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Deer Processing Yield

Good info in this thread.

Meat and such requires the pressure cooking to raise the temp above 212* to kill the little shit that can kill you. Acidic stuff just needs to boil to kill anything in it and seal the lid when it cools.

You can "can" dry goods like beans and pepper flakes. Put them in a clean dry jar, put a lid on them and place them in an oven on a cookie sheet @ 250* for 45min- an hour. When they cool the lids will seal and it will keep for years. I just opened a jar of pepper flakes my mom gave me years ago.
 
Yeah I was doing some reading I think I may be misremembering some details. I dont remember them covering the jars completely with water though.
 
do all the standard cuts, and burger.
make a lot of sausage and jerkey.
i have one doe just for jerkey this year.
 
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Thanks for the info guys. Looks like we have some research to do, but the instapot the wifey has should be able to do this. :smokin:
 
i honestly over the years have quit screwing with butchering a deer for endless hours, trying to get every piece of meat off the next and ribs, etc. I learned that i prefer suitcasing them up right after they're shot, drop in ice chest for a day covered in ice, then i debone what i want. shoulders are usually a pain in the ass and if its off a buck and ive blown the shoulders out, well, not much is lost.

after gutting and hanging, i peel the backstraps out first, then the loins. then front shoulders and finally split the hams off with my big bonesaw.

all the meat outside of backstrap and loins gets cubed and frozen until i buy the 4H hogs from the kids in February, then its sausage time. combine with a sausage making partner of mine and we usually make 300-350 lbs between us.

im getting about 40-50 lbs off a south texas deer, depending on age and size.


i think i am going to try and shoot a big axis buck next summer. it might negate my need to shoot any whitetail next fall.
 
Aggie06 said:
How aggressively do y’all trim? I feel like I might overdo it for grinding, but I want it pretty clean.
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you mean silver sinew? i never trim that off for grinding. i peel the muscles off the ham bones and start cubing. if you peel the individual muscles easy enough, you can get some of the gland nodules out. i just try not to have the thick tendons near the lower joint and hocks.
 
Texas97 said:
i honestly over the years have quit screwing with butchering a deer for endless hours, trying to get every piece of meat off the next and ribs, etc. I learned that i prefer suitcasing them up right after they're shot, drop in ice chest for a day covered in ice, then i debone what i want. shoulders are usually a pain in the ass and if its off a buck and ive blown the shoulders out, well, not much is lost.

after gutting and hanging, i peel the backstraps out first, then the loins. then front shoulders and finally split the hams off with my big bonesaw.

all the meat outside of backstrap and loins gets cubed and frozen until i buy the 4H hogs from the kids in February, then its sausage time. combine with a sausage making partner of mine and we usually make 300-350 lbs between us.

im getting about 40-50 lbs off a south texas deer, depending on age and size.


i think i am going to try and shoot a big axis buck next summer. it might negate my need to shoot any whitetail next fall.
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I like to cut steaks for pan frying out of the hind quarters. Cube some of the hind quarter and front shoulders for stew meat. Minus the back strap the remainder of the quarters and neck meat get ground. I don’t mess with the ribs anymore either. It’s not really worth the effort. Plus, I generally lung punch when shooting.
 
I used to trim aggressively but now I just pull the shoulders, backtraps, loins, and hams. If it's decent sized enough I'll trim the neck roast off for stew meat.

I have found if you try to run too much silver skin through the grinder it will bind up and not perform well. Then you have to unwind tendons and sinew from the blade and auger.
 
ThePanzerFuhrer said:
It’s stupid how a sand floor room keeps everything better than a concrete floor. It’s amazing the onions will last a full year down there.
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I was gonna ask about that but felt like it was a stupid question 'of course concrete would be better, he just hasn't got round to it' but guess not

wonder if it just keeps the humidity lower or what
off to google

ETA: huh, according to the internets, you want high humidity to keep your vegetables
no wonder my potatoes and onions only keep a couple months before they're all wrinkly and shit, I keep them next to the dehumidifier in the basement
Stuck said:
Can meat be done in a water bath?
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reading up on it, it needs to get to 240.8 degrees F to kill the botulism
even if you used brine in the water bath, that only gets you up to 228F at atmospheric pressure
 
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[486 said:
;n242953]

I was gonna ask about that but felt like it was a stupid question 'of course concrete would be better, he just hasn't got round to it' but guess not

wonder if it just keeps the humidity lower or what
off to google

ETA: huh, according to the internets, you want high humidity to keep your vegetables
no wonder my potatoes and onions only keep a couple months before they're all wrinkly and shit, I keep them next to the dehumidifier in the basement
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That room never had a concrete floor. The house was built in the late 70’s. It may keep the room more humid by drawing moisture out of the ground. Not sure why it works. It was nice because I was able to put in a grey water drain for the water softener in it.

The couple who owned the house before me built a new one and the new house has a sand floor root cellar.
 
We picked the buck i got this year pretty clean with the intent of grinding a bunch for sausage and rings. 91# total, he was a big boy..

Didn't get a hanging weight though
 
Dmaxguy said:
We picked the buck i got this year pretty clean with the intent of grinding a bunch for sausage and rings. 91# total, he was a big boy..

Didn't get a hanging weight though
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227.5lbs if you use 40% as a rule of thumb hanging weight to yield.
 
ThePanzerFuhrer said:
That room never had a concrete floor. The house was built in the late 70’s. It may keep the room more humid by drawing moisture out of the ground. Not sure why it works. It was nice because I was able to put in a grey water drain for the water softener in it.

The couple who owned the house before me built a new one and the new house has a sand floor root cellar.
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Yep. At the farm we have an old ass (probably over 100 years old) “potato shed”. Basically a 20’x20’ shed with dirt floor. You can pull potatoes out of the garden, toss them in the shed, cover with the dirt and there will be good for roughly a year. :eek:No clue on the math of how/why it works.
 
Pretty sure I’m closer to 20%, but I didn’t mess
with ribs or the flank. Like I said earlier, I also trim aggressively.

Planning to try making some snack sticks with meat I cut to be ground. Stopped by a country gas station that carries a bunch of processing stuff yesterday and bought some seasoning mixes and curing salts.
 
Aggie06 said:
Pretty sure I’m closer to 20%, but I didn’t mess
with ribs or the flank. Like I said earlier, I also trim aggressively.

Planning to try making some snack sticks with meat I cut to be ground. Stopped by a country gas station that carries a bunch of processing stuff yesterday and bought some seasoning mixes and curing salts.
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20%? You mean of live weight? We were talking 40ish% of hanging weight. Gutted, skinned, no head or lower legs. I also save as much of the neck roasts as possible. I dont mess to much with the ribs but I easily get around 40%. I do trim all the silver skin before I grind but I keep as much of the trimmings as possible. Im a frugal (cheap) bastard, i keep as much of the meat as possible. I do the same with fish especially steelhead, salmon, and salty species.
 
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Stuck said:
20%? You mean of live weight? We were talking 40ish% of hanging weight. Gutted, skinned, no head or lower legs. I also save as much of the neck roasts as possible. I dont mess to much with the ribs but I easily get around 40%. I do trim all the silver skin before I grind but I keep as much of the trimmings as possible. Im a frugal (cheap) bastard, i keep as much of the meat as possible. I do the same with fish especially steelhead, salmon, and salty species.
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Yes, I meant live weight. I didn’t gut the does. Just ground quartered them and estimated weight. So it’s all relative to my initial guess anyways.
 
Just cube it up and bring it over here. I’ll teach ya how to make sausage.

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We do about 800 pounds of sausage a year. Pull the backstraps and tenderloins and then the rest goes into sausage. Venison is mixed with pork. We do 300-400 pounds of kielbasa, 150 pounds of summer sausage, 150 pounds of pork sausage, and about 150 pounds of pork brats.

All processed in the butcher shed on the farm and smoked in the old smokehouse.

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Rttoys said:
Just cube it up and bring it over here. I’ll teach ya how to make sausage.
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Grew up making sausage, it’s the lack of smokehouse right now. Going to try making snack snicks for the 1st time though. Have enough room in my smoker to do them.

This gives me an idea though. I need to build a small smoke house or smoker to do sausage in.
 
Pony_Driver said:
That's an impressive setup seubs.
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Yeah, we are pretty lucky. Friends of ours that we hunt with have a butchering shed on the farm. Nowadays it just gets used for deer, but at one point they would butcher cows and pigs on the farm. It has an electric hoist and rails mounted on the ceiling. The hooks for the deer are on wheels that run on the track. There is a walk-in cooler in the cooler and the rail runs into the cooler. So if we have a warm year we can roll the hanging deer right into the cooler.

We have been collecting sausage making equipment over the years as we find deals. We have a commercial Hobart 220-volt grinder. A mixer that will mix 50-pound batches and a hydraulic stuffer with a foot pedal. For years we did 800 pounds through a hand crank stuffer. The hydraulic stuff is a life saver. Plug it in and step on the pedal and it will squirt out 50 pounds of sausage in no time.
 
I think I'm going to get a hand cranked 5lb stuffer. I don't like running the sausage back through the grinder, even with a stuffer plate. The 15lb stuffer is $$$ more than the 5lb and I don't see the value in buying the bigger one.
 
Pony_Driver said:
I think I'm going to get a hand cranked 5lb stuffer. I don't like running the sausage back through the grinder, even with a stuffer plate. The 15lb stuffer is $$$ more than the 5lb and I don't see the value in buying the bigger one.
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My dad just bought this one for doing small batches. I think it’s about the same price as the 5lb ones but it is bigger capacity and the two speeds is nice.

Hakka 11 Lb/5 L Sausage Stuffer 2 Speed Stainless Steel Vertical Sausage Maker https://www.amazon.com/dp/B011RN5QYS/ref=cm_sw_r_cp_api_glc_fabc_A3P5Fb5MQVJNX?tag=91812054244-20
 
Aggie06 said:
Grew up making sausage, it’s the lack of smokehouse right now. Going to try making snack snicks for the 1st time though. Have enough room in my smoker to do them.

This gives me an idea though. I need to build a small smoke house or smoker to do sausage in.
Click to expand...

After we dropped the smokehouse at the farm there was a void in our sausage making. When my brother and I were talking about building/buying a smoker pit, I came across the one we bought that had the “keep warm box” on the end. Once I built some hangers for sausage, it was on like donkey Kong. :smokin: I can control that box temp with a door that’s on a cable and crank, between the main chamber and keep warm box.
 
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