Posted by Ed The Wine Farmer on December 12, 2010 at 14:36:43 from (64.111.157.254):
In Reply to: you might not believe me posted by larry@stinescorner on December 12, 2010 at 13:44:32:
Hi Larry. I cut deer every year during pa. hunting season. Try this. 1. Hang and skin 2. Remove front legs by following the shoulder blade. 3. Remove rib cage at waist, careful not to cut filets. 4. Remove neck from rib cage by cutting at the solar plexus straight through to the back. 5. Split rib cage, following the back bone so as NOT to cut into the back straps. 6. Remove ribs by cutting 4" down from the back bone. 7. Now you may cut boneless back straps or chops, depending on the size of the deer. 8. Split hips at the pubic arch (I hope you have removed the rectum and bladder, as this detracts from the meat, ha ha). 9. Remove legs at shanks. 10. Remove sirloins from ham by cutting across the ham at the long thin bone, which is the hip. 11. You may cut hams into ham steaks or you may remove the three large muscles that make up the ham. These make good sandwich steaks or roasts. 12. Grind the rest with pork butts to improve flavor of ground meat. 13. The secret to making sausage is 7 to 8 oz. salt per 30 lbs. ground meat. Add other seasonings to your taste. 14. You are right. That piece of junk saw is just too small to handle a deer carcass.
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