Butchering your own deer.....a "how to" series

the_great_white

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Season is fast approaching, although not fast enough IMO. Just a quick refresher course and if you would like to save yourself some $$$, here's a nice little series i found on youtube. I've been butchering my own for quite a few years and it's fairly simple and something you can do yourself. I always try and share my experience with the new guys and try and teach them and hope these videos help some of those who want to try it for themselves. This isn't exactly how i do it, but it will get you a start and you will work into your own technique before long.

why pay someone to do something you can do yourself relatively easy?

The first time you try this yourself, it may get frustrating at times, but shoot more deer and gain more practice! :D It gets easier and easier!

Give it a try!

 

medium187mph

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I'd like to try this but not when I double up....

Dang yellow jackets swarm me every time because its never cold enough when I'm dropping them.
 

AirOpsMgr

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Good post, I see a few things I did not remember when I was taught.

Now bring on the squirrel, pheasant and rabbit videos, I need to see what else I've forgotten!
 
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Woodstock

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Good one GW. May hunt this year if the deer pop at my hunt club is back up. coyotes ate em . Only other choices are overhunted public lands
 

Tedkennedy

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Been butchering my deer for 20+ years. Used to take the boned-out scraps& shoulders to a place in Tulsa that made awesome bratwurst, smoked sausage, etc...
This past year I started making my own sausage as well, I can make a decent bratwurst, and a good smoked sausage, but still working on a hot link recipe that suits me. I've been using deer/wild pig, with some domestic hog fat thrown in so sausages aren't too dry. If any of y'all try this, don't be afraid to put some fat in there - also - doing a good bit of reading on meat preservation and bacteria prevention is a must.
 
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karlvv

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Too much work. Takes away from the beer drinking. I actually like cutting up my own deer, just never seem to have time.
 

Mandoade

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My family just kind of goes communal with it take all our deer usually around ten and all of us spend a day butchering and making burgers. Venison brats are just too dense for me I'll eat a pork one. But venison burgers are killer.
 

Mac11FA

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The weather needs to cool down much more.

The meat will turn fast if you dont get right on it and then there are the bugs to deal with. If you have some big coolers you can quarter it and store for 24 hours or a little more. In this warmer weather a processor may be the better option.
 
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Hoss

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The weather needs to cool down much more.

The meat will turn fast if you dont get right on it and then there are the bugs to deal with. If you have some big coolers you can quarter it and store for 24 hours or a little more. In this warmer weather a processor may be the better option.
Agreed.
 

Liberty

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Quarter it up and keep it in daily fresh ice with salt added. I have a setup this year to hang one in the barn when it is cold, but I already shot my deer for the year. If anybody down my way wants to try it....
 
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Tedkennedy

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I've already butchered two deer and a hog this year. Got'em home, hung, quartered, in ice chests. Keeping them really really cold not only prevents spoilage, but makes the meat much easier to slice. These were quick, as I only saved backstraps and tenderloins for steak, and diced the rest to be ground for chili/sausage. I need to buy some domestic pork fat before I start on the sausage making, but it's still way too warm for that.
 
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