Complete Guide on How To Butcher a Deer at Your House | Full Version | By The Bearded Butchers

Hey guys, bring Perkins here, from beer to

butcher

's mix seasoning, and I'm Scott Perkins, we'll come back to you again, we've got a beautiful venison here that we're going to process, we're going to go through much of the same thing we've already told you brought in, we're going to more or less break down this casing from start to finish incorporating our seasonings and a bunch of different products that we have available today that we're going to use outdoors. Edge Westin products, of course, beer to

butcher

seasoning mix and we're going to have fun going through this

deer

and just breaking it down like you guys would at home, so as we go along here, I'll talk about the different steps. that Seth is taking, these are pretty much the methods we've used on hundreds of

deer

and know they work very well for this application, we won't be using any power processing equipment except a meat grinder and a vacuum sealer, so basically, All of this can be done in

your

garage or tailgate or however you want to do it at home, so using our outdoor edging products, we will break down this casing and systematically do the process of whatever you want.

What I need to do to turn this deer carcass into some really nice, tasty venison cuts, so let's go ahead and get going. What I'm going to do is start in the hindquarter of this deer and then We'll be working towards the front, we're going to separate everything into different muscle structures and then we'll bring different elements back to the table to show you how to further process that particular element, like so which we'll go ahead and just get I started, so what I'm pulling out here is the inner loins of this deer. Many times guys will miss them when they are processing them or won't even know they are there and will cut them off when they are in the field dressing their deer, you definitely don't want to miss these when you are processing and field dressing

your

deer, a delicious and tender little morsel of meat right there, yeah, in one of our videos I refer to these as a fish.

Tender is basically one of the slang names for a tenderloin. If it were a beef, we would refer to this as a tenderloin that we cut our filet mignons from and it is certainly the most tender portion of a whole animal, so These are a great item, just take them off and set them aside so we can go through the process and pack them up here in a few minutes. I'm going to go ahead and use an outdoor edge saw. Typically in a commercial setting we would use a meat saw or we would use our band saw, but today we're going to go ahead and use the outdoor edged salt, so you can see that the job of cutting this vertebra right here can be pretty short and that just makes things a little bit easier now, that's actually going to be using a little bit of downward pressure to separate this ball joint if you notice that he pulled it towards the edge of the table and that's just going to help him gain some of influence when working from the edge of the table. the table and he can really break this hindquarter this hindquarter will be made up of about four different muscle groups.

We are going to talk about the sirloin, what we would refer to as the top, the inside and the eye. round, so what we're going to do is set aside that beautiful piece of venison and divide it up a little more. This is a deer that was harvested here in Ohio, we have a few more. of age in this animal and that is by design, we like to age our deer when it is available with the right temperatures for a period of three to seven days, which seems to be the magic formula, even if you don't have any type of asked that you can use a refrigerator and that kind of thing, those are not ideal environments.

You usually want to age this like a corpse, even you know the last few days here in Ohio have been like that. It has been close to 60 degrees during the day, however at night the temperature drops to 30 degrees, so with regards to aging deer you will want to use the temperature to your advantage, so definitely stay out of the sunlight If you have a barn or garage that you can hang it in with those colder night temperatures, you will find that you can age the deer most of the time during the season because obviously in the colder weather you can age that deer at home, leave it as a corpse.

I can even do it, hide, I certainly don't want to fly flies to get to it or anything, so I would say if your daytime temperatures don't exceed 50 degrees and your nighttime temperatures are getting down to that. freezing mark, you are in the optimal range for aging or venison, so do it in a barn in a garage, those areas are always cooler anyway, somewhere obviously where the animals can't get to and go ahead and See if you can get one for a couple of days because it's really going to improve that meat. I can tell just by looking at the color of this meat that it has some unique properties that only come from aging venison

complete

ly, so what we're going to do is we're going to take these hindquarters, we're going to move them to our table. back here, we'll come back with these and explain the different muscle structures and how to divide these hindquarters into unequal strips, so we'll start with the The next part of the breakdown we're going to gain, so we've separated the hindquarters, now we're on to the front quarters and once again we're just going to use a knife, so I'm going to go ahead and show you how to break them apart. front shoulders without the use of a saw most of this time, with a little careful study this animal will tell you by visual cues where things go together and usually what you will find is when you are between the muscles.

You will find that membrane that separates the muscles so you can follow that membrane, obviously experience plays a big role here, but hope

full

y by using this video you will get a shortcut, so just follow the steps here. As you can see, I just make little cuts and then you and then the muscle piece pretty much comes out and we like to do this on the table because you can use that leverage, obviously, the carcass weight that you can use. and he can pull up to apply pressure to that leg while he uses the knife on it.

The things you'll learn in processing are pressure or you know, leverage and then angles, it's just about finding the right angle and making sure. you are in the right place and then you just use leverage to gain mo. You already know the correct pressure to separate things. As you can see here, this is where the shoulder blade is, so inside, this is where the bones are, there's a knuckle. here and a knuckle here, so what we're going to do is in the next series of videos show you how we do it, how we're going to do it with the hindquarters, how to break the shoulders and now it's time we're going to remove the straps backs on both sides, so I'm going to go ahead and show you how to do that.

Those are the back straps. You guys have heard this word over and over again when it comes to venison and that's that precious piece of meat that we cut the chops right along the loin here, so what do the joints do? and this is him, you know, if you've ever filleted a fish, you know what he's doing, he keeps his knife along the bone and runs it along the edge of that back strap and it actually goes pretty high up to the neck. because that muscle, each one of these muscles has a cousin has a neighbor who lives next door and then you can follow it all the way to the end until you see it just runs out, so he made a cut along the spine here all the way to the edge, because his knife actually stops against the bone, so he made a kind of horizontal cut now. making that vertical cut and if done correctly, it will be as if a fillet would come out of a fish, he will take it out and I tell you that this is the most precious piece of venison, obviously we talk about how those loins are such a delicacy, but no There's a lot of it, though, here's a beautiful four or five pound piece of venison that will be amazing to eat, so we're not done with this yet, we've removed it from the carcass.

I like to do a little more cleaning work so that that way when you go and put it on your plate, all the work is done and you can enjoy that dining experience or if you invite your wife or your parents. for a nice dinner, you're not watching a piece of tendon be pulled out of your mouth because it's a really unpleasant eating experience and a lot of this so-called processing or preparation work will lead to a really pleasant experience. at the plate and obviously that's our ultimate goal. We want to eliminate some of the stigma.

I guess if you want, about eating venison that maybe got attached to it with some kind of improper handling. Yes this venison is to the point. in fact, to the point that we've already put it out there, we already know it's going to be an incredible dining experience simply by the fact that it was a quick human death, which we did in a way, we did that dry aging thing where I hung the corpse for a period of I think we have what we have in this corpse, seven days, seven days, so with a dollar, if you can get those seven days, it will be just incredible, I can say that just from experience.

Looking at this deer, we've already done a lot of our work, so to speak, the good magic has already happened and we're going to

complete

that process, so let's take these back straps. We'll set them aside and show you how to clean them and cut them into beautiful cutlets in the next series. Now that we have our back strap separated, that's going to show that we're I'm going to ask a lot of questions about what's going on with the venison ribs, so that's going to demonstrate what you need to do to extract them from this carcass.

A lot of guys are running around in smokers in their backyards now and what better item to put in your backyard smoker than venison ribs, so we'll go ahead and show you how to get them out. The first thing we're going to do is split this breast, an outside edge makes this knife big and meaty and it's going to be great for splitting these breast bones. Here, so you see, that's the big guy, which made it look easy, but a lot of these bones have cartilage where they're going to connect. As you gain experience, you will discover where it is.

You can also use your solution for this point, you know, obviously, safety is paramount, we don't want you to end up in the emergency room just processing this deer carcass, but with these great tools that we have, that shouldn't be a big problem now outdoor. Edge has put everything there, his little butcher's kit, that you might need to kill your deer. This little saw works great, as you can see, I cut through those ribs, so sometimes Seth will put his boning knife aside so he can get it. a heavier bladed knife because that will help you if you're actually going to cut through some of the cartilage that connects this deer carcass, so what we could do here is leave them as a whole slab if they're too big for your smoker, there's a little bit of gristle right here that you can cut with the knife and a lot of times this piece at the bottom is not that nice to eat anyway, if it were pork, we would now refer to them as st.

Louis ribs after removing that portion, it's just that it has a lot of bone and heavy cartilage in that portion, so you can smoke it if you want, however, the evening experience is a little more enjoyable with just the rib bone. rib to eat. and then you can, you can trim that, which we'll do here in a minute, and add it to some of your ground goods, darling ribs, those would be delicious with a little, oh, I'll probably use the

bearded

butcher's original seasoning and finish them off. with a little barbecue sauce at the end, caramelizing them over low heat or pricing them for three to four hours, that's one of the other things we want to break from that mold or go outside the box with venison. because very often you have been handed a piece of this or their chili or something like that, where was the meat?

You know it's like, oh, it's venison, you know we can get away from that which was kind of the old-school way of thinking what we can do now with some of this experience we can produce some really fantastic products like the beer, venison ribs, and we love using our seasonings because two of our main ingredients are garlic and onion powder, which really goes together. Well, with wild game and that's one of the reasons we created them, so that's one of the things we discovered: we haven't had an unpleasant dining experience with our wild game seasonings, so that's one of the The most important things that What we're pointing out is that if you were to just take this deer and grind it all up into a product, the flavor would be lost, we feel like you might be missing out on the eating experience a little bit.

Guys, we want to talk about one of the most sought after pieces in any wild game and that is the backstrap. We'll show you how to trim it, remove the silver skin or tendon from behind and turn this into a cut.awesome, let's go ahead and start first of all, if you start on this side, you can see here where this muscle can be separated and I can actually do it with my hands here. just a little help with a knife go ahead and separate that muscle continue working down this piece will become trims that Scott will work on in a very very important step as you trim this back strap there is a spine piece really thick. tendon here the first thing you want to take and you want to cut it is to go ahead and go down along the entire side of the back strap and remove that thick piece of tendon.

Some people will save this tendon and make it traditional. bowstrings and things like that, if that's something you do, you know these are some great pieces to keep, so now that I've removed that thick piece of sinew from this edge, what I'm going to do is go ahead and get started. The sick end of this back strap, not the small end. I'm going to start at the thick end and we're going to remove the silver skin from the back of this back strap. What I like to do is make a first initial cut all the way to the end. up to the silver skin, but not through it, it will actually give you a little bit to hang your fingers on, and starting with the knife, you can slowly work your way with your nice backstrap to remove this silver skin pretty quickly.

The trick Seth uses if he misses a point is conical. He usually turns the knife away from him and works against Norway, actually away from him, just catches him right underneath and takes him away like I said before. A lot of times you can use the fish filleting method when you're working to separate a small piece of tissue, so what you see here is a back strap where the tendon, the silver skin of the tendon has been removed from the back, all of it. It's been removed from the side and we're going to go ahead and start cutting this into two chops, usually what we do is we cut them about an inch and a quarter thick and what you have there is a beautiful boneless waisted venison chop. deer, some of these may have butterflies and what I would do in that scenario is just go ahead and cut it around us twice about twice as thick as one of these and then you'll cut it in half but not cut it all the way through and go ahead and just open it up the back or butterfly chop and we'll finish this all the way so what you'll be left with is some amazing boneless venison chops and as we mentioned earlier by removing any tendons or silver skin when You put them on the plate, I'll be ready to go and it will turn out absolutely amazing.

I'm going to go ahead and keep working here. We'll go ahead and do the second one. The first one was pretty quick, so I think we can finish this one in the future. In the same way and in the next one I'll show you a technique that I don't know if a lot of guys are doing, so you can see just that stroke that removes almost all that silver skin from that back, beautiful, clean Ohio whitetail. back strap, so what we're going to do now is prepare this for a cut that we like to make, which is a butterfly shaped back strap that you can fill with whatever you want, it could be feta cheese, peppers and onions, it could be cream. cheese and jalapenos, you can make one of each, you can make whatever flavor cheese you want and I'll go ahead and show you how to make it.

The first thing I like to do is go ahead and cut this into thirds. and we're going to use the thickest part of this back strap to do that, so we're going to use these two pieces. This one might be a little more difficult because it's small. Let's go ahead and move forward. Add this one to our chops, but what we're going to do is go ahead and butterfly these and I'll show you how to do it. Now place your hand on the top of this back strap and you want to make a cut. it's as close to the table as you can get without cutting into the meat and what you want to do is continue to roll this out as you cut, keep rolling it up and what you can imagine here is like a pumpkin roll. the same procedure and just continue to extend this depending on the thickness of the back strap, it will depend on how many times you can do this.

It looks like we're going to go ahead and take out about four or four rolls of this so you can see here, go ahead and square it up a little bit, this piece can be filled with whatever you want to put in it and then you fill it up and you just roll it up and then you tie it and your contents will be in the center so there's one I'll go ahead and make the other one here too if you cut it if you cut it it's no big deal notice there's a little hole there you might have some cheese or something that filters through it, but it's not. the end of the world slowly figure this out and open it up like this and bam perfect, there you have it folks, you're going to enjoy this portion of your venison, that's for sure, as you can see, you'd probably never guess it. it was venison on the back and I guarantee they're going to be amazing guys so in the next segment we're going to show you how to break down a hindquarter of venison to make jerky or roast whatever you prefer so we've got just one side here and we're.

I'm going to go ahead and start, filler, he made a cut right here, he went ahead and cut that tendon and then you could take out your bone knife here, however, this has very soft cartilage that attaches this knee joint, so He just went ahead and used a little bit of downward pressure and ran his knife through there, which is something that you can learn pretty quickly and it's pretty easy to learn. The next step we're going to go ahead and make a cut along this big femur. bone that runs along the inside of this hindquarter, take the tip of your knife and just run it down the length of the bone, pulling it out of these muscles, so that once we've removed the bones, we have a 100 piece of meat. % boned and in this hindquarter.

Fourth, there are three different muscle structures located in here and I'm going to go ahead and show you how to eliminate those three. First of all, we have what we call the round tip, we'll go ahead and pull this out and this isn't necessarily included in one of those three, although it can be used for jerky, it makes a beautiful roast in my opinion. If you're going to save a deer roast, that's the best one, so once you get that muscle. removed, that's the round tip, we'll go ahead and start with these three muscle pieces located in this hindquarter, everything separates very easily by a seam.

I mean, I can actually take my finger and pull it apart with my finger, so go ahead, we just have a The top round I'm going to go ahead and take out this little piece here that had the stem attached. We have the eye of the round located here right between the eye of the round and the bottom round, there is a small piece of fat and this is where I want to talk about a step that is very important inside this small piece of fat, there is a gland , as you can see there. I went ahead and cut her off.

There is a gland located there. You definitely want to remove that gland from inside that hindquarter. that can give your meat an almost bitter and unpleasant taste, so be careful with that, get it out of there, you definitely don't want it, so what we have here is that round tip that we have. a top round eye and a bottom round so what we're going to do now is continue trimming them removing the outside fat and getting them ready for the jerky as you can see here again this outside piece comes off very easily remove all the fat and if you look at this top round piece, you can see the muscle fibers run in this direction, so what you want to do is cut against the grain like this and you want to cut them about an inch to an inch and a quarter thick. slices that you can take go back to these, take that slice and just cut them like this into the thickness of jerky that you want and if you look at these pieces, if you look at them very closely, the muscle fibers are going in this direction so that when you go to eat this and You go to chew it, these pieces separate and create a very good and pleasant eating experience.

Evaluate breaking it down. I just worked with the trimmings here and as I mentioned earlier, if I were saving bones for stock. is where I would start to make some decisions these are the marrow bones a lot of people roast them in the oven before making a marrow or a stew and then one of the other things we like to do is the end of this type of weather. these connect to the tendon, we'll go ahead and remove those that have very hard cartilage which will remove them from the clippings. You can add them to the bone broth if you are making it or just discard them, the sirloin piece. that came out of the round here is a great casserole piece that is one of the things that you can use for casserole that will make a really tender stew or stir fry that you can pre-cut or you can just save as a roast Seth mentioned this, this round tip for the tip of the sirloin once again makes a really beautiful roast or here is where you can choose, we often look for pieces that are free of any internal muscle connective tissue for our jerky, so that is one reason why the roast as we so often find has a little more internal tendons, so we'll save it as a roast and not for jerky, however, it makes a fine jerky if you want to take the time, so what I'm going to do with the sirloin here is just cut off all the connective tissues from the outside and then go ahead and cut it into about an inch cubes and it looks like it's a really nice size.

You can pack it separately and stay very well. Use it even for steak tips and noodles or you can simply make a very delicious meat stew with something like what we found in the sirloin so that it practically completes our processing for the round. we've got the extra trimmings that have come off, we've got some meat to stew, we've got a beautiful sirloin tip or a round tip roast and then it's us working on cutting up a really delicious whole mussel jerky that we're going to season with our mixture. of beer and butcher and you can use various dehydration smoking methods.

You can even use the oven at home to turn it into wonderful jerky and then many people want to know where the jerky really is. The best parts you know where they come from on the venison, the round is definitely the best part for jerky, you can take a little off the shoulder if you want, so yeah, just remember the most important thing when you cut. Cut this out so you end up with a piece where the grains go this way, you'll enjoy it a lot more in terms of the amount of jerky taking it off of this deer, a deer this size we'll probably get somewhere. in that 15 pound range, by the time we've trimmed all of this down, we only want the best jerky strips, so you're looking at about 15 pounds and that's the starting weight, so start with 15 pounds and it'll go down by about a fifty %.

By the time we're done smoking it, you'll end up eating between 7 and 8 pounds of meat that will be finished with jerky. Hey everyone, Perkins stuff here,

bearded

butcher's mix seasoning. Today I want to show you how to make jerky with our seasoning mix. Today we are going to make venison jerky which is cut from the round end of a whitetail here in Ohio, but you can use this recipe for almost any type of jerky, you can make it with beef, you can make it with goose elk, the kind to be. of wild game or you know a domestic animal that you want to make jerky out of, you can certainly use this recipe, so what we're going to do is I have 12 pounds of meat here, so our magic ratio to our seasoning is one bottle, which is six ounces for 12 to 13 pounds of meat, one ounce of our seasoning will be enough for two pounds, so we're going to go ahead and use Chipotle today and what I'm going to do is I'm going to put the meat in the mixing bowl and then I'm going to go ahead and add our seasonings.

I also have half an ounce of rose-dyed cure. This will help preserve the meat and give it a nice red color when we smoke it and weigh it. If we take out 1/2 ounce, we're going to go ahead and add that, so we're going to put our meat right into our mixing bowl like that and then we're going to go ahead and add our dyed Cure pink salt and This pink salt is available online at any home butcher shop. Anything like that, you can simply Google pink salt for curing. It is available in a small 1 ounce package.

It is very useful. You can split it. Use for 12 to 13 pounds of meat. I'm going to go ahead and add a whole bottle of our chipotle beer to the butcher's mix seasonings. I'm going to go ahead and put in about half of it at this point and start giving it a little bit of blend. I want it to be evenly distributed throughout the batch, so now that I have it about halfway mixed I'll go ahead and add the rest of the contents of the bottle. This is a very simple process. Anyone can do it at home.

It's really not difficult. It's going to make your game taste absolutely amazing, you can go to the supermarket and buy a package of beef jerky or you can make your own from a deer you've harvested and then give it to your friends on the weekends and show it off. about the amazing jerky you made so while I'm mixing this I'm just making sure the seasoning is evenly distributed throughout this batch and once itI feel like I've gotten it to a point where I know all the strips are covered. I'm going to go ahead and stop and as you can see, this is what the jerky looks like seasoned with our Chipotle seasoning.

I'm going to go ahead and let it sit overnight. So if it's a dry rub, there's no liquid. I'll let it sit overnight and tomorrow we'll put it in our hickory smoke

house

. We'll smoke it at about 165-170 degrees for about 6 hours. We will take the interior. temperature of this jerky at about 165 degrees there will be moisture along with smoke in our oven just to make sure the jerky doesn't dry out. You can put this in your home smoker. Your electric smoker. You can use a pellet grill. You can use a large green egg rack. You can use the food dehydrator in your oven.

However, you want to take this jerky and dry it to a point where it reaches the temperature and moisture content that you feel you want to be at. You certainly can do it. at home, the other thing is that it's 12 pounds of meat, when it's cooked it's going to lose about 50%, wait for it, so what we're going to end up with is about six to seven pounds of finished jerky that you can be proud of. Because you made it yourself, so the next thing we're going to go over is a venison shoulder. Let's talk about some things that we can take out of here, obviously, we can trim this and we can use it for our grinds.

I'm going to show you a couple little secrets hidden in here that you may not know, first of all, located right on top of this shoulder, right against the neck, in this little piece of fat we have another gland, so if you can imagine see it. This on the deer, right at the top of his shoulder, on the inside, right at the top of his shoulder blade, there's a gland that you're going to want to remove, so we're going to go ahead and discard that gland and then we'll get started. I like to pop the knuckles first and separate the shoulder blade from the rest of the leg part, this bit here can be used for some jerky or, you know, some stewing meat or something. but in today's app we're going to trim it to keep grinding, so while Scott works on that, I'm going to go ahead and start on the rest of this, so trim this meat off the top or actually the bottom .

On the shoulder blade, you can see that it exposes the bone when you turn that piece over and you can certainly cut it in half and use it for a roast or something. Today we're going to do something a little different, so this is called the top. Leaf steak or also known as flat iron, you've probably seen them at a beef grocery store. I'm going to go ahead and show you how to cut it from a deer, so after this bone, there's actually on both sides, there's this bone that runs the entire length if you cut, you can cut on both sides if you want, but if you cut On this side, it will be the widest part.

You can get this iron out of here, working slowly if you take your knife. and you cut right against the bone, you can remove all that muscle that used to be located right here, you can take all that out, the rest we would use maybe for some stew meat, you cut some jerky. take it out if you want to take the time to do that, what we're left with here is the shoulder blade. You can see that the widest portion is where the top sheet fillets are that we're going to finish for the griddle, so just start trimming here and as you can see, we end up with this really nice muscle, this piece, this piece top blade, so we have a really nice muscle on this side and a really nice muscle on that side, we need to separate the two, so here Again, using the fish fillet method, just go ahead and run the knife along along that tendon.

You can see it exposes that silver skin there, so you've got this piece, go ahead and flip it over doing the same thing on this side, slowly, bringing the knife down. That silver skin exposes this piece, so what you are left with is a venison plank, they are not very large, however, they are very tasty and if you want to take the time to remove them, it is a great addition to your steaks. and they're very cute, most people don't know they're located there, we just put them back, that's where you would find your iron, so as we continue past the shoulder where Scott is working on the trim, we have another one of By Of course, here again you can use it for a roast, you cut some jerky, you can take out your planks or you can trim the rest, what's left to grind, so what we're going to do next is I'm going to remove the rest of the ribs along with the breast and then we will move on to the neck part.

I'm just going to Square. It really helps to have an extra person. I'm going to hold on to this and leave it. get over this this is the brisket is your choice once again there are all kinds of schools of thought out there you want the one now I want to point out pause for a minute so you figure it out many times if You're trying to cut muscle with a saw. A lot of energy will be wasted. Seth just took his knife here and actually made a cut right to the bone, so when he started cutting, he was already at the bone.

That's great. Great point, little pro tip for you, don't waste your energy cutting up muscles, use your knife for that portion, so we'll activate them in this particular case, we'll use them for our clippings pile, again, just as preparation. this before I solve it, there's no reason to solve it through something a knife can do the job here again if you want to make a small cut through the muscle to the bone, here's another chance, you can, you can, you can do this with a knife. someone will probably point out that going through the vertebrae with a knife can be done if you have a saw on hand now once again he paused here and he's going to complete that process now the vertebra is left with practically no meat and we're going to trim this off a little bit more just to make sure we don't have any muscle in the barrel.

It's also been mentioned that bones make a good bone broth, that's certainly something you can do if you were making bone broth. It's not my first choice, but you can do whatever you want. One of the things we want to do is make sure we harvest as much meat as possible to eat from this carcass, so this will be reserved for our clipping and the carcass now. has been divided into the next step: separating the muscles and making these cuts. So what we have here is our guaranteed cuts. We know that there really isn't much more that can be done with these particular things that we have on the table other than turning them into a ground product, so what we're going to do here is where you can really spend as much time as you want, each of We will have to make a decision that you are comfortable with. with your measurement of the cutout and you say that it is now bone, I am going to discard it.

I have the cutouts I want, so it's a personal preference. How long have we had enough experience with this? We know where that balance is. between you, you know I have what I can get here, my time is more important, it's time to get rid of that and go, so we're going to take what we know are guaranteed offcuts from the bone and that way we can discard these bones. again like I said if you're using bones for bone broth this wouldn't be my first choice we have some marrow bones in the other quarters that we're going to use now something like this with this neck you could certainly cut this into roasts If you want, that's completely up to you; however, in this app we're going to go ahead and take this collar and turn it into cutouts for more processed items, so one of the things we like to say is when you're and you saw, I actually pulled that out, one of the things that You will learn is that not all the work has to be done with the knife, sometimes you have an option where you can just separate something, another thing we like to focus on is that we don't remove the product from the table, we always want to leave it on the table because It will be much safer, so don't pick it up and start carving it. in the air we call it aerial boning yeah we don't want to see you do that and then the other thing is generally what we do first is we remove as much of the bone as we can and what that means is we don't.

We don't necessarily start from the outside and work in, we start at the bone and work back, so what we're going to do is peel it off and like I said, I'm pulling this as an ID bone, but we want to start right against the bone and remove these cuts and then if we have something in the cuts that we don't like, we can take it out, but don't necessarily start from the outside and work your way to the bone, start at the Bone and work your way out, it will be much more efficient to do it that way.

These are all excellent points and through this process you know we don't want to waste so we'll spend as much time as we need. To get these bones pretty clean now you could spend all day doing this. There is some common sense that plays a role there where you just can't cut it anymore, but we're going to do everything we can to make sure that nothing actually happens. is wasted on this animal, the other thing is that the steers are pretty lean, we'll add a little bit of pork fat to the trimmings which is always a great point, plus there are personal preferences, again, what you want to use , sometimes we will find that taking the venison fat from the product is perhaps a little more palatable.

Some people like to leave it on the product. That can also be determined based on what you are working with. This is one dollar. It is probably wiser for us to remove the venison fat from the product. fat once again personal preference now one thing I'm doing here is I'm going to make these in fairly small portions because of the size of our grinder which is also subject to what you're working with in this case. We found that if they're the size of a golf ball, it seems to be the right size so we'll cut them into long pieces and then we'll cut them again like this and that will allow us to run them through our grinder just very nice and also mixed with our seasoning which we're going to add it gives you a lot of surface area, so when you're going to have a really good product and if there's any whole piece here that looks right to you, maybe a meat stew, of course, go ahead and cut small pieces like this for a meat stew. deer.

That's a great point. We like to cut lean pieces of whole muscle that make a great stew that doesn't have a lot of sinew or something because you know that's going to produce a very pleasant eating experience, so as we work on this, we're making a really nice stack, another tip, flip the products, make the angles work for you, don't find yourself going down to discover that that product on the table can be flipped in any direction to make it more convenient for you to extract the muscle. Let's talk a little bit about beef tendon, cartilage with proper grinding, as you can see, maybe a piece like this has some lines of cartilage on it, certainly the heavier ones that you want to put on the top of this neck is a bead yellow and you definitely need to get out that big thick yellow cord. but you certainly don't have to get through every thin little membrane you find, they will grind up just fine, you have to get the thick ones, so I've determined I've got just about all I can get out of this.

Again, the other thing you want to be careful about is that if you really start digging in, you're going to start getting more than just that actual connective tissue and the more of it that's in your product, the higher the ratio of connective tissue to muscle. I guess if you do, the more likely you are to reach for that when you're actually chewing it, this is another good opportunity for you to visually inspect your product as you check it for hairs or possibly a piece of contamination or something that's not really there. you'll want to be on your final product, just go ahead and cut it out, use the edge of your knife to cut it, so maybe a quick visual inspection keeps your surface, there's a part of that. yellow wire, so we're going to go ahead and pull that out, if you have a set of work lights, go ahead and set them up, that's going to help you a lot if you have a nice, well-lit surface so that's how you can stay. in addition to what you're trying to do and it's very nice when you have a well prepared deer because this process will continue to move along very well for you and I'm telling you we have some really Here's some very nice meat that will result in some wonderful products when we add our seasoning to the meat, it will actually enhance and not crush the flavor, it will just enhance the flavor of real venison and leave us with some of the best tasting venison you will ever experience in your entire life once you have the personal pride of having made it. yourself at home.

One thing we do need to talk about and we'll talk more about it in later videos, but it's the glands. the deer, I just located one right here inside the flank, so we have a gland that you definitely want to remove all those glands from your deer molding and well, there's one located in the round that's probably the most important, thewe'll remove all of them and do it. I'll show you where it is located, so one thing you'll find is when you're cutting this out. Now, this particular piece, it had a flank here and the inside has just a few strands of hair, it's bloodshot and what I've been.

What I can do is just separate out which is now a very thin piece. There are two options here, you can just discard them if you don't feel the value is there as to what you're going to do or you can use that fish filleting method and here It's where you want to turn it around and you want to put it. dirty side down and you're going to use your knife on the corner of the table, so where you're actually going to use the lever, this will give you and you'll be able to find that angle where you can start. removing just a very thin portion if you feel like you need to save now I have that clean piece pulled out of there and I can add it to my clippings pile and the blood and hair are all contained there and you can get rid of them. of that and then the rest of this pushup looking nice and nice and clean.

Seth mentioned it some silver skin here, if you feel like that silver skin is easy to grab and you want to get rid of it, go ahead and do it another way. Your muscle to connective tissue ratio will stay very high and you won't have to worry about any of that. You can do this by just grabbing the thicker pieces of cartilage or things that are obvious. being in great shape and not having to worry about getting every little bit out, another little tip, as you can see Scott and I don't wear cut proof gloves. Actually, you know, being in the business, we're not comfortable using them.

If you're not experienced with a knife, you know it works close to your hand, you might want to go ahead and invest in a cut-proof glove just to be safe. Yes, obviously safety is something you always want to keep in mind that it won't be much fun to complete this process once you've cut yourself, so keep in mind that Seth and I wear gloves, there's nothing special about them, they're just latex gloves because that's what we use. We are used to using it, it allows us to swap between different things without washing our hands, in other words, we can simply take off the glove and put on a new pair, depending on our personal preferences.

You can get these gloves anywhere on Amazon, online, or anywhere. that certificate that sells hunting processing will have gloves similar to the ones we have here. If you pick up the Butcher Kit from Outdoor Edge, it comes with a pair of gloves for you, throw a pair in your hunting pack for the field. This makes it really convenient, especially since a lot of us carry phones and you want to go from one thing to another, you can take off your gloves and you're just ready to go, as you can see here, I'm just taking With my knife and cutting these ribs, it's very easy just take the knife and run it along the rib and you can get these pieces of meat out between the ribs, just like that, there we are a beautiful pile of nice healthy meat. venison trimmings that will turn into amazing tasting products with our butcher's beer mix seasoning, incorporate them if you hunt, you should never have a family member say I don't eat venison if you follow these steps, they will love it Hi guys, Scott Perkins, here from Bearded Shrub Blend Seasoning.

I have a nice stack of deer clippings here from a single deer. I've probably got about 50 pounds here, forty-fifty, and today I'm going to make sausages with our beer. to mix seasonings now these are conveniently in a six quart shaker each shaker will make 12 pounds so I have the perfect amount to make these garnishes right here the original and hot Cajun Chipotle are the options you can make one of each flavor and then you'll obviously have four different flavors to choose from. I also have some pork fat here that I'm going to add to these garnishes that we like to use, about 10% seems like the right amount so I'm set up here I have my scale I have my pork fat We have my pile of garnishes Lo most importantly I have my beer to cut seasoning blends I have a grinder and I have a stuffer So what we're going to show you how to do today is take this bunch of trimmings and use our seasoning to produce an amazing tasting beer to make seasoned venison sausages a butcher's mix, so I have my combined 12 pounds of venison and pork fat. and I'm going to add it to this mixing bowl and I'm going to add a

full

six ounce shaker of our original brew to mix the seasoning into the grounds or the trimmings before I grind them up so once I've added this to my bowl.

I added 10% pork fat. Now you can get it at your local butcher or you can just go to the supermarket and buy a pork loin roast, a boneless pork loin roast and get the same effect, so this is where I'm going to take it because I have 12 pounds of meat and our magic formula is 6 ounces of seasoning or 12 pounds of meat. I'm going to add this whole shaker of original beer with butcher's mix seasoning to this bowl of meat trimmings so I want to mix this together and coat all the pieces of meat as evenly as possible.

The grinder will obviously do some of that work for us as well and this allows us to marinate those flavors and I have to tell you, the smell is making my mouth water. I am very excited about this sausage. We've had it many times, but it always turns out to be one of our favorites, so I'll add this mixture to my grinder and we'll stuff some sausage into it. Now we're at the grinding step, so I already have my grinder set up. I'm going to go ahead and kick it. I'm going to start working my product here, a tip I have for the grinding process. is that you're going to have a plunger that you just start working on, like I mentioned, golf ball sized pieces, one piece at a time while we work this here and then once we get back to our mixing bowl, we do it. do.

I plan to add cheese and then we'll go ahead and move it to our stuffer so we have it there. Our ground product looks beautiful and now I'm going to enhance it by adding some diced cheese. Now this can be found in many sources. Online we really like adding it to sausages because it adds a nice extra texture and of course the flavor is pretty impressive and we should mention that this is a high temperature cheddar that we are using. It is important to use high temperature cheese. it has a higher melting point so you don't use up all the product before you can enjoy it that's right so we like to add 10% to the sausage mixture so you can just throw in the cheese and then I guess.

Just like you would need a loaf of bread, you can just fold that cheese into your sausage, so once you've folded all the cheese in there, it's time to go ahead and transfer this to the stuffer that we're going to use today. a five pound stuffer, so what we like to do is just make a few meatballs like that, so put them in the stuffer and we can make some sausages. Sometimes it's nice to have an extra pair of hands depending on how your sausage is doing. It will fill a different texture of the meat, sometimes produce a different pressure that will require.

This is a collagen casing that we are using. You can use collagen or you can use a natural casing. Today we are going with the collagen of these deer. brats and you can see the products start to go down here. Is really nice. Weston has a tube that is clear, so you can see the product coming out through the tube. You can see that it first comes directly to the casings. How should you fill the casings? Basically I don't want any air bubbles in the case so the best thing you can do is keep them out, like I said sometimes you need a second pair of hands for something like this or you can just go ahead and hold it to the table. and that just gives you a little extra help, you can always add a little bit of water to your mixture if you want to have this stuff a little quicker, that's completely up to you and you can feel the process as you do it.

Keep going, as you can see it doesn't take us long to produce a good supply of brats, there are already quite a few meals there, so what we're going to do is cut them into links that are about five inches long, that's going to make about four links for a pound something that will fit nicely on a sausage bun so what you want to do is go ahead if you remove the end of that loose casing if you take your hand hold it like this and go from the palm of your hand your thumb you can get a good size link.

I'm going to go ahead and cut up four of these and there you have some delicious deer brats ready for the grill. What's up guys today? Let's go through the process of cooking brats in a large green egg. Today I am using the extra large green egg. I have pre-lit the grill. We are maintaining a temperature of about 300 degrees right now. You don't want to get the grill too hot, it just takes too long for the temperature to come down to get a nice even cook for these brats, so what we're going to do is a hickory BBQ pork brott with white feta cheese. meats and we're going to make an original seasoned venison right now on our venison brats we use our original seasoning and on the pork brats we use our barbecue sauce so I'm going to go ahead and open them up.

I should mention that we like to cook our frozen brats, you can certainly cut them up if you want, but these brats have fallen off a bit, but they are still mostly frozen, so usually what I do is just split my package, break up the brats and put the links right above. Open the hard charcoal fire for direct cooking. Now you can certainly set up your grill for indirect cooking and you can use your convector. That process will take a little longer, so what will we do now that the brats are on the grill? Are we going to go ahead and close the lid and maintain that temperature, let's say 300 degrees periodically?

I'll open the grill, I'll use my tongs and I'll use my thermometer, I'll just open the lid. Roll our brats until it looks like you know it's time for us to start taking temperatures and at that point we want to reach an internal temperature in our pork brats of about 160 and in our venison brats of about 155 so there it is where we're going to take them and stay tuned because we'll be taking them off the grill here very soon so here we are we're about ten minutes away with our cook Brock at the XL Big Green Egg our veteran brats these are sold out they've reached a temperature about 155.

I'm going to continue roasting the pork brats here until they reach 160. We only have a few minutes left, but as you can see these brats started out as a frozen package, so there's no need to boil them or anything before cooking , so we just open up a package of frozen brats, put them in the big green egg at about 300 to 325 and cook them in just ten minutes, so I used some sugar maple rock wood. chunks, I think that adds a really nice characteristic to the flavor profile as we roast them, so let's go ahead and put the temperature on our pork brats and see where they're okay, so we just hit 160 on the pork, these are ready as Okay, so we're going to go ahead and place them along with our venison and our Brock cooking in the XL Big Green Egg is finished and we did it in about 12 minutes.

Who's ready for a brought-in sandwich? I'm okay, I want to Show you a little tip on butcher's BBQ sauce for beard right now, if I took this off, it wouldn't be a spray bottle, it's pretty simple, we're just going to take a razor, make a hole right in the top of this bottle. and let's go ahead and hook Scott up with one of these amazingly delicious venison rods. This was from a deer that we harvested, processed it and now cooked it in the big green egg, here we go, how did we make mozzarella cheese? original beer and butcher mix seasoning Wow, that's fantastic, this is what they call living here, it doesn't get any better than that, a real sense of accomplishment from an animal we harvested and cooked ourselves, oh yeah right, I want to buy it.