Full Version: Deer Butchering Video ( .wmv )
That was informative.
Does he have a segment on how to make some of the whole slices tender enough to eat without cramping your jaw?
Does he have a segment on how to make some of the whole slices tender enough to eat without cramping your jaw?
Good video. That's exactly how I have been doing them for 20 years now and it really is as simple as he shows.
For tenderness, I have found if you have access to a cooler let the deer hang for 7-10 days and it will make a big difference. If the temp. is below 35deg it won't help and above 40 is unsafe so you really need a cooler.
The tenderloin and backstrap are obviously tender and the top,bottom, and eye of round are still tender on surprisingly big animals if you DON"T OVERCOOK them. Medium rare at the most. The sirloin tip which is the football shaped muscle he removed first on the hams is the least tender and I always grind or jerkey it. On small deer I leave the 2 upper muscles on the shoulder hole and cook them like steaks but otherwise I grind or jerkey the shoulders too.
I would never take a deer to a processor even if money is no object. There is just no comparison between the products you end up with. I can't tell you how many people that "don't eat deer" eat mine and say they can't believe how good it is. Did I mention not to overcook them?
For tenderness, I have found if you have access to a cooler let the deer hang for 7-10 days and it will make a big difference. If the temp. is below 35deg it won't help and above 40 is unsafe so you really need a cooler.
The tenderloin and backstrap are obviously tender and the top,bottom, and eye of round are still tender on surprisingly big animals if you DON"T OVERCOOK them. Medium rare at the most. The sirloin tip which is the football shaped muscle he removed first on the hams is the least tender and I always grind or jerkey it. On small deer I leave the 2 upper muscles on the shoulder hole and cook them like steaks but otherwise I grind or jerkey the shoulders too.
I would never take a deer to a processor even if money is no object. There is just no comparison between the products you end up with. I can't tell you how many people that "don't eat deer" eat mine and say they can't believe how good it is. Did I mention not to overcook them?
That video is from "Kentucky Afield" the production of the Ky. Dept. of Fish and Wildlife. It's a GREAT show available on Kentucky Educational Television. I wish it was available nationally because it is a top notch show.
QUOTE (trapper @ Jun 20 2007, 10:21 AM) 
Good video. That's exactly how I have been doing them for 20 years now and it really is as simple as he shows.
For tenderness, I have found if you have access to a cooler let the deer hang for 7-10 days and it will make a big difference. If the temp. is below 35deg it won't help and above 40 is unsafe so you really need a cooler.
The tenderloin and backstrap are obviously tender and the top,bottom, and eye of round are still tender on surprisingly big animals if you DON"T OVERCOOK them. Medium rare at the most. The sirloin tip which is the football shaped muscle he removed first on the hams is the least tender and I always grind or jerkey it. On small deer I leave the 2 upper muscles on the shoulder hole and cook them like steaks but otherwise I grind or jerkey the shoulders too.
I would never take a deer to a processor even if money is no object. There is just no comparison between the products you end up with. I can't tell you how many people that "don't eat deer" eat mine and say they can't believe how good it is. Did I mention not to overcook them?
For tenderness, I have found if you have access to a cooler let the deer hang for 7-10 days and it will make a big difference. If the temp. is below 35deg it won't help and above 40 is unsafe so you really need a cooler.
The tenderloin and backstrap are obviously tender and the top,bottom, and eye of round are still tender on surprisingly big animals if you DON"T OVERCOOK them. Medium rare at the most. The sirloin tip which is the football shaped muscle he removed first on the hams is the least tender and I always grind or jerkey it. On small deer I leave the 2 upper muscles on the shoulder hole and cook them like steaks but otherwise I grind or jerkey the shoulders too.
I would never take a deer to a processor even if money is no object. There is just no comparison between the products you end up with. I can't tell you how many people that "don't eat deer" eat mine and say they can't believe how good it is. Did I mention not to overcook them?
Is it okay to overcook them? LOL
There lies the problem at my house. I don't have a cooler for a deer to hang in. The processor I use gets them out quick because he gets swamped and runs out of cooler space. And, the wife won't eat any meat that's not done and that's bad in more than one way.
Great video, I have seen similar and found them very informative. Thanks
Jack
Jack
QUOTE (Dead Deer Walking @ Jun 20 2007, 12:56 PM)
That video is from "Kentucky Afield" the production of the Ky. Dept. of Fish and Wildlife. It's a GREAT show available on Kentucky Educational Television. I wish it was available nationally because it is a top notch show.
That is why it's a top notch show, because there not available Nationally
D, If I ever think about it, I'll record a few shows for ya and mail them to you.
great video! really informative
Hey Mods, think we could pin this one ?
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