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Long Range Hunting & Shooting
De-Boneing and Butchering. Whats your Process?
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<blockquote data-quote="shawnb" data-source="post: 868637" data-attributes="member: 25630"><p>Ive cut meat and made sausage for going on 8 years now and the best way (fastest) for me is to hang the deer, tiger torch the small amount of hair off after skinning, the i "skin" the meat from brisket to spine. making 2 cuts on either side of the feather bones. You do this from the hip to where you cut the head off. From there you have prety much thewhole side of deer, almost boneless, on the table. You can pull the loin (backstraps) off by hand to cut up later, cut away all fat to toss out, and debone the shoulder and cube the neck meat.</p><p>Then all thats left is to debone the hips. Which is very fast if you know the correct seams to follow for having lean chunks for jerky. There is usualy a smal had full of mea that is missed. But its between the ribs and usually full of blood ant whatnot from gutting. So it doesnt matter all that much to clean the inside, other than the tenderloins. </p><p></p><p>Hope that makes sense to all who read.</p></blockquote><p></p>
[QUOTE="shawnb, post: 868637, member: 25630"] Ive cut meat and made sausage for going on 8 years now and the best way (fastest) for me is to hang the deer, tiger torch the small amount of hair off after skinning, the i "skin" the meat from brisket to spine. making 2 cuts on either side of the feather bones. You do this from the hip to where you cut the head off. From there you have prety much thewhole side of deer, almost boneless, on the table. You can pull the loin (backstraps) off by hand to cut up later, cut away all fat to toss out, and debone the shoulder and cube the neck meat. Then all thats left is to debone the hips. Which is very fast if you know the correct seams to follow for having lean chunks for jerky. There is usualy a smal had full of mea that is missed. But its between the ribs and usually full of blood ant whatnot from gutting. So it doesnt matter all that much to clean the inside, other than the tenderloins. Hope that makes sense to all who read. [/QUOTE]
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De-Boneing and Butchering. Whats your Process?
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