How do you debone a whitetail deer?
Deboning a deer involves removing the muscles off of the deer. Deer bones and fat can have a rancid flavor to them, so the best way to process a deer is to completely remove the muscles off of the deer carcass, and then trim those muscles of any remaining fat and silver skin.
How long does it take to bone out a deer?
On average, it should take a hunter about 30 minutes to debone a skinned carcass. There are just not a lot of cuts there.
Can I butcher my own deer?
The majority of hunters leave butchering deer up to the “experts” but we believe, that with some instruction, anyone can butcher their own deer. Butchering deer can be intimidating but after the first couple of times, it gets easier and easier.
Is it hard to butcher a deer?
Butchering and deer processing seems like a daunting task. But it isn’t as difficult as you think. You already field dress your harvest, butchering it just the next natural step. You can save a lot of money from hiring a professional butcher when you butcher a deer at home.
What temperature is safe to let a deer hang?
An optimal temperature to hang deer meat at should be temperature above freezing but below 40 degrees F. Many people let the deer hang in their garage, but this far from the proper conditions because of contaminants, pests and temperature fluctuations that come with an uncontrolled environment such as this.
How long after killing a deer is the meat good?
If you wait too long to recover the deer, the blood will spoil and ruin the meat. The old bowhunters’ rule is to wait eight to 12 hours before following a gut-shot deer. If you wait that long when it’s 50 degrees or above, your intentions may be good, but there’s a good chance you will lose that meat.
Can you process a deer yourself?
It is certainly easier to skin and cut up a deer hanging, but I have also skinned and quartered a deer on the tailgate of my truck. I personally find it easier to cut up a ham while it’s still on the deer, but you can also detach the hindquarter meat from the bone in one mass and process it at the house if necessary.