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Thread: How much trouble to process your own deer

  1. #21
    Join Date
    Nov 2013
    Location
    Sparkle City
    Posts
    2,775

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    When the deer is on the ground, cut around the skinny part of it's back leg. Then cut down the leg towards it's butt. Peel back the skin enough to where you can access the tendons and hang it up. When you've got it hung up, use the gut hook and cut the skin from the back leg to the front staying just outside the white belly hair on each side. You'll need to make a cut from back leg to back leg just under the tail. Break the tail and pull the hide down. Basically when you do that, all that will be left is the white part of the belly. Then just grab that and pull down.

  2. #22
    Join Date
    May 2013
    Posts
    2,821

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    We need a bigger grinder and will have one next season. Small will work fine but you better do a good trim job or expect to clean blades/die often. Swapped to plastic 1.25lb bags this year and using sausage tube to fill them on first grind. For meat cuts we used vacuum sealer but after seeing a segment on meat eater recently we started using plastic cling wrap and covered with butcher paper. Seems easier and quicker. Deboning seems the longest and biggest chore but I guess I am still learning. Normally let hang about 5 days in fridge at coldest setting, probably 38 dogs or thereabouts.
    Worship the LORD, not HIS creation.

    "No self respecting turkey hunter would pay $5 for a call that makes a good sound when he can buy a custom call for $80 and get the same sound."-NWiles

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