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Aging And Processing Deer??

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I'm still in my learning stages and my uncle usually does it for us (me and my cousin) but we're trying to learn since I took my meat home in water, ice and salt. I let it soaked for 24 hours. I'm trying my hardest to get the white and silver out. What is the slim film stuff?? But everywhere I cut or trim I find my tendons or white stuff. How do properly process the meat. What if left some white or tendons? I got most out but I'm alway tossing most meat it seems and what I have left are like small stripes and small chucks off the shoulder, even the back legs.

I know some of the meat turns like a lighters brown color but I read that's normal due to water and blood. Is this true?

I believe I cleaned my meat better this time than my last one and that seems and tasted fine but it did soak longer last time.

What are some cheap excellent filet or processing knives and tools?? I found my fishing filet but it's badly nicked and not all that sharp probably do to the nicks in the blade. I know I need to get and meat tenderizer.

Also I don't have a dehydrator to make jerk but my cousin was telling me you can do it in oven?? Anybody try this and got any good jerky or cooking recipes for tenderloin, shoulder(if I don't turn them into the jerky), and the back legs(ham?)??

Would you age and process other game like squirrel, rabbit, turkey??

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All you NEED to process deer is a sharp knife and to watch someone with experience a few times". Talk to your uncle.

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You get better with the more deer you do just as with anything else. I don't soak mine in water some people do I prefer not to. I let my deer hang a day or two or 3 depending on the temp.

Tenderloins come out first like when I'm gutting the deer. It's a small piece of meat so leaving it in it gets all dry and you end up throwing most of it away.

The white is ok to leave some but the silver shiny stuff try your best to get that all off that's what gives it the "gamy" taste.

I use three knifes when I process a deer start to finish, my small buck knife for field dressing, a little bit bigger buck knife for quartering, and fillet knife for doing all my cuts of meat and triming. All are razor sharp.

Outdoor edge makes a butcher kit that comes with a video and instructions of I'm not mistaken might be worth looking into.

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You get better with the more deer you do just as with anything else. I don't soak mine in water some people do I prefer not to. I let my deer hang a day or two or 3 depending on the temp.

Tenderloins come out first like when I'm gutting the deer. It's a small piece of meat so leaving it in it gets all dry and you end up throwing most of it away.

The white is ok to leave some but the silver shiny stuff try your best to get that all off that's what gives it the "gamy" taste.

I use three knifes when I process a deer start to finish, my small buck knife for field dressing, a little bit bigger buck knife for quartering, and fillet knife for doing all my cuts of meat and triming. All are razor sharp.

Outdoor edge makes a butcher kit that comes with a video and instructions of I'm not mistaken might be worth looking into.

This.

People allow deer to hang for a few days to harden the fat and the "silver" lining so it's easier to remove. You don't age it like you do beef because deer meet does not have the fat to break down like beef does.

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My dad made jerkey in the oven for years before I gave him a dehydrator.

IMHO, it's better when made in a dehydrator

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My dad made jerkey in the oven for years before I gave him a dehydrator.

IMHO, it's better when made in a dehydrator

This works too. My dad still uses this technique.

You can get one of the plastic tray stackable dehydrators from bass pro pretty reasonable. Think it's called "open country"

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I use the open country dehydrator

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