Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
GuyR, Ahornet55, Hunter307, Desmo, tripntx
60489 Registered Users
Top Posters
dogcatcher 77572
stxranchman 52092
RWH24 44568
rifleman 43790
BOBO the Clown 41127
BMD 40539
Big Orn 37484
txshntr 33685
bill oxner 32692
sig226fan (Rguns.com) 30575
facebook
Forum Stats
60489 Members
45 Forums
476342 Topics
6248758 Posts

Max Online: 16728 @ 03/25/12 08:51 AM
Page 1 of 2 1 2 >
Topic Options
#6055499 - 11/28/15 10:07 PM Diy deer processing
mooney_ag Offline
Tracker

Registered: 07/05/05
Posts: 538
Loc: Aledo, Texas
I've always taken a deer to a processor. But over time and save some money looking at doing it myself. I know how to quarter and debone the quarters Havent done any separating or cutting steaks, Etc. I just bought a vacuum sealer. What other tips or equipment do you guys recommend for a diy processor.

Top
#6055503 - 11/28/15 10:09 PM Re: Diy deer processing [Re: mooney_ag]
7mag Online   happy
THF Celebrity

Registered: 01/21/06
Posts: 20407
Loc: West Texas
Not trying by any means to shut you down. But........check out youtube. I found a TON of info on this on there. Best of luck
_________________________

"Una Stamus"

Top
#6055528 - 11/28/15 10:19 PM Re: Diy deer processing [Re: mooney_ag]
Classic Rocks Offline
Pro Tracker

Registered: 09/18/12
Posts: 1850
If you willing to make the drive to Rowlett, feel free to come over and join the processing co-op!

Top
#6056965 - 11/29/15 07:06 PM Re: Diy deer processing [Re: mooney_ag]
cm250 Offline
Pro Tracker

Registered: 02/26/08
Posts: 1399
Loc: Bells Texas,Grayson County
Not hard to do, been doing my own for years {brother took a meat cutting class in college, learned from him}. Main thing to do is separate muscles in hind quarters to remove glands between them, will cause meat to have a gamey/fowl taste. Good luck!!!!
_________________________
My Yote toys,
DPMS Sweet Sixteen
Ruger 77 22-250
Glock 23 40 cal
Foxpro 416B & numerous hand calls
************
God would never send Firefighters to Hell because we would put the fire out!

Top
#6057751 - 11/30/15 08:33 AM Re: Diy deer processing [Re: cm250]
redchevy Offline
THF Celebrity

Registered: 10/25/04
Posts: 23463
Loc: Texas
Originally Posted By: cm250
Not hard to do, been doing my own for years {brother took a meat cutting class in college, learned from him}. Main thing to do is separate muscles in hind quarters to remove glands between them, will cause meat to have a gamey/fowl taste. Good luck!!!!


I'd like to hear more about these glands... been making our own steaks, sausage, jerky, and burger for decades and this is the first ive heard of them.
_________________________
It's hell eatin em live

Top
#6057754 - 11/30/15 08:34 AM Re: Diy deer processing [Re: mooney_ag]
redchevy Offline
THF Celebrity

Registered: 10/25/04
Posts: 23463
Loc: Texas
A big cutting board, a good knife, and a grinder and a stuffer would be nice.
_________________________
It's hell eatin em live

Top
#6058427 - 11/30/15 02:19 PM Re: Diy deer processing [Re: mooney_ag]
Drop 1 Offline
Bird Dog

Registered: 07/09/13
Posts: 310
Loc: Ft.Worth Texas
The glands they re talking about resemble black kidney beans. They are ( I believe) sweat glands and are in the pits of the shoulders and hind quarters. Cut those dudes out and throw them away. If you cut a piece off and eat it you will almost lose your taste for deer meat. Nasty

Top
#6058436 - 11/30/15 02:23 PM Re: Diy deer processing [Re: mooney_ag]
Drop 1 Offline
Bird Dog

Registered: 07/09/13
Posts: 310
Loc: Ft.Worth Texas
also if you like to make sausage or grind meat, pick those bones clean as you can, all the scrap is good for grinding or even tossed into the bean pot. When you are cutting and you have a piece that has the silverskin on it, turn it over and run your filet knife down on the bottom. It will save you some chewing later. Not all deer fat is bad, I like to cut my steaks from the quarters with an edge of fat on them. I cut my Steak roughly 1'' thick about as long as your hand. I have found that the thicker the steak, better it cooks on the grill as venison will dry out quickly and burn. I suggest turning them every 60 seconds or so to be sure and have a pink center

Top
#6059488 - 11/30/15 09:29 PM Re: Diy deer processing [Re: mooney_ag]
mooney_ag Offline
Tracker

Registered: 07/05/05
Posts: 538
Loc: Aledo, Texas
So on the meat side I should retain as much from the ribs and neck as possible for grind? Just carve away? I need to learn more about the glands and ind. muscles to cut up into steaks.

On the processing side. Looks like a grinder and tenderizer might be in order. I've got the knife and boards. Not sure if I'm ready to step out into sausage making this year.

Top
#6059867 - 12/01/15 07:09 AM Re: Diy deer processing [Re: mooney_ag]
Drop 1 Offline
Bird Dog

Registered: 07/09/13
Posts: 310
Loc: Ft.Worth Texas
Yea, keep all the meat you can ( in my opinion ) it takes some time to pick it all but in the end when you're around the table breakin bread you will feel very good knowing that you made that meat.
As far as the tenderizer, I wouldn't go that far unless you are prepared to cut steaks. Steaks are easy. I sort out the meat in the hams and go from there, all the meat in the hams have lines in which help you pull one chunk from the other. the glands are easy to find, they are tucked into fatty pockets ( hard fat) in the arm pits of shoulders and tucked into the hind quarters. Easy to find if you take your time. The longer you process your meat, the quicker you become... over time

Top
#6060156 - 12/01/15 09:11 AM Re: Diy deer processing [Re: mooney_ag]
PMK Offline
Extreme Tracker

Registered: 09/10/12
Posts: 4979
Loc: Central TX (Gtown/Austin)
a lot depends on how much you want to spend on getting things set up too. We processed all of our deer while my parents were still alive, it was a family event and a good time to catch up on stuff. Probably close to 40 years. We started off separating and packaging all the meat and had a small table mount hand grinder for making ground hamburger/chili out of the trimmings. Dad finally got a larger grinder and put an electric motor on it. He later got into trying making sausage, mainly pan type where there wasn't a need for a stuffer. Then he got a stuffer tube that we added onto the grinder without any cutting plates to fill casings. It worked pretty well for smaller batches (<25 lbs) of links ... we sold all the processing stuff when my parents passed but I have given serious thought about getting back into it with the help of my son & son in law at least so they know how to do it.
_________________________
"everyone that lives dies but not everyone who dies lived..."

~PMK~

Top
#6062475 - 12/02/15 10:22 AM Re: Diy deer processing [Re: Drop 1]
rexmitchell Offline
Pro Tracker

Registered: 02/11/13
Posts: 1713
Originally Posted By: Drop 1
The glands they re talking about resemble black kidney beans. They are ( I believe) sweat glands and are in the pits of the shoulders and hind quarters. Cut those dudes out and throw them away. If you cut a piece off and eat it you will almost lose your taste for deer meat. Nasty


Anyone have a picture of what this looks like? Trying to figure out where exactly in the hams these are located.
_________________________

Top
#6062499 - 12/02/15 10:31 AM Re: Diy deer processing [Re: mooney_ag]
Navasot Online   content
Natty Love

Registered: 09/22/11
Posts: 25963
Loc: Normangee/Navasota TX
Good knife and stone.. clever if you like fried patties... other than that just get after it and learn what you like or don't like... I cut my straps into thin and thick steaks... keep half of one or a whole for Christmas dinner.. shoulders go to jerky and hams are jerky, tenderized cuttlets... etc
_________________________


http://www.j5tractors.com/

Top
#6062576 - 12/02/15 11:07 AM Re: Diy deer processing [Re: rexmitchell]
redchevy Offline
THF Celebrity

Registered: 10/25/04
Posts: 23463
Loc: Texas
Originally Posted By: rexmitchell
Originally Posted By: Drop 1
The glands they re talking about resemble black kidney beans. They are ( I believe) sweat glands and are in the pits of the shoulders and hind quarters. Cut those dudes out and throw them away. If you cut a piece off and eat it you will almost lose your taste for deer meat. Nasty


Anyone have a picture of what this looks like? Trying to figure out where exactly in the hams these are located.


People probably eat hundreds upon thousands of what they are calling glands in pulled pork and dear meat every year. I cut them out when I see them, but im 100% certain I don't see them all. I would say not a big deal to worry about.
_________________________
It's hell eatin em live

Top
#6062605 - 12/02/15 11:23 AM Re: Diy deer processing [Re: mooney_ag]
BuckRage Offline
THF Celebrity

Registered: 10/25/10
Posts: 20512
interesting.... I've seen these before and always wondered what the heck they were. Figured it was just a weird piece of fat.




_________________________
You gotta pay to play
-Chip


Top
Page 1 of 2 1 2 >



© 2004-2016 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide