Processing deer how to#
Processing deer portable#

(See below, вЂњHow Old is This Deer?вЂќ) Ageing also plays a role in the scent of the meat. Young deer typically need to age for less time than older deer. The age of the animal also determines ageing time. Meat needs to age long enough to relax from rigor mortis, but not so long that it becomes rancid, usually 2 to 14 days. The bacteria that spoils meat likes warmth and moisture. The optimum conditions for ageing are temperatures between 33 and 40 degrees Fahrenheit and humidity thatвЂ™s as low as possible. Rinse the inside of the zip-close bag, return the meat to the bag, and put the bagged meat back in the cooler in preparation for ageing.ДЄgeing naturally tenderizes the meat and mellows the flavor. Cut off any connective tissue (called вЂњsilverskinвЂќ), membrane, and fat from the meat. Rinse the meat in cold water to remove hair, leaves, and other debris picked up in the field. Remove the meat from the cooler one bag at a time.

Processing deer portable#

This can be as basic as a garden hose and a washtub or utility sink, or, my favorite, a portable fish-cleaning table. ItвЂ™s best to have access to running water when cleaning your meat. Once youвЂ™re ready, the four steps youвЂ™ll need to follow to prepare venison for the freezer are cleaning, ageing, cutting, and packaging. Optional equipment and supplies include a refrigerator or walk-in cooler or cold room a vacuum sealer and bags and a meat grinder (either hand crank or electric powered) or a food processor and shallow pans.Cleaning solution (such as dish soap or diluted bleach).Quart- and gallon-sized freezer zip-close bags.Counter-height table (You can turn a folding table into a counter-height table by making leg extensions from 1-1/2-inch PVC pipe.).YouвЂ™ll also need to gather basic processing equipment and supplies, which include: Finally, keep the meat processing area as cool as possible to reduce the chance of bacterial spoilage. This includes hands, knives, and workspaces. Third, make sure that anything that contacts the meat is clean. I test every deer for CWD and, until I get the results, handle it as if it has CWD. Second, check the Centers for Disease Control and PreventionвЂ™s guidelines for testing and handling deer with chronic wasting disease (CWD). First, check your local wildlife regulations for hunting and processing, and follow them. There are a few steps to take before processing at home. Once all the work is done, itвЂ™s satisfying to sit down to meals that youвЂ™ve prepared from the field to the table. Add some family members or hunting buddies, and processing becomes a community activity. The basic equipment costs about the same as processing a couple of deer at a butcher. As with many other DIY activities, you can start with a small amount of equipment and add as your operation expands. Instead, it involves learning the basics of how and where to cut, and a modest investment in supplies. It doesnвЂ™t require knowing the names of every muscle and cut, or buying a bunch of expensive supplies and equipment. Preparing venison at home isnвЂ™t difficult. If this is your first time processing a deer, donвЂ™t feel intimidated. Once the meat is home, itвЂ™s time to process and package it for both the freezer and the table.

Processing deer how to#

In вЂњ How to Field-Process a Deer,вЂќ I described how to field-dress, skin, and debone a deer in the field.