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LAST EDITED ON Jan-15-11 AT 06:15?PM (MST)
It's not a lot of fun, but there sure is satisfaction knowing its done the way I want it. I have learned some short cuts that help. When I'm cutting the meat off the bone I try to take it off one muscle at a time. I lay them out on the table, and then trim off "all" the slime, sheath, tendon, so the is nothing left but red meat. Then I leave the meat in large pieces, like large roasts. I don't cut them into steaks or anything. Wrap them in that new seal and wrap stuff, put them in a freezer baggie, push the air out and seal it. I make piles according to what I think I might do with it and when I'm done I label them with a permanent marker. When you get one out of the freezer, let it partially thaw if you want to make steaks or jerky, its very easy to slice as thin as you want when its still partly frozen. This method saves a lot of cut up time and helps prevent freezer burn. Go to the "after the kill" site and get the recipe for bottling. If you've never tried it, it is absolutely simple and way good. Bottling takes care of all the little pieces and I like it way better that grinding. Hope this helps.
and the meat was so tender and full of flavor. He bottled it with peppers and garlic. Thats what I am going to do with my deer meat from now on.
