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Post by danf on Nov 19, 2006 21:01:42 GMT -5
Got started on my deer this afternoon, spent probably 3 hours on it today and I'm around 1/2 done... This is after it was skinned and quartered yesterday.
I'm probably getting WAY too picky and detailed. I'm trying to remove all of the fat that I can, and the silvery skin where I can. I'm going to be grinding a lot of it as well.
So how long do you normally spend on processing? This is the first one I've done in a LONG time so I'm sure I'll get faster as I do more.
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Post by Decatur on Nov 20, 2006 11:35:01 GMT -5
I butchered one completely by myself in about 6.5 hours once. That was from skinning to freezing. Don't worry about how long it takes you, the quality of your venison will make up for any "lost" time spent processing.
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Post by hornharvester on Nov 20, 2006 11:46:00 GMT -5
I do the whole thing from skinning to packaging in about 3 hours but Ive done over 100+ deer. Don't worry about speed until you comfortable with what your doing. Like anything else the more experienced you are the quicker and better you get. h.h.
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Post by steiny on Nov 20, 2006 19:03:32 GMT -5
I can do one by myself in 2-3 hours if I'm not doing anything fancy. Make lots of special sausage anymore, so that adds some time. P.S. Some good sausage recipes on www.sausagemania.com |
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Post by theprocessor on Nov 21, 2006 21:29:19 GMT -5
I can skin one completely in 10 mins or less and can cut, grind, and wrap in 40 mins or less. But this is my job.
Dont be too conserned with removing the silver skin. If you are grinding it, it wont matter much. How much fat you remove is sorta up to you. I would try to leave some, as I like a nice juicy burger. If you are going to be making sausage, you will want some fat content to act as a binder.
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Post by danf on Nov 24, 2006 11:52:23 GMT -5
Got most of the grinding done the other night. The smaller strips from the shoulders I just could NOT get to feed through my hand grinder- they kept wrapping around the auger and just stayed there.  Took the remainder of the grinding meat to Dad yesterday- hope he can get it ground up. He's got a new grinder set up made. If I think about it the next time I'm up there and have the camera, I'll take a pic. |
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Post by kbacon on Nov 29, 2006 10:02:34 GMT -5
I agree on the silver skin.. but this does depend on your grinder.. we use an industrial Hobart that my buddy has (he's a professional meat cutter). But for the fat.. I totally disagree. Get rid of any deer fat that you find... Deer fat is nasty and will ruin the taste of your ground meat. If you want some fat in it.. then add beef fat for a binder. If we're making burgers we'll mix the deer grind w/ hamburger or sausage. But we use it mostly in chlili, spaghetti, and hamburger helper. We'll add a little bacon grease or olive oil when frying up the deer burger.
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Post by kjrackmaster on Nov 29, 2006 21:05:08 GMT -5
Takes me about 20 minutes with somone not knowing what they are doing helping me to skin it and quarter it up. And then about a little over an hour with me cutting the meat off the bone and then having somone else helping me slice the meat into thin long strips for the grinder. We take all the fat off as possible...even in the pockets between the roasts. I take off whatever silver skin i can but don't get carried away with it. Depending on what i'm using the meat for determines how much i take off the rib cage. Other than the back straps on the cage, i don't like the quality of meat on the cage. I only use it if i'm making summer sausage.
Kjrackmaster
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Post by Sleazy E on Dec 7, 2006 9:35:56 GMT -5
[/quote] Deer fat is nasty and will ruin the taste of your ground meat. If you want some fat in it.. then add beef fat for a binder. If we're making burgers we'll mix the deer grind w/ hamburger or sausage. But we use it mostly in chlili, spaghetti, and hamburger helper. We'll add a little bacon grease or olive oil when frying up the deer burger. [/quote]
I agree with most of this as well. Deer fat is nasty and taints the taste of the burger. What I do is go out and buy the cheapest bacon I find with lost of fat on it and run some of that through with my deer meat. It brings out a reall nice taste in the burger and saves you form having to fry your burgers in bacon grease.
It also takes me about 3 hours from start of skinning to freezer to do a deer by myself. I will remove as much silver skin as possible for everything that is not going to be burger.... I also like to make on back strap in to steaks and keep the other as a whole loin or maybe make a couple of roasts out of it..... they make the best roasts on earth in my opinion.... never had one more tender and juicy.
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Post by hornharvester on Dec 7, 2006 21:40:31 GMT -5
the deer here in northeast Indiana are pretty much grain feed with all the corn and bean fields. i grind all the deer meat and fat together and it tastes great. a lot of people eat my burger and no one has ever said it was gamey or taste rancid. h.h.
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Post by DEERTRACKS on Dec 11, 2006 15:33:13 GMT -5
Go at your own pace & be as picky as you want for a quality end product. You will get quicker with the more you do. About 3 hours.
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Post by Decatur on Dec 11, 2006 16:05:49 GMT -5
I agree with the fellows that said "deer fat is nasty". Get it all out!
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Post by misty on Jan 15, 2007 21:59:54 GMT -5
After its skinned, and quartered, it takes me about 3 hours. But that doesn't include the grinding time.
If its cold enough, I just cut it into quarters as I go....if not, we quarter it up and stick it in the fridge and do it like that.
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