Deer skinning

[Pappy]

I agree cowboy,I haven't had one precessed in 25 years,One thing I don't think they are as
careful or do as good a job as you can do yourself with just a little time and also it cost $75.00
here now to get one cut up.
   Pappy

[DanaM]

Last few years we have been getting deer processed by a butcher, but I have severe allergy to deer hide
so you can see the problem for me.

[stickbender]

     That's how I do it also, but a friend used to hang them by the neck, and then skin aroung the neck and chest and front legs, and peel back the skin of the legs to the shoulder, and then tie a golf ball in the top portion of the partially skinned neck area, with a small strong rope, or cord, and tie the other end to a bumper of his truck, and pull the hide right off.  I worked pretty slick.  They used to do cows that way.

                                                                         Stickbender

[Sidewinder]

Thanks for the post Pap, I will need it eventually.That was very helpful to see.

[PK]

Good Morning Pappy, Do ya use  the raw hide skins for backings? Those make good drum heads too.

[Pappy]

I save some of them ,but not all.
   Pappy

[Ghost]

Cowboy

Try corning that old buck, makes great eating. 

Ghost

[cowboy]

I may try that Ghost. Have a book that explains how to do that - just hadn't thought of it. Do love corned beef and cabbage though .

[brian melton]

Pappy,

               I generally remove the sinew while on the deer, just sliding my knife under the sinew in reverse as not to cut it. It is good to see different methods. Man, what was that thing killed with??? Some serious blood shot around the ribs.... Good job!! (on the pics) Glad you took the time for those that have not done it....

Brian

[PK]

I save some of them ,but not all.
   Pappy

My friend Margo Is sending me a rawhide buckskin to make her a spirit drum, I'm gonna steam bent the frame to an octagon.
Then I'm startin another bow. Thank you for your kind responses, Around here I get a lot a sarcasm, Some times I wish I lived in the Country side.

[carnivore]

Good little seminar there Pappy.  For those that haven't done much butchering, it is important to emphasize the fact that you need to remove all fat if possible.  Deer fat is not like beef or pork fat.  It is also a good idea to remove all the sinew, especially if you intend to grind the meat(much easier on your grinder w/o sinew).  As  for the backstraps, I usually butterfly them, then wrap a strip of bacon around them so it looks like a filet mignon.  I then use a Foodsaver (vacuum) to pack the steaks with.  Then I use the recipe on Montreal Steak Seasoning to marinate them in(mixture of aforementioned seasoning with some olive oil and soy sauce I believe). It is important not to overcook.  Leave your steaks more rare than you would a beef steak, and you will notice a huge difference.

[Pappy]

Ya Brian some of my buddies do it that way also,I taught myself so that is how I started.
It was killed with Sister snake bow  with a 160 Ace head,600 grain arrow.Both lungs   
and cut the top of the heart off,she ran about 40 yards and was down in less than 3
seconds.It was a bloody mess,don't know if I every seen one bleed as much ,as quick.
   Pappy

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[PK]

Pappy, that vinisen is pretty good with sourkrout ;)that shot you got in the right spot. that bow must be real quiet.

[Wulamoc]

Thanks Pappy!   I gotta go get something to eat!!  Seeing you work that hard on good meat makes me hungry!  ThankS for that too! Wells

[tradrick]

I promise I was just thinking I was going to post and see if someone would do a session on removing deer sinew.And poof there it is.Great job Pappy.The pics help understand the process more so then just reading it.How long does it usually take to dry?Thanks tradrick