skinning deer and butchering

[v-max 2]

Hello snapshot it's a fair wee travel for me to come to you so sorry or i would quite happily show you my way.I would quite happily submit a gralloch to skinning & butchering the way i do it but will be a while as im getting my motor through it's MOT.

[SNAP SHOT 194]

No problem, v-max, i just want to get that bit better, and see the different ways peoples do it,

Can manage skinning, but one day i'd like to butcher my own when i get things set up.

 

[bullmastiff 615]

Sorry I've only just seen this post, I was looking on the net a while back looking for butchering videos and came across an american video produced by Kentucky Dept of Fish and Wildlife On "Deer Processing - Techniques from the field to the freezer". Might well be what you are looking for?

I had a few questions and Emailed their Info centre and got passed on to a guy called David C. Yancy who's a Senior Wildlife Biologist in the KY Dept. of Fish & Wildlife Resources. He answered all my questions the very next day!!! wish our Government departments could get their act together like that!

 

DVD Link

Edited November 14, 2007 by bullmastiff

[SNAP SHOT 194]

your a goodun, cheers for that

[kurgan 5]

might help but there's a few video's on you tube skinning and butchering deer ,saw them a while ago but worth a look.

[ryano 0]

hi all

i am new to this site and am well impressed

 

got that dvd from the kentucky dept of fish and wildlife today

 

would recomend it ,covers everything from field to fork and only cost 16 $

 

ryano..

[FJager 0]

Good stuff matey, u blokes have top quality free range Reds over there.

Stabs and I will pull our fingers out and get a step by step butchering post organised in the new year.

pic is of a red doe being skun on a purpose built rack that was made up to do sheep.

[v-max 2]

Hello & i see this is a topic with not much knowledge or people that have very little experiance with 1 of the hardest process of deer work if you do it to a high standard.FJager very nice pic but i see too much knife work in your process of skinning that hind but you have the right idea with the sheep stand to keep it clean from hair & dirt.Use your fist more once the beast has been skinned on the inside of all legs & the brissket down to the haunches.Try use the knifle little as poss & keep your hands clean that touch the meat as it marks so easy.

[sheepworrier 1]

Just caught this one. looks quite grusome & not very hygenic ^_^

 

http://uk.youtube.com/watch?v=nneTTeoPDYU&...feature=related

[witton 6]

Thats a good idea tho worked well n fast

[old man 0]

I used the same idea as that in the knacker yard, but it was a static winch in the corner works very well but keep it a steady pull and stand by with a shape knife in case the meat starts to tear.

[FJager 0]

V-Max, in our heat we have to get the skin of fast and while the animal is hot it is fairly difficult to punch the skin off, hence the use of a knife. I once shot a spikey and didn't find him till next morning, the skin virtually fell off.

[Bryan 1,362]

I once shot a spikey and didn't find him till next morning, the skin virtually fell off.

 

i miss read that as p***y

[FJager 0]

:uote name='Bryan' date='Dec 18 2007, 10:29 PM' post='369444']

I once shot a spikey and didn't find him till next morning, the skin virtually fell off.

 

i miss read that as p***y

 

[Xtrema 0]

Gralloching and Lardering for the DSC

 

Venison Carcass Cutting for the Table

 

I've purchased both of the above DVD's from the British Deer Society and found them to be excellent.

Also, if you can splash the cash I can highly recommend a day out with Hugh Fearnley Whittingstall at River Cottage on one of his "Venison in a Day" courses. Brilliant hands on stuff for £195. The link for this course is HERE.

 

Enjoy.

 

Sheepworrier,

I love that skinning idea. Thanks, I'll be using that in future.

 

Edited December 24, 2007 by Xtrema