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MLN1963
11-13-2011, 02:57 AM
I did my first deer up the other day and I placed my game cam out to watch me so I can make improvements next time. I thought I would put it on here for the fun of it. I'm no expert so go easy. I can take constructive criticisms, I'm a big boy.


http://www.youtube.com/watch?v=Cr9BHNaZVic

Hutch~n~Son Archery
11-13-2011, 03:15 AM
For what I can see Mark it looks like a good job to me. Maybe some of the pro's can help more. But I think you did a good job. You might want to slow down a little your scaring me with that knife in your hand. Lol





Hutch:cool:

elkslayer4x5
11-13-2011, 06:12 AM
First, good job, 1st timer. It would be a bit easier if you'd tie off the gambrel so that it won't twist around so much on you. That is if you don't have someone to help hold it in place. When you get the skin down to the neck area, put you big ole foot on it and step down, much easier than wrestling with it. Now that you've got the hide off, go ahead and take off the front shoulders. Then go in for those backstraps, and don't forget to get the tenderloin, both of 'em. Remove the neck roasts, then the rib sections. Now we cut the rear hams off the pelvic bone at the hip joints, no need for a saw, all can be done with a sharp knife. Its much easier to seperate the cuts of meat while the rear quarter is on the table than hanging, less waste this way. Another tip is get yourself a good book on game processing, our favorite is " Preparing Wild Game by Creative Publishing INT. www.howtobookstore.com Goes into great detail on cuts of meat, recipes, etc. We had deer sauage meatloaf last night. Wonderfull, Yum, Next week we're having deer lasagna. Hope this will be of some use to you. :D

MLN1963
11-13-2011, 08:14 AM
I don't have anything to tie off the deer to the floor. I need to find a short swivel so the deer can turn. The ropes from the pulley made it keep turning on me. I just don't want it much closer to the floor, my back don't like being bent over that much. I started out cleaning a lot of the sheathing of the hams and legs because I thought it would be easier since it was at eye level and attached so I had more to pull against. I got a little carried away from there and decided to separate all the muscle groups of the hams and legs. Next time I will still do the sheathing and then cut off the hams in a chunk.

I like the boot tip on the neck and will give it a try. I used an elbow and my 200# on the rest of the hide and that worked well. Next time I'm not messing with the front legs below the shoulder. It was mostly tendons and connective tissue that clogs the grinder. This was a small deer and the neck was probably not worth the time spent either. Just my opinion but that's how I felt.

Money Man
11-13-2011, 06:44 PM
Looks like a good job. Nice idea to use the trail cam. So how do you like doing it yourself vs. paying a butcher to do it? I agree with 4x5 about taking the front shoulders first. When butchering, I take the front shoulders then backstraps and tenderloins, then take the rib cage off, then separate the hind quarters. I take each section in the house and work on the kitchen counter. With skinning, we have found it easier to do the day of the kill when the hide is still warm. Also we found that as you peel the hide, we roll the hair side over onto the inside of the hide. The hair helps to grab and gives you a better grip. Any hair that gets on the meat is easily removed with a small propane torch.

ElkSlayer
11-13-2011, 07:06 PM
MLN tie one end of gambrel to the wall with 550 cord or other small rope. all meat is worth retreaving if you own a grinder, if the lower legs clogs up yours ? I might sujest cutting thme it to smaller strips or get the grinder blade sharpend.. Mine eats them up like candy... oh yes skin em soon as you get it home and hung up, wipe meat down with white vinegar and water.. we use warm and about 50/50 and clean cloth. to remove any un-wanted hair and other debris..then slap a game bag on and let it hang and chill out. so long as it's cool out...early season here it's hot so after the wipe down it's right to the dismantle and into fridge for over night the sliver skin comes of easier once its dryed a bit and cold...good luck with future game processing

MLN1963
11-14-2011, 05:53 AM
Looks like a good job. Nice idea to use the trail cam. So how do you like doing it yourself vs. paying a butcher to do it? I agree with 4x5 about taking the front shoulders first. When butchering, I take the front shoulders then backstraps and tenderloins, then take the rib cage off, then separate the hind quarters. I take each section in the house and work on the kitchen counter. With skinning, we have found it easier to do the day of the kill when the hide is still warm. Also we found that as you peel the hide, we roll the hair side over onto the inside of the hide. The hair helps to grab and gives you a better grip. Any hair that gets on the meat is easily removed with a small propane torch.

Money Man

I like saving a $125 minimum per deer. The convenience charge of $125 per deer isn't ridiculous, but it adds up quick. I would like to shoot one or two more this year and my son wants one more too so I'm tried explaining to him how that money saved can be used for gas to go hunting more often. He still didn't get it. Kids think money just appears in your checking account whenever you need it.

It is too hot here to let the deer hang outside. Thankfully I have a friend with a walk in cooler that I hung the deer in. He told me to leave the skin on or the meat would get dried out. Since I was asking him questions and he was giving me answers I did as he said.

MLN1963
11-14-2011, 06:08 AM
MLN tie one end of gambrel to the wall with 550 cord or other small rope. all meat is worth retreaving if you own a grinder, if the lower legs clogs up yours ? I might sujest cutting thme it to smaller strips or get the grinder blade sharpend.. Mine eats them up like candy... oh yes skin em soon as you get it home and hung up, wipe meat down with white vinegar and water.. we use warm and about 50/50 and clean cloth. to remove any un-wanted hair and other debris..then slap a game bag on and let it hang and chill out. so long as it's cool out...early season here it's hot so after the wipe down it's right to the dismantle and into fridge for over night the sliver skin comes of easier once its dryed a bit and cold...good luck with future game processing

ElkSlayer

I guess I was going about it wrong. I wanted the deer to be able to turn so it would move and I wouldn't. I thought it would conserve time and energy spent processing like an assembly line?

What does the vinegar solution do compared to straight water?

The neck and lower legs seemed like more tendons and connective tissue than meat. I will readdress this next time but I can see why a lot of hunters don't mess with them. My grinder is a hand crank job my F-I-L gave me and it works okay. Some day I would like a powered model but I will use this until then. Besides, turning the crank isn't hard or tiring when you make your 16 Y.O. do it! :cool:

I think I will order that book you recommended today.

MLN1963
11-14-2011, 06:21 AM
ES

The book link you gave didn't work. Is this the book?

http://images.barnesandnoble.com/images/40470000/40478320.JPG

droppixel
11-14-2011, 08:17 AM
Just did my first solo this weekend. My dad helped me (explained and did it as I watched) with my first deer. It had been a while, so I was just going off of memory and what I have seen in a processing video. There is a great enjoyment for me in being able to take the hunt start to finish in doing the processing yourself.

I know I got a lot to learn when it comes to the cuts on the front/rear quarters. I'm sure I could get a lot cleaner roasts on my next, I was in a little bit of a hurry because of the weather warming up this weekend. Took a good chunk of the rear and shoulder and cut for stew and grinding. Cut a few steaks out of the rounds. Took my sweet time with the backstraps/tenderloins and I know I got those perfect ;)

Didn't spend a ton of time on the neck, though I plan to with the next deer, I know there are some good roasts there and didn't do as much with the rib due to time and not wanting to cut through them with a hand saw.

All in all, pretty happy with how it all turned out and I'll be having some great meals later this week :D

ElkSlayer
11-14-2011, 02:40 PM
Yep Thats it alright MLN... great Book

Vinegar cleans the unwanted stuff of the meat and acts as a disinfectent aids in the drying of silver skin.. Water is a breading ground for Bacteria and Mold.. I use a 50/ 50 mix and then a last stright wipe down




Didn't spend a ton of time on the neck, though I plan to with the next deer, I know there are some good roasts there and didn't do as much with the rib due to time and not wanting to cut through them with a hand saw.

All in all, pretty happy with how it all turned out and I'll be having some great meals later this week :(

well sadly not as many.;) For the new doit yourself processer. The Book MLN posted is a great guide. been doing it years befor I got the book, wish i had it when i started...

Now Please Take the time to get all the meat off your hard earned Kill.. You will be shocked the 1st time you take the time to strip off all the Neck / Rib meat..if you do not have a grinder your local butcher will, and be happy to grind it for you...Just put up 22 lbs of sausage because we took the time..:cool:;)

MLN1963
11-14-2011, 04:18 PM
It was ElkSlayer4x5 that gave the book link, not ElkSlayer. Sorry, ES, a case of mistaken identity!

Hutch~n~Son Archery
11-14-2011, 04:21 PM
It was ElkSlayer4x5 that gave the book link, not ElkSlayer. Sorry, ES, a case of mistaken identity!Or Old age:rolleyes::p



Hutch:cool:

MLN1963
11-14-2011, 04:39 PM
Or Old age:rolleyes::p



Hutch:cool:

There is always that too!

elkslayer4x5
11-14-2011, 05:36 PM
It was ElkSlayer4x5 that gave the book link, not ElkSlayer. Sorry, ES, a case of mistaken identity!

Not that mistaken, ES gave me the link as I typed. Kids, I tell ya, send 'em to school....:D

Jake-the-snake
11-14-2011, 08:08 PM
First off, I wanna say Im glad You hung it up by the hind quarters, and not the head...it annoys me soo much seeing hunters hang deer up by the head...second, for your first time, that was impressive to say the least...good job! 3rd, just find something that works for you to get it done as fast as possible...im not a big fan of messing with the neck and ribs...i live on a farm, so the kitties outside get a little treat when we drag the remaining carcass outside the barn...

MLN1963
11-14-2011, 09:20 PM
Thanks Jake. I thought I was going to get some more practice tonight but it didn't pan out.

Spiker
11-15-2011, 04:04 AM
Another really good book on processing, whether this is new for you or you have done it dozens of times, is one called "Gut it, Cut it, Cook it"
Here is a link: http://www.amazon.com/Gut-Cut-Cook-Processing-Preparing/dp/1440203709
It also comes with a DVD that has some great recipes.

ElkSlayer
11-15-2011, 04:49 AM
Another really good book on processing, whether this is new for you or you have done it dozens of times, is one called "Gut it, Cut it, Cook it"
Here is a link: http://www.amazon.com/Gut-Cut-Cook-Processing-Preparing/dp/1440203709
It also comes with a DVD that has some great recipes.

looks like a good one too..Dose it show how to cut the large diameter steak of the hind quarter.... that is so tasty every cut is oh so tender...even from larger bucks... good luck to you MLN

we can only get 1 buck 1 doe and a possible 3rd if you apply for the right tags... never get that 3rd tag, dang it... so its 1 deer for the wife (done) 2 for me (not yet) 1 for the boy (he missed) and now 1 for the ole man this year (not yet) next year it will be 2 for him and go for that 3rd. so even if we all tag out its still only what some of you guys get on your 1 tag...so we alway strip um clean forget the cat's the can go catch a mouse...

Spiker
11-15-2011, 05:40 AM
like this?.
4946

ElkSlayer
11-15-2011, 06:02 AM
not sure... i guess i could have typed a bit more info ....lol
You take the hind quarter remove the tip roast.. now it gets fun with the leg bone 90* to you slice of 1"- 3/4" steak down to bone and all around quarter then carfuly cut it free from leg bone... makes a large round steak held together with the sliver skin between muscle groups...I call um flintstone steakes as in fred an whilma..
beleve proper name is eye of round one could band saw right threw the leg bone if thay had one i think.....

ElkSlayer
11-15-2011, 06:06 AM
You all know if we keep this up folks are going to find out how good deer taste... best keep this info for our selves...whoops too late its on the net now

Spiker
11-15-2011, 01:16 PM
No - all them sheep are too lazy...

96xjclassic
11-15-2011, 01:39 PM
No - all them sheep are too lazy...

Haha, I'm trying to learn.

droppixel
11-15-2011, 04:30 PM
Now Please Take the time to get all the meat off your hard earned Kill.. You will be shocked the 1st time you take the time to strip off all the Neck / Rib meat..if you do not have a grinder your local butcher will, and be happy to grind it for you...Just put up 22 lbs of sausage because we took the time..:cool:;)



Definitely in intention on the next one I do by myself. It was warming up this weekend and I wanted to get it all on ice and in the house. I'll definitely be looking to do a full clean on the rib for burger with the next and the same with the neck meat. Going to check out some of the books you guys posted, that will come in handy for sure.

I definitely have a lot to learn and I'm looking forward to it all. Want to learn how to get good steak cuts from the rear quarters. Roasts aren't really my thing, so I took some of the rear and cubed it out for stew and managed to get a few steaks, but they weren't that big. I do have a killer backstrap recipe and I know for darn sure I got those cut and trimmed perfectly =P

elkslayer4x5
11-16-2011, 05:35 AM
No - all them sheep are too lazy...

Unless you're hunting them, then they seem to have plenty of energy. :)

ElkSlayer
11-16-2011, 05:46 AM
here is a tip for you . when it is getting hot out and you feal "rushed" remove large sections IE: left side rip cage then right side stack together place in clean glad bag ( just dont want to type the word) white kitchen one work well any way stuff em in that tie closed and get in to cooler/ firdge even the frezzer for a cool down..then strip um once cooled...good luck

droppixel
11-16-2011, 06:08 AM
here is a tip for you . when it is getting hot out and you feal "rushed" remove large sections IE: left side rip cage then right side stack together place in clean glad bag ( just dont want to type the word) white kitchen one work well any way stuff em in that tie closed and get in to cooler/ firdge even the frezzer for a cool down..then strip um once cooled...good luck

Awesome, I ended up getting the front shoulders off and then the loins/backstraps and got them in a cooler with ice right away and then added to that as I got the rest cut off. Cooler was small, but could totally bag up the larger sections like that and get them in the house into the freezer - didn't think too much of it which kills me looking back on how much more I probably could have gotten knowing what I know now. Was a good "practice" deer and will be looking forward to the next hopefully after shotgun is over this weekend.

All the tips from folks here are great!

ElkSlayer
11-16-2011, 06:13 AM
any time... feel free to ask away in a thread or a PM.. cant have hard earned game going to waste :cool: TOO Tasty

elkslayer4x5
11-16-2011, 06:20 AM
A bit more on the feeling rushed, as stated cut deer into larger pieces and then just work on a smaller section, one at a time, leaving the rest in the fridge, cooling until you have the energy to finish the job. It IS a lot of work, but way worth the effort.

MLN1963
11-16-2011, 10:04 AM
A bit more on the feeling rushed, as stated cut deer into larger pieces and then just work on a smaller section, one at a time, leaving the rest in the fridge, cooling until you have the energy to finish the job. It IS a lot of work, but way worth the effort.

I wish there was room to put quarters in my fridge. Even if there was I don't know if the wife would go for that. My meat sat on ice in coolers. I had several frozen gallon jugs, and 40 pounds of ice in coolers that had to suffice.

96xjclassic
11-16-2011, 11:09 AM
Yummm. I hope I get one for rifle season.

droppixel
11-16-2011, 12:03 PM
I'm already super itching to get another after going through this thread.

ElkSlayer
11-17-2011, 06:21 AM
I wish there was room to put quarters in my fridge. Even if there was I don't know if the wife would go for that. My meat sat on ice in coolers. I had several frozen gallon jugs, and 40 pounds of ice in coolers that had to suffice.

we have 2 fridges now that 4x5 moved up here.. so it is easy for us... your system should be just fine all it needs is to be below 40* or so cooler the better of corse just short of frezzing

elkslayer4x5
11-17-2011, 06:36 AM
Pick up a used fridge at a local dealer or Craig'slist, find a corner in the garage, and you'll be set. Having an extra fridge is a huge help. :D