just for leagle

stone

Well-Known Member
just for you leagle
think this might be usefull ;)

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forelegs left on for demo purposes
cut around the joint in the front leg
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and bend backwards
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then twist 360%
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and cut off
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next i use a sharp knife using the tip start to slice between the skin and the ribcage trying not to cut the skin or score to deep into the breast meat
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i then start from the rear legs cutting from the joint to the pelvic bone, again tip of the knife not digging in and cutting into the haunch
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this is then continued into and around the shoulder
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from there i should of cleaned the skin from the carcass from the back leg all the way upto the neck on both sides of the carcass
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now i lift the carcass up with the winch to a workable height

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from there i skin around the haunch and down its back straps
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at this point you should be able to use a little brute force to pull the skin down further towards the neck
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normaly i would of cut the head on the same night it was shot, but was unsure about having this paticular beast sent to the taxidermist, but decided against it today
i usually place a cut at the base of the ears where the atlas joint is, (knife there for illustration purposes only)
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and cut all around the neck and then pull back
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and twist
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then cut any offending sinuse so the head should now be seperated from the carcass
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after that i truss the front legs up nice and neatly
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i then weigh and log the details
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after that i place in 2 layers of muslin tube netting
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the skin is then layed out minus the head
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folded in half
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and half again
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then placed in a black bag and into the freezer awaiting to be tanned
this may not be the best or fastest method but it is the way i used to do it before i made a sknning machine
it normaly takes about half hour with out the pics, while slurping on a coffee

now onto the next Part


this one was a Fallow doe so about the same size as yours

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i remove the shoulders first
i cut across the chest just above the shoulder blade
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then cut the flesh away from the rib cage by running the knife down tight against the ribs peeling the flesh back and then again cutting down the back bone
this then starts to get the whole shoulder starting to fall away
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i then take the other shoulder off and go strip the meat off both shoulders
one shoulder has been stripped and about to start the other , as you can see a pile of cut up meat starting to form on the right of the unstripped shoulder, you can bone and roll the shoulder or just use the whole shoulder as a joint
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next i start with the loin or saddle
this i cut into chops or medallions
i cut across the flank just below the haunches
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and cut down the rib cage leaving a genouros piece of fatty flank
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i then cut down the back bone peeling the loin away and also cut the flank away from the ribcage
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this then leaves me a good long pice of meat with a bit of fat on it
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which i then fold over
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and start to slice thumb width thick chops off it
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next i start on the haunches
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by cutting around the edge of the pelvic bone and along the back bone
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i then start to cut around the ball joint
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leaving me a whole haunch to then start to debone
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the hauch is the cut into 2 pieces
one as a joint
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the other is placed in the freezer for a couple of hours to go solid then is sliced into steaks
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now you also should of accummilated a pile of meat that you hav cut of the shoulders and exces bits from the chops and from the steaks
this i normally either cube the best bits and mince the rest
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a few of the trays of mince , cubed ,joints and chops ready to be packaged
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on the over wrapper ready and waiting
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and finished product
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also if you had a bit of spare meat or did not just want trays of mince
you could try this



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then i cut the meat i stripped off into chunks or cubes around an inch in size
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after that i took an onion and whole clove of garlic
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finely chopped the onion and after peeling the garlic finely chopped that aswell
along with thes ingredients i added around 3lbs of pork fat/belly draft and cut that into inch chunks/cubes aswell
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then mix all of these together in with the venison
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now every thing is ready to mince
normally i would use the mincer in the larder , except that mincer works best if the meat is semi frozen
i did not hav time to wait for that , so i used the mincer at home, a little slower
but i can can hav a drink while i'm doing it
i put the mixture through the mincer twice
first on a coarse hole plate
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while this is gonig on i take a bit of the mince and fry it up just to see what the flavour is like
to see if i need to add anything else
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once happy i then mince it again on a fine hole plate setting
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both coarse and fine together
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mincer working on fine setting
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next i lay out several wax discs , i use quarter pounder's (approx 4") from lakeland
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after that i roll hand full of mince into a ball and place on the disc's, once you hav done a few you will get an idea of how big a handfulll you will need (approx 100grams is a gude line)
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then place another wax disc on top of these , then use a hand held burger press , mine at home is a cheap amnd nasty plastic one but it works well
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once done i use a metal fish slice to lift the burgers of the work surface and place them in fours into a bag, plastic ones are a little thicker and often the front edge is damaged
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once all done and bagged up
pop them onto a tray and into the freezer this keeps them from becoming mis-shaped , you can then re-pack them in freezer once the burger are frozen,

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now all done and time to tidy up
one last thing to do
cook one and try it
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Failing that give the butcher a ring :evil: :evil:

ATB
 
Rich,
that is a nice comprehensive post, I take it from that the boy got lucky yesterday :D

John
 
Good Job there I gotta say :) ,

I wish I had the facilities....unfortunately I dont so I give a skinned
beast to the butcher and he turns it into whatever cuts and presentation I tell him for £10/12 depending on beast size.
Must get round to building a garage

happy new year

Orionsarms
 
Cheers Stone - I staretd salivating all over my desk just looking at all that luvver-lee venison piling up...!! :lol:
 
Stone,

Thanks for taking the time to do this with all the great photos - I do my own skinning and butchery, but you have given me lots of pointers and ideas that will improve / add to what I have been doing.

I have just purchased a mincer and so will be trying out your burger recipe.

This is the kind of information sharing article that makes SD so valuable.

Neal
 
Wow mate thats some post and pickies :eek:

Must have taken nearly as long as the butchering..

Great post mate and great set up..

Started making my list for Santa already after seeing that..

Terry
 
Rich I think there is something wrong with mine :eek:

I left it all night in the barn like you said had a look this morning and it still ain't got no nice antlers like the one in your pics do I need to leave it a bit longer while they grow dude :lol:
 
Thank you for an excellent post :)


Please excuse the rumbling noises ............................. it's just my tum ;)
 
Rich

Fantastic post - top job!

In one photo you say you wrap the skinned carcase in two layers of muslin tubing. Excuse my ignorance, but can I ask why, and for how long? By the time you butchered the carcase the tubing was gone? I was wondering if it's because you don't hang the carcase in a chiller, of if your dealer insists on it, or if it's just some weird muslin fetish! :eek: ;)

Well done again for the really informative post.

willie_gunn
 
willie_gunn said:
Rich

Fantastic post - top job!

In one photo you say you wrap the skinned carcase in two layers of muslin tubing. Excuse my ignorance, but can I ask why, and for how long? By the time you butchered the carcase the tubing was gone? I was wondering if it's because you don't hang the carcase in a chiller, of if your dealer insists on it, or if it's just some weird muslin fetish! :eek: ;)

Well done again for the really informative post.

willie_gunn
this post is actually made up of 3 seperate posts that i hav done in the past and just edited bits here and there so i could join them all together just for continuation purposes ;)

mean't to take the pics of the muslin out as not really needed for this post
the actuall carcass in the pics for skinning was of a fallow buck
but the carcass for the buthcered deer was of a fallow doe

the tubing in the pics is a lot finer than the stuff i use now, so the new stuff being thicker only one layer is needed
i use it when the carcass is going to the butcher or sold else-where as it looks more presentable than just wrapped in plastic and it seems to stop the meat drying out and also sweating if left to hang in the fridge for a few more days after it has left my possession
i get my rolls of muslin from a local butchery supplies in case any one was wondering where to get it, bushwear sell it as well i think
ATB
 
Great post...the running theme seems to be 'drink' as well which is always an incentive!!!!

ATB
 
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