How To Process A Deer At Home

Then you’ll peel the whole deer skin down to the tail. Use your knife and make an incision down the spine.

Howto Deer Processing Wasting No Meat Butchering Deer

Next, wash the meat in cold water before hanging the deer from a meat hook in a garage or outbuilding to age for a week.

How to process a deer at home. Don’t let the ice run out, and don’t let any meat sit in water. Drain meltwater from the bottom of the cooler regularly and refresh the ice as needed until processing day arrives. It should be noted from the beginning that there is another step that precedes this one:

But if you process more than, say, a deer a year, you really ought to spring for a good grinder. Cut along the carcass to the rib, and work the knife back toward your first cut. However, when you process the entire deer in the field, it gives you the option to bring home only the parts your family will use while the remaining parts are left to feed scavengers and nourish the soil where the deer lived and died.

Last edited on august 27, 2010. How to process deer meat at home. Pour this solution into the larger barrel and mix together.

• once you’ve made these cuts and loosened the skin, peel it down to the tail. The backstrap is one of the most prized parts of a deer. After harvesting and field dressing the deer, we bring the animal home for processing.

Then mix 1 gallon of warm water with 1 lb. If the deer is hanging upside down from a gambrel, you will start from the top and work your way down to the head. Lower the deer so that the hams are eye level and the head is touching the ground.

Here are some steps and a brief overview on how to process a deer to get you started. Field dress your deer as soon as possible after you have shot it. • remove front legs at the knee.

Soak the skin in the barrel for six to nine days. However, the best position for boning a deer is when it is hanging from a gambrel by both hind legs. Bones deer processing & more, white hall, arkansas.

If you are just starting out and happen to have a kitchenaid stand mixer, the kitchenaid grinder attachment works fine for small batches; First, check your local wildlife regulations for hunting and processing, and follow them. Once near the shin area, cut all the way around the deer’s leg being careful not to cut the achilles tendon.

Before butchering deer, we must take the hide off. You should now have a soft and usable deer hide to create a wall hanging, rug, or turn into a wearable fashion trend. Backstraps, tenderloins and small cuts should be placed in plastic bags while aging so they never end up soaking in meltwater.

Second, check the centers for disease control and prevention’s guidelines for testing and handling deer with chronic wasting disease (cwd). Repeat this process to your desired liking. Keep adding salt to the hide until it dries out and becomes crispy.

We hang it from its hind legs — high enough off the ground that the animal can’t be reached by our barn cat. The basic principles of boning will apply in any case. There are a few steps to take before processing at home.

We show how to mix, stuff and smoked deer sausage and deer snack sticks. Work your knife down to one joint in the tail bone. Follow along as we demonstrate how to mix deer and pork, season it, stuff it, and smoke it in a smokehouse.

While not necessarily quick learning how to tan a deer hide is fairly easy. The salting process takes a day or two if the proper amount of salt is used. How to butcher and process deer in warm weather.

Make sure the buck is dead. If placed on a flat surface, the animal can be quartered, halved or left whole. Like filleting a fish, if you make these cuts right, your backstrap will come right off.

He’ll also pluck the branches licked by the deer from overhanging limbs. How to process deer at home pursue the outdoors 06.17.11 after you have dressed your deer, you may decide to sharpen your knives and complete the job rather than go the professional route for. Make sure you put down a fairly thick layer of salt to draw out the moisture from the pelt.

After shooting a deer, the next vital step is to field dress it. The first step in the process is to prepare the meat. Once the meat is aged, lay out the carcass on a flat surface and cut through the backbone where it meets the ribs with a saw.

For the most part, all you need to field clean a deer is a sharp knife and a strong stomach. First you need a good grinder. If the weather is 32° f or lower, it can hang for a week.

Alum in a smaller plastic or wooden container. You’ll filet the skin off separating the skin from the meat completely down the legs and the rectum of the deer. After shooting a deer, immediately field dress or gut the animal to preserve the meat and avoid spoiling.

On the hind legs, cut the inner thigh skin from the crotch to the shin area. Quality processing for deer, pork, beef, etc. This same principle applies to processing deer meat, or venison.

Then, knowing that they may come in handy later, he seals the dirt. A cold deer is harder to skin and will add time to the overall processing. To butcher deer, start by skinning the deer, and removing the hooves and organs with a knife.

It’s what i used for years. Remove the skin and rinse thoroughly in water. Attach the skin to a plywood base, outside down, using clamps.

We’ll place the cooler in a slanted position with the drain open on the cooler to allow all the blood to drain from the meat. I test every deer for cwd and, until i get the results, handle it as if it has cwd. How to field dress a deer.

Every year around thanksgiving we grab our best rifles, strap on our hunting knives, and trek out into the woods in the hopes that we can catch one or two deer along the way. Hunting deer is a tradition for hundreds of people. After my husband brings the deer home, we process it and leave it on ice in a cooler for five to seven days.

Hanging a deer in a meat safe or meat cooler will make the venison tender, and much of the wild or gamey taste will be removed. However, things change a little bit when you get to the tail of the deer. Removing the internal organs and cooling the carcass is essential to keeping the meat from spoiling.

Elk, antelope, bear or other large game can be cut up in the same way. 1,234 likes · 3 talking about this.

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