how to process a deer at home wiithout a video?

Question

deer shot on saturday need to start processing asap need help with out buying a video

Answer 1

Skin it and gets all the hair off of it or it will taste really gammy. We rinse our off with a hose. Then cut it in quarters and hang in old fridge for a week to age. We cut the back straps off(good steaks) and throw the ribs away. Then you bone out the legs. The pieces that are big enough we make into steaks and the rest goes for salami. My parents always make deer burger out of the small pieces but we don't care for deer burger. We run our steaks through a tenderizer before packaging and freezing. Good Luck!!

Try this site it tells you how to butcher one step by step. It even gives you some recipies at the bottem.

http://web1.msue.msu.edu/msue/imp/modac/65793001.html

Answer 2

You can check pics out on the web or go to your library....they might have books or videos on how to do the whole process from skinning down to recipes for the meat.

I can give you a brief run through:

It is best if you hang the deer up by the hind legs, rinse the gut out with water, making sure you get all of the blood and hair out.

Start about midway up on the hind legs, cut the hide completly around the legs and pull down on the hide and cut at fat holding hide. You have to continously pull down and cut the fat...pull and cut.....pull and cut. Best if you have a couple of helpers. The fat is the white grisly stuff, try to get all of that out of there you can. Once the hide is off, if you have a saw or axe the cut the leg bones and cut the neck off. And then start cutting the meat away from the bones.

The bigger the pieces the better when making like roasts and such.

Answer 3

Have plenty of freezer paper or ziplock bags on hand, a few very sharp knives, a hack saw, and a grinder if you have one. If the deer is hanging now, usually done by hooks thru the part at the back legs that would correspond with the achille's tendon in people, take a large sharp knife and cut around the muscle that goes to the hip, all the way to the bone, you can cut the connective tissue around the ball joint, and "pop" it out, without having to saw through the bone. do this with all 4 legs, then using the large muscles as guides, cut them apart, making roast type hunks. inside the back leg between the muscles you will find a whitish thing with a greenish brown ball ...... this is a "stink" gland, remove it and throw away, it's what makes the meat taste gamey. You can cut your meat any way you choose, roasts, steaks, stew chunks, but cut across the grain, not longwise, or it'll be tougher. After you have taken care of all the legs, then go for the "backstrap" or loin, which is the long muscles that follow the spine. cut carefully away from bone in one long strip. this is usually considered the best part of the meat. (although I personally love the sweet neck meat) you can make steaks out of this, or loin roasts. you can cut "butterfly" steaks from the loin by cutting crosswise about 1 1/2 thick "circles" then cut almost through again, leaving a flap attatched, and it opens sort of like a book. Next you will need the hacksaw to cut through the ribs (if you want the rib bones along with the meat, otherwise you can just cut the meat off the bone) next cut through the neck with your knife, then use hacksaw to cut through the bone. If you have a meat grinder, grind all the "extra" scraps and odd pieces left after cutting your meat. Better burger if you can purchase some beef fat to grind with it, because deer burger is very dry and sticks to a pan badly without some fat. did you keep your liver? it's excellent fried with onions. Cut crossways into "steaks" But if it has any green looking spots or "warbles" cut that out, or toss it altogether. If you have skinned the animal yourself, you can preserve the hide by salting very heavily on the "meat" side, which draws out moisture, wait a couple days, salt heavily again, wait a couple more days, then using a very sharp knife, scrape & remove all the 'junk' you can without cutting the hide, then soak in a huge bucket of cold water with a whole box of 20 mule team borax (not boraxo, use pure 20 mule team borax) for a couple weeks, then soak again in fresh borax solution, then take it out and use nails to stretch & tack it hair side down to plywood or the side of the barn til it dries. the borax "poisions" the hide so it won't rot, and the salting keeps the hair from "slipping" or going bald in spots. Good, luck, and enjoy.

Answer 4

Hear is a link to a PDF File issued by the University of New Mexico on Processing your deer at home. Should have everything you need. Good luck

http://cahe.nmsu.edu/pubs/_circulars/circ508.pdf

Answer 5

cut the meat off the bone, it's simple