Primitive Archer
Main Discussion Area => HowTo's and Build-a-longs => Topic started by: Pappy on October 18, 2007, 06:27:25 am
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Some folks wanted to see taking the back straps out and saving the backstrap sinew
so here we go.I hang them by the back lesa .One thing you can see is always split skin from the inside out.If you don't you will get hair everwhere.I start at the hind quater and pull down to the ft. legs.I know for some of yall this is skining 1 0 1 but for some that have never done it ,it might help to see it. :)
Pappy
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Cut off the ft. legs at the joint ,then split skin up to the chest cut.Pull out on
the ft. leg and start cutting under the shoulder while pulling out on it.It will come
right off.If any have any worry about the damage an arrow and sharp head will
do,look at the deers chest.
Pappy
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Then make a cut across the back where the hind quarter meets the back,like in the last picture above.Then cut down the back against the back bone,be sure and keep knife tight against
the center of the back.Then start pulling from the top and trim as you pull out the backstrap.
Then I trim around the hind quarter and rear leg and debone the hind quarter while hanging.
You really need a video for this but maybe you can get the idea.It takes a little practice. :)
Pappy
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Then lay the backstrap on the table with the silver side up,get the knife under it and work your way down the length keeping the knife angled toward the sinew.Once you get it cut off lay it
flat meat side up and take a knife using the edge and scrap the meat off,it will clean right up.Then just hang it up to dry.It is like filleting a fish. :)
Pappy
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The leg sinew is what you had it hung on.All I save is the short bundles but if you want to take the time you can skin the leg all the way to the hoof and get a pretty long piece.On whitetail it is pretty small and I usually don't save it.. :) Mullet said he was going to do a hind quarter and show
how to get it all so I will leave that to him. :)I take the hing quarter and lay it out and you can see the muscle groups,there are 4.you can take a knife and follow along the sections and split it into
4 nice pieces,then you can make roast or cut them up into steaks witch ever you prefer. :)
Pappy
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Sorry same pictures.I clean up the shoulders and rap them hole.I then put all the meat in a
cooler of ice water and change it every day for 2/3 days,let it drain and cut it into steaks,roast,stew meat and rap.Soaking it will get all the blood out of the meat and
take that wild taste out of it.Some people like that taste but I don't.Another thing be sure to
trim all the fat and as much of the small pieces of sinew off the meat,makes it taste better
and easier to chew.The fat taste bad so get rid of it.Hope this helps a little. :)
Pappy
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Good job Pappy, now when are we going to grill those backstrips? :)
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Thanks Pappy, Its obvious its not the first one you have cleaned ;) I see that yer getting some use out of
the knife I sent ya also ;D
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Plan on doing some of it Friday and Sat.Greg. ;) Ya I have done a few and it dose get easier
after you have done some.You just have to jump right in there and do it.It may not come out
prefect the first few times but hands on is the best way to learn.Ya the knife is getting a work
out.Hope to use it some more This weekend. ;) ;D ;D
Pappy
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Great!Now Im getting hungry ! Seems like there is always a food connection with this site. Especially in most of your pics Pappy. Really good job! Didnt happen to stretch that hide for making any rawhide backings did ya? Auggie.
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pappy, great job per usual. cant wait untill next month!!!!!
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Thanks Pappy for the tutorial and helpful pictures with the explanations. It really did provide me with some great insight!!
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nice job pappy, thanks for posting this. :)
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Thanks Pappy ! I liked it, but it did make me hungry :D
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Looks like you got er figured out - of course. I'll never pay to have mine processed again - several years ago one cost me damn near $200.00, and an old buck that wasn't worth eatin ta boot. Good post!
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I agree cowboy,I haven't had one precessed in 25 years,One thing I don't think they are as
careful or do as good a job as you can do yourself with just a little time and also it cost $75.00
here now to get one cut up. :)
Pappy
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Last few years we have been getting deer processed by a butcher, but I have severe allergy to deer hide
so you can see the problem for me.
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That's how I do it also, but a friend used to hang them by the neck, and then skin aroung the neck and chest and front legs, and peel back the skin of the legs to the shoulder, and then tie a golf ball in the top portion of the partially skinned neck area, with a small strong rope, or cord, and tie the other end to a bumper of his truck, and pull the hide right off. I worked pretty slick. They used to do cows that way.
Stickbender
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Thanks for the post Pap, I will need it eventually.That was very helpful to see.
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Good Morning Pappy, Do ya use the raw hide skins for backings? Those make good drum heads too.
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I save some of them ,but not all.
Pappy
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Cowboy
Try corning that old buck, makes great eating. ;D
Ghost
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I may try that Ghost. Have a book that explains how to do that - just hadn't thought of it. Do love corned beef and cabbage though :).
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Pappy,
I generally remove the sinew while on the deer, just sliding my knife under the sinew in reverse as not to cut it. It is good to see different methods. Man, what was that thing killed with??? Some serious blood shot around the ribs.... Good job!! (on the pics) Glad you took the time for those that have not done it....
Brian
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I save some of them ,but not all.
Pappy
My friend Margo Is sending me a rawhide buckskin to make her a spirit drum, I'm gonna steam bent the frame to an octagon.
Then I'm startin another bow. Thank you for your kind responses, Around here I get a lot a sarcasm, Some times I wish I lived in the Country side.
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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.
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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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Pappy, that vinisen is pretty good with sourkrout ;)that shot you got in the right spot. that bow must be real quiet.
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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
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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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Just a day or 2 in a dry place,you can use it fresh also if you want to rap arrows or a spot in a bow and it works just as good if not better. :)Glad you enjoyed it.And yes PK it is quite,that helps
a lot cause I ant a very good shot and sometimes it take 2 ,they never even hear the first. ;D ;D
Pappy
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I noticed those X bow without a cut out are kinda hard to get good aim unless the string is right on the side of my face, some times I feel it pull a wisker.
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No X bows on my place,we don't EVEN want to go there. ::) :)
Pappy