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Monday, October 25, 2010

The process of sausage making and butchering your deer

Okay we have our deer and it has been hanging in the cooler for the past 24 hours or so so let us begin to turn it into something. I want to make sausages of some form and some jerky for the wife and I, so lets look at how we are going to turn those big pieces of meat into what we want.
First you got to have some place to work. either your kitchen or your garage, I have a building built by Sheds are Us that I put white sanitary wall board in and painted the floor a gray. I built a table taller than most as that was the most comfortable for me and covered it with goat hair fiberglass to seal the surface. I never cut on this but work off of it with a cutting board. It is not big but it is perfect for me to process my deer in.
Last post we took the deer and cut it into it's major parts. Let's take a hind quarter and break it down into its major muscle groups for making some jerky. The other parts we will use in our ground meat that we will use in sausage. Using your boning knife take a very cold hind quarter and on the thin side of the haunch cut from the top to the shank Use the tip of your knife to cut entirely around the bone , separating the meat at the knuckle. You now have a big piece of boneless haunch and the major muscle groups are visible to you. Use the tip of a sharp knife and separate at the seams, use your steel liberally to keep your knife sharp. Place the major muscles in the freezer while you bone out the rest of the haunch for sausage meat. Check out the next post for how handle the rest of the meat

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