Forums46
Topics537,719
Posts9,728,206
Members87,037
|
Most Online25,604 Feb 12th, 2024
|
|
|
self processing refresher please
#6140270
01/17/16 11:00 PM
|
Joined: Feb 2007
Posts: 1,601
lubbockdave
OP
Pro Tracker
|
OP
Pro Tracker
Joined: Feb 2007
Posts: 1,601 |
OK, got three skinned and quartered-got them sitting on a grate in the ice chest to try and keep them from soaking in water too much. Also have the meat spread out so it's not stacked one a top the other. got the plugs pulled and ice chests tilted to let water drain. Other than that what else do I need to do? I have 5-10 days to get the meat wrapped and froze, correct?
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6140287
01/17/16 11:17 PM
|
Joined: Dec 2012
Posts: 11,902
Simple Searcher
THF Celebrity
|
THF Celebrity
Joined: Dec 2012
Posts: 11,902 |
That FoodSaver will do just fine. You have two weeks comfortably to get it all done. I have dry aged deer for three weeks several times. And wet aging two weeks, but I bet you can go longer. I like to put mine in Ziplocks when wet aging to keep the meat from getting wet. Some guys like to let the meat set in the icy water to drain blood out. Do you plan on grinding any?
"Man is still a hunter, still a simple searcher after meat..." Robert C. Ruark
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6140301
01/17/16 11:26 PM
|
Joined: Feb 2007
Posts: 1,601
lubbockdave
OP
Pro Tracker
|
OP
Pro Tracker
Joined: Feb 2007
Posts: 1,601 |
don't have a grinder...not sure I want to deal with the mess?
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6140683
01/18/16 03:13 AM
|
Joined: Oct 2012
Posts: 29,598
Sneaky
THF Celebrity
|
THF Celebrity
Joined: Oct 2012
Posts: 29,598 |
You'll want a grinder unless you want to throw away a lot of meat or feed it to the dogs. I save some scraps and the bones for the dogs. Nothing is thrown away.
I save the necks, whole, for roasts. Save backstrap and tenderloin, whole. Separate the muscles in the hindquarters and cut steaks from the bigger pieces. The rest is either ground or just chunks of meat for stew, fajita, jerky, etc.
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6142379
01/19/16 03:12 AM
|
Joined: Jan 2015
Posts: 446
Brother Phil
Bird Dog
|
Bird Dog
Joined: Jan 2015
Posts: 446 |
Are to trying to age the meat? I let my deer meat soak in ice water. The key is to have enough ice to keep the water cold. This method was recommended to me by a professional meat cutter.
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6142436
01/19/16 03:39 AM
|
Joined: Sep 2009
Posts: 5,396
Pittstate
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Sep 2009
Posts: 5,396 |
If you can't hang your meat in a locker to "dry" age, a garage fridge is a pretty good option. I would never let my deer meat touch water (to each their own). I age mature bucks for about 14 days and younger deer 7 to 10 days. I cut the deer in quarters (2 front and 2 rear legs cut a the knee/elbow joint) anything below the elbow/knee gets cut into chunks for dog meat. I also cut all the meat between the ribs and small neck meat for dog food. I will take that and all my scraps and put into my Can Cooker with 2 cups of water and cook for 30 minutes. After it cools, I put it into zip lock bags and feed it to my dogs for their evening meal (us ally get about 10 good meals out of a doe and 20 meals from a mature buck). So, in my garage fridge is 4 quarters, 2 back straps and 2 tender loins.
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6142458
01/19/16 03:53 AM
|
Joined: Oct 2011
Posts: 3,161
SouthWestIron
Veteran Tracker
|
Veteran Tracker
Joined: Oct 2011
Posts: 3,161 |
Academy here localy had some great deals on grinders. They had their game winner one on sale for like 39 bucks, regular priced at 99 I think it was. As for a vacuum sealer don't let that stand in your way from processing those deer. I've done hundreds of pounds of meat and used nothing but a product called glad "press n seal" and regular white butcher paper. Works absolutely fine and some of the meat I wrapped up that way the family was still eating from it 2 years later! Don't sweat having the latest and greatest equipment just get started on processing those quarters. Keep us updated on your progress as well. Next to harvesting wild game , processing it yourself gives a great amount of personal satisifaction.
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6142472
01/19/16 04:01 AM
|
Joined: Jul 2012
Posts: 877
wtjim
Tracker
|
Tracker
Joined: Jul 2012
Posts: 877 |
If you are a self processor you need a grinder! No more of a mess than processing yourself...what do you do with all the trim off without a grinder?
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6142476
01/19/16 04:05 AM
|
Joined: Dec 2012
Posts: 11,902
Simple Searcher
THF Celebrity
|
THF Celebrity
Joined: Dec 2012
Posts: 11,902 |
I like to separate the hind quarters into their major muscles, and cut the straps in half and then vacuum pack and freeze them individually. This way I can do what I want with the thawed meat later. It can stay whole for a roast, slice into steaks, strips for jerky, chunk up for stew, or grind into burger for cooking or sausage.
"Man is still a hunter, still a simple searcher after meat..." Robert C. Ruark
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6145402
01/20/16 10:34 PM
|
Joined: Sep 2007
Posts: 4,294
oldoak2000
Extreme Tracker
|
Extreme Tracker
Joined: Sep 2007
Posts: 4,294 |
OK, got three skinned and quartered-got them sitting on a grate in the ice chest to try and keep them from soaking in water too much. Also have the meat spread out so it's not stacked one a top the other. got the plugs pulled and ice chests tilted to let water drain. Other than that what else do I need to do? I have 5-10 days to get the meat wrapped and froze, correct? YES - just make sure it stays covered with ice - I've gone as long as 14 days, but not on purpose. De-bone the meat, wrap, and freeze. I save trimmings and grind later. whole muscle (mentioned earlier) makes for the best meat that keeps the longest. I double-bag in quality freezer bags (cheaper, faster, and never 'burns').
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6145541
01/21/16 12:01 AM
|
Joined: Aug 2011
Posts: 21
PsychoJester
Light Foot
|
Light Foot
Joined: Aug 2011
Posts: 21 |
Make sure you remove as much of the silver skin as possible or all of it. Also remove the waxy fat (fat that feels like wax). You don't want to eat either.
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6147432
01/21/16 11:54 PM
|
Joined: Feb 2007
Posts: 1,601
lubbockdave
OP
Pro Tracker
|
OP
Pro Tracker
Joined: Feb 2007
Posts: 1,601 |
OK, brown spots where ice was touching the meat-trim off right?
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6147459
01/22/16 12:05 AM
|
Joined: Nov 2005
Posts: 32,601
sig226fan (Rguns.com)
duck & cover
|
duck & cover
Joined: Nov 2005
Posts: 32,601 |
Grinders are cheap and easy, don't worry about the mess. We use the crap out of them...
The old Oster Kitchen Centers work well, double as a food processor/blender/margarita machine, and cost less.
Buy the biggest, baddest foodsaver you can afford, it will pay for itself in game, and in buying in bulk from Sam's or Costco or local butchers
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6147581
01/22/16 12:57 AM
|
Joined: Oct 2012
Posts: 29,598
Sneaky
THF Celebrity
|
THF Celebrity
Joined: Oct 2012
Posts: 29,598 |
OK, brown spots where ice was touching the meat-trim off right? No. There's nothing wrong with it. Just trim off anything that's white, bloodshot, or too dirty to get clean. The brown spots look unappealing, but they're fine.
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6147766
01/22/16 02:05 AM
|
Joined: Feb 2007
Posts: 1,601
lubbockdave
OP
Pro Tracker
|
OP
Pro Tracker
Joined: Feb 2007
Posts: 1,601 |
cool deal-6 backstraps and tenderloins done-tomorrow roasts and shoulders...
food saver issue-had to press down on it for it to suck all the air out-gonna finish the job this weekend and send it back!
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6149019
01/22/16 06:28 PM
|
Joined: Sep 2012
Posts: 12,858
PMK
THF Celebrity
|
THF Celebrity
Joined: Sep 2012
Posts: 12,858 |
we also double seal our bags just in case there might be a slight pin hole along the seam. takes a few seconds longer but worth it in the end.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
|
|
|
Re: self processing refresher please
[Re: Simple Searcher]
#6149709
01/23/16 01:47 AM
|
Joined: Sep 2006
Posts: 32,482
kmon11
junior
|
junior
Joined: Sep 2006
Posts: 32,482 |
I like to separate the hind quarters into their major muscles, and cut the straps in half and then vacuum pack and freeze them individually. This way I can do what I want with the thawed meat later. It can stay whole for a roast, slice into steaks, strips for jerky, chunk up for stew, or grind into burger for cooking or sausage. Sounds like we learned from the same folks or experiences. I do nor remove the silver skin on any of it except grind meat until I take it from the freezer to thaw. It peels off easy then with fish skinning pliers and it protects that good meat if somehow air got into the vacuumed bags. Learned that long before I had a vacuum sealer.
lf the saying "Liar, Liar your pants on fire" were true Mainstream news might be fun to watch
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6150140
01/23/16 01:59 PM
|
Joined: Jan 2012
Posts: 411
esnow74
Bird Dog
|
Bird Dog
Joined: Jan 2012
Posts: 411 |
age it for 10-14 days then cut it up into steaks, roast and grind the rest.
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6158125
01/27/16 09:42 PM
|
Joined: Aug 2006
Posts: 13,530
Hunt n Fish
THF Celebrity
|
THF Celebrity
Joined: Aug 2006
Posts: 13,530 |
As long as temp is good I let 'em hang a few days and then quarter. After quartering they go in a fridge in the shop for 3 or 4 days. We usually skin, quarter, debone & package at home. Use to grind trimmings too, but processor charges minimal for grinding small quantities and its worth my time to NOT have to do it. The package I took in last week was only 10.5 lbs. I also take my own bacon & have him add at a 1 to 5 ratio (bacon to venison). Makes good hamburger paties! up
HnF
"Prayer is when you talk to the Lord, Meditation is when you listen to what he says"
|
|
|
Re: self processing refresher please
[Re: lubbockdave]
#6158164
01/27/16 10:01 PM
|
Joined: Nov 2013
Posts: 2,244
Hunt Dog
Veteran Tracker
|
Veteran Tracker
Joined: Nov 2013
Posts: 2,244 |
A good grinder is great for making your own sausage. And it's no more messy to grind 20 pounds as it is 2.
And since you have all those bones make venison stock. Leave a little meat on the bones then cut the bones into lengths that will fit into a pot. Roast the bones in the oven for a little while then put them in the pot. Add some rough chopped onion, carrot and celery. Add enough water to cover the bones add salt and pepper. Bring to a boil and then turn down to simmer for a few hours (got to get all the marrow out of the bones)the longer it simmer the more concentrated flavor, stir it all up occasionally. Pull the bones out, strain into another pot and let cool. I take one quart freezer ziplocks, fill them about half way and then try to get all the air out before I finish sealing. lay the bags flat on a cookie sheet and place in the freezer. I use my stock for roasts, gravy, when I make mushroom rice. etc.
|
|
|
Moderated by bigbob_ftw, CCBIRDDOGMAN, Chickenman, Derek, DeRico, Duck_Hunter, hetman, jeh7mmmag, JustWingem, kmon11, kry226, kwrhuntinglab, Payne, pertnear, rifleman, sig226fan (Rguns.com), Superduty, TreeBass, txcornhusker
|