When you process vension meat and debone a dear carcass there are several things to know.
Obviosusly, it is something that many hunters do after they have made a kill.
Deboning a deer and processing the venison meat is a good way to save money, but a little DIY is also fun.
Here are a few tips on breaking down your deer from Marlin Miller, owner of John’s Butcher Shop in Nappanee, Indiana.
When you process vension [deer meat] it includes skinning, debonning, defining a customer’s choice of cuts, packaging and freezing.
Our deer product packaging is designed for smaller portion sizes to reduce leftovers that often end up being discarded.
Snack sticks are individually Vacuum packaged.
Summer sausage is vacuum packaged in 1 lb. chubs rather than the typical 3 lb logs.
For anyone wanting to do this themselves, I recommend 4 things…
#1. Have the right tools on hand and use them correctly.
When deboning a deer, you need a good knife.
Something you should know about deboning a deer is that you don’t have to use the whole knife blade.
In fact, if you use the whole blade, you might cut too much off.
Use the tip of the knife as you cut.
When you are deboning and cutting the deer, keep safety in mind. For example, cut away from you and not towards yourself.
#2. Learn how to use a meat hook when you process venison meat.
The best way to learn how to use a meat hook is to get some practice in.
You will be using a meat hook while deboning and processing venison meat.
After you get a little practice with a meat hook in, you will realize how easy it is to use.
A meat hook is one of the safest tools to use during the process of deboning vension meat as it helps keeps your fingers out of harm’s way.
#3. Get a good process down.
To be blunt, deboning of a deer requires that you use force when necessary.
You won’t get the deer deboned by being gentle.
You will have to get in there and use your fingertips to separate the muscle and this does take some force.
It takes time to process a deer, don’t get too caught up on doing it quickly.
Take your time, you will thank yourself later.
#4. Watch someone else.
It’s always best to watch someone else debone and process venison meat before you do it on your own.
You will see how they work through the deboning process and how they use their tools.
We recommend you talk to a local meat butcher like Marlin at John’s Butcher Shop in Nappanee, Indiana.
Here are a few more tips before you get started with the processing of venison meat.
- Let the deer sit in cool climate for 7 days or so – this allows the meat to tenderize.
- Have the right tools for the job – it’s worth buying new tools if you don’t have any.
- Follow those muscle lines for easy processing.
- Make sure you wrap the meat correctly before you freeze it.
Venison meat is great to have on hand.
There is nothing quite like making a kill and then being able to process your own meat.
If you have never done this, and need a deer meat butcher or vension processor call John’s Butcher Shop.
Have you done this?
Do you have any tips to add?