Deboning Process for Venison
Once you have your deer hung and skinned you will want to remove any hair that has gotten unto the meat. First take a clean damp cloth and wipe the deer down. Once you are done with this you can use a torch to burn the rest off. Hair burns easily and very fast. If you have done a good job skinning you will not need either of these 2 steps.
The next step is to take out the tenderloins and back-loins before moving unto the neck and shoulders. See how to remove the tenderloins, back-loins (Chops), front shoulders and hind quarters (Rounds) before processing. Quartering your Deer and removing the loins for processing.
Cutting up your Deer
The video will show you what to do, but here is a brief outline.
Step 1 – Start with the Tenderloins. Just clean these up as they will be bloody, and seal.
Step 2 – Cut the back-loins (Chops or Jerky) to the desired thickness, trim off the fat.
Step 3 – Cut the meat off the front shoulders. This will be hamburger, brats, sausage, etc.
Step 4 – Cut the meat off the neck, this will be hamburger, brats, sausage, etc.
Step 5 – Cut the hind quarters (Rounds, Roast or Jerky) to the desired thickness, trim off the fat.
Step 6 – Take the scarps and grind these up for Jerky, hamburger, brats, sausage, etc.
If you make your own hamburger try this; 50% venison, 50% beef burger (73% Lean), and one pound of bacon for every 9 pounds of burger and mix. The amount of bacon to add is up to you, but I prefer the 9 to 1 ratio.