Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Deer processing pictorial

LOL at �Big� green egg. Its anything but big. I built my own smoker that will hold in excess of 100 pounds of meat at one time and has a great deal of height for long sausages. You wont find me messing around with a lil chief or a little green egg. I suppose it makes a nice grill or a smoker for a guy that smokes every once in a while in small quantities but an egg is far too small for my needs. It is however cute (it your into that sort of thing)

My BGE is cute ??? Damn !!! I'll paint mine pink to make the Easter bunny happy

Plus they are way way way overpriced for a dang BBQ grill. Last I checkd their biggest one (which is far too small for my needs) is over $1000. LOL.

Great thread,..again.

DIYguy ain't no rookie. Hardcore mother plucker.

How do you do a full size deer?

very well done....thank you for taking the time to post all that...

I thought of doing a step by step, but I hate criticism. It's nice you put it up. Your kid is doing what 50% of my friends still can't do. I learned from a butcher 30 some odd years ago. I do 20+ deer a year for friends at my club. When we hunted at a little camp in North Carolina, my friend Joe and I were the only ones to cut up our own deer. We're talking 150 or so clients a season, and they called the butcher for all of them! Every time someone shot a deer. Someone was making a lot of money! The owner used to work in a beef packing facility and was particularly impressed with us. I would give you my 2 cents and say that I don't save the meat between the ribs. My best friend grinds it and feeds it to his dogs. He says it's good for their coats. I get the distinctive deer tallow taste and don't go near rib meat. The other is that I get probably another 2 or 3" of backstrap at each end. I feel the hips for the two angular bones to start cutting. I see your pic and the cuts are straight across. You can see above the cuts the angular pieces of bone. Start there with diagonal cuts against the bones and go all the way down the neck. You'll get some neck meat you'll have to peel off but it's worth it. I want 99% of the backstrap meat. The rest of the work is nice and clean. Thoughts?

Pretty much the same, except I use a vacuum sealer.

But the dude showed up on the bowhunting forum the other day and let me tell you...he ain't ordinary. Dude has righteous skills.

Thats never bothered me. Its how I learn and progress. If everybody blew sunshine and flowers up my butt I would get a big head and think I knew everything. I welcome discouraging words (of substance).

Great post DIY! Thanks.

This was just a little joke as I've never seen anyone get a moose hanging in the shop, whole, and with skin on.

You did a good job and for anyone that hires this work out, it was informative.

Having had occasion to reduce hanging moose into manageable chunks many times... I am still looking for the rear shoulders... I see all these references to the front shoulders...

Then I am glad I titled this "DEER" processing and not moose or elk. On a side note, when considering a moose hunt I asked an experienced person the best place to shoot a moose and the answer was "near a bucket loader".

He hung his from said loader to process just like farm raised cattle.

Looked pretty good, everyone has their way of doing things.

Hanging moose or hanging moose *parts?

You do know that moose are 'deer', right?

Damn few that can be collected w/ a loader. Cool if ya can do it.

I would guess 75% of deer hunters can't do this, or at least think they can't. I do my own also, but I picked up a few tips. Nice job, I appreciate the effort.

Great step by step pictorial.

Bump this thread since it's hunting season!

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You opened the forbidden box !!!!!!!!!!!!!!!!!!!!!!!!!!!!!

hey where did that wealth /all knowing one go ???