Another couple of larder/butchery pics

[VSS]

Do you skin when freshly culled or after hanging.
I can never get such a neat job of that rose meat over the whole thing. I get most of it sometimes if I'm careful but have never achieved that

I hang carcasses for at least a week with the skin on, then butcher immediately after skinning.

 

[Freeforester]

Do you skin when freshly culled or after hanging.
I can never get such a neat job of that rose meat over the whole thing. I get most of it sometimes if I'm careful but have never achieved that

Are you hanging from the hocks, front legs or cradle skinning?

 

[VSS]

Are you hanging from the hocks, front legs or cradle skinning?

Hanging from the hocks, but I drop them onto a cradle first to skin front and rear legs, breast, flank and neck.

 

[Freeforester]

Hanging from the hocks, but I drop them onto a cradle first to skin front and rear legs, breast, flank and neck.

Cheers Tim, I should have directed this more toward @weblyish

You’d have had a fair crust on the upper haunches/ghillie steak flap

 

[Somerley]

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That looks exquisite, the work of a master, well done!

 

[VSS]

Cheers Tim, I should have directed this more toward @weblyish

I've had a go at hanging from the front legs to skin, the way you showed me, but can't quite get the knack! Probably too stuck in my ways after skinning animals this way for 40 years.
The cradle has been a bit of a game changer though.

You’d have had a fair crust on the upper haunches/ghillie steak flap

 

[VSS]

That looks exquisite, the work of a master, well done!

Thank you!
I'm far from being a master though. Just slow and meticulous.

 

[weblyish]

Cheers Tim, I should have directed this more toward @weblyish

You’d have had a fair crust on the upper haunches/ghillie steak flap

I don't have a cradle or winch so mostly it's determined by what I can manhandle alone

Smaller species I tend to skin the front legs and then flip it over to skin it hanging off the front legs

Fallow just leave hanging by the back legs and skin down. Usually leave a bit by the hocks where the gambrel is which I tidy up when Im done if I want shanks on the bone or just ignore it I'm stripping that meat off

Fallow I get a neater finish than muntjac obvs but it is never perfect across the whole flank without the odd tear

 

[VSS]

I don't have a cradle or winch so mostly it's determined by what I can manhandle alone

A winch and a cradle are two bits of kit I wouldn't want to now ever be without.
I've got 9ft clearance under the winch, which really makes a difference when skinning.

 

[Mike1979]

Always nice to see posts of how its supposed to be done

Keep up the good work Tim

 

[pazmino]

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Bl**dy hell, those are impressive!

 

[pazmino]

A winch and a cradle are two bits of kit I wouldn't want to now ever be without.
I've got 9ft clearance under the winch, which really makes a difference when skinning.

Any chance you could post a video of your skinning technique sometime? I’d love to see how you do it.

 

[Mike1979]

Any chance you could post a video of your skinning technique sometime? I’d love to see how you do it.

Ask Tim to wear red...it would be a nice Xmas themed skinning video

 

[VSS]

Always nice to see posts of how its supposed to be done

Keep up the good work Tim

I think it's important to post this kind of content, not just the killing things side of what we do, particularly as it's an open forum.

 

[Mike1979]

I think it's important to post this kind of content, not just the killing things side of what we do, particularly as it's an open forum.

I totally agree. Well shot, well butchered

I still find it staggering that some people dont realise that the deer we shoot get eaten.

 

[JockStalk]

Amazing - hats off to you, that’s well beyond my butchery!

I find venison fat inedible though, admittedly that’s roe and red.

Is the intention in this beautifully prepared joint to discard the fat after roasting?

 

[VSS]

Amazing - hats off to you, that’s well beyond my butchery!

Thank you!

I find venison fat inedible though, admittedly that’s roe and red.

I'm not very keen on it myself.

Is the intention in this beautifully prepared joint to discard the fat after roasting?

That'll be up to the customer.
Some people do specifically ask for a bit of fat over the roasting joints, and others ask for it to be removed.

Doing a rolled loin like this is much easier when there's a bit of fat cover.

 

[The Singing Stalker]

Amazing - hats off to you, that’s well beyond my butchery!

I find venison fat inedible though, admittedly that’s roe and red.

Is the intention in this beautifully prepared joint to discard the fat after roasting?

My neighbour was a butcher and he tells me that belly fat is awful, but the fat on the leg or haunch is different and he recommends leaving it on.
Luckily for me he is going to try and teach me how to butcher better that I do. I skinned a 35 kg fallow in 35 minutes, he took 10. Got a lot of learning to do.

 

[Tim.243]

My neighbour was a butcher and he tells me that belly fat is awful, but the fat on the leg or haunch is different and he recommends leaving it on.
Luckily for me he is going to try and teach me how to butcher better that I do. I skinned a 35 kg fallow in 35 minutes, he took 10. Got a lot of learning to do.

Yes the fat is nothing like beef...Rigby's have fat scale for Fallow as the big Bucks can have 2" on the rump come start of the season, it starts after 50kg, I have run bucks in over 80kg and Ben walks past laughing "shoot the small ones Tim"

 

[Essexsussex]

I hope the customer

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Sub Tim standard, but thank you for the inspirations (was a young buck with little fat). Think i might cut 25% off it from the shoulder end.
It’s going to be lunch tomorrow although I’m nervous it won’t be as good as a rosemary garlic and lard barded haunch.
Still some cider will fix that.
Happy Xmas all