Deer season prep continues...
My smartass 21 year old son is always going to the gym and he says he “stays ready so he doesn’t have to get ready”…whatever… But when he asked what I was doing at the clubhouse organizing, doing inventory, and placing my order I gave him a taste of his own medicine! We got three deer in the freezer already. We were light last year but this year looks like a good year in NY, so game on!!!
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Looks like a lot of work ahead for you!
Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User Cast Iron last edited by
Parksider Send pictures as you progress.
Your gonna be busy.
What part of ny I am in central ny
Looks like a Walton’s promo… Good stuff going on there. Those 21yr old’s can’t hold a candle. :grin:
Have one in the freezer here. My son caught a 7pt last weekend. Yep, the tenderloins were awesome!
Parksider PapaSop and anyone else who does a lot of deer, this year you need to go out of your way to help first timers. Not only are we going to have a lot of people who have never hunted deer or other large wild game before but we are going to have a bunch of people who are used to dropping it off at the processing shop who can’t. I don’t know how much you guys have been paying attention but there are lots of places saying they can’t take anything this year, they just don’t have the capacity.
My suggestion would be for anyone who is going to try this for the first time to take the back straps and then grind everything else. That is the easiest way to do it and will make it so your cuts don’t matter so much. Whether you make it into sausage or just use the ground meat is up to you but it will be far far easier that way!
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Jonathon I sort of agree. I have seen signs posted at a few processor’s about their limited capacity and it is going to be an eye opener for many. I agree that we should help out those newbies and those that have never processed their own animal. But it is an excellent opportunity to learn about the different muscles and their cuts. Albeit a bit more time consuming, but I have a hard time grinding up all this roasts and steaks, but I understand. I have lost count how many times I have helped and taught. I think I get more out of it then they do. I don’t like seeing an animal wasted due to poor care from shot to freezer. This will be an excellent opportunity to expose them to a new hobby.
I don’t really know the status of butcher shops in my area, but assume they are booked out and running at capacity like the rest of the country. Nearly everyone I know processes their own deer.
Great idea for first timers to stick to the basics. Don’t forget those tenderloins! The Bearded Butchers have a number of great videos on home butchering your deer.
I am in Brewerton just north of Syracuse
You guys will laugh but I’m not a big hunter, too cold…I don’t have a problem running the trigger but I HATE gutting anything! But… once that’s done I’m all in.
Harvesting game and processing pigs has always been a social event, the more the merrier and that’s what we do now. My crew has some passionate hunters, perfect for me! We also have “jobs” when we process. I’m responsible for planning and organizing and polling the crew for what we want to make and ordering supplies- thus the Waltons warehouse of supplies. Billy skins and takes off the football roasts and primal quarters. I cut the back straps off and clean then while other free hands debone. Best advice is follow the muscle groups. I don’t saw bones either. Then you can decide to chunk for stew/chili slice for jerky or cut for grind. We will free the big muscles while, once u cut them u can’t put them back together!
My rule is if we get out the grinder we are doing some grinding so we’ll get pork and grind and freeze. Make it easy on yourself we do everything in 5# increments so when we are ready I can pull exact amount to make certain batches.
Just some rainy Wednesday thoughts from the ROC…