How to skin a deer when your parents ask for help

Step 9 Cut the meat into chunks and process it

Take your meat out of the cooler and cut the backstrap into large hunks for freezing. Put them into ziplocks and fill the ziplocks with water. Then off into the freezer they go. The rest of the meat can be cut into chunks that will fit into your grinder. Grind it all up and put the ground meat into ziplock bags. Then wrap the ziplocks with one layer of freezer paper and label them with the date. Wrapping them with more layers of freezer paper doesn't do you much good, but if you don't use at least one layer, the meat will begin to brown over time. Meat kept like this will be fine for at least two years.

This deer was only a four point buck, but yielded enough meat for four adults for one year, eating venison two times per month at least.

Comments

[xarlock667]

I LOVE deer meat, but why grind it up? Some parts I understand, but surely not the whole thing!

[terryboydawson]

This was done very well, it was incredibly informative and the amount of pictures really made a clear sense to the progress. Now i cant stop thinking about venison, I wish that step nine would have been some of your own personal recipes for some summer sausage or jerky.

[crickle321]

I totally agree. Great Instructable!!

[hippie killer]

that deer was asking for it anyways.

[tubajoey1]

VERY nicely documented ible! I have never hung a deer by the neck for skinning, but it looks to be a ton easier! The bit about the back straps is a good part to this as well, because that is what I and many others consider to be the best meat. Again, very nice ible. 5 stars!

[carnivore]

Excellent job, great pictures. My favorite breakfast is tenderloin & eggs. I am an avid bowhunter with a lot of hunting experience. I have learned that deer do skin easier when hung by the neck. I suggest 2 pair of deer skinners (vise grip), one for each side, to make pulling the skin easier & safer. I also always field dress my deer, turkey, etc. It not only make it's lighter and easier to handle, but also allows for more rapid cooling of the meat which leads to better quality meat.