Salamonie Lake Topics: Deer Processor
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Name:   Pontoonfisher The author of this post is registered as a member - Email Member
Subject:   Deer Processor
Date:   10/6/2010 8:43:39 AM

I would suggest trying to process one on your own. I tried it several years ago and there is no comparison with the quality and taste of the meat. No gamey taste at all. I just can't trust someone else to handle that meat that I feed to my family. They are pretty easy to process. I am not a big fan of pumping the meat with pork fat to make sausage. That ruins all the health benefits of the venison. It takes me about three to four hours to take it from quarters to the freezer.

Front quarters - if they are large can be used for stew meat, but most likely ground meat. Just cut all the meat off bone and grind

Rear quarters - This is where some better cuts are. Just follow the separation between the muscles and you will end up with three to four good size roasts that can be cut into stew meat or steaks. The rest is used for ground meat.

Backstraps and tenderloins - no explanation needed just throw on the grill and enjoy.

The most tediuos part is cutting all the sinew off.

It is more work doing it yourself, but for me it is worth the piece of mind.
Other messages in this thread:View Entire Thread
Deer Processor - sniperei - 10/5/2010 3:54:13 PM
     Deer Processor - momo - 10/5/2010 5:15:34 PM
          Deer Processor - sniperei - 10/5/2010 5:20:12 PM
               Deer Processor - MrHodja - 10/5/2010 5:43:45 PM
                    Deer Processor - lakngulf - 10/5/2010 5:55:07 PM
                    Deer Processor - alabamaangler - 10/5/2010 9:04:40 PM
     Deer Processor - Pontoonfisher - 10/6/2010 8:43:39 AM
          Deer Processor - sniperei - 10/6/2010 9:03:06 AM
               Deer Processor - momo - 10/6/2010 11:13:48 AM



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