Processing your own Game

[atmoshpere]

The first few times I hunted big game was on our farm. As such, it was pretty easy to load them up and bring them to the shop to hang for skinning/cleaning. Then it was off to the butcher and a few weeks and many dollars later we would pick up our cut'n'wrapped meat. This was very convenient even if a bit expensive. Dad usually footed the bill, so I didn't mind the cost (funny how that works :mrgreen

Eventually I became curious about butchering my own kills and upon my first attempt, I noticed several things:

A)My steaks didn't look like the ones I used to get from the butcher, most notably there was no bone or tough silver skin.

B)Cutting up and packaging an elk takes a long time when you have never done it before

C)If the meat was boned out within an hour or two of the kill, it cooled off very quickly and seemed to be a little tastier.

D)Hamburger can be your friend

So far my only real refence has been an old black and white pamphlet published by Oregon State University extension service and my own experiences.

I would love to hear if others have any advice/experiences about cutting up their own game, and if anyone could recommend a book or video that they've found to be helpful.

Thanks,

atm

 

[C.Smith]

Something I tried this year was taking some schedual 40 PVC pipe and extended the legs of the table I cut on to raise it up so I'm not stooped over all the time (problem with being over 6 foot tall). That made a huge difference. I don't have a lot else to offer though, I do my own but I'm not great at it by any means.

Corey

 

[Guest]

Other than some quality knives and a grinder, what else would be required? I'd be interested in processing my own, as well, as I don't care for the processors around here all that much.

I don't have space to devote to this "full-time" but I could likely convince my wife to let me have the kitchen for a half-day or a day if I could keep the equipment in a cabinet.

I guess somewhere to hang the darn thing to age a few days or a week would be a big part of it, too, huh? Reckon I could rent cooler space for cheap?

 

[NoslerMP]

Hi Guys,

My name is Mason, and I am the Outdoor Writer at Nosler. I wrote an article about processing your own game that you can read here:http://www.nosler.com/articles/2011/04/03/processing-your-deer/ Let me know what you think, and feel free to ask any questions. I really like doing my own and it isn't that hard after you have done a few.

 

[Antelope_Sniper]

Unless you are cutting up an elk, or multiple deer/antelope, it's usually more trouble to clean the meat saw then it's worth. As a teenager I work at the local meat cutters during hunting season, processing deer and antelope. For the most part I just cut them up on the kitchen counter with nothing more then a couple of sharp knives. So long an you know how to hit all the joints, you will never need a saw or an ax. Wrap them. Grind the burger and mix in about 10% beef fat. You will get a little faster every year until you have a system down.

 

[ROVERT]

All you need is a knife or two (I mostly use a fillet knife) and a grinder (I use an attachment for my wife's Kitchen Aid mixer). A large cutting board and an understanding wife are also helpful. Since I started using a vacuum packer, it would be tough for me to do without, but it is not necessary.

I am by no means great at it, but it isn't all that hard to do to a respectable level. I grind most of it, cube a little, cut a few roasts and a few steaks.

As far as hanging deer, I don't really see it as necessary. I always skin the deer within a few hours of harvest. Then I typically quarter it, put the quarters into large garbage bags, and make room in the fridge. It's a squeeze for a couple of days, but it's not that hard to fit even a fairly large buck in when quartered. Sometimes I'll cut it up all at once, sometimes over a couple of days.

This is with deer, I think I would find an elk a little daunting.

 

[Antelope_Sniper]

The main thing for deer and antelope is to get the meat cooled out. Once it's cool all the way through, you can start cutting.

 

[bbearhntr]

Thanks for the article Mason! It is very informative. I agree that you should spend as much $ as possible on a grinder. It makes your butchering more enjoyable and less work. I have a couple of friends that pooled our $ together to buy a used comercial grinder and we all get together after the season is over to grind our meat. It makes for an enjoyable day with friends and it is much nicer having helping hands share in packaging and clean up.

 

[atmoshpere]

Thanks for all of the advice!

Mason: Thanks for sharing your article. It definitely taught me a thing or two, and reinforced many of the things I'd discovered my first time or two.

After having a few under my belt so to speak I am quick to agree that a working surface of the right height can save a lot of back ache(I'm 6' 2" and most of it is legs). Also having several good sharp boning knives so you can switch out saves alot of time. And +1 for the vacuum sealer! I also agree with antelope sniper a others who advocated skinning/quartering as soon as you're able to help cool down the meat. I've heard that it can have a dramatic effect on quality, espescially on game that are most often taken during hot times of the year like antelope. It was 90+F when I killed mine in Oregon, luckily I shot him right before sunset and got him skinned and washed that night(the meat was fantastic)

I will be using a kitchen aid grinding attachment this fall, as i received it as a gift and if it works then great. If not then I may have to take Mason's advice and pony up for a nice one...maybe get my bro to go in on one with me :grin:

Thanks again for all of the helpful comments, I think with a little more practice and maybe a couple of new tools (always fun :mrgreen: ) I can become a bit more efficient. It can be alot of fun if you've got hunting buddies to do this together with, and I think it is a great way to wrap up(pun intended!) a successful hunt!

 

[JD338]

Hi Guys,

My name is Mason, and I am the Outdoor Writer at Nosler. I wrote an article about processing your own game that you can read here:http://www.nosler.com/articles/2011/04/03/processing-your-deer/ Let me know what you think, and feel free to ask any questions. I really like doing my own and it isn't that hard after you have done a few.

Mason,

Welcome to the forum, glad you are here. :wink: :grin:
Great article!

JD338 :grin: :grin:

 

[FOTIS]

Hi Guys,

My name is Mason, and I am the Outdoor Writer at Nosler. I wrote an article about processing your own game that you can read here:http://www.nosler.com/articles/2011/04/03/processing-your-deer/ Let me know what you think, and feel free to ask any questions. I really like doing my own and it isn't that hard after you have done a few.

Mason,

Welcome to the forum, glad you are here. :wink: :grin:
Great article!

JD338 :grin: :grin:

Hear Hear!

This is our Boss Fellas! :mrgreen: :mrgreen: :mrgreen:

 

[russ808]

I started using the Havalon Piranta for skinning and its great. When the blade gets dull, chuck it and put a new one on. On my trip to Australia I helped the guide/owner cape some of our game. Its not as good as being up there with sliced bread but pretty close.
Russ

 

[DrMike]

I'm spoiled. I've certainly cut my own meat, but I have a friend that has a great shop. Moreover, he worked as a butcher for quite a few years before joining the local fire department. He gives me use of his shop and equipment. Moreover, he makes some mean sausage. It can't be beat! Nevertheless, Mason's article is excellent to encourage the leap into cutting and wrapping your own meat.

 

[super-7]

I grew up on a farm where we did everything, From chickens to full sized beef. We'd do 6-7 hogs every year from the kill, to the smoke house ,all our cutting and wrapping . So do our wild game is really nothing new. A nice well lit cool place to work is nice. Wild game has little fat when compared to a beef, so hanging for a peroid of time just results in more trim needing to come off. I think there are a few tips that will ensure good table fair for most animals. A clean and quick kill, with little chance of an adrenline rush , will have more tender meat. After the game is down keeping the meat clean is a must, I can never understand when some one guts a deer then drags it half a mile thru dirt leaves grass and whatever else, sure you lose a few pounds you do not have to drag, but I garantee there will be some taint to the meat. If you use a little respect when handling the meat you'll ussually wind up with something worth while in the end. If I am hunting close to home I prefer to skin the animal while hanging and the drop the guts into the gut barrel, nothing is wasted, those guts become........... YOTE bait. This also keeps the chest cavity spot less, free from hair or other foreign objects. This cannot obviously always be done but it keeps you thinking.

 

[owenv]

Try this with out loosing a finger or two. :shock:

http://www.youtube.com/watch?v=xijmge8_NJw

 

[atmoshpere]

YouTube is so cool! Thanks for sharing that owen, I'll probably have to watch that a few more times. Main thing that I took away from that video: I need a hook :mrgreen:

He never even sharpened his knife!

Super 7, I agree that hanging for skinning/gutting it very nice. As me and my bro have been hunting alot where it's all big drainages with a road at either the top or bottom, I thought I'd try what the gentleman in the video did, but on the mountainside. Now it took me way more time but worked pretty well.

Here's how it happened: Kill deer down in nasty hole. Orient deer facing uphill and gut. Lay deer on one side while skinning the side that is up. Bone out exposed side and bag the meat. Roll deer onto boned side, skin remaining side and bone it while it is facing up. Bag meat. Pack up and start humpin it out.

This keeps the meat covered and protected from dirt until you are ready to bone it out. It also helps cool the meat very quickly. As an added benefit the only thing you pack out besides the meat is the head, no bones, guts or hide.

This is the best way I have found to treat the meat when i'm in steep country and far from the farm. Anyone else tried this?

 

[SJB358]

YouTube is so cool! Thanks for sharing that owen, I'll probably have to watch that a few more times. Main thing that I took away from that video: I need a hook :mrgreen:

He never even sharpened his knife!

Super 7, I agree that hanging for skinning/gutting it very nice. As me and my bro have been hunting alot where it's all big drainages with a road at either the top or bottom, I thought I'd try what the gentleman in the video did, but on the mountainside. Now it took me way more time but worked pretty well.

Here's how it happened: Kill deer down in nasty hole. Orient deer facing uphill and gut. Lay deer on one side while skinning the side that is up. Bone out exposed side and bag the meat. Roll deer onto boned side, skin remaining side and bone it while it is facing up. Bag meat. Pack up and start humpin it out.

This is the best way I have found to treat the meat when i'm in steep country and far from the farm. Anyone else tried this?

Same here. I do the same with an elk or deer. Heck I have even been doing it with deer killed close to the trucks as it is nice to not deal with bones and such after processing. You spend a little time on the front side but more than make up for it in processing time. Scotty

 

[C.Smith]

I tried to do that with my elk last year, turned out okay but I need a lot of practice. I will have to watch that video a few hundred more times I think. Nice video but it seemed like he was showing off more than educate. Still neet to see.

Corey

 

[bbearhntr]

Try this with out loosing a finger or two. :shock:

http://www.youtube.com/watch?v=xijmge8_NJw

Fantastic video! I need a LOT of practice!!!

 

[Elkman]

Mason welcome to the forum, loved the article lots of good points. Everyone should learn from it.

On wrapping I use plastic sandwich bags, easy to fill, seal up nice and allows easy estimation of amounts. I then wrap the filled bags in butcher paper, (I have several miles of it, optomistic I guess) . I also identify the animal and year of the kill. I am always looking for older meat in the bottom of the chest freezer. I use a 3X4 piece of A faced plywood on our kitchen island for all of my work. Soap and water followed by bleach for cleanup. I use the same one for years at a time.

For those whom have not done it "yet" an elk is an entirely different animal to take care of in the woods than a deer. Boilogy wise they are the same but there is no "dragging" them over to tree to hang them up. One man can only drag them one way and thats down, thats OK if your truck is down there, but its inconvient if its not. You can also only drag them from the "head" end the hair is all pointed to the head so if you pull from the rear you are pulling against the grain.
I have cleaned them while they were upside down, while I was laying on my side with rain gear on, in a small creek and at -10 ( I frost bit my ears and cheeks that day) or so. The best way is on a steep slope, while they are tied (firmly) to a tree. Then all of the internal stuff is easy to roll away down hill. Do not worry about dirt on the meat after you hang them for a few days a crust will form and once you cut/skin/peel that away the under meat is fine. Do not let urine or other internal fluids on it if possible.
You can move multiple pieces at a time with a variety of methods already discussed elsewhere here on the forum. But in snow a pack and plastic garbage bags work great. Load the pack then tie a couple of bags around another load and drag it behind if gravity is not working to hard against you!

Nuff from me if I repeate some of Mason's article I apoligize I can not cut and paste nor print, nor open seperate windows so I had to read it and then comment from memory, whith the part that is left. :grin: :grin: