WebIt includes our fantastic Witts Deer Sausage Seasoning, Fibrous Casings and Complete Instructions. for 25 lbs., 50 lbs. or 100 lbs. of meat. Click here to find out more! Or turn that deer meat into delicious deer snack sticks with our Deer Snack Stick Kit! It includes our fantastic AC Legg Snack Stick Seasoning, Collagen Casings and Complete ... WebJan 15, 2024 · The Ultimate Deer Processing Chart [INFOGRAPHIC] Share this post on social media: It explains which parts of a deer are used or consumed and where the different cuts of meat come from. If it’s cooked right people don’t even realize they are eating venison. I have fooled a few. lol After we get done butchering our deer I throw the.This ...
How Much Meat Will Your Deer Yield? - Butcher & Packer
WebJul 23, 2014 · The Ultimate Deer Processing Chart [INFOGRAPHIC] Share this post on social media: July 23, 2014. By Jake Dybedahl. Have … After killing and field dressing the deer, it is time to age the meat. After a deer is killed, it goes into a rigor mortis state in which the muscles are contracted and stiff. Butchering deer while in this state will result in tough meat. After 24 hours or so, rigor mortis stops and the aging process begins. See more After killing a deer, it is important to field dress the harvested animal as soon as possible. Removing the entrails properly will ensure the meat does not become gamy and will allow … See more Before butchering deer, we must take the hide off. If the deer is hanging upside down from a gambrel, you will start from the top and work your way down to the head. On the hind legs, cut the inner thigh skin from the crotch … See more scooter gear oil
The Ultimate Wild Game Meat Processing Charts for Preppers
WebOct 14, 2024 · 1. Cut along the natural seam lines all the way down to the bone on the inside of the leg. 2. Once you get to the femur bone, there is no seam to follow, so cut along the natural curvature of the bone to remove … WebSep 16, 2014 · This part of the deer includes a bone with a hole in it and that allows for even cooking throughout. The meat is usually 1.5 inches thick and provides a great dinner. Heart. The heart is one of the largest and best tasting organs that you can eat from wild game. Deer heart is delicious and providing you didn’t shoot it, can be a hearty meal. WebSep 20, 2024 · Shank. The shank is the calf muscle on a deer, a tough cut that’s wrapped in connective tissue. Still, you can turn this Flinstone-looking piece of meat into a variety of delicious, slow-cooked dishes. Many folks … pre-apartheid