Who cuts up their own deer? Hunting season is over around here. They charge $55 to do a deer at the butchers--then they throw away half of the deer. Generally we suffer through sawing ours up by hand but this year we are going to attack these two deer with a Sawsall. You get the longest blade you can find that will cut through anything. How do you do yours?
Venison
- Thread starter cvk
- Start date
Melodi
Disaster Cat
Several years ago for Yule I got my husband a book from the Lehman's catalog on home butchering. He's learned well enough from that to do a deer in two hours this past week. I'd have to ask him exactly how he did it, but he did mention the time factor.
A new "Must Have" for easy home freezing. We were able to get a cheap vacuum sealer from the German Discount Food chain (Lidle's) that has moved into Ireland. And even though its not the best, it made the storage process a whole lot easier. Except for one meal's worth of good steak and the ribs, I was able to get the whole deer into a storage bucket. The vacuum sealer sucked up all the air, made the packets smaller and will help keep the meat from freezer burning. I noticed we had a lot less blood and mess to clean up. This was a young deer, so larger deer would probably need two buckets.
I only wish that there had been room left to slap a lid on the bucket. I so wanted to label it "Bucket O' Bambi" If we get a few more deer this season, I may do that to the next one.
Melodi..in Ireland where the season for does just started...
A new "Must Have" for easy home freezing. We were able to get a cheap vacuum sealer from the German Discount Food chain (Lidle's) that has moved into Ireland. And even though its not the best, it made the storage process a whole lot easier. Except for one meal's worth of good steak and the ribs, I was able to get the whole deer into a storage bucket. The vacuum sealer sucked up all the air, made the packets smaller and will help keep the meat from freezer burning. I noticed we had a lot less blood and mess to clean up. This was a young deer, so larger deer would probably need two buckets.
I only wish that there had been room left to slap a lid on the bucket. I so wanted to label it "Bucket O' Bambi" If we get a few more deer this season, I may do that to the next one.
Melodi..in Ireland where the season for does just started...
I've been doing my own for years and never cut bone. A good sharp knife in the joints will just about quarter a deer. I just strip the meat off the bones following the muscle groups then slice into steaks, roasts and hamburger meat to be ground. No bone dust, no bone bits, no chance of spinal cord bits with the possibility of CJV contaminating the meat. The dogs love the carcass!
