Butchering Deer - SaltwaterCentral.Com

Register for FREE to Use our Offshore Fishing Resources
Select State -
Staff Online:
Butchering Deer - SaltwaterCentral.Com
Butchering Deer - SaltwaterCentral.Com
Butchering Deer - SaltwaterCentral.Com
December 12, 2018 8:50 pm EST
Location: 33.436N 77.743W
Wind Dir: W (270°)
Wind Speed: 6 knots
Wind Gust: 8 knots
Sig Wave Height: 3 ft
Dom Wave Period: 10 sec
Average Period: 5.7 sec
Mean Wave Dir: ENE (75°)
AT Ps: 30.25 in (1024.5 mb)
Air Temp: 55°F (12.6°C)
Dew Point: 45°F (7.0°C)
Water Temp: 64°F (17.9°C)

Butchering Deer - SaltwaterCentral.Com

 Forum FAQForum FAQ   SearchSearch  SearchNew Forum Posts 

Butchering Deer
 
 
Post new topic   Reply to topic    SaltwaterCentral.Com Forum Index -> Deer and Ducks
Author Message
Squid Row
Ol'Salt
Ol'Salt


Joined: Jan 11, 2005
Posts: 4108
Location: 212 Miles too far to the West

PostPosted: Wed Nov 21, 2018 2:37 pm    Post subject: Butchering Deer Reply with quote

So I was finally successful this year and bagged two bucks.

Since they were harvested in Virginia, I was unable to get a butcher in NC to butcher them and was not sure I would be heading back to VA so a butcher up there was out of the question, so I had to do it myself.

I am happy with the job I did on the back straps, tenderloins, neck and some of the leg roasts etc.. but had planned to grind up a lot

The problem I ran into, and pardon my ignorance for not knowing the correct term, was in separating the different cuts from the sticky white film like stuff that is in between all the muscles. I wasted a lot of meat because by the time I cut that stuff off, there was so little meat left that it was not worth the effort.

So I missed out on the flank steaks, some nice but small pieces from the legs etc..

Any pro tips for doing a better job?
_________________
Squid Row II - 23 Shamrock Inboard, 351 W Indmar, 1:1 Velvet Drive

Flounder Pounder II - 16 Sandpiper Skiff, 40 HP Yamaha
  
Back to top
View user's profile Send private message Send e-mail
Matador
Ol'Salt
Ol'Salt


Joined: Jan 23, 2010
Posts: 4094
Location: Johnston County, NC

PostPosted: Wed Nov 21, 2018 3:04 pm    Post subject: Reply with quote

Usually easiest to remove it when the deer is very cold with a very sharp knife. It's like skinning a squirrel. I don't worry with some here or there if I'm grinding the meat
_________________
Matador
2200 NauticStar Tournament

You can lead a horse to water but you cant make him THINK.
  
Back to top
View user's profile Send private message Send e-mail
Matador
Ol'Salt
Ol'Salt


Joined: Jan 23, 2010
Posts: 4094
Location: Johnston County, NC

PostPosted: Wed Nov 21, 2018 3:07 pm    Post subject: Reply with quote

I know a couple guys that will process your deer in JoCo and wrap in paper ready for the freezer. Will also mix the amount of beef fat you want in your burger. No questions asked. Price is cheaper if you have deboned. Most people deliver the quarters and back straps in a cooler on ice and pickup a couple days later.
_________________
Matador
2200 NauticStar Tournament

You can lead a horse to water but you cant make him THINK.
  
Back to top
View user's profile Send private message Send e-mail
Squid Row
Ol'Salt
Ol'Salt


Joined: Jan 11, 2005
Posts: 4108
Location: 212 Miles too far to the West

PostPosted: Wed Nov 21, 2018 3:10 pm    Post subject: Reply with quote

Thanks Matador. I was told that the butchers are not allowed to touch it if there is any spine or brain matter

Headed back up to VA on Friday. I will not take another but am hoping one or both of my sons get their first!
_________________
Squid Row II - 23 Shamrock Inboard, 351 W Indmar, 1:1 Velvet Drive

Flounder Pounder II - 16 Sandpiper Skiff, 40 HP Yamaha
  
Back to top
View user's profile Send private message Send e-mail
12ga
Ol'Salt
Ol'Salt


Joined: May 03, 2010
Posts: 265

PostPosted: Thu Nov 22, 2018 1:00 am    Post subject: Reply with quote

Rich ; I use a guy behind my house that will do it most any way you want. he does great work and is fair priced.. Let me know if you want his info  
Back to top
View user's profile Send private message Send e-mail
Squid Row
Ol'Salt
Ol'Salt


Joined: Jan 11, 2005
Posts: 4108
Location: 212 Miles too far to the West

PostPosted: Mon Nov 26, 2018 6:20 pm    Post subject: Reply with quote

12ga wrote:
Rich ; I use a guy behind my house that will do it most any way you want. he does great work and is fair priced.. Let me know if you want his info


Thanks, would love his info. My son Will took his first deer on Friday!
Both sons are hunting in NC this coming weekend. Hoping Jack gets his first too!

Please email the info to me... reijonc at gmail dot com

Thanks
_________________
Squid Row II - 23 Shamrock Inboard, 351 W Indmar, 1:1 Velvet Drive

Flounder Pounder II - 16 Sandpiper Skiff, 40 HP Yamaha
  
Back to top
View user's profile Send private message Send e-mail
Timorjc
Ol'Salt
Ol'Salt


Joined: Aug 26, 2008
Posts: 945

PostPosted: Fri Nov 30, 2018 12:30 am    Post subject: Reply with quote

A small fan gently blowing on the meat with quickly dry out the silverskin and allow you to peal it away, sort of like peeling a mahi. I try to get asmust as possible off as it effects flavor quality of the burger.

I use Clarkton Processing when I don't have time to do it myself. Very reasonable. Theresa is licensed to butcher and clean whole deer, cows, ect, but wild pigs must be skinned. Great local business worth supporting.

Tim
  
Back to top
View user's profile Send private message
olsaltydog
Ol'Salt
Ol'Salt


Joined: Jun 07, 2011
Posts: 117
Location: Hubert

PostPosted: Wed Dec 05, 2018 3:35 pm    Post subject: Reply with quote

NC won't allow anyone to process them with bones due to CWD being a big concern. Honestly even if someone says they will take your deer, I wouldn't. Personally even if they willingly know the risk of doing such I would not feel comfortable knowing it was my deer that caused a business to get shutdown. MHO

Now to the cuts, definitely chill the meat, it becomes easier to slice and handle when it is cold but not frozen. Use a very sharp knife, I have a set of fillet knives I use for this, one very flexible, one shorter and stiffer, and another more like a chefs knife. You get the hang very quickly on which knife will serve which purpose.

Other than that, it takes time and experience. The more deer you process yourself the more you learn and the more capable you become. My only problem is by the time you get it down some years the season is over and you get rusty again before next season. That is where a good hunt club comes into play. Can have 8 deer at the shed in one day and the rust gets busted off real quick.
  
Back to top
View user's profile Send private message
Timorjc
Ol'Salt
Ol'Salt


Joined: Aug 26, 2008
Posts: 945

PostPosted: Sun Dec 09, 2018 9:05 pm    Post subject: Reply with quote

Not sure where you got your information about processing with the bones in, but it is incorrect. I personally know three licensed butchers in this area that are permitted to clean and process entire deer.

Please provide a link to anything saying otherwise.
  
Back to top
View user's profile Send private message
tfincher
Ol'Salt
Ol'Salt


Joined: Oct 14, 2013
Posts: 148
Location: Stanley, NC

PostPosted: Sun Dec 09, 2018 9:14 pm    Post subject: Reply with quote

https://www.ncwildlife.org/Hunting/Cervid-Carcass-Regulations#7214889-north-carolina

Had a friend get a deer taken by fish and game in Tn coming home from Kansas
_________________
2013 Gamefish 25 twin 150s
Hooks & Hoses
  
Back to top
View user's profile Send private message Send e-mail
Timorjc
Ol'Salt
Ol'Salt


Joined: Aug 26, 2008
Posts: 945

PostPosted: Sun Dec 09, 2018 11:09 pm    Post subject: Reply with quote

That has nothing to do with animals taken within NC. Only animals harvested outside NC, or captive cervids (deer, elk, sheep) within NC. Even still, an animal harvested outside the state may be brought back if bonedout.

Licensed butchers within NC may process ENTIRE DEER, including gutting and skinning.
  
Back to top
View user's profile Send private message
tfincher
Ol'Salt
Ol'Salt


Joined: Oct 14, 2013
Posts: 148
Location: Stanley, NC

PostPosted: Mon Dec 10, 2018 12:11 am    Post subject: Reply with quote

Maybe I missed understood, but I was under the impression that he was referring about deer brought back from Virginia?!?! I'm pretty sure that's what Olsalty was referring to as well. Of course you can drop a whole deer off within the state, but at the rates most of these processors are charging it's gotten a little expensive. Just my 2cents.
_________________
2013 Gamefish 25 twin 150s
Hooks & Hoses
  
Back to top
View user's profile Send private message Send e-mail


















Post new topic   Reply to topic    SaltwaterCentral.Com Forum Index -> Deer and Ducks All times are GMT
 
 Page 1 of 1

 

Jump to:   
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
You cannot attach files in this forum
You cannot download files in this forum

Powered by phpBB © 2001-2008 phpBB Group
Forums ©