Meat cutting and prep

[Traceround]

Its finally fall! Spent the day cutting meat, having a nice brew and listening to football.
My neighbor showed up with an extra hind quarter from one of his many deer he took on his trip last weekend and was kind enough to give it to me in exchange for having him and his wife over one night to show them how we sous vide our wild game meat. Win-win.
First, I always cure my meat before cutting. I have a few friends that grew up here and have commented that they don’t eat game because of the wild/gamey flavor. A few of them now enjoy game meat and it’s become something they look forward too when they come to the house. Curing will convert those skeptics.
I usually give it 4 or 5 days in the fridge or the cooler.


All cured and dried up. Absent of all that blood and adrenaline that are partly responsible for that unwanted taste.


This piece almost got thrown in the cooker while I was cutting.


A nice watermelon roast, some strip butterfly’s and a bit of burger. Some of the burger was already bagged at this point.


Seasoned steaks ready to be vacuum sealed and prepped for the freezer.


I try and prep everything for the sous vide the way we would prep it and eat it fresh.
Then when I get home from work I can drop in a couple packages and have a brew while dinner cooks.

I’ll update again once we cook these and let y’all know the consensus! I know I’m ready to eat now!

 

[Burt Gummer]

Very cool. Thanks for posting!

 

[Get Off My Lawn]

Please 'splain your curing technique.
Thanks

 

[Traceround]

Please 'splain your curing technique.
Thanks

It’s as simple as leaving them in the fridge for 4 or 5 days. The cool dry air gives the meat a chance to dry out and get rid of all the excess blood and unwanted fluids. I try to hang them if I can, if not I’ll put them on a baking rack over a cookie sheet.
I’ve even cured them in a cooler in the garage if I’m real short on room. Just keep them cold and as dry as possible.

 

[Burt Gummer]

It’s as simple as leaving them in the fridge for 4 or 5 days. The cool dry air gives the meat a chance to dry out and get rid of all the excess blood and unwanted fluids. I try to hang them if I can, if not I’ll put them on a baking rack over a cookie sheet.
I’ve even cured them in a cooler in the garage if I’m real short on room. Just keep them cold and as dry as possible.

I eventually wanna learn to process my own. Never had anyone to teach me about separating the different cuts like you did there and how to go about it.

 

[Ghost1]

Great job. A tutorial on the actual cutting would be nice. Mine always looks like catfish strips when I finish...lol

 

[copdills]

the best I have seen

 

[kcult]

I'm vurry intrested in this thread.

 

[Traceround]

Ill most likely be getting another deer this week. I’ll probably process it over the thanksgiving break if all works out. If that’s the case, I’ll try and take some video to highlight a couple high points of the actual cuts.
I’ve actually told my wife the other night that I may not hunt next year and instead, just cut meat for people.

 

[kcult]

Ill most likely be getting another deer this week. I’ll probably process it over the thanksgiving break if all works out. If that’s the case, I’ll try and take some video to highlight a couple high points of the actual cuts.
I’ve actually told my wife the other night that I may not hunt next year and instead, just cut meat for people.

I have two shoulders, hams, and backstraps in a cooler right now. I have them in bags so they are not sitting in water.

I feel like I need a spare fridge or a DIY walk in cooler.

 

[Traceround]

I have two shoulders, hams, and backstraps in a cooler right now. I have them in bags so they are not sitting in water.

I feel like I need a spare fridge or a DIY walk in cooler.

I’m getting to the same point! I went and took the wife to look at a new fridge last night, I haven’t told her that the old one will go into the garage for a meet cooler!