Deer Cutting Charts For The Do It Your Selfer.

[solocam]

Quote:

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I got a oversized cutting board a couple of years ago at either gander or cabelas. Unknown to me they were mismarked and got mine for $30. A friend went there a week later and they were all marked around 60-70. They work great though.

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There is a place just east on Hwy 23 in St Cloud called Goldleaf plastics that you can buy any thickness or size of the white cutting boards. The real name of the white stuff is called UHMW. I bought a 4x8x1/4 sheet of it and bolted it to a sheet of 1/2 inch plywood. I then went to Mills and bought folding table legs and mounted them to the bottom of the plywood.

If I remember correctly the UHMW cost was around $120.00 If you buy 1 inch I think it will run about $350.00 so save the money and buy the thin stuff and mount it on plywood.

[Shack]

I will bump this thread up, for this weekends opener!

[CNCMike]

I filet my deer. Once I get it to the garage, I actually take very long very sharp knife (mine was customized from a machete) and actually filet it like a fish. I do both sides, then lay em out and butcher em up from there using the standard method. It is a little odd having a giant slab of venison there, but once you lay it out on the table it looks just like the pictures you see in butcher shops of the side o' beef or deer. Makes it much easier to get the exact cuts you want. Plus, you are left with a nearly perfectly intact skeleton.

[Deitz Dittrich]

I'd like to see picts of how you do that CNCmike... Sounds interesting... I know I would find a way to hurt myself with a sharp knife that big.. LOL

[CNCMike]

There are a couple books and videos available that detail the process. I will try to get some pics this season to post as well. Really though, it is just as easy as a fish, just on a larger scale. I have used just my Hunting knife, but it takes a little longer.

[Shack]

Wallabee,

I figure I would bump it up for anyone else looking for it.

Good luck!

[GotOne]

Thanks... this is what I was looking for. Our group has done it in the past, but I always get stuck doing the chump stuff. This time my son(who shot the deer) and will be doing it.

[Hammer Handle]

My father has cut his own meat with his family since he was a kid. He also worked at Swift and Co and several meat lockers. He also used to cut meat for the nieghbors (30-40 deer a year plus about 15 pigs and 10 beef cattle a year). Now he does about 10 pigs, 15 deer, and 1-2 beef a year with help from us.

Doing the deer yourself gets you a lot more meat. Locker plants waste so much in order to save time. The meat is also cleaner and neater when you do it yourself (if you do a good job). Quite some time ago, we did an experiment in High School where we sent hamburger in from grocery stores, meat lockers, and my dad's. They were tested, and my Dad's was the cleanest...and we cut his meat in the garage!

Also, you may bring a small doe to a locker plant...and get a large buck back. The taste is quite different....

Our buck were made into brats...and they are quite good!

And, don't forget the tenderloin...the best part of the deer!! It is small, but GREAT! Also, butterfly all the small steaks to make them bigger.

[Shack]

Figured it being that time of year, another bump was in order. Plus it took me a while to find it for some reference and it will make it easier when I look for it again.

Anyone have anything to add, swing away

[Shack]

Here is some smoking tips for ya!

Good luck!

Quote:

Smoking Meat and Poultry

Where there's smoke, there's well-flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts. This slow cooking technique keeps them tender, too.

Smoking is slowly cooking food indirectly in the presence of a fire. This can be done by using a "smoker," which is an outdoor cooker especially designed for this purpose. A covered grill can also be used for smoking food by placing a drip pan of water beneath the meat on the grill.

Preventing Foodborne Illness

The national Fight BAC!® food safety education campaign advises adhering to the four steps in preventing foodborne illness throughout the smoking procedure.

Clean — Wash hands and surfaces often.

Separate — Don't cross-contaminate.

Cook — Cook to proper temperatures.

Chill — Refrigerate promptly.

Defrost Meat Before Smoking

Completely thaw meat or poultry before smoking. Because smoking uses low temperatures to cook food, the meat will take too long to thaw in the smoker, allowing it to linger in the "Danger Zone" (the temperatures between 40 and 140 °F) where harmful bacteria can multiply. Defrosted meat also cooks more evenly.

Never defrost food at room temperature. Keeping meat and poultry cold while it is defrosting is essential to prevent the growth of harmful bacteria. The best way to safely thaw meat and poultry is in the refrigerator. Cook or refreeze it within 1 or 2 days.

The microwave oven can be used to defrost more rapidly. Smoke the meat immediately because some areas may begin to cook during the defrosting.

Food may also be thawed in cold water. Be sure that the sink or container that holds food is clean before submerging food. Two methods may be used when thawing:

Completely submerge airtight wrapped package. Change water every 30 minutes.

Completely submerge airtight wrapped food in constantly running cold water. If thawed completely, it must be cooked immediately.

Marinate in the Refrigerator

Some recipes state to marinate meat and poultry for several hours or days, either to tenderize or add flavor. Acid in the marinade breaks down connective tissue in meats.

Always marinate food in the refrigerator, not on the counter. If some of the marinade is to be used for basting during smoking or as a sauce on the cooked food, reserve a portion of the marinade. Don't put raw meat and poultry in it. Don't reuse the marinade from raw meat or poultry on cooked food unless it's boiled first to destroy any harmful bacteria.

Partial Cooking

Some people like to cook food partially in the microwave oven or on the stove to reduce smoking time. Partially cook meat or poultry ahead of time only if the food goes immediately from the microwave or stove to the hot smoker. Partial cooking of food ahead of time allows harmful bacteria to survive and multiply to the point that subsequent cooking cannot destroy them. And once food is in the smoker, cook until it reaches a safe temperature as determined with a food thermometer.

Using a Smoker

Cook food in smokers made of materials approved for contact with meat and poultry. Don't smoke foods in makeshift containers such as galvanized steel cans or other materials not intended for cooking. Chemical residue contamination can result.

When using a charcoal-fired smoker, buy commercial charcoal briquettes or aromatic wood chips. Set the smoker in a well-lit, well-ventilated area away from trees, shrubbery, and buildings. Only use approved fire starters — never gasoline or paint thinner, for example.

Follow the manufacturer's directions for igniting charcoal or preheating a gas or electric outdoor cooker. Let the charcoal get red hot with gray ash — about 10 to 20 minutes depending upon the quantity. Pile the charcoal around the drip pan for smoking. Add about 15 briquettes about every hour. The most satisfactory smoke flavor is obtained by using hickory, apple, or maple wood chips or flakes. Soak the chips in water to prevent flare-ups and add about 1/2 cup of chips to the charcoal as desired.

Using a Covered Grill

To smoke meat and poultry in a covered grill, pile about 50 briquettes in the center of the heat grate. When they are covered with gray ash, push them into two piles. Center a pan of water between the two piles and place the food on the grill over the water pan. The water prevents flare-ups that occur when fat and meat liquids drip on coals, and steam from the water helps destroy harmful bacteria that can cause foodborne illness. Close the lid and keep the grill vents open. Add about 10 briquettes every hour to maintain the temperature in the grill.

Use Two Thermometers to Smoke Food Safely

To ensure meat and poultry are smoked safely, you'll need two types of thermometers: one for the food and one for the smoker. A thermometer is needed to monitor the air temperature in the smoker or grill to be sure the heat stays between 225 and 300 °F throughout the cooking process. Many smokers have built-in thermometers.

Use a food thermometer to determine the temperature of the meat or poultry. Oven-safe thermometers can be inserted in the meat and remain there during smoking. Use an instant-read thermometer after the meat is taken out of the smoker.

Cooking time depends on many factors: the type of meat, its size and shape, the distance of food from the heat, the temperature of the coals, and the weather. It can take anywhere from 4 to 8 hours to smoke meat or poultry, so it's imperative to use thermometers to monitor temperatures.

Smoke food to a safe minimum internal temperature.

Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F.

All cuts of pork to 160 °F.

Ground beef, veal and lamb to 160 °F.

All poultry should reach a safe minimum internal temperature of 165 °F.

If using a sauce, apply it during the last 15 to 30 minutes of smoking to prevent excess browning or burning.

Chill Promptly

Refrigerate meat and poultry within 2 hours of removing it from a smoker. Cut the meat or poultry into smaller portions or slices, place it in shallow containers, cover, and refrigerate. Use it within 4 days or freeze for later use.

Last Modified: April 13, 2006

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[IkeThePike]

Don't forget to boil that fresh heart! Always eat the night after a kill.

[bassNspear]

heart is good, if you have someone on that one side that knows how to cook it.

[Bpacman]

Hey Guys and Gals,

I just found this thread and wanted to share something I made. Below is a link to a presentation that will take you step by step from skinning to packaging.

We have been working on this for a couple of years now and I was able to import some video stills to help illustrate the process.

This is about a 5mb file so it may take a while to download if you are on dialup internet service.

http://www.[YouNeedAuthorization].net/DeerProcessing301.pdf

Bp

_________________

Brent Pack

US Army - Retired

Lino Lakes, MN

[paul pachowicz]

thought I'd throw in a few tips here as well. Years ago I got tired of guessing and/or weighing each package of burger, so I cut a 3 & 3/8 lenght of 3 inch PVC, deburred it and roughed up the outside and a 5 inch piece. I use them to "tube out" 1 pound and 1 1/2 pound burger. After I get done grinding into a flat bottom pan I simply push the tube into the meat until the tube is full and there is your pound or pound and a half. I tap it on the edge and with a flick of the wrist it comes out then place it on a piece of freezer paper, shiny side up til it's all tubed. Another thing too is instead of sawing off the legs simply find the lowest part of the inside leg joint (front legs), cut the tendons then snap the joint and finish with another quick cut, same for the back legs but besure to cut thru the ham string. Much faster then using a saw and less motion. For the wrapping process I use poly coated 18 wide freezer paper in 1200 foot rolls and the paper rack. On my wrapping table I have marks for particular cuts so when I begin to pull the paper off I hit mark and tear. One of these days I'm gonna make a video. One other thing, once you use a skinning table you'll never peel another one while it's hanging. No stooping, bending or chasing it around in a circle.

[RumRiverRat]

Also, you may bring a small doe to a locker plant...and get a large buck back. The taste is quite different....

Not true!

Lockers are regulated by the FDA and they frown on this sort of thing.

I know several people that work at Butcher Shops and they have a strict tracking system for the deer they process.

[paul pachowicz]

Lemme tell ya. It is harder to intentionaly screw up an order than to do it right. Where most mistakes happen is when someone mislabels boxes or mixes up packages when having them spread out for freezing before they get consolidated. Goes right back to how conscienenious the employees are. What cracks me up is when they get thier stuff and wonder how thier precieved 400 pound whitetail ended up so small or how a 300 pound elk yeiled so little after they blasted it 4 times with 300 win mags right thru the shoulders, hind quarters and loin. Believe me, I see it everyday.

[harvey lee]

I use to quarter my deer and I watched a butcher cut it all up hanging from a hanger. Now I also do it that way. I cut off the meat and then take the roasts and steak cuts and cut up my backstraps.

Seems to work better and faster for me.

I also have a large plastic cutting board that is 2.5 ft by 48 inches and that works great.