First time deer processing advice....

[clisbyclark]

I have a lot of experience with other forms of hunting but never processed my own deer before. I'm thinking about getting a doe for the freezer and trying to process it myself after hearing what processors are charging now. I've seen plenty of the "quarter the deer on the ground" videos and think that may be a good approach to take. I've seen where they skin the quarters, remove the backstraps, and place in a large cooler with frozen water bottles to dry age for several days before grinding or deboning.

Does anyone use these methods to process your deer? I know there's a thousand ways to do this, but don't want to mess it up (too bad, anyway). Any other advice you could provide regarding tools, methods, or any other helpful info will be greatly appreciated as always!

 

[boinky]

I leave mine for a week, DO NOT SOAK IN WATER. Rinse well and keep water drained. Get all fat and sinew off is my advice.

 

[clisbyclark]

I leave mine for a week, DO NOT SOAK IN WATER. Rinse well and keep water drained. Get all fat and sinew off is my advice.

Thanks for the reply. So you're saying get the fat and sinew off before aging, correct? One of the videos I watched used the frozen water bottles so everything wouldn't get so wet like it would from melted ice. I thought that was a pretty good idea.

 

[atscott]

We dry age beef for up to 3 weeks but don't like our deer for any more than a week. Usually only 3-5 days. Like said if aging keep dry. Cut out any damaged tissue during cleaning. We will rinse off any hair etc. And let air dry before placing in cooler. Also watch the temp in the cooler never let get over 45° we usually aim for between 35 and 40°.

We keep fat where it is and sometimes add beef or pork fat for grinding.

Be sure to remove all glands while processing. Starting out it's easiest to just separate muscles that way you don't miss any. That said we saw neck bones with muscle still on for roast.

Good luck.

 

[yellowhammer]

I leave mine for a week, DO NOT SOAK IN WATER. Rinse well and keep water drained. Get all fat and sinew off is my advice.

I, and my family use loose ice, and let it SOAK IN WATER a few days. The meat is pink instead of red. The meat is delicious. Each to his own. I`ve been doing it this way for over 50 years. Instead of quartering the deer on the ground, I use the tail gate or hang it. I`ve done it on the ground out west. Works fine. Had to bring it out in pieces anyhow. During early hunts,due to temperature, you have to get it on ice where ever you are at, then bring it home in a cooler.

I leave mine for a week, DO NOT SOAK IN WATER. Rinse well and keep water drained. Get all fat and sinew off is my advice.

 

[TrueGrit]

Frozen milk jugs might be a good idea. I do what I call a wet age. Place the venison on ice and keep the water drained off. I usually repack with ice every 3 days and rinse the slime off the meat. Where I differ from most is I age venison for at least 10 days, 14 to 20 days is even better. Processing your own venison isn't hard and there's no right way.

 

[Deleted member 93988]

I process my own, I use a gambrel and hang them up in my garage. Kill,skin, quarter and grind on the same day. Aging in my opinion is for beef it does nothing for deer. If I am tired or can’t finish the job same day , I place quarters in plastic bags and put in an electric cooler(no water) and finish the job the next day. Remove as much of the white fat and tendon as possible. The silver skin as well but don’t get to hung up on the silver skin.

 

[poopdaddy]

i process my own. trim all the fat you can off it, it taste waxy. i do brine mine for 24 hours, i dont age my deer..
there are lots of opinions on how to treat venison. try a few and find the one you like.. there is no right or wrong way..

 

[yellowhammer]

i process my own. trim all the fat you can off it, it taste waxy. i do brine mine for 24 hours, i dont age my deer..
there are lots of opinions on how to treat venison. try a few and find the one you like.. there is no right or wrong way..

This is the best answer on here.

 

[wolfmanrogers]

Regardless, smoked venison is venison at it's pinnacle. If you don't smoke it, you should. Even neck meat is fantastic smoked. It's extraordinary.

Items you'll NEED.

A cut proof glove for your left hand (if you're right handed).
A meat hook. This is often overlooked and just as important as the knives. There's no substitute when handing meat.
Decent boning knives like Victorinox. You want them to be flexible and no longer than 6". I like to have 3-4 on hand.
A steel for keeping your knives sharp.
A larger "breaker" knife for bigger, straight cuts.
A vacuum sealer.

I worked in a meat processing facility in Highschool and a bit of college, and the aforementioned will make your life MUCH easier.