Posted October 15, 2009

By Art Lander Jr.

OutdoorsKentucky.Com

                                Deer Butchering Made Easy

    For years a local meat shop processed the deer we killed on our farm.                    

    Our part was fun and easy.

    The problem was, over time, it got expensive. The last deer we took to the butcher cost about $60 to process, after we skinned it.

    Multiply that by three or four deer a year and you can see why we decided to go the do-it-yourself route.

    You should too. It’s not that hard to butcher a deer, and over time you’ll get better, and faster, at it.

    Here’s some tips:

    Field dress the deer in the woods, then bring it back to the house, and hang it from a tree in the yard.

    Rinse out the body cavity with a garden hose.

    The tenderloins are a real delicacy. These strips of tender meat are cut from inside the rib cage, where it connects to the backbone. Put them in the refrigerator in a bowl of icy water. They are great grilled, or fried in olive oil in an iron skillet.

    Skin the deer, cutting off its feet and head. Remove excess fat and bloodshot meat.

    Cut off the shoulders, and wrap whole.

    Cut out the backstraps, strips of meat down the back of the deer, on both sides of the backbone. Cut into boneless chops.

    Remove the hams and de-bone, saving the tip for steaks, and grinding the rest into burger.

    Cut away remaining scraps of meat from the neck and ribs for stew meat.

    Remember that all fat must be removed from venison because it will give your meat a rancid, “gamey” taste.

    Also, avoid bone marrow. This too, will impart a “gamey” taste to your venison. This is why you must de-bone all venison.

    Sawing through the bones spreads marrow across the surface of the meat.

Posted October 14, 2009

Staff Report

                        12-Piece Butchering Set Ideal for Deer Processing

    Hi Mountain Seasonings is pleased to announce the availability of the new 12-piece portable butchering set manufactured by Outdoor Edge. This set, called the Game Processor,  provides you with all the tools you’ll need to accomplish every task in preparing your deer, elk, waterfowl, wild turkey, small game or fish for your dinner table.

    The set includes four of the most practical blade designs necessary for properly preparing wild game: the 3-inch Caper knife, the 4 1/4-inch gut-hook Skinner, the 5 1/2-inch Boning/Fillet knife and the 8-inch Butcher knife for carving turkeys, steaks and roasts. Constructed of a high-carbon 420 stainless steel blade and a Kraton handle, each knife boasts full-tang construction for superior strength, while the rubberized texture pattern on the handle enables a secure lock-on grip, even when wet. The knives are lightweight, perfectly balanced and ergonomically designed to reduce fatigue during your cutting chores. 

    The Game Processor also includes Outdoor Edge’s heavy-duty, spring-action Game Shears; a tungsten-carbide V-Sharpener; a 10-inch wood/bone saw; a Steel Stick brisket spreader; a carving fork; a cutting board; a packet of game-cleaning gloves; and a hard-sided carrying case.

    Great for camping and outdoor cooking as well, the Game Processor carries a lifetime manufacturer’s guarantee against material and workmanship defects.

    In addition to Hi Mountain’s entire line of products, cooking tips, instructional videos, and recipes, this new processing kit is available  onlline. With a suggested retail price is $79.95, the Game Processor could pay for itself with the first whitetail deer butchered.

    Located in the heart of Wyoming, Hi Mountain Seasonings was founded in 1991. It is the premier manufacturer of kits for homemade jerky and sausage. Hi Mountain Seasonings has successfully captured distinct, traditional Western flavors in its Jerky Cure & Seasonings, Western Sizzle Designer Series Seasonings, Bacon cures and other products that make up the unique line of gourmet Western seasonings.

    For information, write: Hi Mountain Seasonings, 1000 College View Drive, Riverton, WY 82501; call toll-free 1-800-829-2285; or to order online visit the company website at www.himtnjerky.com.

Posted October 15, 2009

Staff Report

                          Deer Butchering Do’s and Don’ts

    Here’s some advice on how to have quality venison every time:

    Field dress and skin the deer as soon as possible. This will help cool down the carcass rapidly.

    Rinse the skinned carcass thoroughly with a garden hose.

    Hang bucks by the antlers.

    Does should be hung on a gambrel, with the head removed.

    At temperatures below 50 degrees, a deer carcass can safely be hung overnight, or for a day or two.

    Cut up the deer outside to keep from making a mess in the kitchen. Cover a table with thick (6 mil) plastic, to create a clean work surface.

    Keep the carcass cool, so the meat will stay firm, when butchering the carcass. This makes the meat easier to cut.

    Double wrap each cut of meat -- first with clear plastic wrap, then freezer paper -- to prevent freezer burn.

    Invest in some good cutlery. This includes: game shears, folding saw, boning knife, skinning knife and butcher knife. Other tools you’ll probably need are a gambrel, and a meat grinder.

    Books and videos are a good way to learn the finer points of butchering, how to cut roasts and steaks, and make sausage from ground venison.