Cutting up meat what tricks do you use

old · Feb 5, 2010

Ok so deer season is over so I can now slowly cut up the leg quarts etc into steak etc. The way I do it is thaw it just enough to be able to cut it up. Then I take a meat hammer and beat the $@%& out of it and bag it up and freeze it. Does doing it this way make it more tender then it would if I just froze it with out beating it up.I have also been thinking about adding some seasonings to some of it but not sure if that is a good idea or not what do you guy do??

Anonymous-0 · Feb 5, 2010

That method works well on carburators and starts as well...ha

Nebraska Cowman · Feb 5, 2010

I believe the secret to good meat is to let it hang unfrozen to age a month or more. But since you already froze it yeah. you can try pounding it. It might help the tenderness but it won't improve the flavor.

JR.Frye · Feb 5, 2010

We do not cutt up our Deer that way. We bone every thing out first, Then we grind it all up,we add our pork sausage {every pound of Deer meat we add 1/2 lb of ground pork sausage salt and pepper,and Depending on our mix that we use, like jurky mix,breakfast sausage or brats mix we will add all that later,because.The meat that you just ground mixed can be used for any thing,Deer stew,chilli,Deer patties,Meat Loaf,Meat Balls, just to name a few, if you want to make jurky you can use the ground meat and mix,your jurky mix and use a jurky gun,It looks like a {cheap caulking gun}and it works great. But every one has there on ideas but I like to make simple and easy, because my son and,knock down 10 to 12 deer a year, we prosses our own.My son and I can cutt one up and grind it up in about 41/2 hours.I do not know if that is fast or slow. BUT WE GETR-DONE.I hope this has help'd you out.
JR.Frye

old · Feb 5, 2010

I took down 5 this year and gave 2 away to a friend who is hurting $$ wise. Out of all the people that hunt my place we took 12 or 13 this year. I never have time at the time of hunting to debone them so we freeze and then thaw just enough to debone later. Wish is was cold enough here at times to hang one but when the low is 40 and the high for that day is in the 60s it is not cold enough to hang them

CLTX · Feb 5, 2010

Old, how big a place do you have to take that many deer? I'll bet those are a lot bigger than the jackrabbit sized runts we have down here.

GordoSD · Feb 5, 2010

Ground meat, especially meat with fat added does not keep very long frozen. Try freezing some boned out meat, in say 5 lb packages. Thaw one of those, grind it fresh, and eat it the same day.
You won't believe the difference.
Pounding meat prior to freezing is a very bad idea. You break down all the enzymes. DO it after you thaw it, and after you have sprinkled it with your favorite seaonings. Prudommes Steak Magic is wonderful on venison.

Gordo

old · Feb 5, 2010

I have 44 acres and my mom has 5.5 acres plus a neighbor has 12 more that I can hunt. I have a lot of larger places around me so there is a lot of land with few hunters. I also make sure I have a few food plots out and my hay fields have a lot of clover which also helps. A 9 pointer I shot in 2008 was when hung so long/tall that with his hind feet just touching the floor of my shop his nose was up at a tad over 8 foot. I can reach 8 foot and that is why I know how big he was. It was all me and my wife could do to drag him out of the wood to the point I could pull it with the 4 wheeler

GordoSD · Feb 5, 2010

Yeah, my shop was perfect with this cold weather.I have a big Reznor heater out there and even at 20 below it doesn't run much. I set the thermostat at 40 degrees and hung deer for three weeks. At one point, with mine and couple neighbors we had 7 of them hanging. Had to build an a frame stand to get them all up. We broke a 2x6 on the first try.

Gordo

bc · Feb 5, 2010

You could build your own frig to hang one or more. Most commercial freezers and refrigerators are just an insulated box with a chiller at the top. We bought one for the legion bar and it was just 5 sections. Walls and a roof that set on the concrete floor.

A wood stud frame, osb, and some r-30 insulation will be plenty. Have a door in it. Put it in the corner somewhere. Weld some steel T-posts together to hang the deer from (wink, wink). (by the way, how did that project go?)

For a chiller, build it around a chest freezer that you can raise the door on, build it around a standup frig/freezer and open the door, put a window a/c unit blowing into the top, or canabalize an old window a/c or frig/freezer for it. You are not really wanting anything below freezing anyway. Doesn't take much to do that. The commercial freezers rated down to 0 degrees are the same as the reefer but just have more thicker insulation. Build it around a working freezer/frig will allow you to use it the rest of the year.

We looked at building one for the legion but ended up buying one. Googled and found lots of info.

Cutting up meat what tricks do you use

old

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Anonymous-0

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Nebraska Cowman

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JR.Frye

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old

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CLTX

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GordoSD

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old

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GordoSD

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bc

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