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Thread: My First Deer Skinning And Processing

  1. #21
    Senior Member ElkSlayer's Avatar
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    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.....
    It's all fun an games till you put that big boy on the ground.. now its time to get to work
    Martin cougarIII elite nitrous C cam X system & HHA
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  2. #22
    Senior Member ElkSlayer's Avatar
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    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
    It's all fun an games till you put that big boy on the ground.. now its time to get to work
    Martin cougarIII elite nitrous C cam X system & HHA
    Darton Fury recurve

    http://www.cascadianbowmen.org/

  3. #23
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    No - all them sheep are too lazy...

  4. #24
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    Quote Originally Posted by Spiker View Post
    No - all them sheep are too lazy...
    Haha, I'm trying to learn.
    2007 Martin Wildcat / Jaguar 55# Dw 29" DL, Wildman Fly Series Quiver,Nap Apache Drop Away Rest, 28" Beman, ICS. Bowhunter 400- Custom Camo Hutch-n-son wrist sling

  5. #25
    Senior Member droppixel's Avatar
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    Quote Originally Posted by ElkSlayer View Post
    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..


    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
    Last edited by droppixel; 11-15-2011 at 04:39 PM.
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  6. #26
    Senior Member elkslayer4x5's Avatar
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    Quote Originally Posted by Spiker View Post
    No - all them sheep are too lazy...
    Unless you're hunting them, then they seem to have plenty of energy.
    http://eastoutfitter.tripod.com/index.html
    http://www.cascadianbowmen.org/
    Martin 06 Slayer, Nitrous C, shoot thru, 63lb, Quiktune 3000, HAA OL 5519, Beman ICS Hunter
    Martin 06 Slayer, Nitrous C, Shoot thru, 55lb, Quiktune 3000, HHA OL 5519 2X, Easton A/C/C
    Ben Pearson 1968 'Cougar' 62" 45#s @ 28" recurve, parallel shaft POC, Zwickey 'Eskimo' 2 blade

  7. #27
    Senior Member ElkSlayer's Avatar
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    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
    It's all fun an games till you put that big boy on the ground.. now its time to get to work
    Martin cougarIII elite nitrous C cam X system & HHA
    Darton Fury recurve

    http://www.cascadianbowmen.org/

  8. #28
    Senior Member droppixel's Avatar
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    Quote Originally Posted by ElkSlayer View Post
    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!
    2014 Lithium :: 2007 Cheetah :: Jaguar Take-down
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  9. #29
    Senior Member ElkSlayer's Avatar
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    any time... feel free to ask away in a thread or a PM.. cant have hard earned game going to waste TOO Tasty
    Last edited by ElkSlayer; 11-16-2011 at 06:16 AM.
    It's all fun an games till you put that big boy on the ground.. now its time to get to work
    Martin cougarIII elite nitrous C cam X system & HHA
    Darton Fury recurve

    http://www.cascadianbowmen.org/

  10. #30
    Senior Member elkslayer4x5's Avatar
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    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.
    http://eastoutfitter.tripod.com/index.html
    http://www.cascadianbowmen.org/
    Martin 06 Slayer, Nitrous C, shoot thru, 63lb, Quiktune 3000, HAA OL 5519, Beman ICS Hunter
    Martin 06 Slayer, Nitrous C, Shoot thru, 55lb, Quiktune 3000, HHA OL 5519 2X, Easton A/C/C
    Ben Pearson 1968 'Cougar' 62" 45#s @ 28" recurve, parallel shaft POC, Zwickey 'Eskimo' 2 blade

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