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Post by trapperdave on Dec 9, 2015 17:51:16 GMT -5
How long does it take YOU to skin and butcher a deer? From a gutted deer hanging to meat in the freezer.
I debone mine. Usually two hours from start to finish working alone including grinding. A guy I used to use could have it wrapped n ready in about forty minutes.
Just curious.
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Post by 10point on Dec 9, 2015 18:45:53 GMT -5
No way I could do it in 2 hours. Im pretty anal about cutting all the fat off. I did a button buck this week and cleaning up grinder took about the longest.
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Post by throbak on Dec 9, 2015 18:48:20 GMT -5
An hour skin and debone
And another 30 min or so grinding but I never cut and grind the same day I like the grind meat really cold I run it through two different size plates for a good mix
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Post by throbak on Dec 9, 2015 18:52:48 GMT -5
I usually don't do it that fast though ..Coffee breaks,dogs are there to help so sometimes a fight or two to break up lol
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Post by beermaker on Dec 9, 2015 19:03:02 GMT -5
I've never timed myself. I typically skin and quarter the day of harvesting, which is typically a weekend day. I am very particular about avoiding getting hair on the meat and trimming fat. A few drinks along the way does not speed things up. I'll debone and grind a few days later after work. I'll weigh and vacuum pack all ground meat before freezing. We make sausage after Christmas when all seasons are over.
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Post by budd on Dec 9, 2015 19:39:55 GMT -5
45-60 minutes depending on size of deer and what I want out of it. Skin, cut, wrapped, ground. Our gun season is 14 days and on day 13 I emptied the cooler, cut 73 and probably close to half I cut myself. My 16 year old son skinned all but 3 for me.
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Post by firstwd on Dec 9, 2015 20:23:42 GMT -5
My very first deer took 8 hours. My quickest time was 3 deer skinned, boned, and cut in under 40 minutes. The wife and a buddy were wrapping and couldn't keep up. That's not a normal thing, but when you start the process by putting one of the backstraps in a skillet right next to where a hungry fat guy is working, things move along fairly quickly.
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Post by GS1 on Dec 9, 2015 20:40:57 GMT -5
After spending almost $400 on processing plus Taxidermy on one of the deer this fall, I decided to process the last one on my own. It's been over 10 years since I done one.
It took me an hour and 40 minutes to skin and debone the meat. Partially cleaned it up will deboning it, but still have a lot to take off, slice and grind what's left. A lot longer than it used to take when my buddies and myself averaged about 10-12 a fall.
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Post by antiwheeze on Dec 9, 2015 21:22:38 GMT -5
I deboned a small doe yesterday in about 2 hours from garage to fridge.
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Post by bullseye69 on Dec 9, 2015 21:56:14 GMT -5
I skin mine as soon as its hung.I don't like to leave the hide on while it hangs.
IMO it gives the meat a gamy taste.
Takes me about a hour to debone the deer and trim off the fat.
Grind the next day which takes about a hour.
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Post by 36fan on Dec 9, 2015 22:08:28 GMT -5
I'm pretty particular...6+ hours from start to finish? Skin, quarter,chunk meet off, debone, rinse, cut up,grind, wrap, weigh, label, cleanup...
A couple of years ago I stopped grinding each deer individually. Now I throw all the chunks of meat into a container and freeze it. After the season is over, I pull it all out and grind it all at once.
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Post by esshup on Dec 9, 2015 22:44:20 GMT -5
6-7 hours. I debone and remove all traces of fat and silver skin. 2 butterflies/package, etc. Packaging for one person eating the deer. Grinding 2x, 1 pound packages. I have yet to skin a deer when it's warm, and skinning doesn't go quick when they are cold or frozen.....
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Post by windingwinds on Dec 9, 2015 22:56:38 GMT -5
Takes us quite awhile. Gutting about 20 minutes, at least 30 minutes to skin (I don't skin unless I am going to debone immediately) we also remove all silver and fat tissue, I feel that is why most people don't realize it's venison when I cook it. And grind burger twice. At least 6 hours total, though many times the burger meat I cool off before grinding. We ended up with twice the amount of meat than my brother-in-law because we are so meticulous, same size deer. Heck compared to the one medium doe I had professionally processed a few years ago, got same amount of meat from a button buck by doing it ourselves.
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Post by deadeer on Dec 10, 2015 1:45:33 GMT -5
I just did mine tonight. Maybe 15-20min to skin. Maybe 25-30min to break down the carcass. Maybe 2-3hrs trim and clean. Very meticulous to keep appetites wanting more! ALL meat, minus tenderloins, going to jars for pressure canning on this one. Was gonna have a hind 1/4 smoked, but meat was bloody and veins swelled with blood, did not look appetizing so it was cut and trimmed. So maybe 4-5hrs total, from skin to jar ready for processing. This included entertaining my 5yo and working the text hotline! Lol.
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Post by dadfsr on Dec 10, 2015 6:37:21 GMT -5
It takes me several hours to clean deboned meat of all fat, silver skin and sinew. I'd like to know how you all are able to get the sinew off the lower leg muscles so quick??? Meat from the knees up isn't too bad to work down but lower muscles are a pain to work down-at least for me....but like several others have said I am very meticulous with how the meat is put in the vacuum bags and then the freezer.
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Post by steiny on Dec 10, 2015 6:45:29 GMT -5
From skinned hanging carcass, de-bone, cut and trim steaks and roasts, grind burger, then vac seal everything for freezer.
About two hours.
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Post by HuntMeister on Dec 10, 2015 7:12:01 GMT -5
Probably 6+ hours for me to skin, quarter (these two I usually try to complete asap in the field), debone, cut and remove all the undesirable stuff like fat and silverskin, package, place into the freezer and clean up.
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Post by onebentarrow on Dec 10, 2015 7:19:30 GMT -5
Around 2 2 1/2 hrs from srart to finish. Not counting boiling the bones. I do not bone real close, but I take all bones and boil in a big pot then pick meat off for noodles or bbq. Also the liqued is good stock for veg soup, noodles, slow cooker,or any thing you would use beef stock in. It can be froze or canned too. I have not tried this but figured I could freeze it in the plastic ice cube trays then store in a big bag so if I did not need a lot I could gust grab a couple ice cubes and go from there.
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Post by budd on Dec 10, 2015 8:00:41 GMT -5
I'd like to know how you all are able to get the sinew off the lower leg muscles so quick??? Meat from the knees up isn't too bad to work down but lower muscles are a pain to work down-at least for me I own a very large grinder that can take some huge chunks of meat, the silver skin will not go through the plate it always bunches up around the grinder knife. I clean it out mid day and again at the end of the day while cleaning up. |
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Post by budd on Dec 10, 2015 8:31:31 GMT -5
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