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Hobbies & Interests
Hunting & Fishing
I'm contemplating taking up deer hunting again....
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<blockquote data-quote="Ready_fire_aim" data-source="post: 3844904" data-attributes="member: 50626"><p>Definitely watch some YouTube videos. Especially when it comes to cutting up the carcass. I love processing meat! The butchering is my favorite part of harvesting an animal. I’ve never understood the take it to a processor mentality. </p><p></p><p>Deer are pretty easy. You’ll need a good helper, much easier with 2 people. </p><p></p><p>You’ll need a rope/gambrel to hang it. I’ve had good luck with a $10 Amazon gambrel. </p><p></p><p>A place to chill/age the meat for a few days is a plus if possible (large cooler works, like 120qt) </p><p></p><p>Take your time and really be tedious about trimming the meat. Remove silver skin/fat/bloodshot spots etc. (Lots of people think venison is “too gamy” because they’ve only ate poorly processed meat.)</p><p></p><p>Knife hone: re-Sharpen your knives as you go </p><p></p><p>Box of blue nitrate disposable gloves </p><p></p><p>Method of packing: Freezer paper/plastic wrap, or a vacuum sealer, or ziplocks etc</p><p></p><p>You don’t have freeze everything. Dehydrate some jerky (can use the oven if you don’t have a dehydrator) Also, pressure canned venison is awesome too! You can put less desirable meat chunks in and the canner makes it all tender. I like to add some onion/salt/jalapeño to the jar, it’s so good!</p></blockquote><p></p>
[QUOTE="Ready_fire_aim, post: 3844904, member: 50626"] Definitely watch some YouTube videos. Especially when it comes to cutting up the carcass. I love processing meat! The butchering is my favorite part of harvesting an animal. I’ve never understood the take it to a processor mentality. Deer are pretty easy. You’ll need a good helper, much easier with 2 people. You’ll need a rope/gambrel to hang it. I’ve had good luck with a $10 Amazon gambrel. A place to chill/age the meat for a few days is a plus if possible (large cooler works, like 120qt) Take your time and really be tedious about trimming the meat. Remove silver skin/fat/bloodshot spots etc. (Lots of people think venison is “too gamy” because they’ve only ate poorly processed meat.) Knife hone: re-Sharpen your knives as you go Box of blue nitrate disposable gloves Method of packing: Freezer paper/plastic wrap, or a vacuum sealer, or ziplocks etc You don’t have freeze everything. Dehydrate some jerky (can use the oven if you don’t have a dehydrator) Also, pressure canned venison is awesome too! You can put less desirable meat chunks in and the canner makes it all tender. I like to add some onion/salt/jalapeño to the jar, it’s so good! [/QUOTE]
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