How to Process Deer Meat
Many people love to hunt for deer only to give it away once it is caught because they cannot afford to take it to a butcher to get the meat processed. What people fail to realize is the meat does not have to be taken to a professional because you can process it yourself at home.
How to Process Deer Meat
Using a sharp knife, cut through the skin of the deer between the tendon and bone below the knee on both legs and insert the ends of a gambrel.
Use the gambrel to hang the deer head down from a sturdy tree limb.
Cut the skin around the knees. Avoid cutting the tendon area that his holding the gambrel in place.
Cut the skin on the inside of the legs toward the pelvis.
Pull the skin off until there are a few inches hanging off the back of the deer.
Fold the skin over a large rock and tie a rope around it.
Tie the other end of the rope to your vehicle and drive forward to pull the remainder of skin off the deer.
Cut down to the bone and remove the meat at the shoulder.
Use short knife strokes to remove the meat from the hip joint and pelvic bone.
Continue until you have removed all the meat from the deer.
Lay the meat on a table and trim the fat tissue away from the lean meat.
Separate the meat and wrap it individually in plastic wrap. Then wrap it again in butcher's paper.