The Art of Deer Processing: From Field to Table

:knife:Properly butcher a deer, including cutting roasts, steaks, and making jerky.

:family:Involve the whole family in the deer processing process for a fun and educational experience.

:coolbox:Age the deer carcass for optimal tenderness and flavor. If a cooler is not available, explore alternative options like CoolBot.

:butcher:Remove glands and other inedible parts of the deer for safe and high-quality meat.

:grinder:Grind the meat using affordable equipment like a meat grinder, stuffer, and vacuum sealer.

What are some budget-friendly options for deer processing?

—Invest in affordable equipment like a meat grinder and stuffer. Consider alternatives like CoolBot for aging the carcass.

How long should a deer carcass be aged?

—Ideally, hang the deer carcass for 7 to 9 days in a temperature-controlled environment around 35°F (1.6°C).

What should I do with the meat scraps and bones?

—Use the meat scraps for ground venison or soup. Save the bones for making stock or give them to your pets.

Is it necessary to remove the glands from the deer?

—Yes, removing the glands is essential to ensure the quality and safety of the meat.

Can I use alternative equipment for preserving and packaging the meat?

—Yes, options like chamber vacuum sealer and table-top sealers can be used for vacuum sealing and preserving the meat.

00:00Introduction - Join us in a step-by-step guide to deer processing, from field to table.

02:21Preparing the carcass - Learn how to properly hang and age the deer carcass for optimal tenderness and flavor.

04:35Butchering the deer - Watch as we demonstrate cutting roasts, steaks, and preparing jerky.

08:19Gland removal - Discover why removing glands is important for the quality and safety of the meat.

11:43Grinding and packaging - See how affordable equipment like a meat grinder, stuffer, and vacuum sealer can be used for processing and preserving the meat.