For sure watch youtube. Bearded butchers are really awesome though their high quality equipment, walk in freezers and large deer aren't likely to be available to you. Outdoor edge used to have a great DVD back in the day that was helpful too.
Here's my tips:
In the field: Learn the hanging method and gutless method as both come in really handy when quartering. I use replaceable blade knives for most of the breaking down and try not to saw much to avoid hair and bone dust getting on my meat. Have a tarp or a table where youre hunting to keep meat clean and game bags are surprisingly great for even lease hunting. I like to skin and quarter mine as quickly as possible to cool it down. I've found that most taste issues happen when people wait too long to do these. If it's a hog, trim as much fat off of everything as possible because it can turn even in a freezer and deer fat can be really gamey as well so I like to remove as much as I can as well.
Aging: You can quarter out and put everything but the tenderloins in an ice box (technically you can but the tenderloins taste better fresh imo), stacking meat and ice in alternating layers. I personally like to salt each layer heavily. Cook the tenderloins and heart for dinner. I personally do this for 5 days, draining water daily and putting more ice as needed.
Butchering: An affordable grinder to get your foot in the door is the kitchen aid grinder attachment. It wont break the bank and your kitchen aid is almost 1.5 hp if you have one. Buy a better one if you realize you like it and if not you have a good grinder for mixing burger meat. Freeze all grinder parts and get meat super cold before grinding. Your shoulders, neck, brisket, flank, and trimmings provide much of the grinder meat. "Victorinox Swiss Army Cutlery Fibrox Pro Curved Boning Knife" is a great knife for the butchering process. I break down my rear quarters into muscle groups but some like to make their steak cuts prior to freezing. I don't make steaks on the rear but do with the back straps. Don't miss the glands. I like to wrap all my meat in saran wrap and then freezer paper for storing.
Bones: I take the leg bones, bake them at 400 for 30 minutes with herbs, garlic, and onions. Take them out, crack them to get the marrow exposed, scrape everything into a large pot and cook down over night. Run the broth through a sieve, salt to taste, and freeze in a mason jar for some great venison broth. Makes a great gravy when reduced among other things.
Here's my tips:
In the field: Learn the hanging method and gutless method as both come in really handy when quartering. I use replaceable blade knives for most of the breaking down and try not to saw much to avoid hair and bone dust getting on my meat. Have a tarp or a table where youre hunting to keep meat clean and game bags are surprisingly great for even lease hunting. I like to skin and quarter mine as quickly as possible to cool it down. I've found that most taste issues happen when people wait too long to do these. If it's a hog, trim as much fat off of everything as possible because it can turn even in a freezer and deer fat can be really gamey as well so I like to remove as much as I can as well.
Aging: You can quarter out and put everything but the tenderloins in an ice box (technically you can but the tenderloins taste better fresh imo), stacking meat and ice in alternating layers. I personally like to salt each layer heavily. Cook the tenderloins and heart for dinner. I personally do this for 5 days, draining water daily and putting more ice as needed.
Butchering: An affordable grinder to get your foot in the door is the kitchen aid grinder attachment. It wont break the bank and your kitchen aid is almost 1.5 hp if you have one. Buy a better one if you realize you like it and if not you have a good grinder for mixing burger meat. Freeze all grinder parts and get meat super cold before grinding. Your shoulders, neck, brisket, flank, and trimmings provide much of the grinder meat. "Victorinox Swiss Army Cutlery Fibrox Pro Curved Boning Knife" is a great knife for the butchering process. I break down my rear quarters into muscle groups but some like to make their steak cuts prior to freezing. I don't make steaks on the rear but do with the back straps. Don't miss the glands. I like to wrap all my meat in saran wrap and then freezer paper for storing.
Bones: I take the leg bones, bake them at 400 for 30 minutes with herbs, garlic, and onions. Take them out, crack them to get the marrow exposed, scrape everything into a large pot and cook down over night. Run the broth through a sieve, salt to taste, and freeze in a mason jar for some great venison broth. Makes a great gravy when reduced among other things.
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