I quartered a deer, now what?
- johndeere506
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I quartered a deer, now what?
Anyone have any tips or links to do this properly? Ive done this a couple times but didnt really know what I was doing, and it was a few years ago. I cut the main leg/shoulders out, back straps and tenderloins. Its now in a cooler with ice. It was done in the field, so I wouldnt call it super clean, but I did the best I could. I cut some lower leg meat off that got tarsal smell on it, but the rest looks good, just some hair stuck to some of it and little bit of leaf/dirt pieces, not much though.
Do you rinse it all?
How long is it good on ice?
How do you deal with surface contaminents and/or hair?
Do you deal with backstraps/loins same as shoulders as far as prep/rinsing/packaging?
Any tips or links would be much appreciated.
Edit- so maybe I didnt "quarter" it. I did as mentioned above though.
Do you rinse it all?
How long is it good on ice?
How do you deal with surface contaminents and/or hair?
Do you deal with backstraps/loins same as shoulders as far as prep/rinsing/packaging?
Any tips or links would be much appreciated.
Edit- so maybe I didnt "quarter" it. I did as mentioned above though.
- hunter_mike
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Re: I quartered a deer, now what?
johndeere506 wrote:Anyone have any tips or links to do this properly? Ive done this a couple times but didnt really know what I was doing, and it was a few years ago. I cut the main leg/shoulders out, back straps and tenderloins. Its now in a cooler with ice. It was done in the field, so I wouldnt call it super clean, but I did the best I could. I cut some lower leg meat off that got tarsal smell on it, but the rest looks good, just some hair stuck to some of it and little bit of leaf/dirt pieces, not much though.
Do you rinse it all?
How long is it good on ice?
How do you deal with surface contaminents and/or hair?
Do you deal with backstraps/loins same as shoulders as far as prep/rinsing/packaging?
Any tips or links would be much appreciated.
Edit- so maybe I didnt "quarter" it. I did as mentioned above though.
I would avoid rinsing any meat, IMO it will just drive any contaminants deeper into the meat.
What are you looking for as a finished product? Fully butchered deer?
“The master has failed more times than the beginner has even tried.”
- Kraftd
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Re: I quartered a deer, now what?
My advice, if you're just learning, don't make it more than it is. Ugly cuts eat just as well as perfectly manicured cuts. Generally focus on separating major muscle groups. If it looks like a roast, make it a roast, if it looks like something you want to cut steaks out of, make it steaks. The more you do it, the more you will get a handle on how to attack and how you like it done. Plenty of info on different cuts and general locations on the deer out there. Maybe play around on the internet for an hour or so, then just dive in. One other note, generally, get as much fat and silver skin out as possible, though the silver skin in particular can be done when you thaw to eat. I have actually taken to leaving it on my backstraps to protect further against freezer burn.
As for cleaning it, dry paper towels is a decent starting place to get hair and other stuff off. I have generally soaked my whole quarters in water overnight if its cool enough out, just to get the hair out and get some of the bloodshot out depending on hit. Always turned out just fine. This year I didn't, and haven't noticed and discernable difference. Again, point being, don't get caught up on there being a "wrong" way.
As for cleaning it, dry paper towels is a decent starting place to get hair and other stuff off. I have generally soaked my whole quarters in water overnight if its cool enough out, just to get the hair out and get some of the bloodshot out depending on hit. Always turned out just fine. This year I didn't, and haven't noticed and discernable difference. Again, point being, don't get caught up on there being a "wrong" way.
- Kraftd
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- Kraftd
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Re: I quartered a deer, now what?
I just looked at that one again, yeah, shouldn't need to go any further than that. Forgot how great it was.
- johndeere506
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Re: I quartered a deer, now what?
Thanks guys Ill check out the link. My top priority is making safe clean meat. I plan on grinding most of it for burgers. I already have a couple fresh ones in the freezer from the butcher, its just something I want to learn, to complete the process, and because Ill go broke taking all these deer to the butcher every time...
Ill check out the link, but safe clean meat is basically my only requirement for now.
Ill check out the link, but safe clean meat is basically my only requirement for now.
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Re: I quartered a deer, now what?
In addition to the great responses, I would add:
Put ice in ice chest, put a waterproof layer above. I use contractor garbage bags. The key is to not let the meat touch the ice or get wet. Then the quarters and back straps and tenders.
Your ice chest should have a drain. Put a brick or something else under the other side and open the drain. As the ice melts, the water exits the cooler.
Lastly, put a thermometer in the cooler and keep it there. Check a couple times a day to ensure about 33 - 35 degrees. Add ice as needed. Note: even early season, if I have the ice cooler in shade, not much extra ice is needed.
You can age the quarters like this for multiple days.
[ Post made via iPad ]
Put ice in ice chest, put a waterproof layer above. I use contractor garbage bags. The key is to not let the meat touch the ice or get wet. Then the quarters and back straps and tenders.
Your ice chest should have a drain. Put a brick or something else under the other side and open the drain. As the ice melts, the water exits the cooler.
Lastly, put a thermometer in the cooler and keep it there. Check a couple times a day to ensure about 33 - 35 degrees. Add ice as needed. Note: even early season, if I have the ice cooler in shade, not much extra ice is needed.
You can age the quarters like this for multiple days.
[ Post made via iPad ]
- johndeere506
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Re: I quartered a deer, now what?
sojourner wrote:In addition to the great responses, I would add:
Put ice in ice chest, put a waterproof layer above. I use contractor garbage bags. The key is to not let the meat touch the ice or get wet. Then the quarters and back straps and tenders.
Your ice chest should have a drain. Put a brick or something else under the other side and open the drain. As the ice melts, the water exits the cooler.
Lastly, put a thermometer in the cooler and keep it there. Check a couple times a day to ensure about 33 - 35 degrees. Add ice as needed. Note: even early season, if I have the ice cooler in shade, not much extra ice is needed.
You can age the quarters like this for multiple days.
[ Post made via iPad ]
How important is keeping it dry? I was up late last night getting it in the cooler, and just wanted to get on ice. I put a bag on bottom, and a bag one top. Im willing to bet its getting wet, but Im not leaving it long. I want to start grinding it up tonight and freeze it. I did leave the drain off, so at least it not submerged, just wet from melting I would guess. How bad is this?
- Kraftd
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Re: I quartered a deer, now what?
If its cold enough and it is a short period of time, it will not be an issue at all.
- stash59
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Re: I quartered a deer, now what?
I always rinsed and scrubbed off my meat. Especially any time I removed the hide in the field. It just seems impossible to keep it clean out there. Used a heavy duty scrub brush used for cattle. Bought at a livestock supply store. Clean any grime and hair off of the larger pieces with it. Trick was I also dried everything off good. If it wasn't getting cut up and packaged and put in the freezer right away. Had plenty of friends do the same. Nobody ever had bad meat from doing this. Seemed like we had lees waste in the end.
Don't use garbage bags!! They aren't made from plastic that's considered safe for food for human consumption. Same goes for plastic paint or drywall buckets. You need food grade buckets from resturants, bakeries or the like. They can also be bought from sausage making supply houses along with food grade plastic tubs.
Make meat bags from muslin. About pillowcase size. Put meat in these. Don't by those cheap mesh gamebags. They still let in dirt and bugs.
Put some ice on the bottom of cooler in a plastic bag. Place a towel over ice. Place meat in gamebag on towel. Place another towel on meat and add more ice. In a plastic bag. Add more ice and change towels as needed. The meat would keep almost a week this way.
If your getting at it soon no worries. A little water aint all that bad. Wash away any hair and grime. Dry off before cutting, grinding and packaging.
Myself and my friends experience all came from handling elk. Being much farther from the truck and home than most whitetail hunters would ever think of. In temps that often reached into the high 70's and lower 80's. In the afternoon.
Don't use garbage bags!! They aren't made from plastic that's considered safe for food for human consumption. Same goes for plastic paint or drywall buckets. You need food grade buckets from resturants, bakeries or the like. They can also be bought from sausage making supply houses along with food grade plastic tubs.
Make meat bags from muslin. About pillowcase size. Put meat in these. Don't by those cheap mesh gamebags. They still let in dirt and bugs.
Put some ice on the bottom of cooler in a plastic bag. Place a towel over ice. Place meat in gamebag on towel. Place another towel on meat and add more ice. In a plastic bag. Add more ice and change towels as needed. The meat would keep almost a week this way.
If your getting at it soon no worries. A little water aint all that bad. Wash away any hair and grime. Dry off before cutting, grinding and packaging.
Myself and my friends experience all came from handling elk. Being much farther from the truck and home than most whitetail hunters would ever think of. In temps that often reached into the high 70's and lower 80's. In the afternoon.
- johndeere506
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Re: I quartered a deer, now what?
It sounds like I should be ok, Ill be doing it tonight or tomorrow, sat morning at the very latest to finish it all. I went through that tutorial, and it very good. Rancid did an awesome job with that.
- stash59
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Re: I quartered a deer, now what?
Rancid does good on all his posts. But that one was very excellent.
If you have access to a vacuum sealer that is even better. I used the 8" wide rolls for my burger. I cut them about 11" long. I weighed out my burger on a scale in 2 pound units. Placed 2 lbs. in each vacuum bag and flattened after sealing. Ended up with 8"x8"x3/4" bags of burger that stacked like books in the freezer. This took up much less space in the freezer than the 2 lb. rolls would have. Plus had some that I missed that still tasted fresh 2 years later.
If you can't get a vacuum sealer make sure to double layer everything. Saran wrap then freezer wrap works good. This prevents freezer burn and is well worth the extra effort it takes.
If you haven't already eaten them. Take the inner loins and cook them now. They're best fresh. Slice them into 1' pieces. Fry them in bacon grease with onions and mushrooms. Liked mine with fried potatoes but baked would be a healthier way to go. I consider it a well deserved successful hunters treat.
Gotta stop I'm making myself hungry!
If you have access to a vacuum sealer that is even better. I used the 8" wide rolls for my burger. I cut them about 11" long. I weighed out my burger on a scale in 2 pound units. Placed 2 lbs. in each vacuum bag and flattened after sealing. Ended up with 8"x8"x3/4" bags of burger that stacked like books in the freezer. This took up much less space in the freezer than the 2 lb. rolls would have. Plus had some that I missed that still tasted fresh 2 years later.
If you can't get a vacuum sealer make sure to double layer everything. Saran wrap then freezer wrap works good. This prevents freezer burn and is well worth the extra effort it takes.
If you haven't already eaten them. Take the inner loins and cook them now. They're best fresh. Slice them into 1' pieces. Fry them in bacon grease with onions and mushrooms. Liked mine with fried potatoes but baked would be a healthier way to go. I consider it a well deserved successful hunters treat.
Gotta stop I'm making myself hungry!
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Re: I quartered a deer, now what?
stay away from water - water equals bacteria growth at a high rate
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