deer #3

**0rion** · 12-19-2009, 10:31 AM

shot a doe this morning..... 3 on the year.

**andrew rs** · 12-19-2009, 10:37 AM

hmmm... my grandpa always hung them upside down? does it make a difference?

**Hi-Po** · 12-19-2009, 10:47 AM

What does it weigh? I just got my meat the other day, almost 40 pounds I think. Congrats, was the kid with you?

**Smkn_TA** · 12-19-2009, 10:51 AM

I bet that fridge is full of beer and coca cola

**najaf4life** · 12-19-2009, 11:15 AM

Originally Posted by andrew rs

hmmm... my grandpa always hung them upside down? does it make a difference?

it makes it easier to gut IMO.....

**Brian H Drifer** · 12-19-2009, 11:21 AM

I always hang my deer from the head.

**0rion** · 12-19-2009, 12:43 PM

I've done it both ways....I just prefer from the head because it's easier to deal with the hind legs when they're not weight bearing.

Not sure what this one weighs. I need to get some scales. Not a bad doe for around here. Definitely not huge but not small either.

**Brian H Drifer** · 12-19-2009, 12:44 PM

122 lbs

**SeVeReDiStOrTiOn** · 12-19-2009, 01:57 PM

Wonder how it got that bloody ass....orion?

**pajeff02** · 12-19-2009, 02:57 PM

Originally Posted by SeVeReDiStOrTiOn

Wonder how it got that bloody ass....orion?

Jebus! That would explain it. A necrophiliac who is also into beastiality! What the hell is Spaz doing in 0rion's garage?!

**Zapper2003** · 12-19-2009, 02:59 PM

I heard that hanging from the hind legs is better because it allows the heat to rise from the chest cavity easier, as where hanging from the head allows the heat to rise, but become trapped in the chest thus facilitating spoilage. Beats me, mine hung for 2 days by its head and it was fine.

**0rion** · 12-20-2009, 03:44 AM

Originally Posted by Zapper2003

I heard that hanging from the hind legs is better because it allows the heat to rise from the chest cavity easier, as where hanging from the head allows the heat to rise, but become trapped in the chest thus facilitating spoilage. Beats me, mine hung for 2 days by its head and it was fine.

not sure if 1 way is better than the next really. There are upsides and downsides to both. Hanging by the hind legs allows all the blood and shit to collect in the chest cavity and neck. Mine don't hang long enough for either way to be an issue. I get them in the freezer or at least off the bone within a day or so. A majority of the meat comes from the hind legs and back so the heat rising into the cavity wouldn't be much of an issue for me. The front legs and neck are really the only areas up there worth screwing with.

**pajeff02** · 12-20-2009, 04:48 AM

It's been way to many years for me to remember - how does the deer break down? All I remember are the butterfly steaks from the back and a shit load of ground meat. I assume the back quarter has some roasts or something in it?

**0rion** · 12-20-2009, 07:52 AM

Originally Posted by pajeff02

It's been way to many years for me to remember - how does the deer break down? All I remember are the butterfly steaks from the back and a shit load of ground meat. I assume the back quarter has some roasts or something in it?

you can do them just like cattle for the most part....just smaller cuts. I debone everything. I make butterfly steaks out of the back loins ( back straps they're sometimes called) and I'll make steaks out of parts of the hind quarters. There's a nice little football shaped roast in there you can pull too but I rarely eat deer roasts so I may do 1 a year. You can make a roast out of that front shoulder too. Then I grind the rest. We use way more ground meat than anything so probably 80% of the deer or so is ground up.

**Smkn_TA** · 12-20-2009, 07:59 AM

Deer sausage sucks...just saying that right now.

**0rion** · 12-20-2009, 08:02 AM

Originally Posted by Smkn_TA

Deer sausage sucks...just saying that right now.

just have to know how to make it. Are you talking about breakfast sausage or summer sausage? I make both and both are decent. Nothing special about them but they're good enough to eat. I mix pork in for breakfast sausage and then make a regular sage sausage out of it.

**Smkn_TA** · 12-20-2009, 08:07 AM

Summer Sausage

**Brian H Drifer** · 12-20-2009, 08:10 AM

Originally Posted by Smkn_TA

Deer sausage sucks...just saying that right now.

You gotta try my deer sausage and then tell me what you think.

***doberman 152*** · 12-20-2009, 08:11 AM

Originally Posted by Smkn_TA

Summer Sausage

Not a big fan even when mixed with pork, just to greasy IMHO

**0rion** · 12-20-2009, 08:13 AM

Originally Posted by Smkn_TA

Summer Sausage

I use a pretty simple recipe for summer sausage that's pretty good. The trick I think to summer sausage is to get it real cold..... I know I enjoy it more when it's straight out of the fridge vs room temp. Mine just has curing salt, liquid smoke, coarse black pepper, garlic powder, and I'll put a little crushed red pepper in there.