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Posted on 1/9/23 at 12:15 pm to LSUTIGERTAILG8ER
I'll process my own and usually do this: flat irons, bone-in shanks, sirloin tip roast, bottom and top round roasts, eye of round, bone-in neck roast, straps, tenderloins, then save the rest for the grind pile. I usually just vacuum pack the grind pile meat after cleaning each deer and make one big batch of sausage after the season is over. Saves you from having to clean processing equipment multiple times. Most of the grind is from rump, ribs, flank, and front shoulder (minus flat irons).
Posted on 1/9/23 at 12:36 pm to bbvdd
quote:
I don't even open the deer abdomen.
This is the way….Unless Im fryin the heart
Posted on 1/9/23 at 1:00 pm to Marciano1
quote:
I do everything myself.
x 2 .... winner, winner backstrap dinner
Posted on 1/9/23 at 1:08 pm to SouthboundTiger
quote:
Spinoff...what processors are you using around the BR area and what has been your experience with them?
Not in BR but I go to Fitz-Lee’s in independence and they do a PHENOMENAL job. They have a nice store front and sell other food products as well
If any of y’all are around independence, go check them out and let us know how y’all like them
Posted on 1/9/23 at 1:09 pm to LSUTIGERTAILG8ER
I don’t because I like to keep the muscles attached and stretched as long as possible in aging the meat. I quarter it
If you have to debone, do yourself a favor and at least wait till rigor mortis sets in before doing so. Makes much more tender.
If you have to debone, do yourself a favor and at least wait till rigor mortis sets in before doing so. Makes much more tender.
Posted on 1/9/23 at 1:15 pm to TheRouxGuru
quote:
Spinoff...what processors are you using around the BR area and what has been your experience with them?
I have used Whitetails/Manninos in Independence before, now think they are closed.
Hatfield's Country store in Easleyville, currently not doing processing anymore.
Day's Smokehouse in Watson one year. Did not like the quality of the smoked sausage and could not detect any cheese in any link, and costly. I did like their ground meat vacuum sealed in flat easily stackable rectangles
Currently using Full Rut in Walker. Very pleased, nice folks, good fresh sausage in Italian, Cajun, Green Onion. Their ground meat is sealed packaged into tubes.
This post was edited on 1/9/23 at 1:16 pm
Posted on 1/9/23 at 1:20 pm to saray
I do all my own butchering after I dry age a few weeks.
I don't have a smokehouse, so I'll take my grind and freeze in bulk, then take to a processor in Feb to make my sausages. The idea being to not have anyone else's meat in there when they make my sausage.
I don't have a smokehouse, so I'll take my grind and freeze in bulk, then take to a processor in Feb to make my sausages. The idea being to not have anyone else's meat in there when they make my sausage.
Posted on 1/9/23 at 1:22 pm to LSUTIGERTAILG8ER
I debone and fully process my own meat. Been doing this for over 30 years.
Do your research. Deer bones and tallow rot even when frozen. They are the reason for a lot of people not liking deer meat.
Do your research. Deer bones and tallow rot even when frozen. They are the reason for a lot of people not liking deer meat.
Posted on 1/9/23 at 1:23 pm to Huntinguy
I don’t gut em. I just pull the meat off the bone.
Posted on 1/9/23 at 1:23 pm to Ol boy
I process 90% of the deer I kill (fresh sausage, steaks, cutlets, grd meat)
I normally get 20-30 pounds of smoked sausage made each year.
/quote]Ditto, I do it all by self.
Posted on 1/9/23 at 1:44 pm to The Levee
quote:
If you have to debone, do yourself a favor and at least wait till rigor mortis sets in before doing so. Makes much more tender.
Do you mean after rigor mortis reverses? Or do you think the deer is more tender if you debone when the deer is all stiff?
According to this author, you should wait till it reverses.
quote:
For more tender venison, butcher and cook deer after rigor mortis has reversed – when the muscles have had time to relax. This is achieved by hanging deer after field dressing. To be safe, I usually allow two days for rigor mortis to completely fade.
LINK
Posted on 1/9/23 at 2:06 pm to REB BEER
My wife and I do it all ourselves, we think it's fun. Made 15 lbs of sausage yesterday from the bags we had set side for that, green onion and breakfast. I know for a fact that we clean up the cuts better than processors, no one can ever claim the meat is gamey or tough, and we cook far more whole cuts on the grill or as roast than just the backstrap. If all you get are backstrap and burgers you are robbing yourself of some really good stuff.
Posted on 1/9/23 at 2:11 pm to LSUTIGERTAILG8ER
Several years back I was still at the processor when one of them started to "de-bone" my deer. He grabbed a hindquarter, made 2 cuts on the ham and tossed the rest in the trash.
I've de-boned every deer I've killed since.
I've de-boned every deer I've killed since.
Posted on 1/9/23 at 2:26 pm to REB BEER
quote:
usually allow two days for rigor mortis to completely fade.
Ain't nobody got time for that!
Posted on 1/9/23 at 2:59 pm to LSUTIGERTAILG8ER
I debone all my meat. It is really not that bad.
Posted on 1/9/23 at 3:09 pm to tke_swamprat
If hanging from hind quarters, its really easy to debone those instead of cutting them completely off. Im not a fan of roast so unless im saving a piece of fry meat on the back side of the leg, its all going to ground meat/sausage.
Posted on 1/9/23 at 4:11 pm to LSUTIGERTAILG8ER
We do it all ourselves so… Actually, I skin them, quarter them, etc. and my wife does all the processing and packaging. I’m cool with that!
Posted on 1/9/23 at 4:15 pm to REB BEER
Yeah that’s what I meant
Posted on 1/9/23 at 4:17 pm to speckledawg
quote:
Ain't nobody got time for that!
You don’t have time to quarter it up and put them in a big ice chest with frozen gallons of water for five days? Changing out the blocks once?
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