Dressing, Butchery, Game processing…..

[Silvercore]

I will be recording a podcast with expert on all things meat, Jeff Senger in a couple days. We will be talking about ways to utilize the entire animal, but are open to questions as well. Shout them out here and I will do my best to work through them on the podcast.

About Jeff:

https://youtu.be/HBKm9f2JRm8 (https://youtu.be/HBKm9f2JRm8?feature=shared)

[Stew Pot]

How about recommended resources for home butchers to learn more, tools to get the job done (or tools people should have but don’t), and tips for butchering when you don’t have a lot of space.

[Silvercore]

How about recommended resources for home butchers to learn more, tools to get the job done (or tools people should have but don’t), and tips for butchering when you don’t have a lot of space.

Awesome questions. Definitely will ask them!

[Bustercluck]

Is it beneficial to hang game animals in a cooler for x amount of days before butchering?

[horseman2]

A recent young sow bear was dressed by the "gutless" method.
While having seen bits of the process on various hunting shows, this was the first time for me.
The rear quarters, tenderloins and front shoulders with shanks were taken.
Whether more could have been taken or salvaged is debatable but at 79 surely I was not expected to pack the entire carcass out.
A second person might have aided in the venture but alone I would do it again.

[Silvercore]

Is it beneficial to hang game animals in a cooler for x amount of days before butchering?

that’s a good question. We did get into that one a bit around the 30 min mark of episode 103. I use the cmd-f (mac) or ctrl-f (pc) to find specific points in the transcript:

https://www.silvercore.ca/podcast/ep-103-killer-for-hire

We can see about expanding on that question through!

[RainyLaker]

Not sure if you recorded yet but here are a few I have

-Hang vs ice bath vs butcher straight away? I have a big 105ltr coleman cooler but no walk-in. Our second fridge is used for the house but isn't overly full. I've been doing an ice bath for 7-10 days as per von Benedict's podcast, drain water every day, add ice as needed. Seems to work ok. Water at the end is much less bloody. I live in the LML so weather doesn't seem good to hang. A friend does but uses commercial fans in his garage. What does the hard meat layer do for the quality?

-I don't have a smoker. What are my best options for processing meat? I predominantly do ground but am trying to learn which is best to cut into steak. Some of the muscles are certainly more tender than others. I can feel that on my knife but I still can't tell the difference between a sirloin strip and a shank, etc.

-I have a good grinder and I wrap my meat in paper. What's are some next investment ideas? Smoker, vacuum packer, meat band saw? Vacuum packer suggestions? According to reviews, none seem to last more than a few seasons.

Thanks. Hoping to get some of these into the show. Take care.

[Silvercore]

Recording tomorrow. Great questions!

[RainyLaker]

Recording tomorrow. Great questions!

Great! I've done 5 or 6 animals now so confident with what I do but still have lots to learn. Hard to know which direction to go.

[RainyLaker]

Perhaps another one to consider.

I've done bear and deer but do them the same. Hoping to get a moose at some point in my life. Is there a need to approach the animal differently outside of the sheer size? I'm talking which cuts to use. My family loves ground bear more than any other meat. We don't cut it with any pork fat. Our ground deer is dry as sawdust so I cut it with leftover bacon fat (unstrained). It's not ideal but better.

I render bear and deer tallow. What do you suggest is the shelf life in the fridge? Smells alright after a few years.

[Silvercore]

You questions answered:




https://www.youtube.com/watch?v=kgnq0WEi8fk

Or listen with your favourite podcast provider:


https://link.chtbl.com/LdOOsdhk
(https://link.chtbl.com/LdOOsdhk)

[Arctic Lake]

As someone who worked as a cutter ,25 years slaughtering / cutting , I find there are many great YouTube
( Bearded Butchers ) comes to mind, videos out there that I have seen . For someone doing their own cutting it’s not rocket science ,you will be slow however and be careful you don’t cut yourself . Buy a chain mail mesh glove from any butcher restaurant supply or online ,even Lee Valley has them .Put one of those white cotton gloves under it , and if you like , a latex glove .

Have not watched the video or listened to the podcast , I will though . Hanging game meat . In my opinion a few days past rigor mortis is good . When you hang beef carcasses the sugar in the meat turns into Lactic Acid and starts to break down the tissue and enzyme action takes place . When you hang beef it’s a different ball game ,as you generally have a substantial fat covering on the animal that protects the meat from drying out , not like some game that does not have much . With beef you just remove any fat that has turned hard or developed some mold you not loosing a lot of meat that needs to be trimmed . I tend to remove most of the dry crust that forms on game while processing . Humidity also plays a factor when hanging game .

Cutting meat is all about separating the different muscle groups and is defined by natural seems that you follow when cutting . Certain muscle groups are more tender than others . The harder the muscle is worked when the animal is alive equates to its lack of tenderness .
Arctic Lake

Arctic Lake