Nobody wants to see that anyway....
DIY Deer Processing
How much of the silver skin and fat do you try to get off of your deer?
And how much time do you spend trimming it off?
I can’t upload the pictures of my meat!!
And how much time do you spend trimming it off?
I can’t upload the pictures of my meat!!
1 - 20 of 25 Posts
Steak meat is the only one I trim . The rest i trim nothing it all goes to salami or sticks. Cabelas grinder grinds it well.
I trim every single visible bit of it. I'm anal about it. I lose a lot of meat in the process, but the final product is worth it and then some.
Other than shanks, I do the same. A good boning knife, 6 pack of beer & some music and it's not a terrible job.I trim every single visible bit of it. I'm anal about it. I lose a lot of meat in the process, but the final product is worth it and then some.
Oh, and I hang it for a week if I can and then leave it in the fridge another week or so before cutting it up. I'd say the actually cutting and packaging takes about 3-4 hours. But, like Wings says, that time can go pretty quick if you prepare for it accordingly!
Proper aging is one of the most critical steps to good venison. I generally hang in a walk in cooler for 4-7 days and then wet age the 1/4's for another 7-10 days before final butchering/packaging/freezing.
wife takes it all off.. ( sorry guys no pics) regardless of the cut of meat
I never understood trimming every little piece of visible sinew on the outside of a muscle when you're going to grind it. There's the exact same stuff in the middle of most muscles that's going to go through the grinder just fine and you'll never know. Especially the front shoulder, there's no way you could get rid of the sinew on all those little muscles and have anything left to grind.
The roasts I keep to grill and whatnot I clean most all the sinew off though. They also don't really have any inside them either.
The roasts I keep to grill and whatnot I clean most all the sinew off though. They also don't really have any inside them either.
I agree, when it comes to pieces being eaten as cooked cuts of meat. Anything ground, jerky-ed, or cured, it is not noticeable.Proper aging is one of the most critical steps to good venison. I generally hang in a walk in cooler for 4-7 days and then wet age the 1/4's for another 7-10 days before final butchering/packaging/freezing.
I agree with this for the most part. If it's going to get ground I trim away all visible tendon and I trim away the silver skin from all of the larger pieces but I don't worry about small amounts on small pieces. I do separate all of the individual muscles from the front shoulder and trim them well. Everything that's going to be cooked whole or as steaks gets trimmed very well also. I separate the sirloin, round and rump roasts trim away all of the fat and silverskin.I never understood trimming every little piece of visible sinew on the outside of a muscle when you're going to grind it. There's the exact same stuff in the middle of most muscles that's going to go through the grinder just fine and you'll never know. Especially the front shoulder, there's no way you could get rid of the sinew on all those little muscles and have anything left to grind.
The roasts I keep to grill and whatnot I clean most all the sinew off though. They also don't really have any inside them either.
I clean up all my steaks and loins. Grind meat I remove most fat but not all and don’t waste my time on silver skin. My sausage tastes as good as anyones I’ve eaten, so...
Tenderloins.. I'll keep the silver skin on to add some extra protection while it's in the freezer. I make sure to remove all of it before it goes on the grill. All the rest of the meat ALL fat/silver skin is removed. I'll add back pork or beef fat depending on what I plan on using it for .
as much as possible.
Good thread to know who's deer sausage not to eat if ever offered
If its going in the grinder for what ever....everything goes in. If its cut into steaks or roast I trim off all fat and silverskin on those prior to wrapping and freezing.
FIRST, I remove the lymph nodes, or CWD buttons as I like to call them, from the shoulders and hams. I don’t mess with shanks, or any of that muscle group. I break everything down into whole muscle cuts, and trim all fascia, sinew, fat, and tendon that I can possibly get. My dogs used to love deer season. I don’t harvest neck meat from does, or ribs at all. All of the “wild” or objectionable flavor in deer meat comes from all this garbage. The question isn’t weather or not the grinder will chew it, or will it make a turd. The question is, when I look down at half a bucket full of junk, slime, and tendons I just cut off, if I would rather that be in my meat instead. I’d rather just shoot another deer. I’ve changed many peoples minds about deer meat by simply trimming it and not overcooking it. If you like meat at all, you should like deer meat.
I get rid of as much as possible on all of it, however long it takes. I don't make burger. The chunked meat gets ground for for sausage, so it gets any needed fat from the pork butts I mix with it.
I seperate all the muscle groups and work from there, removing all visible fat and silver skin. I do add beef and pork fat to my grind. Except for shanks for Osso Buco... it cooks away.
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