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Hunting & Fishing
DIY Deer Processing Question
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<blockquote data-quote="Old Timer" data-source="post: 2824162" data-attributes="member: 24440"><p>I take the quarters and meat off the carcass, put it in a cooler in trash bags with ice.</p><p>Most of the time it sets at least over night, sometimes a couple days, then cut it off the bone.</p><p>put in freezer for a bit, and grind. Some times it sits in refrigerator a day or so again.</p><p>Grind, and freeze, mix with 5% cheep hamburger if wanted. </p><p>Also tastes great if you use ground pork! We do this for giving to someone that is not use to venison.</p><p>We can't tell much difference in the ground if it's aged for a day or 4 days. </p><p>The roasts might be better after 4 days, if kept cool. </p><p>We left one hanging in the shop for 3 days when it was 30 at night and 60 day, it was almost over the hill.</p><p></p><p>Knifes are not anything expensive, as long as they are SHARP. They will get dull so keep the ceramic rod with you.</p><p>Wife likes a 5" I use a 3" paring and a 6" Chicago cutlery knife. It is what you like, you can use anything you want.</p><p>I have done the whole thing with my pocket knife.</p><p></p><p>1/2 hp grinder from Cabelas, passed down from my father. Use 1 lb wild game bags (not LEM brand).</p><p>Zip locks on backstrap, roasts, etc. Vacuum sealer works well also. Don't get blood in the sealer.</p><p>Butcher paper will work, but you have to know how to fold it so you don't get freezer burn. Found out the hard way.</p><p></p><p>Bones get stuck in a WM bag, and fed to the dogs. Cheaper then dog food, and a lot better.</p><p></p><p>Get a cheap tarp to place under the deer when processing, a lot easier to clean or throw away, </p><p>then cleaning the concrete in the shop.</p></blockquote><p></p>
[QUOTE="Old Timer, post: 2824162, member: 24440"] I take the quarters and meat off the carcass, put it in a cooler in trash bags with ice. Most of the time it sets at least over night, sometimes a couple days, then cut it off the bone. put in freezer for a bit, and grind. Some times it sits in refrigerator a day or so again. Grind, and freeze, mix with 5% cheep hamburger if wanted. Also tastes great if you use ground pork! We do this for giving to someone that is not use to venison. We can't tell much difference in the ground if it's aged for a day or 4 days. The roasts might be better after 4 days, if kept cool. We left one hanging in the shop for 3 days when it was 30 at night and 60 day, it was almost over the hill. Knifes are not anything expensive, as long as they are SHARP. They will get dull so keep the ceramic rod with you. Wife likes a 5" I use a 3" paring and a 6" Chicago cutlery knife. It is what you like, you can use anything you want. I have done the whole thing with my pocket knife. 1/2 hp grinder from Cabelas, passed down from my father. Use 1 lb wild game bags (not LEM brand). Zip locks on backstrap, roasts, etc. Vacuum sealer works well also. Don't get blood in the sealer. Butcher paper will work, but you have to know how to fold it so you don't get freezer burn. Found out the hard way. Bones get stuck in a WM bag, and fed to the dogs. Cheaper then dog food, and a lot better. Get a cheap tarp to place under the deer when processing, a lot easier to clean or throw away, then cleaning the concrete in the shop. [/QUOTE]
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