The best buck I've ever eaten was one I field dressed and had to drag thru an ice cold stream. It took awhile to get out of the stream. Instantly cooled the whole carcass and and the inside was spotless. Soo tender and the taste was out of this world.
I agree with most of his advice with the exception of shooting all deer in the head or neck. Most of the shots I get where I hunt are on a moving deer or a nervous deer. You don’t have to be off by much to make a bad hit. I tried a head shot one time and hit the deer in the jaw. I never found that deer. Also the neck is not a very big target either if you’re up high on the neck, it’s a skinny target. To each their own but I would never encourage anyone to only take head and neck shots.
No serious hunter advises the head shot, the brain is a very small target , more likely to hit jaw or something , the head shot was a poacher with a 22 favorite
Very educating. My beautiful wife who is handicapped and almost bedfast is addicted to your videos. Thanks for keeping her entertained. I like them too
A lot of the tips in this video are fitting for someone who is hunting close to home or has shot a deer that can be easily dragged out of the woods. A deer or an elk that has to be packed out on a horse or your back is a different deal. I suggest that for less than ideal circumstances, one use the gutless method and learn to bone meat in the field. I’ve packed quartered and skinned elk and deer on horses and had great table fare. The key is to keep meat cool and dry. This is especially true with elk. Just my experience.
I do the same even hunting at home with an atv. I have dressed in the field and hauled home if weather is bad, I’ll field dress and hang in garage or under car port for processing the meat. I’ve never heard “don’t cut the crotch area”, last video that came through my recommended feed, the butcher complained that the hunter didn’t cut that area and allow the meat to “air out”. I have my way of doing things, over 30 years I’ve developed my own system that works for me, so I’m not trying to start an argument about deer crotches.
@@nmelkhunter1 True , but in some parts of AK. the morons that be , require you to take the dog bones, (rib cage) etc. out which can often cost you and extra bush plane flight , which is very stupid
I have a game cart. We don't field dress until we get back to the truck. We have one of those hoist that fit in the trailer receiver. We hang it, field dress it and swing it into the truck bed.
Really humbling when you hunt for 30 years and 5 minutes into a video find out you’ve been doing it wrong. Great video. Not to proud to say I learned a couple things.
I’d like to see other butchers way of doing things, his method of not pulling down and out and instead going up and over is challenging some deeply held personal beliefs on what is the best way to keep the most meat in a safe place without many chances of contamination
I kind of figured some of this years ago when a commercial butcher gave me back about 1/3 if the meat I should have gotten ( some of it not mi e since they batch butchered there. I learned to do my own and will never speed cut a deer again. I’ve made mistakes and learned some good lessons. I even had a pro show me some important technique. I hang 10 days minimum at 38 meat temp. and the hide helps make that temp steady as well as keeping the meat fresh and at a natural moisture level. I also fill my freezer with as many water jugs as it will hold to eliminate a big empty inside it. Two reasons. The freezer runs far far less to maintain temp, and I have plenty of ice jugs ready in season to keep my deer cold if the temp varies. I also have a foam wall “cooler” box ready to set up too. Oh and a third reason. I don’t lose any food in a power outage. I’ve gone three days without power and no loss One thing this guy didn’t mention is keeping the urine out when dressing. I’ve been known to collect it in a bottle when I cut the urethra. Or i just use two zip ties and cut between them when you pull the bladder out. Takes 10 seconds extra maybe. That urine can leave a lasting impression on your barbecue if you aren’t careful. Especially on a rutting buck. Ps, I run a metal detector over the deer before I start cutting meat. I have a quart jar full of broadheads bullets slugs chrome car trim.barbed wire fence and staples nails and some other unknown items. I’d like to scan them before field dressing but I carry too much junk in my pack already. Good hunting folks
Aging is what 99% of All Butcher Shops do Not do. And cutting Stem to Stern on that deer gives more area to get dirt & leaves in. Just cut from forward of the rear legs to the breast bone, like he said, leaving the lungs and heart in it will NOT going to hurt it! And hate to tell the guy doing this video. There is NO SUCH thing as Gameyness! Deer taste like Deer, moose taste like Moose & So on! Gameyness is what the Tenderfoots that can Not handle what True meat should taste like! And the other thing is, many have shot MANY Deer but never had it aged for 7-14 days! I've had MANY that have tasted my 14 day aged & learned from me how to Correctly butcher a deer & now that they have seen it is not hard like they thought, they now do their own cutting & enjoy the meat More!
@@blaws6684 1 day I Will age a deer , Canada Goose, Mallard Duck & wild Turkey like my English Ancestors did. Cool spring house or Root Cellar they aged the wild game hanging head down & were aged till a goo came out the nose, normally 10-15 days or could be more. My late Mother told me many times her dad would age wild Game like that & she said there was no better tasting wildgame like those aged the old English way.
Been hunting and processing deer all my life, and my father all of his. He is 76, still going strong. We always skin our deer as soon as we get them home after field dressing, then wrap them in old sheets and let them hang in either a cooler or a cold shed if the weather is right. Usually only about a week tho, will have to try for longer this year. And we done split the pelvis until we bone it our either, but we do split the chest open, like he did, along the cartilage where the ribs attach to the breast plate. I can skiing and hang a deer by myself in about 30 minutes, alone, and I'm a woman of 53 yrs! Lol! I can bone one out in under an hour now, letting others deal with doing the slicing and dicing and packaging as I clean the carcass. Then I take the carcass home and boil it off in big pots, remove the meat from the bones and can it for later eating.
Chad Little we are out on the plains of Colorado, hunting here is a whole different proposition to what most ppl are used to. No trees for tree stands, it's all open so stalking is pretty darned difficult. Shots have to be very long for what ppl in wooded areas are used to, and often must be made while they are on the run. We also hunt pronghorn antelope, a close shot on them is 400yds, and while they are running at up to 60mph! We've had a lot of ppl try to move out here from the cities or even rural areas back east, they seldom last long. They can't handle the open vistas, being able to see the curve of the earth freaks them out, lol! Plus it's arid, hot as AZ in the summers, and cold and windier than Chicago in the winters often. I had a friend come from Milwaukee when my husband died, driving out here from the airport in Denver blew his mind. He said he'd never seen so much nothing, lol! It's was in February, and even tho we were having a very mild winter, he got to experience the wind here, shaking the house and blowing dust. He said he was going to tell everyone he knew in Chicago that their claim to the "windy city" title was revoked! And while I'm flattered you'd want to marry me hun, I think you're a bit young for me, lol, I'm 53! Afraid as well you, like so many others wouldn't like it much out here, the plains life ain't for everyone. It's hard, it's lonely, and it's often boring, but I wouldn't change it for anything. Luckily I found a boyfriend who is much like me, even tho he's a transplant from a city he fits in well and is very like minded in our homesteading and prepping world.
I learned this method about 35 years ago and I'm convinced it is the best way. I have two deer in our cooler now that will hang until we head home for a total of 10 days. Nice video, look forward to the butchering part.
Um.... I would never field dress a deer at home. #1 reason is I don't want to haul that xtra weight out of the woods. #2 Your stuck with all the noodles. Wtf are you going to do with that? Fox's need to eat too
I think everyone is over complicating this. I've done it all several ways never had any affect the quality of the meat. If it gets dirty wash it off .Hang by legs is easier to skin. Hang by head is easier to gut. Do what's easiest for you. hang it, gut it, cut rings around the ankles, slit the legs, pull the skin off top down, cut meat off the bone like a puzzle the lines are there. put it in a cooler of ice water it draws out the blood. The next day dump water and repeat on the 3rd day there will barely be any blood in the water. That takes care of most of the game taste. Wash the meat off cut it into what you want, wrap in plastic wrap then freezer paper. Write the date on it. The double layer makes it last longer. It's that simple folks.
I have been telling my buddies for years head down when hanging deer because all extra juice drains into the head which you don’t eat. Finally a pro to substantiate
Thank you so much for sharing. I feel ready to process my first hunted deer. I got some roadkill (fresh) a while back and I definitely skinned it first. Meat was still amazing, I made some teriyaki deer steaks, with fresh picked dandelion flowers that were dipped in batter and fried, then drizzled with honey and a bit of soy sauce. That was some good eating. Subscribing and excited to continue learning what you have to share.
Great question below regarding skin being left on that didn't get answered. How does the butcher mitigate parasites that are left on the skin while they are being aged with skin on. Where do the parasites go after the deer become dead in left in a sealed fridge. Do the parasites become dead to due to the cold temps inside? When the skin is removed what is the next best option? bed sheets seems an out of the box remedy from below comments to cover the deer or cheese cloth perhaps to help with waste. I would like to see some responses on this topic. Thanks!
I split the pelvic bone so I can pull the entrails down and out. I never pull it up and into the cavity because you risk spilling urine or fecal matter inside the body cavity. That's just the way I was taught.
@@williams3631 yeah that's awesome except sometimes it's dark and cold when you finally get to field dressing and you want to pack out the meat before other animals come to investigate. The basic field dress is still king.
I think the best way is the way grandpa showed me some 52 years ago, NEVER NEVER cut gut open, leave deer on belly, make incision starting at base of tail all the way to middle of neck, then straight line cuts down outside of all four legs, skin out starting at backbone around to belly, do same with legs, now cut cartilage in hindquarter ball sockets - next remove backstraps, then onto front legs, once front quarters are removed - kneeling behind & over carcass - insert knife tip just below backbone next to where ribcage starts, just large enough for your hand, then reach in & with two(2) fingers and remove tenderloins, once that's done go back to base of neck & pop joint apart removing head & neck, you now have all meat, head mount, and Cape WITHOUT ever gutting deer, this method can be done in less than 15 minutes, give it a try & good luck in the deer woods.
Great video I was also taught to remover the Hyde ASAP then the deer was covered with a cheese cloth game bag these days I don’t see them in stores at all so I very well may switch to leaving the Hyde on. Most places that I’ve hunted the pst sat 10 years were on private land that had motorized transport so we didn’t ever have to gut the deer because it would be removed and transported in like a half an hour it would be bought in. There were usually too many hunters to have enough space to hang the carcass so usually the meat was deboned bagged and in a large cooler with a few hours. I’m very interested in the following videos. I’m no longer hunting the farm so I’ll be making changes leaving the Hyde on and finishing processing at home is my only option for now. One thing that wasn’t mentioned was the bladder which I’ve seen hunters be very concerned about so I’m assuming that it came out with the anal parts? Also many times deer are shot at dust so by the time it’s gutted your out there with headlamps and flashlights being careful to not rupture the bladder is a concern I just wish that more would have been mentioned about dealing with it in a field dressing situation. Thanks Tom R.
I hunt in pretty warm weather(NC) and the only reason I will gut anymore is if I have a long drag. Most of my deer are broke down and in the cooler within 1-2 hrs. of kill. Sometimes if not close to home I will debone to save space and cool quickly. At home I will refrigerator age for up to 2 weeks. I can break one down pretty fast in the field,and yes I get the inner loins out w/o gutting. We eat about 4-6 per year. Have a 1hp grinder,make lotsa burger.
Awsome video, im in Australia and i dont have anywhere to hang a deer so we hang it with the winch on the 4by with a snatch block gut it skin it bucher it and vacuum seal it and refrigerate for 10 days then freeze it, seems to work out ok
Too funny! If you have a problem with your private parts, see a privatepartologist. Be careful though.... if you're diagnosed with privatepartitis you might end up getting a privatepartectomy! Testicles. Penis. Say it with me people!
Wow, I feel like George Kastanza. I’ve been doing the opposite for 40 years. Always took the hide off, only used clean wet rags to was the carcass. Only hung long enough to dry it out a bit for butchering and packaging. Damn, gonna have to give that a try, thanks!
I have always rinsed out my deer, i have a gambrel on a pulley in a tree in my back yard, i hang em and clean out any debri and stuff. I have never believed in splitting or even slicing the pelvic area. I hoee em out real good, then tip the deer to remove any remaining water but most drains out of the mouth. I want the cleanest animal to bring to my butcher, to show respect for the animal and to show the butcher i care about the quality of my meat, thanks for the video.
Question. Can you skin and quarter the deer so it will fit in a regular fridge for the “hang time”? My local processor charges a fortune to hang it and wants it out in three days...
My dad worked in a slaughter house and when they killed the hogs and cattle they were hung upside down gutted and skinned then put in a cooler to hang for a week or so before being sent to the butcher shop to be cut up. We always hung our deer upside down to gut when possible and left them hang that way for a few days weather permitting before cutting up. Everybody has their own way so whatever works best for you is the best way to do it.
I am trying the aging process with the hide on the deer. It has been two weeks hanging in a 34 degrees cooler. I noticed the hams are kind of squishy to the touch. Is this normal. I'm not sure what to expect by aging the deer with the hide on. I plan on one more week of aging before processing. Am I seeing what I should see in this process?
Can you quarter the deer and put it in a fridge for a week and get the same results as hanging for a week ? if so is it better to leave the hide on or off ? TIA
Wanted to add I didn’t notice you’re talking about a week. I’ve done it hide off for a day or two, not a week. Maybe keep hide on it wrap in plastic wrap so it doesn’t dry the meat out.
We took a just hit road kill dear during the winter below freezing temp at 4am and the husband said it was cold enough to leave till the afternoon, so he laid it impact side down and around 2pm or so he dressed and processed it out. He said the impact side was mostly to damaged to use so I guess it didnt matter if the blood pooled there but the rest was good and that was the best venison I have ever had, supper tender and real mild on the game flavor.
What if you don’t have any access to a cooler and you can’t really leave the hide on! What I have always done is quartering it and putting it on ice in a cooler and I will leave it in the cooler for 3-5 days but I add some water daily and drain it and add more water and ice everyday to try to get the blood out. Is this ok??
So the one thing I was hoping he would address was if you didn't have a big enough refrigerated room what is the best way? I have an extra fridge that I used to age our meat but I noticed it did get a bit dry on the outside and we did lose some meat. Any suggestions on what I could do? Think I could halve the deer and get it in the fridge with the skin on?
Your going to eat the damn thing, act like it! Finally someone who know what the talking about, this butcher is sharp, do tie off the bung and bladder in the field, hang it WITH THE HIDE ON for 2 weeks @ 33-38 degrees! The best eating deer, elk, beef etc. hasn’t been drug thru the mud, the blood and the beer, Oh yeah, only high neck/head shots count!
Interesting. I learned the complete opposite. I split the chest cavity to the scrotum, reach in and cut the trachea/windpipe and pull - everything in the cavity is attached to the trachea/windpipe - then when get down to the bung do like he said and it all pulls out with everything else. Just always take your time around the bladder. Other than that yep...just make sure it stays below 40 degrees and above freezing (33-39 degrees F, though below freezing is wayyyyy better than above 40 when in the field)...I don't think he nailed that home enough. That's why it's good to pack a few bags of ice in a cooler for any hunt. Put them in the cavity ASAP on warmer days.
I'm a ct hunter and the main butchers really are stellar. Hunt To Feed has been working with a lot of them to do venison donations as well. I'm still surprised when people don't do their own butchering. There's already so much to manage, why work to schedule or find a butcher and coordinate with another person? Just gut and even start breaking down in the field. Don't need to coordinate with anyone else.
I was taught that with mule deer and pronghorn, that it's important to get the hide off as soon as possible, preferably within an hour or two. I was told that the hide can cause a gamey taste to the meat, so I have been skinning and bagging my deer/antelope. Is this a valid concern for western hunters?
This is just my opinion, but I don't think the species makes a difference. Whenever I bag a deer (whitetail) I always try to hang it, without skinning it, in my garage for at least a week to ten days. Of course the temperature will dictate how long you can hang it for. But the longer the better! The meat will taste way better if you can hang it for a few days You've heard of aged beef? Same principal applies to wild game.
Often the weather is very hot when they are shot, that could be a reason for the way they do it, I have done mule deer both ways without a problem, Have only shot one pronghorn so can't say, they are a very stinky animal and need to be handled with care .
I’m learning from a friend this year how to butcher my own deee. The meat Iv eaten if his has been the vest deer meat I’ve ever had. He quarters them and puts them on ice in a cooler. Every few days he drains the water and adds ice. He’ll do the for one to three weeks.
Forgive me if this is a dumb question. I'm a total newby to this. So what about saving the liver and kidneys? Also, how long do/can you actually "age" the meat?
I would really like to know the big difference between hanging it by the neck or the back legs. I've done both and didn't really notice any difference.
I've only been deer hunting and butchering for two years (this coming fall will be my third season). All I have done is hang carcasses by the hind legs because my hunting mentor taught me to do so. Your question makes me think that as long as you keep the hind legs spread (for cooling and to prevent bacteria from taking over), there should be no difference. But I have heard a couple of horror stories about people leaving their deer with closed legs, only to find out a few days later that an off-putting smell was coming from the deer's crotch.
From someone who doesn’t know any better. Would it benefit you in any way to rinse with a saline solution? Would it destroy the meat to do this? My thought process is they use salt to preserve meat so would rinsing the inside of the carcus this way help during this 2 week waiting period?
These videos are excellent - the advice completely changes what I have always believed to be i.e. I always thought increased hanging time = increased 'gaminess'. Equally the ageing video was a complete revelation. Great stuff and incredibly useful
I wonder if wrapping the carcass with plastic/saran wrap would serve the same purpose as leaving on the hide. It's so much easier to skin while still warm that it would be worth it.
More energy time and money. Why. Do what Steve Rinela does. It takes minutes in the field with no additional tools or equipment. Lightens the pack out load. Easier to do in the dark.
Disagree with several things he says. When you cut around the bung hole, you can pull it, tie it in a half-hitch knot, and no feces will get into your meat. Also, get the lungs and especially the esophagus out as soon as possible. The first thing to start spoiling and stinking is that esophagus. It starts in a matter of hours. That's where most of the deer's bacteria is at where it starts to break down its food. Finally, for those who aren't trophy hunters and are simply meat hunters like me, get proficient with your firearm. (Bow hunters disregard, though could still apply. Broadhead neck shots are devestating) As he mentions here, head shots only with firearms. If you can't hit a head sized target at normal hunting distances, you need practice. With head shots, there's no run-offs, and the deer bleeds out quickly. Then when you go to clean it, there is no bone fragments, destroyed/bloodshot meat, or gut /intestine contents to deal with. Happy hunting!
I also disagree with multiple things on this video and I have been butchering deer for over 40 years. Best tasting deer are always the ones you can get hung up skinned and split the fastest. This gets the heat out of the animal and takes away the gamey flavor. Then age for at least three days. I make jerky out of most of the animal so exposed meat doesn't bother me. Method always changes with what you are looking to get out of an animal.
@@rbbrbb4715 I used to hunt with an old Indian. He would field dress his deer, tie a rope to a back leg, and throw it in a clear, cool pond for a day or two. It cooled the meat quickly and extracted the blood in the meat well. No gamey taste, which is what I prefer and also why I take strictly does now. I killed several trophy bucks over the years, but finally got tired of hunting horns. I never have had a buck worth anything but jerky, where the meat is soaked and the game taste disguised or eliminated. Good day and thank you for your civility. Seems to be getting rare these days.
Would you be able to age deer in a home freezer or fridge if it’s quartered don’t have the luxury of walk in . Usually gut it skin it quarter it bring home butcher it and freeze it . If there is away to do it better proceed I’m willing to learn . Ps Arizona is hot time is everything, what would you do in in my environment
I've aged in my home fridge without issue. My SO is a bit obsessive about cleaning, so our fridge never has any weird smells and all our food is sealed. Just make sure if you are doing preliminary cleaning to let any chemicals work their way out of the fridge system before putting any exposed meat in it. Also, I lightly rub apple cider vinegar onto the meats surface after a few days. When it becomes dry. I do this to kill bacteria that could cause the meat to go bad. I find this can also be done to meat that is just beginning to show signs of mold.
I’ve done it both ways , I have walk in cooler at 34° I challenge anyone to put a thermometer in the hindquarters with fur on 3 hours after it’s been in the cooler with fan blowing on carcass ,check the body temp. You will make your decision especially during the early bow season or with a warm day and late animal retrieval I have done it both ways with no harm but it’s uneasy when you see the temp .
If it’s a buck u plan to should mount you need to skin and freeze the head sooner then later right? Can’t leave hide on to age in this case. U don’t want the ears and lips to dry out.
@@Mike-rp6lb Sorry brother, yeah I meant Can't. I have hung them for a week and hung them for half a day, I really can't tell the difference. If it freezes on you I dont' think its gonna hurt at all, just be careful about hanging it for the sake of hanging if it's warm out. Also keep it out of the sunlight.
at 5.38 you mention to cut on the sides of the brisket with a knife instead of using a saw. Is there any chance of you demonstrating this in a future video. id be interested in seeing this. Great video!!
Turns out, I know how to butcher a deer lol I've argued with much older gentlemen on most all the points made here, Especially splitting the hips. Their retort is always, ''I've been doing this all my life". Goofy old fudds needing a fixed blade, cleaver and a bone saw to complete, what I can do much more efficiently with just a fixed blade lol. Good stuff, subbed!!
I am brand new to hunting so please bear with me as I'm not understanding some things. I have to hang the deer somewhere for 7 days before I take it to a butcher for processing? If so, why? I was under the impression that I field dress it then drop it off. What am I paying the butcher for if I have to hang it and wash it and skin it? I have no one to learn from so any advice is extremely valuable ,thank you.
I noticed it wasn't mentioned too. A lot of people bust that all over the hams when they field dress. It happens to me occasionally, but I go to extreme to try and keep it from happening.
@@nogoogle9063 No the nuts must stay on in many goofy states such as CO. In most areas you have to quarter animals up, so antlers do no good when not attached to the hind quarter .
Great series Austin, can't wait to see the rest. Most people I know that hunt process most of their deer into summer sausage or jerky. I cut all my deer into steaks roast and hamburger. Wondering what your thoughts are on this and how you process your deer.
I am very interested in this process and giving it a lot of attention. However i had to pause to laugh at his concentrated efforts in dancing around deer Genital's! LMAO, too funny but you can tell this just an old fashioned Good man! Great content, thank you!
Imagine the amount of people who will now walk down the butcher’s aisle at their local Chinamart, and think for a moment how many hours of work it took to make all of it happen. 🤔 *I’m learning a lot from all of your videos. Thank you for taking the time to make them.
I've been doing it for 50, my father would likely agree with your disagreements - washing / water for 1, to hang or not, skin or not, etc. But what I moved to for the way I do it has worked for decades - restaurant quality tableware. Of coarse starts with a quick clean kill and cleanliness after that, I bet the rest is more tradition than science?
First thing we do on a deer is remove the sent glands in the legs (well after cutting the throat). Not sure if that's just for blacktails though. Never left the hair on after we get it home either but it's typically in the high 40's to 50's where we hunt. This will be the first year we'll be able to hang one in a refrigerator unit so may have to try it out.
Aging the deer; in the deep south (very warm) we skin it then put it in a high quality ice chest and keep ice on it for 10 days, (draining the water every day & add new ice). The flavor is so much better with aging. Great Video !
no seems to mention getting the bladder out cleanly. i was told it was a really big deal to make sure it was out and not spill on the meat. Can you comment?
The best buck I've ever eaten was one I field dressed and had to drag thru an ice cold stream. It took awhile to get out of the stream. Instantly cooled the whole carcass and and the inside was spotless. Soo tender and the taste was out of this world.
Not a bad idea if you got a cold unpolluted stream near you.
I agree with most of his advice with the exception of shooting all deer in the head or neck. Most of the shots I get where I hunt are on a moving deer or a nervous deer. You don’t have to be off by much to make a bad hit. I tried a head shot one time and hit the deer in the jaw. I never found that deer. Also the neck is not a very big target either if you’re up high on the neck, it’s a skinny target. To each their own but I would never encourage anyone to only take head and neck shots.
No serious hunter advises the head shot, the brain is a very small target , more likely to hit jaw or something , the head shot was a poacher with a 22 favorite
@@robertboyd3863 Was popular during the depression too
@@marvinmartiani1337 True as most would have been poaching , and probably at night with 22's , believe me, I don't blame them
Agreed. The lungs/heart is a much more ethical and forgiving target, especially on a moving animal
Very educating. My beautiful wife who is handicapped and almost bedfast is addicted to your videos. Thanks for keeping her entertained. I like them too
A lot of the tips in this video are fitting for someone who is hunting close to home or has shot a deer that can be easily dragged out of the woods. A deer or an elk that has to be packed out on a horse or your back is a different deal. I suggest that for less than ideal circumstances, one use the gutless method and learn to bone meat in the field. I’ve packed quartered and skinned elk and deer on horses and had great table fare. The key is to keep meat cool and dry. This is especially true with elk. Just my experience.
No sense in packing out stuff you don’t eat. Leaving the bones in helps the load balance easier when you use horses.
Thank you Doc!
I do the same even hunting at home with an atv. I have dressed in the field and hauled home if weather is bad, I’ll field dress and hang in garage or under car port for processing the meat. I’ve never heard “don’t cut the crotch area”, last video that came through my recommended feed, the butcher complained that the hunter didn’t cut that area and allow the meat to “air out”. I have my way of doing things, over 30 years I’ve developed my own system that works for me, so I’m not trying to start an argument about deer crotches.
@@Hammerback0 Your last statement made my day! Take care and good luck in the field!
@@nmelkhunter1 True , but in some parts of AK. the morons that be , require you to take the dog bones, (rib cage) etc. out which can often cost you and extra bush plane flight , which is very stupid
We have always processed our own deer, however I did learn a few things here!! Love it!! Thanks for sharing!!
Same here. Ive always done my own or helped a buddy. But good vid
I have a game cart. We don't field dress until we get back to the truck. We have one of those hoist that fit in the trailer receiver. We hang it, field dress it and swing it into the truck bed.
Really humbling when you hunt for 30 years and 5 minutes into a video find out you’ve been doing it wrong. Great video. Not to proud to say I learned a couple things.
I felt the same way watching Jay work, never bad to learn new things 👍
Humility is a lost virtue. So I commend you! I'm sure you have a lot of knowledge you could impart as well! 😊
Yeah I know how you feel
If it works it isn't wrong, just not necessarily the most efficient way of doing it.
I’d like to see other butchers way of doing things, his method of not pulling down and out and instead going up and over is challenging some deeply held personal beliefs on what is the best way to keep the most meat in a safe place without many chances of contamination
I kind of figured some of this years ago when a commercial butcher gave me back about 1/3 if the meat I should have gotten ( some of it not mi e since they batch butchered there. I learned to do my own and will never speed cut a deer again. I’ve made mistakes and learned some good lessons. I even had a pro show me some important technique.
I hang 10 days minimum at 38 meat temp. and the hide helps make that temp steady as well as keeping the meat fresh and at a natural moisture level. I also fill my freezer with as many water jugs as it will hold to eliminate a big empty inside it. Two reasons. The freezer runs far far less to maintain temp, and I have plenty of ice jugs ready in season to keep my deer cold if the temp varies. I also have a foam wall “cooler” box ready to set up too. Oh and a third reason. I don’t lose any food in a power outage. I’ve gone three days without power and no loss
One thing this guy didn’t mention is keeping the urine out when dressing. I’ve been known to collect it in a bottle when I cut the urethra. Or i just use two zip ties and cut between them when you pull the bladder out. Takes 10 seconds extra maybe. That urine can leave a lasting impression on your barbecue if you aren’t careful. Especially on a rutting buck.
Ps, I run a metal detector over the deer before I start cutting meat. I have a quart jar full of broadheads bullets slugs chrome car trim.barbed wire fence and staples nails and some other unknown items. I’d like to scan them before field dressing but I carry too much junk in my pack already. Good hunting folks
B Laws thanks
Stay safe out there. And good luck
Aging is what 99% of All Butcher Shops do Not do.
And cutting Stem to Stern on that deer gives more area to get dirt & leaves in. Just cut from forward of the rear legs to the breast bone, like he said, leaving the lungs and heart in it will NOT going to hurt it!
And hate to tell the guy doing this video.
There is NO SUCH thing as Gameyness! Deer taste like Deer, moose taste like Moose & So on!
Gameyness is what the Tenderfoots that can Not handle what True meat should taste like!
And the other thing is, many have shot MANY Deer but never had it aged for 7-14 days! I've had MANY that have tasted my 14 day aged & learned from me how to Correctly butcher a deer & now that they have seen it is not hard like they thought, they now do their own cutting & enjoy the meat More!
Exactly right. I agree Although I would submit that warm butchered unaged meat tastes damn gamey to me.
@@blaws6684 1 day I Will age a deer , Canada Goose, Mallard Duck & wild Turkey like my English Ancestors did.
Cool spring house or Root Cellar they aged the wild game hanging head down & were aged till a goo came out the nose, normally 10-15 days or could be more.
My late Mother told me many times her dad would age wild Game like that & she said there was no better tasting wildgame like those aged the old English way.
Been hunting and processing deer all my life, and my father all of his. He is 76, still going strong. We always skin our deer as soon as we get them home after field dressing, then wrap them in old sheets and let them hang in either a cooler or a cold shed if the weather is right. Usually only about a week tho, will have to try for longer this year. And we done split the pelvis until we bone it our either, but we do split the chest open, like he did, along the cartilage where the ribs attach to the breast plate. I can skiing and hang a deer by myself in about 30 minutes, alone, and I'm a woman of 53 yrs! Lol! I can bone one out in under an hour now, letting others deal with doing the slicing and dicing and packaging as I clean the carcass. Then I take the carcass home and boil it off in big pots, remove the meat from the bones and can it for later eating.
@Chad Little
Dude..... seriously. Quit stalking you creeper.
Chad Little we are out on the plains of Colorado, hunting here is a whole different proposition to what most ppl are used to. No trees for tree stands, it's all open so stalking is pretty darned difficult. Shots have to be very long for what ppl in wooded areas are used to, and often must be made while they are on the run. We also hunt pronghorn antelope, a close shot on them is 400yds, and while they are running at up to 60mph! We've had a lot of ppl try to move out here from the cities or even rural areas back east, they seldom last long. They can't handle the open vistas, being able to see the curve of the earth freaks them out, lol! Plus it's arid, hot as AZ in the summers, and cold and windier than Chicago in the winters often. I had a friend come from Milwaukee when my husband died, driving out here from the airport in Denver blew his mind. He said he'd never seen so much nothing, lol! It's was in February, and even tho we were having a very mild winter, he got to experience the wind here, shaking the house and blowing dust. He said he was going to tell everyone he knew in Chicago that their claim to the "windy city" title was revoked! And while I'm flattered you'd want to marry me hun, I think you're a bit young for me, lol, I'm 53! Afraid as well you, like so many others wouldn't like it much out here, the plains life ain't for everyone. It's hard, it's lonely, and it's often boring, but I wouldn't change it for anything. Luckily I found a boyfriend who is much like me, even tho he's a transplant from a city he fits in well and is very like minded in our homesteading and prepping world.
I learned this method about 35 years ago and I'm convinced it is the best way. I have two deer in our cooler now that will hang until we head home for a total of 10 days. Nice video, look forward to the butchering part.
Um....
I would never field dress a deer at home. #1 reason is I don't want to haul that xtra weight out of the woods. #2 Your stuck with all the noodles. Wtf are you going to do with that?
Fox's need to eat too
I think everyone is over complicating this. I've done it all several ways never had any affect the quality of the meat. If it gets dirty wash it off .Hang by legs is easier to skin. Hang by head is easier to gut. Do what's easiest for you. hang it, gut it, cut rings around the ankles, slit the legs, pull the skin off top down, cut meat off the bone like a puzzle the lines are there. put it in a cooler of ice water it draws out the blood. The next day dump water and repeat on the 3rd day there will barely be any blood in the water. That takes care of most of the game taste. Wash the meat off cut it into what you want, wrap in plastic wrap then freezer paper. Write the date on it. The double layer makes it last longer. It's that simple folks.
Self Reliant B good tips
Agreed
I wouldn't water my meat but yes to everything else 👌
Never put your meat in water...it breeds bacteria...
I like to keep it from sitting in water if at all possible, I want my deer to taste like deer, not like bland beef
Loved It !!! I'm a Bow Hunter in CT.
Butchers where instrumenal in teaching me to Field dress my deer. Love CT!
I have been telling my buddies for years head down when hanging deer because all extra juice drains into the head which you don’t eat. Finally a pro to substantiate
Thank you so much for sharing. I feel ready to process my first hunted deer. I got some roadkill (fresh) a while back and I definitely skinned it first. Meat was still amazing, I made some teriyaki deer steaks, with fresh picked dandelion flowers that were dipped in batter and fried, then drizzled with honey and a bit of soy sauce. That was some good eating. Subscribing and excited to continue learning what you have to share.
Great question below regarding skin being left on that didn't get answered. How does the butcher mitigate parasites that are left on the skin while they are being aged with skin on. Where do the parasites go after the deer become dead in left in a sealed fridge. Do the parasites become dead to due to the cold temps inside? When the skin is removed what is the next best option? bed sheets seems an out of the box remedy from below comments to cover the deer or cheese cloth perhaps to help with waste. I would like to see some responses on this topic. Thanks!
I split the pelvic bone so I can pull the entrails down and out. I never pull it up and into the cavity because you risk spilling urine or fecal matter inside the body cavity. That's just the way I was taught.
Yes that one method. But also possible without splitting. It just takes experience. And a steady hand
He hung it from a tree to gut it out which would work a lot better for that method than on the ground. I do as you do on the ground.
Simply make sure not to cut the bladder. Educate yourself on the deer's anatomy.
@@Fireinahorn waste of time or waste of energy
@@williams3631 yeah that's awesome except sometimes it's dark and cold when you finally get to field dressing and you want to pack out the meat before other animals come to investigate. The basic field dress is still king.
I think the best way is the way grandpa showed me some 52 years ago,
NEVER NEVER cut gut open, leave deer on belly, make incision starting at base of tail all the way to middle of neck, then straight line cuts down outside of all four legs, skin out starting at backbone around to belly, do same with legs, now cut cartilage in hindquarter ball sockets - next remove backstraps, then onto front legs, once front quarters are removed - kneeling behind & over carcass - insert knife tip just below backbone next to where ribcage starts, just large enough for your hand, then reach in & with two(2) fingers and remove tenderloins, once that's done go back to base of neck & pop joint apart removing head & neck, you now have all meat, head mount, and Cape WITHOUT ever gutting deer, this method can be done in less than 15 minutes, give it a try & good luck in the deer woods.
Yep,twice as fast as other methods.I been doing it almost 40 years myself.
So you just leave the best parts to rot away?
No that’s a video waiting to be filmed. Which one of you will do it?
I swear you didn't even watch the video or listen to why he does it this way.
Great video I was also taught to remover the Hyde ASAP then the deer was covered with a cheese cloth game bag these days I don’t see them in stores at all so I very well may switch to leaving the Hyde on. Most places that I’ve hunted the pst sat 10 years were on private land that had motorized transport so we didn’t ever have to gut the deer because it would be removed and transported in like a half an hour it would be bought in. There were usually too many hunters to have enough space to hang the carcass so usually the meat was deboned bagged and in a large cooler with a few hours. I’m very interested in the following videos. I’m no longer hunting the farm so I’ll be making changes leaving the Hyde on and finishing processing at home is my only option for now. One thing that wasn’t mentioned was the bladder which I’ve seen hunters be very concerned about so I’m assuming that it came out with the anal parts? Also many times deer are shot at dust so by the time it’s gutted your out there with headlamps and flashlights being careful to not rupture the bladder is a concern I just wish that more would have been mentioned about dealing with it in a field dressing situation. Thanks Tom R.
thanks for making this video guys and big shoutout to the butcher for being willing to come onto youtube
I hunt in pretty warm weather(NC) and the only reason I will gut anymore is if I have a long drag. Most of my deer are broke down and in the cooler within 1-2 hrs. of kill. Sometimes if not close to home I will debone to save space and cool quickly. At home I will refrigerator age for up to 2 weeks. I can break one down pretty fast in the field,and yes I get the inner loins out w/o gutting. We eat about 4-6 per year. Have a 1hp grinder,make lotsa burger.
Same here in South Ga, it gets to hot around here to age one. Like you said it's in the cooler soaking within a few hours.
Just watched your entire series, very well done.
This information is so valuable to hunters, especially coming from a professional butcher Thanks
Awsome video, im in Australia and i dont have anywhere to hang a deer so we hang it with the winch on the 4by with a snatch block gut it skin it bucher it and vacuum seal it and refrigerate for 10 days then freeze it, seems to work out ok
Andrew Bailey yup that’ll work
vacuum sealing it after aging in the fridge will improve the flavor
Is it a “private part” if the deer never wore pants?
😂
I laughed way to hard at this.
Too funny! If you have a problem with your private parts, see a privatepartologist. Be careful though.... if you're diagnosed with privatepartitis you might end up getting a privatepartectomy!
Testicles. Penis. Say it with me people!
What if my buck identifies as a doe???? 😃😃
One of the best info for a rookie and the experienced deer hunter. Thanks for the video!
Have hunted many years in Southern Ohio, best venison hands down is canned. Add onion, pineapple, or add vegetables to make a stew before canning.
Use beef broth for better flavor.
Same here
I split the pelvis in warm weather to allow the meat to cool faster, but mostly I use the gutless method.
Thank you for sharing I learned a lot from this video. I know nothing about field dressing a deer. I always wanted to know how to.
Some great tips here. The last two years it's been too warm to leave them hang (Upstate NY). But next time I do I will leave the hide on.
Wow, I feel like George Kastanza. I’ve been doing the opposite for 40 years. Always took the hide off, only used clean wet rags to was the carcass. Only hung long enough to dry it out a bit for butchering and packaging. Damn, gonna have to give that a try, thanks!
I have always rinsed out my deer, i have a gambrel on a pulley in a tree in my back yard, i hang em and clean out any debri and stuff. I have never believed in splitting or even slicing the pelvic area. I hoee em out real good, then tip the deer to remove any remaining water but most drains out of the mouth. I want the cleanest animal to bring to my butcher, to show respect for the animal and to show the butcher i care about the quality of my meat, thanks for the video.
I agree, rinse and repeat. I use paracord to "suture" my deer before the drag down. Salt water ice bath and process beautiful meat.
Question. Can you skin and quarter the deer so it will fit in a regular fridge for the “hang time”? My local processor charges a fortune to hang it and wants it out in three days...
Check out the Bearded Butcher. He has a few videos on deer processing. He says you can do that.
This is what makes Me glad my father is a butcher an taught me everything I know
Wow, I can't believe I never thought to ziptie the cavity closed!!! So much great information.
This just reassured me on what I’m doing right and now I’m gonna change my field dress. Thanks.
My dad worked in a slaughter house and when they killed the hogs and cattle they were hung upside down gutted and skinned then put in a cooler to hang for a week or so before being sent to the butcher shop to be cut up. We always hung our deer upside down to gut when possible and left them hang that way for a few days weather permitting before cutting up. Everybody has their own way so whatever works best for you is the best way to do it.
I am trying the aging process with the hide on the deer. It has been two weeks hanging in a 34 degrees cooler. I noticed the hams are kind of squishy to the touch. Is this normal. I'm not sure what to expect by aging the deer with the hide on. I plan on one more week of aging before processing.
Am I seeing what I should see in this process?
Can you quarter the deer and put it in a fridge for a week and get the same results as hanging for a week ? if so is it better to leave the hide on or off ? TIA
Yes, if you have a large enough fridge, it’ll be similar to hanging in cold storage. I’ve always done this skin off.
Wanted to add I didn’t notice you’re talking about a week. I’ve done it hide off for a day or two, not a week. Maybe keep hide on it wrap in plastic wrap so it doesn’t dry the meat out.
@@outdoorindoortexan thanks for reply .
We took a just hit road kill dear during the winter below freezing temp at 4am and the husband said it was cold enough to leave till the afternoon, so he laid it impact side down and around 2pm or so he dressed and processed it out. He said the impact side was mostly to damaged to use so I guess it didnt matter if the blood pooled there but the rest was good and that was the best venison I have ever had, supper tender and real mild on the game flavor.
you dont get that game flavor. if it is not starting to spoil
thanks for good info hope i get one this year! excited for next week opener!
Thank you for this video. He took so much time going over things. Great video guys.
What if you don’t have any access to a cooler and you can’t really leave the hide on! What I have always done is quartering it and putting it on ice in a cooler and I will leave it in the cooler for 3-5 days but I add some water daily and drain it and add more water and ice everyday to try to get the blood out. Is this ok??
So the one thing I was hoping he would address was if you didn't have a big enough refrigerated room what is the best way? I have an extra fridge that I used to age our meat but I noticed it did get a bit dry on the outside and we did lose some meat. Any suggestions on what I could do? Think I could halve the deer and get it in the fridge with the skin on?
Wrap it in cheesecloth & hang it in a shed
For dry aging how many weeks would you recommend if someone at home had said luxury?
Your going to eat the damn thing, act like it! Finally someone who know what the talking about, this butcher is sharp, do tie off the bung and bladder in the field, hang it WITH THE HIDE ON for 2 weeks @ 33-38 degrees! The best eating deer, elk, beef etc. hasn’t been drug thru the mud, the blood and the beer, Oh yeah, only high neck/head shots count!
Interesting. I learned the complete opposite. I split the chest cavity to the scrotum, reach in and cut the trachea/windpipe and pull - everything in the cavity is attached to the trachea/windpipe - then when get down to the bung do like he said and it all pulls out with everything else. Just always take your time around the bladder. Other than that yep...just make sure it stays below 40 degrees and above freezing (33-39 degrees F, though below freezing is wayyyyy better than above 40 when in the field)...I don't think he nailed that home enough. That's why it's good to pack a few bags of ice in a cooler for any hunt. Put them in the cavity ASAP on warmer days.
I also learned this from a old timer! Pull the windpipe asap
Really great video and agree with him 100% he knows what he’s doing
I'm a ct hunter and the main butchers really are stellar. Hunt To Feed has been working with a lot of them to do venison donations as well. I'm still surprised when people don't do their own butchering. There's already so much to manage, why work to schedule or find a butcher and coordinate with another person? Just gut and even start breaking down in the field. Don't need to coordinate with anyone else.
Really interesting not splitting the pelvic bone. I'm all for it! Cheers
I was taught that with mule deer and pronghorn, that it's important to get the hide off as soon as possible, preferably within an hour or two. I was told that the hide can cause a gamey taste to the meat, so I have been skinning and bagging my deer/antelope. Is this a valid concern for western hunters?
This is just my opinion, but I don't think the species makes a difference. Whenever I bag a deer (whitetail) I always try to hang it, without skinning it, in my garage for at least a week to ten days. Of course the temperature will dictate how long you can hang it for. But the longer the better! The meat will taste way better if you can hang it for a few days You've heard of aged beef? Same principal applies to wild game.
Often the weather is very hot when they are shot, that could be a reason for the way they do it, I have done mule deer both ways without a problem, Have only shot one pronghorn so can't say, they are a very stinky animal and need to be handled with care .
I’m learning from a friend this year how to butcher my own deee. The meat Iv eaten if his has been the vest deer meat I’ve ever had. He quarters them and puts them on ice in a cooler. Every few days he drains the water and adds ice. He’ll do the for one to three weeks.
Forgive me if this is a dumb question. I'm a total newby to this. So what about saving the liver and kidneys? Also, how long do/can you actually "age" the meat?
I would really like to know the big difference between hanging it by the neck or the back legs. I've done both and didn't really notice any difference.
I've only been deer hunting and butchering for two years (this coming fall will be my third season). All I have done is hang carcasses by the hind legs because my hunting mentor taught me to do so.
Your question makes me think that as long as you keep the hind legs spread (for cooling and to prevent bacteria from taking over), there should be no difference. But I have heard a couple of horror stories about people leaving their deer with closed legs, only to find out a few days later that an off-putting smell was coming from the deer's crotch.
From someone who doesn’t know any better. Would it benefit you in any way to rinse with a saline solution? Would it destroy the meat to do this? My thought process is they use salt to preserve meat so would rinsing the inside of the carcus this way help during this 2 week waiting period?
These videos are excellent - the advice completely changes what I have always believed to be i.e. I always thought increased hanging time = increased 'gaminess'. Equally the ageing video was a complete revelation. Great stuff and incredibly useful
I leave silverskin on for extra protection in the freezer and cut it off when it's time to cook.
Can I use bags of ice to keep the cavity cool after field dressing until I can get the deer to the butcher?
I wonder if wrapping the carcass with plastic/saran wrap would serve the same purpose as leaving on the hide. It's so much easier to skin while still warm that it would be worth it.
More energy time and money. Why. Do what Steve Rinela does. It takes minutes in the field with no additional tools or equipment. Lightens the pack out load. Easier to do in the dark.
Disagree with several things he says. When you cut around the bung hole, you can pull it, tie it in a half-hitch knot, and no feces will get into your meat. Also, get the lungs and especially the esophagus out as soon as possible. The first thing to start spoiling and stinking is that esophagus. It starts in a matter of hours. That's where most of the deer's bacteria is at where it starts to break down its food. Finally, for those who aren't trophy hunters and are simply meat hunters like me, get proficient with your firearm. (Bow hunters disregard, though could still apply. Broadhead neck shots are devestating) As he mentions here, head shots only with firearms. If you can't hit a head sized target at normal hunting distances, you need practice. With head shots, there's no run-offs, and the deer bleeds out quickly. Then when you go to clean it, there is no bone fragments, destroyed/bloodshot meat, or gut /intestine contents to deal with. Happy hunting!
I also disagree with multiple things on this video and I have been butchering deer for over 40 years. Best tasting deer are always the ones you can get hung up skinned and split the fastest. This gets the heat out of the animal and takes away the gamey flavor. Then age for at least three days. I make jerky out of most of the animal so exposed meat doesn't bother me. Method always changes with what you are looking to get out of an animal.
@@rbbrbb4715 I used to hunt with an old Indian. He would field dress his deer, tie a rope to a back leg, and throw it in a clear, cool pond for a day or two. It cooled the meat quickly and extracted the blood in the meat well. No gamey taste, which is what I prefer and also why I take strictly does now. I killed several trophy bucks over the years, but finally got tired of hunting horns. I never have had a buck worth anything but jerky, where the meat is soaked and the game taste disguised or eliminated. Good day and thank you for your civility. Seems to be getting rare these days.
Thank you! How long should the meat be aged?
Would you be able to age deer in a home freezer or fridge if it’s quartered don’t have the luxury of walk in . Usually gut it skin it quarter it bring home butcher it and freeze it . If there is away to do it better proceed I’m willing to learn . Ps Arizona is hot time is everything, what would you do in in my environment
I've aged in my home fridge without issue. My SO is a bit obsessive about cleaning, so our fridge never has any weird smells and all our food is sealed. Just make sure if you are doing preliminary cleaning to let any chemicals work their way out of the fridge system before putting any exposed meat in it.
Also, I lightly rub apple cider vinegar onto the meats surface after a few days. When it becomes dry. I do this to kill bacteria that could cause the meat to go bad. I find this can also be done to meat that is just beginning to show signs of mold.
I’ve done it both ways , I have walk in cooler at 34° I challenge anyone to put a thermometer in the hindquarters with fur on 3 hours after it’s been in the cooler with fan blowing on carcass ,check the body temp. You will make your decision especially during the early bow season or with a warm day and late animal retrieval I have done it both ways with no harm but it’s uneasy when you see the temp .
If it’s a buck u plan to should mount you need to skin and freeze the head sooner then later right? Can’t leave hide on to age in this case. U don’t want the ears and lips to dry out.
You get gamey taste from the deer being startled.
Nice video
What about the bladder? I had to surgically remove a few full bladders in my day.
Always interested in learning new things and ways of doing things. Looking forward to seeing the rest of the series. Thanks.
S.A.S survival manual has the same advise. The detail about gas buildup is astonishing.
Everybody should have a copy of that book!
As an aspiring chef this has been really informative. I can butcher sort of but definitely not one of my strong points.
Can u do a video on actual field dressing?
The discussion on hanging talked about it being too hot, what about too cold. Is freezing at night and thawing in the day an issue?
IMO You need to be between 0 to 5 degrees C. If you can keep it in that range I say butcher it right away or quarter and freeze for processing later.
@@DerekVTX"can". can't? Thank you
@@Mike-rp6lb Sorry brother, yeah I meant Can't. I have hung them for a week and hung them for half a day, I really can't tell the difference. If it freezes on you I dont' think its gonna hurt at all, just be careful about hanging it for the sake of hanging if it's warm out. Also keep it out of the sunlight.
at 5.38 you mention to cut on the sides of the brisket with a knife instead of using a saw. Is there any chance of you demonstrating this in a future video. id be interested in seeing this. Great video!!
If you don’t have access to a freezer can you quarter the deer out and through it in a cooler to age for a couple days?
Thats what I do. I ice age it for a week and have zero waste with the same effect.
Turns out, I know how to butcher a deer lol I've argued with much older gentlemen on most all the points made here, Especially splitting the hips. Their retort is always, ''I've been doing this all my life". Goofy old fudds needing a fixed blade, cleaver and a bone saw to complete, what I can do much more efficiently with just a fixed blade lol. Good stuff, subbed!!
I am brand new to hunting so please bear with me as I'm not understanding some things. I have to hang the deer somewhere for 7 days before I take it to a butcher for processing? If so, why? I was under the impression that I field dress it then drop it off. What am I paying the butcher for if I have to hang it and wash it and skin it? I have no one to learn from so any advice is extremely valuable ,thank you.
If you use an ice chest to age it, can you use dry ice to keep it cool?
Thank you for taking the time to share some good knowledge!!
Is Jay 3 feet tall, or are you 9 '3"?
What do you do about the bladder?
I noticed it wasn't mentioned too. A lot of people bust that all over the hams when they field dress. It happens to me occasionally, but I go to extreme to try and keep it from happening.
@@luvbgrass yeah same here, you can buy a buttout and use that which is what I have been doing this year and it works great
Great advise. The one problem I noticed is removing the "boys". In some states, proof of sex must remain on the animal.
antlers
@@nogoogle9063 No the nuts must stay on in many goofy states such as CO. In most areas you have to quarter animals up, so antlers do no good when not attached to the hind quarter .
@@robertboyd3863 I think we'd like the nuts to stay in CA and NY, too. lol. Yeah, I forgot about the gonads...Cheers!
Finally! Someone who knows what he's talking about.
Great video I usually use a processor for the rest but I will still watch for just in case thanks
Great series Austin, can't wait to see the rest. Most people I know that hunt process most of their deer into summer sausage or jerky. I cut all my deer into steaks roast and hamburger. Wondering what your thoughts are on this and how you process your deer.
I process mine very similar to you! Love it this way. Jerky burger steak and roast
Good video good advice
Thanks.
Aging? If the high temperature is in the 30s or 40s but the temp drops down very cold but only comes back up to 30 or 40 is that still NOT good to go?
Great video guys.... i suspend field dress 90% of my deer so easy and clean on the carcass! Keep up the great work
Does temp fluctuation matter if it stays below freezing?
I am very interested in this process and giving it a lot of attention. However i had to pause to laugh at his concentrated efforts in dancing around deer Genital's! LMAO, too funny but you can tell this just an old fashioned Good man! Great content, thank you!
Imagine the amount of people who will now walk down the butcher’s aisle at their local Chinamart, and think for a moment how many hours of work it took to make all of it happen. 🤔 *I’m learning a lot from all of your videos. Thank you for taking the time to make them.
I've been doing it for 50, my father would likely agree with your disagreements - washing / water for 1, to hang or not, skin or not, etc. But what I moved to for the way I do it has worked for decades - restaurant quality tableware. Of coarse starts with a quick clean kill and cleanliness after that, I bet the rest is more tradition than science?
First thing we do on a deer is remove the sent glands in the legs (well after cutting the throat). Not sure if that's just for blacktails though. Never left the hair on after we get it home either but it's typically in the high 40's to 50's where we hunt. This will be the first year we'll be able to hang one in a refrigerator unit so may have to try it out.
I recall the real old timers, I'm only 77, always cut the throat , never hear of it done anymore
Great Video. I learned some new tricks.
What about the bladder? nothing was mentioned about it. A lot of people bust that during field dress and its all over the ham.
“His thing and his bag....”
I prefer the term coin purse myself.
I cant imagine how much money money land in connecticut would run. Nice videos
If you cant let it hang to age because of temps outside. You can quarter it and soak it in salt water and ice over night.
great video! looking forward to the whole series, merry christmas.
Aging the deer; in the deep south (very warm) we skin it then put it in a high quality ice chest and keep ice on it for 10 days, (draining the water every day & add new ice).
The flavor is so much better with aging. Great Video !
Thank you very much for this video.. Your butcher is great. !
I've always been told the "gaminess" taste comes from the deer fat and fascia. How does letting it age get rid of gaminess?
no seems to mention getting the bladder out cleanly. i was told it was a really big deal to make sure it was out and not spill on the meat. Can you comment?