Butchering

Discussion in 'Bowhunting Talk' started by alenhard15, Oct 4, 2016.

  1. alenhard15

    alenhard15 Grizzled Veteran

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    I butchered my doe last night and just kind of winged it, does anyone have any good links to videos for butchering?
     
  2. Blarney22

    Blarney22 Die Hard Bowhunter

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    I just follow the seams and break down into major muscle groups. Next I trim up really good and cut into steaks, stew, or grind. Vacuum seal and freeze.
     
  3. alenhard15

    alenhard15 Grizzled Veteran

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    thats basically what i tried to do last night just takes practice right?
     
  4. Sota

    Sota Legendary Woodsman

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    Yep practice, for me it is important to trim away and fat and silver skin, I spend more time trimming than I do cutting it up.
     
  5. alenhard15

    alenhard15 Grizzled Veteran

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    yea that silver skin is rough to get off, what do you do about the film on the meat just try to scrape it off?
     
  6. Sota

    Sota Legendary Woodsman

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    Filet it off keep the knife sharp.
     
  7. Sota

    Sota Legendary Woodsman

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    I cut my deer up into pound to pound and a half chunks and bag it up in game meat bags. Most of the venison I make is sliced into medallions and either grilled or fried, not steaks and roasts.
     
  8. Xoutdoors

    Xoutdoors Weekend Warrior

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    I mostly deep dry em with Korean soup stock or I ground then on hamburger helper beef pasta. Got to love eating what kings and nobles eat
     
  9. Blarney22

    Blarney22 Die Hard Bowhunter

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    Practice and patience. Take your time and do a good job trimming and you will be rewarded with some of the best meat available. Its a little overwhelming the first time you do it but it gets easier each time you do it.
     
  10. Stubert

    Stubert Weekend Warrior

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    Very sharp knife and use it the same as you would skin a fish. Push against the silver skin without slicing, You will get better.
     
  11. Jeepwillys

    Jeepwillys Die Hard Bowhunter

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    Once I get the Silver skin started, I tip my knife upwards a bit away from the meat and I can usually get it in one swipe. A chef showed me that one. Other than that look up gutless skinning. I started doing that a few years ago and its the only way to go, IMO. And thats the only one that matters. LOL
     
  12. Sota

    Sota Legendary Woodsman

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    I like the idea of skinning before gutting but I like to age my deer with the skin on for 10 or so days if temps are right. If I go to fridge aging I would defiantly do it.
     
  13. Shocker99

    Shocker99 Grizzled Veteran

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    How To Process Your Deer - YouTube
    watch this video and search the other parts. I think there is 4 videos total. this is pretty much the method I use and these guys do a great job explaining all the cuts of meat.
     
  14. Bkbowhunter

    Bkbowhunter Newb

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    Alenhard 15 go to utube look up "growing deer tv" deer processing. Great video
     

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