First you have to have good sustenance and strength before starting any project, so I recommend thawing some of that spring Crappie out and picking the last of your summer’s peppers, any kind work but the old standby Jalapeño’s work rather well when packed with cheese to make homemade poppers.
I am probably the last guy to get one of these, but if you don’t have a breading/battering tray, tub sort of thing It’s like having electricity without light bulbs, what’s the point? They are a must have, now sure why I waited so long to get one, nice even breading every time; keeps your hands cleaner as well.
After kicking off the weekend with some good grub, head to the woods and get you a nice tasty deer, whatever your heart desires, from tender yearling to full blown buck, doesn’t matter, just get some red meat on the ground and this process will work for all of them.
There are a million ways to skin a cat, or deer in this case, but if you have never done all this, it will be a good starting point and then you can tweak to your liking as your experience grows.
Skin the deer
Cut off head, hide, and front hooves/lower legs
Remove shoulders with one swift cut, through tissue only no bone or joints.
Remove as much neck meat and flank or paunch meat as you like, usually grinds for summer sausage
Take out inner loins; these are along the inside of the back bone towards rear third
Remove fat from back
Cut along spine and on top of ribs to peel out the outer loin/ back strap
Cut off front 2/3 of carcass for discarding (you can save the rib meat if you choose, we choose not to, my jaws aren’t that tough)
Cut the rear hip quarters in half with saw, then remove from gambrel and cut off the lower legs
You are left with two outer loins, two inner loins, front shoulders, rear quarters and some misc. neck meat and such. Since it was warm out we opted to put in a rubber tub and put in a garage fridge at 38 degrees for a couple more days. I would like to say it is to let the meat break down but honestly it was because it was warm out and my Vikes were getting beat by the Bears and my buddies didn’t want to miss the chance to rub it about how the lowly Bears smoked the Vikings. We’ll pick up where I’m leaving off in a couple days to show how we break the rest down.
I hope this helps you get started in saving yourself some money and enjoying each other’s fellowship.
A big thanks to my butchering buddies, Mike Manley, Ray Brown, Bill Brown, Josh Brown and Danny McDaniels, without them it would just be putting meat in the freezer, this brotherhood through butchering is as fun as the hunting in my opinion.
Be safe, keep your knives sharp and away from your fingers, God bless
Matt Cheever ~ Flatlander