Techniques, Equipment, and Essential Ingredients for Deer Processing

Techniques, Equipment, and Essential Ingredients for Deer Processing

By Jessica Graham

It was my first sit of the year with my bow, and I was fortunate enough to be sitting about 14 yards away from my dad in a single adder stand. As expected, the movement was slow, and only started an hour and a half before sunset. Seven does had meandered out into the alfalfa field. Suddenly, they came running at me, towards the safety of the timber with tails up. I had no, idea what spooked them. A coyote? I grabbed my bow and stood, scanning for the answer to my question. About 70 yards away I saw a buck following the escape route of the does. Trailing behind him was a slightly bigger buck. Their mouths were open, sides heaving as the bucks approached. I murmured a “meh” and stopped the second buck in my shooting window, within 15 yards. I placed my pin behind his shoulder and squeezed the trigger of my release. I heard the arrow hit and watched him take off running. Finally, he slowed down before piling up. I looked at my dad, and said, “Let’s go get him”. The fun was over, and now we were going to begin deboning the meat and the first stages of processing him.

The art of processing your own deer allows you to fully appreciate every aspect of deer hunting. Not only is it more rewarding to process an animal you yourself, watched, hunted and shot, you have an opportunity to take control of the quality and flavor of your meat. From field to table, the process involves several crucial steps and using specific equipment and ingredients ensure that every cut of meat is handled with precision and care. We will explore the essential tools needed for processing deer, the significance of using a sharp knife, and the various types of salt and cures commonly employed to enhance and preserve the meat.

Equipment for Processing Deer
Processing your own deer requires a specific set of tools to efficiently and effectively handle various stages of the process. Having the right equipment not only makes the job easier but also ensures that the meat is handled properly, maintaining its quality and freshness. The following tools are essential for a seamless deer processing experience.

The first step in processing begins with field dressing, caping and deboning the meat. Sharp knives, including a skinning knife, boning knife, and a sturdy butcher’s knife, are crucial for precise cutting and trimming. Having a sharp knife is imperative for processing venison due to several crucial reasons that significantly impact the quality and efficiency of the process. A sharp knife ensures efficient and clean cuts with minimal effort, keeping you safe from your blade slipping. Additionally, I like using a bone saw for cutting through the pelvic bone while field dressing.

When you get the meat off the carcass, you will then begin trimming off the silver skin. The better job you do of trimming off the fat, or silver skin, the better your venison will taste. Now that your deer meat is trimmed, you can package into roasts, butterfly into steaks, or grind it into burger or sausage. Additionally, grinders also make it easy to incorporate pork or beef fat into your finished product. A kitchen scale can help you measure precise portioning of the meat and fat.

When it comes to grinders, I recommend getting an electric one, rather than a hand crank one. It will save you a lot of time and muscle. Deer meat grinders come in various sizes and are equipped with motors of different power capacities to meet your needs. The size of the motor directly influences the grinder’s processing capacity, efficiency, and overall performance. Small grinders with small motors (less than 1200 watts, around 1.5 horsepower or less) are compact and portable, they don’t take up a lot of space. Generally, these smaller ones tend to be more affordable than larger models, making them a budget-friendly option for those with minimal processing needs. However, the motor can get hot when processing a lot of meat all day long. This is enough if you want to process your own deer.

If you want a larger motor (more than 1200 watts, more than 1.5 horsepower) you will have a high-powered and robust grinder, capable of handling large volumes of deer meat quickly and efficiently. The motors on these grinders should withstand heavy use. Additionally, they can process tough cuts and are time-saving, enabling faster processing of large quantities of deer meat. When selecting a deer meat grinder, it’s essential to consider the intended usage, processing volume, and available space.

When it comes to storing deer meat, vacuum sealers or freezer-safe bags help preserve the meat’s freshness and prevent freezer burn. Butcher paper is an alternative to vacuum-sealed bags for wrapping individual cuts of meat, allowing the meat to “breathe” in the freezer. Make sure you also have freezer tape and a marker for labeling cuts of meat and the date.

Seasonings and Spices
Different types of salt and cures are commonly used in deer meat processing to enhance flavor, preserve the meat, and ensure food safety. Curing salt, also known as Prague Powder or pink curing salt, used primarily for curing deer meat to prevent bacterial growth, preserve color, and enhance flavor.

Brine solutions made with a combination of water, salt, sugar, and various herbs and spices, utilized for flavoring and tenderizing deer meat. A lot of hunters will stick with safe minimal seasonings like your classic salt, pepper, and garlic powder. Herbs and spices such as black pepper, thyme, rosemary, and garlic, incorporated in brine solutions or dry rubs to impart unique and complementary flavors to the meat. You may also like proprietary spice blends. Pre-made blends make it convenient to eliminate the guessing of which spices or herbs to use and the quantities needed.

Mastering the art of processing your own deer requires a combination of the right equipment, proper techniques, and a comprehensive understanding of the role that each tool and ingredient plays in the process. By following the outlined steps and utilizing the recommended equipment and ingredients, you can ensure that every portion of the deer is handled with precision, resulting in high-quality, flavorful meat that is ready to be enjoyed at your dinner table. Whether you are a seasoned hunter or a novice enthusiast, embracing the art of deer processing is a rewarding experience that allows you to savor the fruits of your labor and create delectable meals for yourself and your loved ones.