Traditional Archery Discussions on the Leatherwall


Boning a hanging deer

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Messages posted to thread:
olddogrib 22-Sep-22
SteveBNY 22-Sep-22
SteveBNY 22-Sep-22
SteveBNY 22-Sep-22
George D. Stout 22-Sep-22
tobywon 22-Sep-22
Therifleman 22-Sep-22
Stix 22-Sep-22
soldier 22-Sep-22
olddogrib 22-Sep-22
deerhunt51 22-Sep-22
tradmt 22-Sep-22
olddogrib 22-Sep-22
treetopper 22-Sep-22
spike78 22-Sep-22
GVS 23-Sep-22
tradslinger 23-Sep-22
tradmt 23-Sep-22
From: olddogrib
Date: 22-Sep-22




Anybody got a get video recommendation on boning hanging deer? With the inevitable first case of CWD discovered in N.C. last year, hunters have many "hoops to jump through" this year. The NCWRC has designated primary and secondary "surveillance areas" around ground zero. I'm hunting in neither, but most processors are requiring meat brought in to be boned, regardless of where killed. I'm familiar with boning deer quarters and often done so in the past where the processor offered a good price break. I'm looking for time-saving shortcuts to forego quartering. I know the NCWRC recommends doing it on the ground at the kill site and leaving the carcass, but this ain't gonna happen. The processors I deal with have become evermore squeamish about deer hair, so I hang it and use the "golf ball method" to peel it like a banana with my 4-wheeler and it's as clean as a whistle. Save the bashing, this is what is...like it or not! As far as I'm aware, in the many years since they've been aware of mutant prions causing CWD, BSE, scrapie and CJD, not one case has been tied to eating tainted meat...I still gotta deal with the regs.

From: SteveBNY
Date: 22-Sep-22




Here is one

From: SteveBNY
Date: 22-Sep-22




Link was there https://youtu.be/YMx0JMOv5WI

From: SteveBNY
Date: 22-Sep-22




From: George D. Stout
Date: 22-Sep-22




From: tobywon
Date: 22-Sep-22




We have to do the same thing when transporting deer from a CWD state back home. Good video, I like watching things where I can pick up a new tip or two to make things easier. We pretty much do the same thing. I wanted to see what he did with the front quarters and he took them off like we do, so he doesn't bone them hanging. Makes sense because they come off easy and are more of a pain to bone out hanging.

From: Therifleman
Date: 22-Sep-22




This is how I do all my deer for quite some time now. Dr Grant Woods has a very good video on YouTube on how he goes about it. My method is very similar. I hunt early season and take the deer apart as soon as i get it home. This method requires a much smaller cooler and less ice than when i was quartering them bone in. If i save the front shoulders for roasts I just separate the shanks and divide the shoulder into blade and leg roasts---all easily done with a knife. The shanks are one of our favorite cuts---we cook them low and slow and all the connective tissue melts into flavor.

From: Stix
Date: 22-Sep-22




Wow, great video. I've always been intimidated to do my own processing. But after seeing that video, I may give it a try. I guess you have to get your hands dirty a few times to get the hang of it.

From: soldier
Date: 22-Sep-22




I need one of those hooks that he was using.

From: olddogrib
Date: 22-Sep-22




Greg, I've got one of those and it's worth the money. Nothing worse than dropping a slick ham right in the dirt/mud after you cut through the hip socket as your reward for all that hard work. The meat hook I have is needle sharp...don't ask me how I know. They take a bit of practice to develop dexterity...or the meat they hook will be your own! I have to hang head-up for the golf-ball skinning method and I've gone so far as to tie the hams off through my chain fall through the leg tendons I've dropped so many. At least boning as I go may nullify that problem.

From: deerhunt51
Date: 22-Sep-22




Best way to do it

From: tradmt
Date: 22-Sep-22




If you’re deboning, why is it going to the processor?

From: olddogrib
Date: 22-Sep-22




At present I don't have the electric grinder, vacuum sealer nor the time to do my own, but that's probably going to change if the WRC gets any more anal. The main reason is my nearby Amish community quit doing the best smoked venison summer sausage in the world several years ago due to the guy's age and I've been in withdrawal ever since. I finally found a processor after the season ended last year that will make it. I have none of that equipment either and I'll have at least one entire deer a year turned into that stuff. CWD and the WRC will probably stop that processor from making it next year, then I guess I'll have to invest in the stuff to do my own.

From: treetopper
Date: 22-Sep-22




As a former meat cutter for over 20 years, the best "meat hook" I've ever owned was a hay hook an old farmer gave to me. Pretty much the same thing, as long as you don't go for the monster-size hay hook. I honestly can't remember using a saw on a deer in many, many years.

As for skinning, a fellow meat cutter and I went into the deer processing business on the side for about five years. He showed me his skinning method and though it wasn't the golf ball/four-wheeler method, it was close. A one-inch socket and the front bumper of a 1975 Chevy pickup. As long as it wasn't a real small deer, you could even skin the head if you wanted. Just keep pulling.

From: spike78
Date: 22-Sep-22




This is funny if the processor is requiring the meat to be boned then 90% of the job is already done and the rest is the easy part! I’d like to know how much they charge to finish the boned meat? The two worst parts for me on cutting deer is the skinning and grinding the meat with my small grinder the rest I enjoy doing.

From: GVS Professional Bowhunters Society - Qualified Member Compton's Traditional Bowhunters
Date: 23-Sep-22




Yes, great video. Very similar to my method but I picked up many tips. Thanks for posting.

From: tradslinger
Date: 23-Sep-22




I usually do my own processing although I do not cut mine into normal steaks as a processor does. I leave hams in two halves occasionally for the slow cooker but many times simply cut it up into small steaks as well. We eat a lot of the small steaks prepared several ways. I use a lot of the smaller pieces for poppers and sometimes grind a lot of meat for various things including jerky. I don't ever recall using a processor. I did like this video very much, was informative for sure. I just plan to skin and debone on my tailgate from now on. The deer always ends up in the truck bed anyways. I just didn't want to just quarter the deer anymore, besides, we still cut it up anyways.

From: tradmt
Date: 23-Sep-22




Yeah, get a grinder, you don’t have to have a vacuum sealer, although they are nice. Sausage making is the time consumer. I make roasts and steaks and muscle jerky, and all that is required is a couple knives. There is always trim to grind however, it’s just all I can find to do with some of it.





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