2022-12-02 8:19 PM

How To Process A Deer Hind Quarter References

How To Process A Deer Hind Quarter References. This will get you to where you can begin to process the front quarter of the deer. Use a sharp knife to cut away the backstraps.

How to Process and Debone a Deer HindQuarter Yourself from huntfishmanitoba.ca

As you pull the meat away from the deer, cut it free from the bone along the back side of the meat. With the deer’s carcass laying on its back, press down on both hind quarters to spread them wide. How to process a deer hind quarter.

Drag The Deer Away From The Field To A Safe Place Where You Can Easily Skin It And Quarter It Later.

Processing your own deer can seem like a big undertaking, but in all honesty, it is not very complicated. I already gave away a full hind quarter to a friend in. This will get you to where you can begin to process the front quarter of the deer.

Marinate The Meat If Desired.

You may have already split the pelvis to remove the guts, but either way, you’ll want to slice downward along the side of the pelvis that’s attached to the ham you’re removing. Aging meat, ideally at a temperature of 38 deg f for this period of time allows the meat to begin the breakdown process which adds to its tenderness. Craig harper shows you exactly how to break down a deer's hind quarters, and identify the cuts of meat within the quarters.

Experience Exciting Hunts On Land Improved And Managed With Our Own.

> now comes the part that’s a bit more complicated; You can do this in a straight line along with the spine to make a precise cut. As you pull the meat away from the deer, cut it free from the bone along the back side of the meat.

Venison Processing 101 By Jessica Graham You Have Just Harvested A Whitetail Deer.

Begin skinning your deer by making a cut down the back of the hind legs. Follow the natural seams in the muscle groups using your hands and knife and start separating the top round away from the other sections. Ingredients to prepare smoked whole venison hind quarter a deer, elk or antelope’s hindquarter cooked whole on the bone is a glorious site.

Use A Sharp Knife To Cut Away The Backstraps.

Be careful not to cut the achilles tendon, as you will hang the deer from that at a later stage. You can take your deer to a locker, or you can proceed with processing the deer yourself. Meanwhile, use your knife to loosen the tissues.

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