Braised as Buzzard Breath implied.
If I'm in a hurry pressure cooker is a good compromise.
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- Thread starter eastTN270
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If I'm in a hurry pressure cooker is a good compromise.
I remove all silver skin and sinew. I then cut the meat into 1 inch cubes and my bride cans it. I have a doe and a buck canned. I plan to grind the last buck i killed. Will get beef tallow and 80/20 it for burger. I plan on grinding a doe for sausage using bacon ends. Hop to get a doe for jerky as well.
I wet age mine in a cooler for 10 days before processing. I really like the way it turns out. Anyone else age before processing?
I wet age mine in a cooler for 10 days before processing. I really like the way it turns out. Anyone else age before processing?
I've processed all my deer for the last 20 years. Lots of good pointers so far.
I trim as much of the silver skin as I can, but don't get overly obsessive with it. In my opinion, it doesn't effect the taste of the meat if some is ground in with it. I cut the meat into chunks that my grinder can handle, put it in a large pan and refrigerate for a few days. It makes the grinding process go much easier.
As others have said, get the best grinder you can. If your grinder is struggling, it will heat the meat up and that isn't good. I always grind with a large coarse blade first, then regrind with a smaller blade. Extra work, but it's worth it.
As for the other cuts, I usually cut small minute steaks out of the hind quarters, debone and split up the neck into roasts, leave the shoulders whole and ALWAYS keep the shanks and hearts. The backstraps get cut into thirds and the inner tenders get cut out and kept whole.
I keep the livers and use for catfish bait and the scraps I trim off go in sandwich bags and freeze to be added to dog food for my dog.
My first two deer are normally done in this fashion. The third deer will normally get canned in my pressure cooker and go on a shelf and my fourth deer will get ground.
I trim as much of the silver skin as I can, but don't get overly obsessive with it. In my opinion, it doesn't effect the taste of the meat if some is ground in with it. I cut the meat into chunks that my grinder can handle, put it in a large pan and refrigerate for a few days. It makes the grinding process go much easier.
As others have said, get the best grinder you can. If your grinder is struggling, it will heat the meat up and that isn't good. I always grind with a large coarse blade first, then regrind with a smaller blade. Extra work, but it's worth it.
As for the other cuts, I usually cut small minute steaks out of the hind quarters, debone and split up the neck into roasts, leave the shoulders whole and ALWAYS keep the shanks and hearts. The backstraps get cut into thirds and the inner tenders get cut out and kept whole.
I keep the livers and use for catfish bait and the scraps I trim off go in sandwich bags and freeze to be added to dog food for my dog.
My first two deer are normally done in this fashion. The third deer will normally get canned in my pressure cooker and go on a shelf and my fourth deer will get ground.
I cut as much of the silver skin as possible away without losing a bunch of meat. I only cut the thickest parts off of the roasts since those go in the crockpot with chili powder, cumin and Ro-tel tomatoes for tacos.
AO - I do wet age about half and dry age about half now in a large fridge. The wet aging in a cooler has always served me well but wanted to start trying the dry aging this season. So far so good.
What are some suggestions for front shoulder recipes?
AO - I do wet age about half and dry age about half now in a large fridge. The wet aging in a cooler has always served me well but wanted to start trying the dry aging this season. So far so good.
What are some suggestions for front shoulder recipes?
Sasquatch Boogie Outdoors
Well-Known Member
I hear what your saying and appreciate your guidance on the culinary arts.....but I'm having a hard time committing to to a meal that's prepared by a guy named buzzard breath..haha
infoman jr.
Well-Known Member
I trim the meat quite a bit with a boning knife. In fact I process the whole deer with the same knife. I cut the grind meat in cubes and put a few paper towels in the bottom of the unground meat bowl to collect the liquid that accumulates. The Victorinox Fibrox boning knife gets great reviews and is very economical.
Omega
Well-Known Member
Yea, I ordered one of those, very nice, sharp, and very inexpensive to boot.
