Jaegermeister
Member
Get ready to salivate. Here are a few pics of my home butchering session of a doe taken with a Winchester Apex .50 caliber muzzleloader with 100 grains of Triple Seven powder and a 295 grain powerbelt aerotip. This deer was from the late Iowa season a few weeks ago.
I butcher my deer at home because I don't think a lot of the deer processors are very cleanly and do not take the time to do a good job. My dad taught biology, and my father-in-law at one time worked for a large meatpacker. The tips they passed down to me have really made for top quality venison.
The pic posted here is of the backstraps, loins and some steak from the doe. The rest of the deer was ground using an electric grinder. If I wouldn't eat it, it did not get ground up. Period.
The deer hung in my garage, was boned in the basement and the grinding took place there on a very clean work bench with new freezer paper put down. My wife was out of town, so I did the final slicing and packaging of the aged meat in our kitchen. Being a clean freak makes a huge difference in the final product.
I butcher my deer at home because I don't think a lot of the deer processors are very cleanly and do not take the time to do a good job. My dad taught biology, and my father-in-law at one time worked for a large meatpacker. The tips they passed down to me have really made for top quality venison.
The pic posted here is of the backstraps, loins and some steak from the doe. The rest of the deer was ground using an electric grinder. If I wouldn't eat it, it did not get ground up. Period.
The deer hung in my garage, was boned in the basement and the grinding took place there on a very clean work bench with new freezer paper put down. My wife was out of town, so I did the final slicing and packaging of the aged meat in our kitchen. Being a clean freak makes a huge difference in the final product.
