Butchering your self...I have a few questions?

LV2HNT · Post by **LV2HNT** » Thu Oct 12, 2006 8:05 am

I havn't done my own in quite a while but I would always wrap the meat in saran wrap first then freezer paper. Ziplock freezer bags would also work well or a vacume sealer. It depends on how long you plan to store the meat before it is all gone. I would double up on wraps if I don't think I will be eating the meat quickly. Make sure you have tape if using freezer paper, and a marker. I would always forget to get a marker and I hate not not knowing which deer the meat came from, what the cut is, and date it was shot.

crazyfarmer · Post by **crazyfarmer** » Thu Oct 12, 2006 8:14 am

someone PM'ed me awhile back about what grinder we used and Im sorry for not replying at the time. If you are reading, its a Hobart one. Its not cheap though.

for wrapping our beef we always used the wax type freezer paper. But you have to make sure you wrap it TIGHT. If not, you could risk burning the meat. Sealers work fine also though!

we are gonna process deer for hunters for the hungry htis year and they want the T loins cut in chops since most people know what to do with a chop. The hinds would get cut in steaks and a few roasts. But it all depends on what you want. We are finding that more and more hunters want someone to process there deer for them and pay normally 45-60bucks to have to cut and wrapped. I personally couldnt chop up the T loins since I like mine in the long straps

mdcrossbow · Post by **mdcrossbow** » Thu Oct 12, 2006 8:55 am

Over the years I have aquired allot of tools I could open a butcher shop. But the one thing I like the most is my metal mesh glove. No more nicks and cuts.
Good sharpening tool. I use the Tormac system
I still use frezer paper with cling wraps but prefer srink wrap system.
A good hoist system is a must for a one man opperation.
One big trach can.
Saws All.
I don't use a band saw because I de-bone every section off the carcuss.
Hobart grinder is great, you can find them at a used restrant supplier shop.

Over the years the one thing I find most important is to keep my knives as sharp as I can. I will have 4 or 5 knives ready when I butcher. Saves time.

RyanB · Post by **RyanB** » Thu Oct 12, 2006 11:02 am

ecoaster wrote:I agree bstout,

RyanB, where ya at???

I am just north west of Kitchener/Waterloo. 20 minutes out of town.

Lots of good info here! one question, if I were to want to get peperetts and summer sausage made up could I just take all the scraps to someone that does that or should I grind it all down my self...I have access to a grinder also.

Ryan

mblaney · Post by **mblaney** » Thu Oct 12, 2006 2:46 pm

RyanB wrote:
Lots of good info here! one question, if I were to want to get peperetts and summer sausage made up could I just take all the scraps to someone that does that or should I grind it all down my self...I have access to a grinder also.

Ryan

There was another thread here about 3 weeks ago about sausage making; I HIGHLY recommend that you make your own. Grinders and sausage stuffers are relatively cheap - check out Princess Auto for them; I know that some of them are on sale right now. Do a search on sausage here, I posted some good links for sausage info and recipes, some other members had some good advice also.

I always butcher my own deer; butchers do a lousy job (my experience anyway

) because they do it in 30 min. I do not believe that a bandsaw is necesary, you will get a better job by boning out.

RyanB · Post by **RyanB** » Thu Oct 12, 2006 3:52 pm

Thanks for another good tip! I will check out princess auto for it! One reason I was thinking about the band saw was for ribs...a few years ago I had a deer butchared and I got a few nice racks of ribs out of the deer. All I cay say is that the Venison Ribs were one of the best cuts out of the whole deer! I was thinking about doing some of them too!

RyanB

A.W · Post by **A.W** » Thu Oct 12, 2006 4:02 pm

Here's a couple of links to some recipes.

http://www.dnr.state.oh.us/wildlife/Hun ... recipe.htm

http://www.bowhunting.net/susieq/sausage.htm

chris4570 · Post by **chris4570** » Thu Oct 12, 2006 5:02 pm

mdcrossbow wrote:But the one thing I like the most is my metal mesh glove. No more nicks and cuts.

I use a Normark/Rapala fileting glove for the same reasons, plus I find that I can get a better grip when everything is slippery with blood, fat etc.

A.W · Post by **A.W** » Fri Oct 13, 2006 2:19 pm

Here's a 300 watt Cuisinart meat grinder Crappt Tire has on sale for $99.99. The other ones I've seen at this price range are 200 watt and not as much stuff with it.

http://canadiantire.com/browse/product_ ... 0766376669

mdcrossbow · Post by **mdcrossbow** » Fri Oct 13, 2006 8:35 pm

bstout, not sure I'll check the name out when I get back to the shop on Monday 16th

xbow_stan · Post by **xbow_stan** » Mon Oct 16, 2006 8:21 pm

I like this book which has some practical information about how to process a deer for food:

http://www.amazon.com/Primitive-Wildern ... F8&s=books

It's an interesting book, but then I am into wilderness survival skills.

Stan

A.W · Post by **A.W** » Fri Oct 20, 2006 9:12 am

This link works. Care of Woody's forum.

http://www.team-asc.com/deerfield.wmv