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Deer skinning
carnivore:
Good little seminar there Pappy. For those that haven't done much butchering, it is important to emphasize the fact that you need to remove all fat if possible. Deer fat is not like beef or pork fat. It is also a good idea to remove all the sinew, especially if you intend to grind the meat(much easier on your grinder w/o sinew). As for the backstraps, I usually butterfly them, then wrap a strip of bacon around them so it looks like a filet mignon. I then use a Foodsaver (vacuum) to pack the steaks with. Then I use the recipe on Montreal Steak Seasoning to marinate them in(mixture of aforementioned seasoning with some olive oil and soy sauce I believe). It is important not to overcook. Leave your steaks more rare than you would a beef steak, and you will notice a huge difference.
Pappy:
Ya Brian some of my buddies do it that way also,I taught myself so that is how I started.
It was killed with Sister snake bow with a 160 Ace head,600 grain arrow.Both lungs
and cut the top of the heart off,she ran about 40 yards and was down in less than 3
seconds.It was a bloody mess,don't know if I every seen one bleed as much ,as quick.
Pappy
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PK:
Pappy, that vinisen is pretty good with sourkrout ;)that shot you got in the right spot. that bow must be real quiet.
Wulamoc:
Thanks Pappy! I gotta go get something to eat!! Seeing you work that hard on good meat makes me hungry! ThankS for that too! Wells
tradrick:
I promise I was just thinking I was going to post and see if someone would do a session on removing deer sinew.And poof there it is.Great job Pappy.The pics help understand the process more so then just reading it.How long does it usually take to dry?Thanks tradrick
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