Almost exactly the same way I've been doing my whole life. The biggest difference is that I don't cut off the hind legs until later in the process. The hoofs on the ground keeps the whole animal from swinging around as I process the rest of the deer. I just like a the stability of the hoofs on the ground method. Good job!
I do all my deer processing in the kitchen. My Dad taught me how. However, down here in the South, quarter it up and put it on ice for 5 to 7 days before processing. And... Don't try to save bloodshot meat. Just give that to the dogs.
Can you try and settle the debate on skinning the deer. Right away or later. I try and follow the commercial beef packers and do it as quick as possible.
I do it before it gets cold. Usually as fast I can after the kill. Reason, my fingers don't get cold and it comes off easier also the meat cools faster. I do put cheese cloth after skinning just to keep clean. I hate skinning a cold carcass
I have done a few hundred deer myself, always hanging it from the head or neck. I haven't seen many people do it this way but it seems to be the easiest for me. Great job...
I would like to see how you clean hair off the meat once the skinning is done. I watched you skin the three point, and hair got on the meat in the same places it does when I skin them. I've tried burning it off with a torch, which leaves ashes and an off flavor. I've tried washing with a hose, and the water makes the hair stick more to the meat, so I'm left with picking each hair off by hand. This is also why I snap lower legs off at the joints instead of sawing them, and I hang head down so the head and neck aren't shedding hair onto my meat. If you or your dad have some tricks to make it easier, I would love to see them.
Yes, hair on the meat is almost impossible to avoid entirely. Try to cut into the angle of the hair as much as possible. See this th-cam.com/users/shorts_6SxP1CXJNM Try to cut to the bone with the knife first, pull skin back and then cut the bone with the saw. We just pick the hair off as we go. If you cut a clump of hair get it off the deer right away.
A damp terricloth washrag will collect all the hair then shake it, the hair will fall off and then you can repeat. This is the way I did it for 1000s of deer over 40 plus years of possessing.
I would like to share something that I have not seen suggested on any of the venison videos I have watched. My son and I have butchering our deer meat for several years now. We make roasts from the front shoulders and from the neck meat. I do the trimming and just roll it up and vacuum pack or freezer bag the meat. Then we cook it in a crock pot for several hours starting on high then low. We add cooked potatoes, carrots and onions later on. For moisture add a can of chicken or mushroom soup and onion or garlic to your liking. The meat is very tender and falls apart or cuts with a fork. Yall must try this. After cooking the roast for a few hours you can remove from the crock pot and trim away any fat or tendons then return to pot for further cook.
Great videos with you dad! Two things I was wondering about: where can I learn how je ties the roasts : I think he called it a butcher knot and how does he keep or sharpen his knives, they look to be very sharp! Thank you
Thanks for the support. I did a "short" on the butcher's knot you can see it here th-cam.com/users/shortsQQXIOlXl62A Also we may do a knife sharpening vid later this winter.
I don't understand why you hang it by the head and then cut so close to the hair I would just think you are about to get a bunch of hair on the carcass but that could change if they hang for 5 - 10 days meat would be dry and hair wouldn't stick to it
I have a whole video on why I hang head up th-cam.com/video/4WXtA5DvjaY/w-d-xo.html Also here's a Steve Rinella video doing the same th-cam.com/video/_y4eFWfOvDI/w-d-xo.html Maybe the answer is in these videos.
Use cardboard,get I'll as hell,u can get freezer wrap and tape it down on a work bench,it's wipeable,and good enof for quarters, after that take each piece in ur home and process it to the freezer,been doin this 50 yrs..
Your Pop is indeed a master of his craft.
Thanks for that.
Almost exactly the same way I've been doing my whole life. The biggest difference is that I don't cut off the hind legs until later in the process. The hoofs on the ground keeps the whole animal from swinging around as I process the rest of the deer. I just like a the stability of the hoofs on the ground method. Good job!
Thanks as always for the support.
I love watching these videos and seeing you and your dad working together in the shop.
thank you so much
I do all my deer processing in the kitchen. My Dad taught me how. However, down here in the South, quarter it up and put it on ice for 5 to 7 days before processing. And... Don't try to save bloodshot meat. Just give that to the dogs.
Very cool
Fast food!!! Thankyou jesus! Delucious!
I'm glad you liked the quick version!
Beautiful work
Can you try and settle the debate on skinning the deer. Right away or later. I try and follow the commercial beef packers and do it as quick as possible.
I do it before it gets cold. Usually as fast I can after the kill. Reason, my fingers don't get cold and it comes off easier also the meat cools faster. I do put cheese cloth after skinning just to keep clean. I hate skinning a cold carcass
I have done a few hundred deer myself, always hanging it from the head or neck. I haven't seen many people do it this way but it seems to be the easiest for me. Great job...
It's crazy but some viewers completely dismiss you if you hang the deer head up. Thanks for adding in.
I would like to see how you clean hair off the meat once the skinning is done. I watched you skin the three point, and hair got on the meat in the same places it does when I skin them. I've tried burning it off with a torch, which leaves ashes and an off flavor. I've tried washing with a hose, and the water makes the hair stick more to the meat, so I'm left with picking each hair off by hand. This is also why I snap lower legs off at the joints instead of sawing them, and I hang head down so the head and neck aren't shedding hair onto my meat. If you or your dad have some tricks to make it easier, I would love to see them.
Yes, hair on the meat is almost impossible to avoid entirely. Try to cut into the angle of the hair as much as possible. See this th-cam.com/users/shorts_6SxP1CXJNM Try to cut to the bone with the knife first, pull skin back and then cut the bone with the saw. We just pick the hair off as we go. If you cut a clump of hair get it off the deer right away.
Don't leave hair above the meat. Simple. This has to be the worst example of hacks I've seen. My Aunt owns a butcher shop. JMO
A damp terricloth washrag will collect all the hair then shake it, the hair will fall off and then you can repeat. This is the way I did it for 1000s of deer over 40 plus years of possessing.
Sorry, prossessing.
The whole series you and your dad did should be in the Smithsonian museum. Best videos ever!
You are too kind!
I would like to share something that I have not seen suggested on any of the venison videos I have watched.
My son and I have butchering our deer meat for several years now.
We make roasts from the front shoulders and from the neck meat. I do the trimming and just roll it up and vacuum pack or freezer bag the meat. Then we cook it in a crock pot for several hours starting on high then low. We add cooked potatoes, carrots and onions later on. For moisture add a can of chicken or mushroom soup and onion or garlic to your liking.
The meat is very tender and falls apart or cuts with a fork.
Yall must try this.
After cooking the roast for a few hours you can remove from the crock pot and trim away any fat or tendons then return to pot for further cook.
Good stuff, we did do a roast video for fronts and neck if you want to check it out. th-cam.com/video/k1xZvhxbzEY/w-d-xo.html
Great video, what brand knifes does your father use ? Thanks
Looks like a victorinox brand.
Where do you get the hook and meat cutting saw
Here's some options - amzn.to/3DjxAgC and amzn.to/3BkjzyT I know LEM makes a good hand saw.
Your Daddy always made it look so easy.
No doubt
how about a recommendation on a good boning knife???? I'm looking for a new one. Thanks
Victorinox is a great brand. Lots of pros use them.
Can you do this same day ? Or do you have hang it for a few days?
Hanging helps with the taste, but you can do them right away. Sometimes it's too warm to wait.
Which brand/model meat grinder is that?
Are you happy with it?
Cabelas/Basspro brand, very happy with it. May do a video soon and I will talk more about it.
Great videos with you dad! Two things I was wondering about: where can I learn how je ties the roasts : I think he called it a butcher knot and how does he keep or sharpen his knives, they look to be very sharp! Thank you
Thanks for the support. I did a "short" on the butcher's knot you can see it here th-cam.com/users/shortsQQXIOlXl62A Also we may do a knife sharpening vid later this winter.
New hunter here. How big are the meat tubs you use? 5 gallon?
I believe they consider that a 7 inch tub.
Excellent! Thanks.
Thanks for the support.
Hi dear !! How heavy is this deer??
Well, several different deer in this video. Most are 110 - 120 pounds.
Excellent
A+++ video!!! Thanks KPO!!!
Very welcome
Excellent! Thanks
Welcome
To purchase a MEAT GRINDER - amzn.to/3TJl3ch
Well done, sir. Thank you.
Very welcome
Damn y'all got some Big Deer.
cool
What do you do when you have no place to hand your deer
What do you mean
@@davidsignor7931 if you have no place to hang your deer what do you do
I don't understand why you hang it by the head and then cut so close to the hair I would just think you are about to get a bunch of hair on the carcass but that could change if they hang for 5 - 10 days meat would be dry and hair wouldn't stick to it
I have a whole video on why I hang head up th-cam.com/video/4WXtA5DvjaY/w-d-xo.html Also here's a Steve Rinella video doing the same th-cam.com/video/_y4eFWfOvDI/w-d-xo.html Maybe the answer is in these videos.
I can't bear to watch the excuse for stupid.
Dude hacked this deer back strap not good
You can keep it in one long piece if you prefer. But we will wind up cutting it down at one point or another before we eat it.
Use cardboard,get I'll as hell,u can get freezer wrap and tape it down on a work bench,it's wipeable,and good enof for quarters, after that take each piece in ur home and process it to the freezer,been doin this 50 yrs..
Si you don't eat bone meat??
Thanks