processing my own deer for about 5 seasons now. When I started out I didn't know jack about how to do it, now I am making better deer meat than I have have. This year I got a commercial grade stuffer and grinder. With 4 kids and a wife I do not have time during the week to process so its generally don't when I get home from the hunt. our freezer is full this year with deer ''shot yesterday, wrapped and packed today" my summer sausage and brats came out the best
Good luck to ya, I think it'll any period will work until you find some greenish looking meat. Stay away from that

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#5525165 - 01/07/15 08:32 AM Re: Self processing question [Re: lubbockdave]
kmon1 Online   content
junior

Registered: 09/27/06
Posts: 20303
Loc: Texas
Have done the aging and processed from shot to freezer in <4 hours, it is all good.

Freezing as the moisture expands when frozen it helps break down the meat. Ever notice after thawing how much blood is released from a cut of meat. Happens if meat was aged or not prior to freezing. After processing lots of deer I believe more blood is released from the freezing and thawing than soaking or keeping meat on ice and drained for days.

Just my observation. YMMV
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#5525189 - 01/07/15 08:43 AM Re: Self processing question [Re: lubbockdave]
hook_n_line Offline
Extreme Tracker

Registered: 01/20/12
Posts: 3929
Depends on the shot. If the deer drops in his tracks I skin it quarter it and fry up some backstrap. To reduce hair on the meat I skin it with a little help from my jeep. I personally prefer to leave blood in the meat, tuna as well. I've been known to sear a steak or 2 right after quartering it or making sashimi from fresh caught tuna or snapper. I guess I like the irony taste. For a deer that may have run a little I will keep it cold for a week or so. I use the back of the cleaver to tenderize venison steaks just before cooking.
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#5525224 - 01/07/15 09:06 AM Re: Self processing question [Re: lubbockdave]
schmellba99 Offline
Woodsman

Registered: 06/30/14
Posts: 178
Loc: Gulf Coast, Texas
I always put it on ice for 7-10 days, draining the water daily and adding ice as required. Sometimes it takes less - basically when the drained water is no longer deep red and is closer to light pink/clear, it's ready to process. Usually 7 days is plenty.

Then I will spend a few hours processing - everything from deboning to cutting steaks to grinding. All gets vacuum sealed and then put in the freezer.

I will more often than not take the tenderloins and cook them up the same night I shoot the deer - no issues with toughness.

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#5525589 - 01/07/15 11:30 AM Re: Self processing question [Re: kmon1]
redchevy Online   content
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Registered: 10/25/04
Posts: 23463
Loc: Texas
Originally Posted By: kmon1
Have done the aging and processed from shot to freezer in <4 hours, it is all good.

Freezing as the moisture expands when frozen it helps break down the meat. Ever notice after thawing how much blood is released from a cut of meat. Happens if meat was aged or not prior to freezing. After processing lots of deer I believe more blood is released from the freezing and thawing than soaking or keeping meat on ice and drained for days.

Just my observation. YMMV


Gotta go with this. I think it makes very little difference unless you are going to go through the process of aging it for a longer period of time. I have had meat on drained ice or in a fridge for up to two weeks and never really noticed a difference at all from fresh killed. Every year we eat part of a deer that has been dead less than a few hours, get back to the cabin collect weights and measurements and cut out tenderloins and backstraps and prepare for dinner and they are never any tuffer/drier/chewier/gamier than after 2 weeks on ice/fridge.

I have also eaten a lot of head shot DRT, dead before they hit the ground deer and have never noticed them to be any more tender than one that was hit in the lungs or a little far back and covered 100 yards or so.
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#5525629 - 01/07/15 11:45 AM Re: Self processing question [Re: redchevy]
SniperRAB Offline
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Registered: 03/26/12
Posts: 21155
Loc: Nurturing Biosphere Mothership
Originally Posted By: redchevy
Originally Posted By: kmon1
Have done the aging and processed from shot to freezer in <4 hours, it is all good.

Freezing as the moisture expands when frozen it helps break down the meat. Ever notice after thawing how much blood is released from a cut of meat. Happens if meat was aged or not prior to freezing. After processing lots of deer I believe more blood is released from the freezing and thawing than soaking or keeping meat on ice and drained for days.

Just my observation. YMMV


Gotta go with this. I think it makes very little difference unless you are going to go through the process of aging it for a longer period of time. I have had meat on drained ice or in a fridge for up to two weeks and never really noticed a difference at all from fresh killed. Every year we eat part of a deer that has been dead less than a few hours, get back to the cabin collect weights and measurements and cut out tenderloins and backstraps and prepare for dinner and they are never any tuffer/drier/chewier/gamier than after 2 weeks on ice/fridge.

I have also eaten a lot of head shot DRT, dead before they hit the ground deer and have never noticed them to be any more tender than one that was hit in the lungs or a little far back and covered 100 yards or so.



Mine are left on Ice for more of a time to get everything unloaded and relax before I gotta start cutting meat up roflmao
I think the biggest mistake I see is getting hair on the meat
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#5525842 - 01/07/15 01:50 PM Re: Self processing question [Re: lubbockdave]
redchevy Online   content
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Registered: 10/25/04
Posts: 23463
Loc: Texas
No doubt, most of the deer I have that have made it 2 weeks on ice were from my college days. When you got finals to study for it can wait with a brick under one end and the drain open on the porch... however, visitors did find it odd
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