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Post by nfalls116 on Nov 28, 2016 14:59:03 GMT -5
I'm always afraid I'm wasting by trimming too much off. This is the last year for me paying for processing. Dad has the grinder, I've just gotta devise a way to get them quartered up and cooled down. that's the easy part I usually debone them and all within an hour of killing them. |
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Post by HuntMeister on Nov 28, 2016 15:28:47 GMT -5
I'm always afraid I'm wasting by trimming too much off. This is the last year for me paying for processing. Dad has the grinder, I've just gotta devise a way to get them quartered up and cooled down. Just take them apart where they fall. I carry a cooler and a sled in the truck just for this. |
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Post by colts1888 on Nov 28, 2016 15:37:41 GMT -5
I use a big bite from LEM. Have had it for 3 years now and works great. Decided 3 years ago i would never pay processors again after i had to throw out all of my ground burger because they evidently did not trim any of the fat off the meat and the whole thing tasted like candle wax. Horrible. Only bad experience i had from there but it was enough for me. Had a buddy show me how to do it and have never looked back. We just did 2 of em yesterday.
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Post by duff on Nov 29, 2016 5:09:28 GMT -5
I had a cheap countertop plastic geared piece of junk that I destroyed while grinding goose meat. Since then I got my wife a grinder attachment for the kitchen aid mixer. Slow but steady and bullet proof compaired to the other cheaper grinders I have used in the past. Doesnt take up much room either.
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Post by steiny on Nov 29, 2016 9:56:48 GMT -5
Side tracking a little bit on the comments on getting your deer quartered and cooled down.
I've seen a lot of deer left hanging outdoors from trees or in garages in questionable conditions and temperatures. If you want good meat, you need to get it cooled down as quickly as possible after the kill. It should be stored at temps lower than 40F and above freezing. Once you have it in the cooler, you have some time to loaf and decide how you want to process it, as much as a week if necessary.
A fresh killed, warm deer is by far easiest to skin, so it's best to just take care of it right after kill. Skin, remove the lower legs & head, then take the carcass apart. I hang head down, so first remove the front legs, then the inside loins, then the back straps full length, neck meat and hind quarters. You can just put these large cuts in garbage bags, then put them in a cooler on ice. If you don't have one of the large coolers, de-bone the quarters and they won't take up near as much space.
If we are going to kill game, it is our responsibility to properly care for it. You wouldn't leave a steak on your counter at 60 degrees for a few days would you?
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Post by featherduster on Nov 29, 2016 12:42:02 GMT -5
steiny said: If we are going to kill game, it is our responsibility to properly care for it. You wouldn't leave a steak on your counter at 60 degrees for a few days would you? 
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Post by nfalls116 on Nov 29, 2016 12:47:43 GMT -5
Side tracking a little bit on the comments on getting your deer quartered and cooled down. I've seen a lot of deer left hanging outdoors from trees or in garages in questionable conditions and temperatures. If you want good meat, you need to get it cooled down as quickly as possible after the kill. It should be stored at temps lower than 40F and above freezing. Once you have it in the cooler, you have some time to loaf and decide how you want to process it, as much as a week if necessary. A fresh killed, warm deer is by far easiest to skin, so it's best to just take care of it right after kill. Skin, remove the lower legs & head, then take the carcass apart. I hang head down, so first remove the front legs, then the inside loins, then the back straps full length, neck meat and hind quarters. You can just put these large cuts in garbage bags, then put them in a cooler on ice. If you don't have one of the large coolers, de-bone the quarters and they won't take up near as much space. If we are going to kill game, it is our responsibility to properly care for it. You wouldn't leave a steak on your counter at 60 degrees for a few days would you? this is really similar to my way of doing it |
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