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nadmonk posted:Any recommendations on good resources / guides for fully processing a deer? If you have a dog or know a good dog who deserves good things, save all the nastiest gross-rear end trim - silverskin, semi-blood-shot meat, tendons, fascia goo, almost everything but lymph nodes, because gross - that you don't even want to put in your grind pile for dog food. (I fill a crock pot with it, fill whatever space is left, and let it go on low overnight. In the morning, I add a handful or two of rice and/or barley and more water if needed and let it go a few more hours. It ends up like canned dog food.) Overall as people have said it's simpler than you think. I've done a pig and two elk in my stupid little kitchen, using primarily a stubby Buck knife and a filet knife. (A cleaver and mallet are excellent additions.) On elk it's worth trying to cut flat iron steaks. If you mess up, it's still edible! I do take the main grind piles on the elk to the butcher because they were big and the butcher can add fat easier than I can. I do make batches of sausage at home, though. A couple of cookie sheets with racks are also extremely good to have to hold meat in the fridge before you pack it up for the freezer.
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Aug 10, 2021 21:00
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| # ¿ May 17, 2024 01:34 |
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