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 Re: DIY Butchering
[Re: LillyCreekHunter]
#3335337
06/30/12 02:35 AM
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Joined: Feb 2005
Posts: 136
JTaylor
Woodsman
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Woodsman
Joined: Feb 2005
Posts: 136 |
My dad and I do everything ourselves. Quarter the deer and let it sit in ice for a few days and then process it. Helps that he was a butcher for 15 years! We have a grinder, commercial tenderizer, meat mixer and sausage stuffer. We can have the quarters deboned, ground up/steaks made, and in the freezer in about 30-45 minutes. Takes a little longer if we make sausage. Also make our own jerky, pretty tasty I must say! 30 - 45 minutes? Wow! Doing it by myself, a quartered deer on ice takes me about 4 hours to make tenderized steaks, a few roasts, and grind the rest into ground meat, vacuum seal everything, put in freezer, clean all tools, and haul the bones to the pasture. When I bring home 2 Illinois deer, I need to block out an entire day. Wish I could butcher as fast as you guys!
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Re: DIY Butchering
[Re: JTaylor]
#3335503
06/30/12 03:37 AM
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Joined: May 2012
Posts: 212
LillyCreekHunter
Woodsman
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Woodsman
Joined: May 2012
Posts: 212 |
30 - 45 minutes? Wow! Doing it by myself, a quartered deer on ice takes me about 4 hours to make tenderized steaks, a few roasts, and grind the rest into ground meat, vacuum seal everything, put in freezer, clean all tools, and haul the bones to the pasture. When I bring home 2 Illinois deer, I need to block out an entire day. Wish I could butcher as fast as you guys!
Ya my pops rips through them pretty quick! We attach a LEM tube to the grinder and those meat bags. So it goes straight from grinder to bag, which saves a lot of time. If my Dad wasn't handling the knife it would take me about 4 hours! I forgot to mention he was a butcher about 30 years ago, when a butcher was actually a butcher. Not meaning to offend anyone. I guess if you want to add cleaning up, it takes about an hour a deer. This will probably hurt some feelings but the first deer I knock down every season I grind up all the meat(backstrap included). We use burger quite a bit. I also think the hindquarters make better steaks than the backstrap. No 
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