Help me with processing

[MattMan81]

So far I hate processing. My son's button buck I quartered him up. Put him on ice, and cut up a few days later.
1st question.. I freezer burnt the meat cause I didn't put anything around it. Should I just use plastic? Or is getting some of those meat bags worth it?
2nd. Being on ice, meat still seemed real fleshy. Does hanging help dry it out some some? The one I did with a friend many years ago was a little firmer. That seemed to help with cutting and ripping connector tissue out.
3rd. Should I consider a boning knife? I used a filet knife. Wasn't to bad. Maybe if the meat was stiffer would I need the boning knife?
4th. Read lots of things about hanging. In the shade 40ish during the day is okay?
Or should I look into the cooler option? Quartering wasn't to bad. Small one and hang the quarters?
Or just go to shoot big ones when warm and drop at the processor and mess with smaller ones later in the season.
Who has been thru the struggle and what helped them? Other than practice makes perfect?

 

[thedutchtouch]

I am no expert but I quarter and put in a cooler. 5th deer I've done this way is in the cooler right now. I put a heavy layer of ice in the bottom and then use some wire racks stacked two deep to keep the meat from contacting the ice directly. I don't use game bags or wrap the meat in anything. Generally finish butchering the next day or two. Have drained the water and added ice on an occasion but usually the meat is cold without new ice for a day or two.

I like to butcher with a sharp semiflexible blade. Though I've done it with a kitchen knife too, seems that sharpness matters more than flexibility. Again, newbie compared to some on here but it's worked well for me so far.

 

[krub6b]

Whether hanging or on ice the outer layer will probably need to be trimmed in places. I'm extreme cold hanging with hide on will protect the most meat but you need some serious cold for that
The meat will dry more in an open air cooler or outside than in an ice chest, that will give it a firmer texture.
Hanging in the shade in a meat bag or pillow case up to highs of 50 should be fine for a couple of days, assuming lows @ 40 or below.
I use a hunting knife to break down quarters and a filet knife for trimming silver skin.

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[Newhunter1]

I’ve been self processing for 20 years. To answer some of your questions…

1. I usually don’t put the meat in ice. I have a basement fridge that I use to keep the meat cold. It’s set at 34-37 degrees…I debone all meat off the carcass. Put in 2.5 gallon zip lock bags and let it sit in the fridge for 5-7 days. Then at day 5 I start processing. Take my time and finish by day 7.

2. Freezer: I use vacuum bags and always have. My wife pulled out two back straps from gun season last year. November 2022…and it was just as good as eating one form this year. No freezer burn whatsoever.

3. Knives…

I have a multitude of knives. Mainly boning knives but I also have fillet knives that I use. What I do have in common with any knife is that I keep it razor sharp to moderately sharp. Use a still to hone the blade back to moderately…rinse and repeat.

I absolutely love doing my own processing and cut all the meat into steaks, roasts or grind into burger.
I even use the bones…cut in half and put the bones in the pressure cooker and make bone broth.


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[SNIPERBBB]

Filet/boning knives only purpose is for trimming. A 2" blade is far superior for the majority of deboning.

Spare fridge and meat lugs are the way to go for cooling meat fast

 

[Weldabeast]

I stopped buying bags of ice and have started freezing water bottles. They are reusable, last way longer before melting, and ur meats stays nice and red. U still gonna drain daily but it's just small amounts of blood vs melted ice/bloody water u paid money for.

I'm still learning too. I need to sit down and watch some urube videos and learn what piece turns into which cut.

 

[sweats]

I would suggest quartering, putting the quarters in a large cooler with frozen jugs of water. Then take a rest for a day or 2. Drain any fluid and rotate the frozen jugs of water out with fresh ones.

Pull a quarter or 2 out and work on it at your leisure. Vacuum sealer is your friend before going into the freezer.

I've done 2 deer myself, so not a wealth of experience, but I made the mistake of trying to do everything all in one day. Tiring and you start to get sloppy after a few hours.

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[SNIPERBBB]

I would suggest quartering, putting the quarters in a large cooler with frozen jugs of water. Then take a rest for a day or 2. Drain any fluid and rotate the frozen jugs of water out with fresh ones.

Pull a quarter or 2 out and work on it at your leisure. Vacuum sealer is your friend before going into the freezer.

I've done 2 deer myself, so not a wealth of experience, but I made the mistake of trying to do everything all in one day. Tiring and you start to get sloppy after a few hours.

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Once youve done enough, it wont take hours to debone a deer. Hour tops and that's taking your time.

 

[Still Kicking]

I hang them for 5 days in my garage if it doesn't get over 45 for the high. I usually skin them the first day. You can take a couple of days to cut them up if you want. If it's too warm I butcher the next day. I use a 5" boning knife as it isn't quite as flexible as a fillet knife and better steel than any of them I've tried. I have found the vacuum bags to be the best way to preserve in the freezer. They really keep the meat from freezer damage. You will get better at it if you are a good hunter and butcher enough of them.

 

[Nosaj]

So far I hate processing. My son's button buck I quartered him up. Put him on ice, and cut up a few days later.
1st question.. I freezer burnt the meat cause I didn't put anything around it. Should I just use plastic? Or is getting some of those meat bags worth it?

I wrap the meat in plastic and vacuum bag and this will keep the meat good for more than one season. I buy these premade bags and make 2 seals with the vacuum sealer as I have had single seals leak. I make the second seal 1/4" away from the first. I do keep and roll of vacuum bag material for larger cuts however the premade bags are thicker, resist puncher in the freezer and are much quicker to process since you only have to seal one end.

https://www.amazon.com/gp/product/B09PJFTRS9/ref=ppx_od_dt_b_asin_title_s00?ie=UTF8&psc=1

2nd. Being on ice, meat still seemed real fleshy. Does hanging help dry it out some some? The one I did with a friend many years ago was a little firmer. That seemed to help with cutting and ripping connector tissue out.

Dry aging is supposedly the gold standard however I started processing my own venison 8 years ago and it has never had any gamey taste. One time I had access to a refrigerator and let the deer hang for a week (not long enough for dry aging) and did not notice a difference. I did have to do more trimming of the dry areas and did loose a little meat(not much).

With that said I would like to build a refrigerated closet in my basement like @redsquirrel has. It gives you more options if it is warm out and gives you more time to process at your leisure. There are lost of how to's about building them, I think he has a coolbot.

redsquirrel's 2023 Fall Bow Buck

It feels pretty wild to be sitting here writing this up as it is still September but I guess that is the whole point of the earn a buck program! After tagging out last season I did a bunch of scouting. I found an area that I just knew had to be a bedding area but I was disappointed by the sign...

saddlehunter.com

I quarter mine and put the quarters in jumbo ziplock clothes storage bags. and then put them in coolers as I didn't want to soak the meat in water. The bags say 2' x 2' however they are 31" tall and will hold a pretty big whitetail quarter. I don't worry about sealing them I just keep the open end out of the water. Some say it is no big deal to leave the quarters in water.

https://www.amazon.com/gp/product/B003U6FMOK/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Thoughts on dry vs wet storage

https://www.amazon.com/gp/product/B09PJFTRS9/ref=ppx_od_dt_b_asin_title_s00?ie=UTF8&psc=1

3rd. Should I consider a boning knife? I used a filet knife. Wasn't to bad. Maybe if the meat was stiffer would I need the boning knife?

Yes definitely get 1 or 2 5" to 6" boning knifes. You do not need to spend a lot of money on them. Touch them up with a diamond Sharpening rod as you go and you will find it a much more enjoyable experience. A boning knife is much more efficient for this job than a fillet knife. I keep 2 boning knives just for deer processing. I keep them sharp, I wash by hand and I don't let anyone else in the house use them. A pair of $12 boning knives treated like this will last a lifetime. I do 95% of the processing with a boning knife.

I like this Mundial curved narrow semi-stiff boning knife. $14

Mundial 5-Inch Curved Narrow Semi-Stiff Knife | LEM Products

Uncompromising quality from Mundial! Used to remove bones from cuts of meat. The thin, semi-stiff blade on the boning knife allows for entry into small spaces. Stiff blades are preferred for beef and pork, while the flexible blade is ideal for chicken and fish.

www.lemproducts.com

4th. Read lots of things about hanging. In the shade 40ish during the day is okay?
Or should I look into the cooler option? Quartering wasn't to bad. Small one and hang the quarters?
Or just go to shoot big ones when warm and drop at the processor and mess with smaller ones later in the season.
Who has been thru the struggle and what helped them? Other than practice makes perfect?

I like to get the skin off and quarter as soon as I can within reason. I think warm temps are the cause of most bad tasting wild game. If it is in the 40's you have a lot more time before things start to go bad. Last year it took me 30 hours to recover a gut shot deer. It was late November and in the 40's. When I gutted the deer it was obvious it had been dead for a while and starting to experience bloat. Once I got it back I quartered it up that night and only lost about half of one rear quarter and the meat tasted grate. Anything that smelled or looked funky removed immediately. If it is too warm and you don't have time to get it into quarters and on ice then take it to the processor.

 

[THill202]

Frozen jugs are the ticket if you're using a cooler. We pretty much debone everything but the front quarters straight off the dear and throw that in a cooler with a couple frozen gallon jugs. Rotate the jugs every day or two until I get home. I usually move them onto trays or bowls in the garage fridge at that point until/while I'm cutting the rest. As other have mentioned you will usually have to cut off the outter layer during the final trim. You don't necessarily have to for the grinder meat but I cut anything with a weird color. With small deer there aint much left til you're done trimming so I usually just take the backstraps and tenderloins then grind everything else. I like to use a fillet knife as much as possible, a larger knife for cubing and I keep a havalon around for finer trimming.

 

[DelaWhere_Arrow]

Quick disclaimer, I’ve never done a whole deer by myself. I have aided in a number of hooved animal breakdowns in butcher shops and restaurants though, and I hope to do my own doe this year if I’m lucky enough to punch another tag. Unpopular opinion: don’t waste your time and venison by aging. Cut that deer up within the first day or two and get it in the freezer asap. A lot less waste, and I swear it’s more delicious when it’s more fresh. I’m not saying “don’t hang it” but don’t make it complicated and don’t worry about all that messy dry vs wet vs hide on vs quartered…ugh what a nuisance. if temps are below 40 or you have a cooler/fridge that’ll at least fit quarters (use ice or frozen media that can’t or won’t leak) sure you can hang/store it for a day or two or three. After three days for me, that’s too long. I don’t want “aged” venison, I just want it not bleating and grunting still lol. The best venison I’ve gotten back from any butchers is that which I’ve gotten back within 5 days of dropping it off.
Also: I second anyone who promoted a small sharp paring/skinning knife for most of the work. I used to work in a butcher shop and used small knives for most tasks. Boning knives are great to have around and can do some of the detail work really well, and fillet/boning knives are great for trimming silverskin, but a sharp stout do-it-all blade with a drop point and a comfy grip is essential IMO.

 

[sureshot]

I cut mine up the day I shoot them, or the following day worst case. Meat is fine without having to age it.

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[SNIPERBBB]

Quick disclaimer, I’ve never done a whole deer by myself. I have aided in a number of hooves animal breakdowns in butcher shops and restaurants though, annd I hope to do my own while doe this year if I’m lucky enough to punch another tag. Unpopular opinion: don’t waste your time and venison by aging. Cut that deer up within the first day or two and get it in the freezer asap. A lot less waste, and I swear it’s more delicious when it’s more fresh. I’m not saying “don’t hang it” but don’t make it complicated and don’t worry about all that messy dry vs wet vs hide on vs quartered…ugh what a nuisance. if temps are below 40 or you have a cooler/fridge that’ll at least fit quarters (use ice or frozen media that can’t or won’t leak) sure you can hang/store it for a day or two or three. After three days for me, that’s too long. I don’t want “aged” venison, I just want it not bleating and grunting still lol. The best venison I’ve gotten back from any butchers is that which I’ve gotten back within 5 days of dropping it off.
Also: I second anyone who promoted a small sharp paring/skinning knife for most of the work. I used to work in a butcher shop and used small knives for most tasks. Boning knives are great to have around and can do some of the detail work really well, and fillet/boning knives are great for trimming silverskin, but a sharp stout do-it-all blade with a drop point and a comfy grip is essential IMO.

This is the knife I do the bulk of my deboning with...

 

[LAKY]

I use this knife from Wiebe. It's mainly made for trappers doing precision skinning, but works great for deboning too.

The trick that helped me the most was to think of taking the leg bones out of the meat instead of taking the meat off the bone.

I prefer to keep the meat dry. I used to keep it on ice in an ice chest. But, processing the meat wet, I didn't care for.

I wrap in plastic wrap, then in freezer paper. It's easy, cheap, and keeps well.

 

[DelaWhere_Arrow]

I use this knife from Wiebe. It's mainly made for trappers doing precision skinning, but works great for deboning too.

The trick that helped me the most was to think of taking the leg bones out of the meat instead of taking the meat off the bone.

I prefer to keep the meat dry. I used to keep it on ice in an ice chest. But, processing the meat wet, I didn't care for.

I wrap in plastic wrap, then in freezer paper. It's easy, cheap, and keeps well.

View attachment 93904

First of all that’s basically a toothpick. I love it.
Second, plastic wrap and butcher paper FTW.

 

[Weldabeast]

 

[philsanchez76]

I dont think anyone "loves" processing. But it will get easier as you go. im usually so beat after dragging a deer out (no atvs allowed on my local public), that all I can do that evening is skin it and quarter it. I give the tenders and the straps to my wife and she puts them in marinade and ill grill it some time that week for dinner. The quarters sit in an old refrigerator we got from an auction. Usually a week or so later ill debone it and usually grind most of it. The less I can do the night of the kill the better. The old fridge was the best thing I could've added to this set up.

 

[Will Harris]

I’ve been self processing for 20 years. To answer some of your questions…

1. I usually don’t put the meat in ice. I have a basement fridge that I use to keep the meat cold. It’s set at 34-37 degrees…I debone all meat off the carcass. Put in 2.5 gallon zip lock bags and let it sit in the fridge for 5-7 days. Then at day 5 I start processing. Take my time and finish by day 7.

2. Freezer: I use vacuum bags and always have. My wife pulled out two back straps from gun season last year. November 2022…and it was just as good as eating one form this year. No freezer burn whatsoever.

3. Knives…

I have a multitude of knives. Mainly boning knives but I also have fillet knives that I use. What I do have in common with any knife is that I keep it razor sharp to moderately sharp. Use a still to hone the blade back to moderately…rinse and repeat.

I absolutely love doing my own processing and cut all the meat into steaks, roasts or grind into burger.
I even use the bones…cut in half and put the bones in the pressure cooker and make bone broth.


Sent from my iPhone using Tapatalk

+1. exactly how i do it also.

if you dont enjoy it, dont do it. life is short.

 

[Will Harris]

I stopped buying bags of ice and have started freezing water bottles. They are reusable, last way longer before melting, and ur meats stays nice and red. U still gonna drain daily but it's just small amounts of blood vs melted ice/bloody water u paid money for.

I'm still learning too. I need to sit down and watch some urube videos and learn what piece turns into which cut.

used gatorade/powerade bottles work best for me.