butchery

noeleire

hi , after the kill of the deer and the field dressing of it. How long do you hang your deer for and do you butcher your own kill .Did you teach yourself or did a butcher show you how its done ,,

daithi55

ti answer all these questions simply head to the next wild deer association seminar
no better way to learn than see it for yourself they go through the whole lot and ya can have a o yourself and ask any questions

wexfordman

If youve got a cooler, I would hang for anything from 5 days to two weeks. My last deer I hung for two weeks, and it was perfect.

Ive been getting a butcher friend to help me with the first few deer I got, and teaching me to the point that I can do it myself now. Its more down to ening able to get the best cuts etc, and the knowing about the choices you have etc.

He did say the one I had for two weeks hanging was the best one yet, and he took a few roasts and chops away with him (something he didnt do with the others, but reckoned this one was going to be very tender).

You have to hang it at the right temp though, dont attempt it otherwise!

cookimonster

daithi55 wrote: »

ti answer all these questions simply head to the next wild deer association seminar
no better way to learn than see it for yourself they go through the whole lot and ya can have a o yourself and ask any questions

Try and get hands on experience along side a experienced person.
I find one of the most important parts of butchery is deciding what you want to do with the meat. Learn what meats are suitable for different cooking methods : roasting, frying, stewing etc.
This might seem obvious but many people when confronted with large quantities of food have no clue as to portion amounts.Determine portion size, batch sizes etc. I have four adults in the house there for my batches are made out in fours. Allow 100g of diced meat per adult for stews. Raw meat on the bone ie roast hind leg, allow 340g or 225g of boned meat.
I steak out most of the meat by seaming out the hind legs into the major muscle groups and removing the long loins from neck to butt. Shins and shoulders are diced for stew, rib meat and trimings are minced for burgers etc. We're not into large roast joints in our house but a medium sized animal will yield two nice lamb sized leg roasts. (cut across the body just above the pelvic bone and then seperate the legs along the centre of the pelvis).
Invest in a mincer and vacum packet (Lidal) and your away. By the way do not pass the meat through a mincer twice as it will turn to puree.
Happy dining....