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

hey guys stuff Perkins here from beer to butcher blend seasoning and I'm Scott Perkins we're coming back at you again we've got a beautiful venison here that we're gonna be processing we're going to be going through much the same as we've already brought you we're going to be just more or less breaking down this carcass from start to finish incorporating our seasonings and a bunch of different products that we have available to us today we're going to be using outdoor edge Westin products of course beer to butcher blend seasoning and we're going to have some fun going through this deer and just breaking it down like you guys would do at home so as we go through here I'll be talking about the different steps that Seth is taking these are pretty much the methods that we've used on hundreds of deer and we know that they work very well for for this application we won't be using any power processing equipment except for meat grinder and a vacuum sealer so this can all basically be done just in your garage or on your tailgate or however you you want to work it out at home so using our outdoor edge products we're going to get this carcass broke down and systematically go through the process of what you need to do to turn this deer carcass into some really enjoyable palatable cuts of venison absolutely so we're gonna go ahead and get rolling what I'm going to do is we're gonna start at the hind quarter of this deer and then we will be working our way towards the front we're going to get everything separated out into different muscle structures and then bring different items back onto the table to show you how to further process that particular item so we're gonna go ahead and just get started so what I'm what I'm pulling out right here are the inside loins of this deer a lot of times guys will actually miss these when they're processing or they will actually they don't even know they're there and they will cut into them when their field dressing their deer you definitely don't want to miss these when you're processing and field dressing your deer delicious little tender morsel meat right there yeah I refer to these in one of our videos as a fish tender it's it's just basically one of the sort of slang names for it is it's a tenderloin if you were if this were a beef we'd be referring to this as a tenderloin where we cut our filet mignons from in it and it certainly is the most tender portion of an entire animal so these are a great item just you want to get these off and set them aside so that we can get those process and packaged up here in a few minutes I'm gonna go ahead and use outdoor edges saw typically in a commercial environment we would use a meat saw or we would use our bandsaw but we're gonna go ahead and use the outdoor edged salt today so you see that may pretty short work of cutting through this vertebra right here and that just makes things a little bit easier now that's going to actually be using some downward pressure to separate this ball joint if you notice he's kind of pulled this to the edge of the table and that's just gonna help him gain some leverage by working off of the edge of the table and he can actually break this hind quarter this hind quarter is going to be made up of about four different muscle groups we're going to be talking about the sirloin what we would refer to as the top round the inside round and the eye of round so what we're going to do is we're going to set that beautiful piece of venison aside and break it down a little bit further this is this was a buck that was harvested here in in Ohio we do have a little bit of age on this animal and that's by design we like to age our venison when when available with right temperatures for a period of three to seven days that seems to kind of be the magic formula even if if you're if you have no sort of cooler facility to age your deer in it's it's been asked you know can you use a refrigerator and that sort of thing those are not ideal environments typically you want to age this as a carcass even you know the last couple days here in Ohio it's been it's been close to 60 degrees during the day however at night it sits down to 30 degrees so with with regard to aging venison you're going to want to use the temperature to your advantage so definitely stay out of the sunlight if you've got a barn or garage you can hang it into with those cooler nighttime temperatures you're going to find that you can age venison most of the time during season because it's obviously on the cooler climate you can age that venison at home leave it as a carcass you can even do it hide on certainly don't want to fly the Flies to get to it or anything like that so I would say if your temperatures if your day tight daytime temperatures are not exceeding 50 degrees and your nighttime temperatures are dropping down to that freezing mark you're at some of the optimal range to age or venison so do it in a barn in a garage those areas are always cooler anyway somewhere obviously that animals can't get to it and go ahead and see if you can get a couple of days because it's really going to enhance that meat I can tell just by looking at the color of this meat that it's it's got some very unique properties that only come by aging venison absolutely so what we're going to do is we're going to take these hindquarters we're going to move them over to our our table back here we're gonna come back with these and explain the different muscle structures and how to break these hindquarters down into jerky strips so that's going to start with the next portion of the breakdown which we're gonna win so we've separated the hindquarters now it's on to the front quarters and once again we are going to just use a knife so I'm gonna go ahead and show you how to break these front shoulders off without the use of a saw most of this time with a little bit of careful study this animal is going to tell you by just visual cues where things go together and usually what you'll find is when you're between the muscles you're going to find that membrane that separates the muscles so you can follow that membrane obviously experience plays a major role here but hopefully with the use of this video you're going to gain a shortcut so just follow the steps that stuff's taking here as you can see I just I make little cuts and then you and then the the muscle piece it pretty much just pulls right out and we do like doing this on the table because you can use that leverage obviously the weight of the carcass you can use it and he can pull up so he's applying pressure to that leg as he's used in his knife to things that you're going to learn in processing are pressure or you know and or leverage and then angles it's just about finding the correct angle making sure you're in the right spot and and then just using the leverage to gain mo you know the right pressure to take stuff apart so as you can see here this is where the shoulder blade is so inside here is where the bones located there's a knuckle here and a knuckle here so what we're going to do is in the next video series show you like we do like we're going to with the hindquarters how to break down the shoulders as well now is the time that we are going to remove the back straps on both sides so I'm gonna go ahead and show you how to do that that's right back straps you guys have heard this word time and time again when it come comes to your venison and that's that prized chunk of meat that we cut the chops off right along the spine right here so what sets do and this he's he's you know if you've ever filleted a fish you kind of know what he's doing he's keeping his knife right along the bone and he's running it right along the edge of that back strap and he's actually going pretty far up in here to the neck because that muscle every one of these muscles has a cousin has a neighbor that lives next door and so you can kind of just follow it all the way up until you'll find that it it sort of just runs out so he's made a he's made a cut across the the spine here all the way over to the edge for his knife actually stops against the bone so he's made sort of that horizontal cut now he's making that vertical cut and if done correctly this is gonna come just just like a fillet would come out of a fish he's gonna pull that out and I'm telling you this is the prized piece of venison obviously we talked about those tenderloins being such a delicacy but there's just not a lot of it however you've got a beautiful four or five pound chunk of venison here that's gonna be some amazing eating so we're not done with this yet we've we've extracted from the carcass we do like to do a little bit more sort of cleanup work on it so that way when you go and put it on your plate all the work is done and you can enjoy that eating experience or if you've got your wife or your parents over for a nice dinner you're not sort of watching them jerk a piece of sinew out of their mouth because that's a really unpleasant eating experience and a lot of this so-called processing or prep work is going to just lead to a really enjoyable experience at the plate and so obviously that's our end goal is we want to we want to actually remove some of the stigma I guess if you will about eating venison that maybe got attached to it with sort of improper handling if this venison is is to the point actually to the point that we've already got it out we already know that it's going to be an amazing eating experience just based on the fact that it was a quick humane kill that it was we sort of did that dry-aging where we we hung the carcass for a period of I think we've got what do we got on this carcass s seven days seven days so with a buck if you can get those seven days that's it's just simply going to be amazing I can tell just from experience looking at this this venison that that we've already done a lot of our really so to speak the good magic has already happened and we're just going to kind of complete that process so we're going to take these back straps we're going to set them aside and we're going to show you how to clean them up and cut them into some beautiful chops in the next series all right so now that we've got our back strap separated so that's gonna demonstrate we're gonna ask the question a lot what about the deer ribs so he's going to demonstrate what he needs to do to extract those from this carcass a lot of guys are running in smokers in their backyards now and what better item to put in your smoker in your backyard than deer ribs so we're gonna go ahead and show you how to pull these out first thing we're gonna do is split this brisket an outdoor edge makes this big beefy knife and it's this will be great for splitting this these brisket bones here so you see that's the big guy kind of made that look easy but a lot of these bones do have cartilage where they're where they're going to be connected as you gain experience you'll find out where that is you can also use your solve for this point you know obviously safety is paramount we don't want you to wind up in the emergency room just getting this deer carcass processed but with these great tools that we have that shouldn't be much of a problem now outdoor edge has put everything in there their little butcher kit that you could possibly need for butchering your deer this little saw works great as you can see I cut down through those ribs so sometimes Seth will will actually set his boning knife aside so that he can get a heavier bladed knife because that's going to help him if he's actually going to be cutting through some of the cartilage that connects this venison carcass together so what we could do here you can either leave these as a whole slab if they're too big for your smoker there's a some cartilage right here that you can actually cut through with your knife and a lot of times this piece down on the bottom is not as enjoyable to eat anyway if this were pork we would refer to these now as the st. Louis ribs after that portion is removed it's just it's got a lot of heavy bone and cartilage in that portion so you can you can certainly smoke it if you like however a little bit more pleasant evening experience just dealing with the actual rib bone to eat around and then you can you can trim that out which will we're gonna do here in a minute and add it to some of your ground products dear ribs those would be delicious with some oh I probably go with original bearded butcher seasoning and finish them off with a little bit of barbecue sauce at the end kind of caramelize them low and slow or price three to four hours that's one of the other things we're we're wanting to kind of break that mold or step outside of the box with venison because so often you've been handed a piece of chunk of this or its chili or something like that where were they the meat you know it's like oh it's deer meat you know that we can get away from that that was kind of the old-school way of thinking what we can do now with some of this experience we can produce some really tremendous products such as the beer the deer ribs and we love using our seasonings because two of our main ingredients are the garlic and the onion powder which really pair well with the wild game and that's one of the reasons why we created them so that's one of the things we've found that we've not had a unpleasant eating experience with our seasonings on wild game so that's one of the big things that we're we're kind of pointing out is that if you were to just take this this deer and grind it all up into a product that the flavor is lost we feel like you might be losing out a little bit on that eating experience all right guys we want to talk about one of the most sought-after pieces in any wild game and that is the back strap we're going to show you how to trim this out remove the silver skin or the sinew off the back and turn this in to an amazing amazing cut we're gonna go ahead and get started first of all if you start on this side you can see here where this this muscle can separate and I can actually do it with my hands here just a little bit of help with a knife go ahead and separate that muscle continue working it down this piece will get turned into trimmings which Scott's gonna work on one very very important step with trimming out this back strap is there's this real thick piece of spinal sinew right here you want to take very first thing and you you want to cut this off just go ahead and down along the whole side of the back strap and just remove that thick piece of sinew some people will save this sinew they'll make traditional bow strings and things like that if that's something you do that's you know these are some great pieces to save so now that I have that thick piece of sinew removed off this edge what I'm gonna do is go ahead and start it's a it's a sick end of this back strap not the small end I'm going to start at the thick end and we're gonna remove the silver skin off the back of this back strap what I like to do is make a first initial cut all the way down to the silver skinned but not through it it'll actually give you a little piece to kind of hang your fingers on to starting with your knife you can slowly work your nice down that back strap removing this silver skin in a pretty quick fashion one trick that Seth's using if he misses a spot it's tapered he usually he in turn his knife over and work against Norway actually away from him just sort of catch right underneath that and and peel that off like I said earlier oftentimes you can you can use the the fish filleting method when you're working at separating a small piece of tissue so what you see here is a back strap where the sinew the silver skin of the sinew has been removed off the back everything's been removed off the side and we'll go ahead and start cutting this in two chops typically what we do is we cut them about an inch and a quarter thick and what you have right there is a beautiful venison backstrap boneless deer chop some of these can be butterflied and what you would do in that scenario is just go ahead and cut it about us twice about twice as thick as one of these and then you'll cut it down the middle but not cutting all the way through and go ahead and just open it up into a backs or into a butterfly chop and we'll just finish this out all the way down so what you're left with is some amazing venison boneless chops and like we mentioned earlier by removing all of the sinews or silver skin when you put these on the plate they're gonna be ready to go and turn out absolutely awesome I'm gonna go ahead and just keep working here we'll go ahead and do the second one the first one went pretty quick so I think we can get this one done in the same fashion and I'll show you a technique on this next one that I don't know if too many guys are doing so you can see just that one one swipe that removes almost all of that silver skin off that back beautiful clean Ohio whitetail backstrap so what we're gonna do now is we're gonna prepare this for a cut that we like to do that is a butterflied back strap that you fill with whatever you wish it could be feta cheese and peppers and onions it could be cream cheese and jalapenos you could do one of each you could do whatever flavor cheese you want and I'll go ahead and show you how to prep that now first thing I like to do is we're going to go ahead and cut this in thirds and we're going to use the thickest portion of this back strap to do that so we're going to use these two pieces this one might be a little bit more difficult because it is small we're gonna go ahead and go ahead and add this one to our chops but what we're gonna do is we're gonna go ahead and butterfly these and I'll show you how to do that now placing your hand on the top of this back strap you want to make a cut it's close to the table as you can without actually cutting through the meat and what you want to do is just continue to roll this out as you're cutting just continue rolling it and what you could imagine here is a like a pumpkin roll kind of the same procedure and just continue to roll this out depending on how thick the backstrap is it's going to depend on how many times you can do this looks like we're going to go ahead and get about four about four rolls out of this so as you can see here go ahead and square it up a little bit this piece can get filled with whatever you want to put in it and then you fill it and simply roll it up and then tie it and your contents will be in the center so there's one I'll go ahead and do the other one here too if you cut if you do happen to cut through it it's not a real big deal notice be a little hole there you might have a little cheese or something leak through it but it's not the end of the world slowly working this out and open it up like so and bam perfect there you have it folks you're going to enjoy this portion of your venison that's for sure so as you can see you'd probably never guess that that was venison backstrap and guarantee you those are going to be amazing alright guys so this next segment we are going to show you how to break down a deer hindquarter for jerky or roast whichever you prefer so we have one just one side here and we're gonna go ahead and get started stuffed made a cut right here he went ahead and cut that that tendon and then you could get your bone knife out here however this one has some really soft cartilage that attaches this knee joint so he just went ahead and he used a little bit of a downward pressure and he worked his knife right through there which is something that you can learn pretty quickly that one's a pretty easy one to learn next step we're gonna go ahead and make a cut down along this big femur bone that runs on the inside of this hind quarter take the tip of your knife and just run right down along the bone working it right out of these muscles so once we have the bones removed we have 100% boneless chunk of meat and in this hind quarter there are three different muscle structures located inside here and I'm going to go ahead and show you how to remove those three first of all we have what we refer to as the round tip we're gonna go ahead and pull this out and this isn't necessarily included in one of those three although it can be used for jerky makes a beautiful roast in my opinion if you're gonna save a roast off of a deer that one right there is the best so once you get that muscle removed that's the round tip we'll go ahead and start on these three muscle pieces located in this hind quarter everything separates very easily by a seam I mean I can actually take my finger and separate that with my finger so go ahead just we have a top round gonna go ahead and pull this little piece out right here that was had the shank attached to it we have the eye of round located right here between the eye of round and the bottom round there's a little chunk of fat and this is where I want to talk about a step that's very important inside this little chunk of fat there's a gland as you can see right there I went ahead and cut into it there's a gland located there you definitely want to remove that gland out of the inside of that hindquarter that can give your your meat almost a bitter kind of a foul taste so watch out for that one get it removed get it out of there you don't definitely don't want that in so what we have here is that round tip we have a top round eye of round and a bottom round so what we'll do now is we will continue trimming these out removing the exterior fat and prepping these for jerky as you can see here again this outer piece comes off real real easily remove all the fat and if you look at this top round piece you can see that the muscle fibers are running this direction so what you want to do is cut against the grain like this and you want to cut these about an inch to an inch and a quarter thick slices that you can take come back to these take that slice and just cut them like this into whatever thickness of jerky you would like and if you look at these pieces if you look at these pieces real close the muscle fibers are going this way so that when you go to eat this and you go to chew it these pieces pull apart makes for a very good pleasant eating experience assess breaking that down I've just been working through the trimmings here and as mentioned earlier if I were saving bones for broth this is where I would start making some choices these are the marrow bones a lot of people will roast these in your oven before you make a marrow or stew and then one of the other things that we like to do is the ends of these sort of weather these connect to the tendon we'll go ahead and remove those those are those are got some real hard cartilage will remove those from the trimmings you can add that into your bone broth if you're making that or just simply discard them the sirloin piece that came off the round here is a great piece for stew that's one of one of the things that you can use for stew that's going to make a really tender stew or stir-fry that you can pre-cut or you can you can simply save it as a roast Seth mentioned this this round tip for the sirloin tip once again makes really beautiful roast or here's where you can make a choice we often are seeking out the pieces that are free of any inner muscular connective tissue for our jerky so that's a reason why roast like so often times we'll find does have a bit more of the inner sinews so we'll we'll save it as a roast and not for the jerky however it does make some fine jerky if you want to take the time and so what I'll do with the sirloin here is I just sort of cut it all the connective tissues off the outside and then go ahead and cut that into cubes of about one inch and that seems to make a really nice size and you can package that up separately and make yourself really nice use it even for like steak tips and noodles or you can just make a really nice stew meat out of something like that we found from the sirloin so that pretty much completes our processing of the round we've got the extra trimmings that have come off of it we've got our a little bit of stew meat we've got a beautiful sirloin tip or round tip roast and then it's us working on cutting some really nice whole mussel jerky that we're going to season up with our beer to butcher blend and you can use various methods of dehydration smoking you can even use your oven at home to make that into some wonderful jerky absolutely and then a lot of people want to know where the jerky actually best parts that you know where they come from off of the off the deer the round for sure is the best part for jerky you can get a little bit out of the shoulder if you wish so yeah just remember the biggest thing when you're cutting this cut it so that you end up with a piece that the grains are going this way you'll enjoy that a lot more as far as the amount of jerky wearing it off this deer a deer this size we're probably going to get somewhere in that 15 pound range by the time we get this all trimmed out we only want the best strips for jerky so you're looking at about 15 pounds and that's start weight so you start with 15 pounds and it's going to reduce by about 50% by the time we get done smoking it so in the end you're looking at 7 to 8 pounds of eating meat that's finished jerky hey everyone stuff Perkins here bearded butcher blend seasonings today I want to show you how to make jerky with our seasoning blend today we're making venison jerky which this is cut from the round portion of a whitetail here in Ohio but you can use this recipe for just about any kind of jerky you can make it in beef you could make it in goose pretty elk whatever kind of wild game or you know domestic animal that you want to make jerky out of you can certainly use this recipe so what we're gonna do is I have 12 pounds of meat here and so our magic ratio with our seasoning is one bottle which is six ounces for 12 to 13 pounds of meat one ounce of our seasoning will do two pounds so we're gonna go ahead and use Chipotle today and what I'm gonna do is I'm gonna put the meat in the mixing bowl and then I'm gonna go ahead and add our seasonings to it I also have and a half of an ounce of pink-tinted cure this will help preserve the meat it's going to give it a nice red color when we smoked it and I've weighed out 1/2 of an ounce we're gonna ahead and go ahead and add that to so what we'll put our meat right in our mixing bowl like that and then we're gonna go ahead and add our tinted Cure pink salt and this this pink salt is available online any home butcher store anything like that you can just Google pink curing salt this is available in a little 1 ounce pack it's real handy you can split it use it for 12 to 13 pounds of meat at this point we're gonna go ahead and add a whole bottle of our chipotle beer to butcher blend seasonings I'm gonna go ahead and put just about half of it in at this point and I'm gonna start giving it a little mix I want it to be evenly distributed throughout the batch so now that I have it mixed up about half way I'll go ahead and add the rest of the contents of the bottle this is a very simple process anybody can do this at home it's really not difficult and this is going to make your wild game taste absolutely incredible you can go to the grocery store and pick up a pack of beef jerky or you can make your own from a deer that you harvested and then pass it out to your buddies on the weekends and brag about the awesome jerky you made so as I'm mixing this I'm just making sure that the seasoning is evenly distributed throughout this batch and once I feel that I've got it to a point where I know that all the strip's are covered I'm gonna go ahead and stop and as you can see that is what the jerky looks like seasoned with our Chipotle seasoning I'm gonna go ahead and let this rest overnight so it this is a dry rub there's no liquid I'm gonna let it rest overnight and tomorrow we will put this in our hickory smoke house we'll smoke it at about 165 170 degrees for about 6 hours we're gonna take the internal temperature of this jerky to about 165 degrees there is gonna be moisture along with the smoke in our oven just to make sure that 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 big green egg grill you can use your oven food dehydrator however you want to take this jerky and dry it down to a point where it reaches temperature and it's the moisture content you feel like you want to be at you can certainly do that at home the other thing is is this is 12 pounds of meat when this cooks down it's going to lose about 50% of it wait so what we're gonna 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 gonna go over is a deer shoulder we're gonna talk about a few things we can get out of here obviously we can trim this out and we can use it for our grindings I'm gonna show you a couple little hidden secrets in here that you might not know about first of all right located right on the top of this shoulder right against the neck in this little piece of fat we have another gland so if you can imagine seeing this on the deer right on the top of its shoulder on the inside right at the top of the shoulder blade there is a gland that you're gonna want to remove so we're gonna go ahead and discard that gland and then just getting started I like to just get this knuckle pop first and separate the shoulder blade from the rest of this the shank portion this portion right here a little bit of it may be able to be used for some jerky or you know some stew meat or something like that but today's application we are going to trim it out for our further grindings so while Scott works on that I'm gonna go ahead and get started on the rest of this so as I trim this meat off the top of this or actually the bottom of the shoulder blade you can see that it exposes that bone flipping that piece over and you could certainly cut this in half and use it for a roast or something like that today we're gonna do something a little bit different so this is called the top blade steak or otherwise known as a flatiron you've probably seen them in a grocery store from a beef I'm gonna go ahead and show you how to cut it from a deer so following this bone there's actually on both sides there's this bone that runs a whole length if you cut on you can cut on both sides if you'd like but if you cut on this side it's gonna be the wider portion you can pull this flatiron right out of here slowly working it out if you take your knife and you cut right down against the bone you can remove that whole muscle which used to be located right here you can just pull that whole thing right out the rest of this we would use for maybe some stew meat you cut a little bit jerky out of it out of it if you want to take the time to do that what we're left with here is the shoulder blade you can see the wider portion is where that top blade steaks located that we're gonna finish out for the flatiron so we just start trimming here and as you can see we end up with this real nice muscle this piece this this top blade piece so we have real nice muscle on this side and a real nice muscle on that side we do have to separate the two so here again using the the fish fillet method just go ahead and work your knife down along that sinew you can see it exposes that silver skin there so you have this piece go ahead and flip it over doing the same thing on this side slowly working your knife down that silver skin exposing this piece so what you're left with is a venison flat iron they're not very big however they are very tasty and if you want to take the time to pull those out it's a great addition to your to your steaks and they're very tender most people don't know they're located there we just place them back in that's where you would find your flat iron so as we continue to go through the shoulder Scott's working on the trimmings we have another one of course so here again you could use it for a roast you cut some jerky out of it you can pull your flat irons or you could trim it out the rest of it what's left for your grindings so what we're going to do next is we're going to remove the rest of the ribs along with her brisket and then we'll go on to the neck portion I'm just going to Square really helps to have an extra person I'm gonna hang on to this and let him get get through this this is the brisket it's your choice once again there's there's all kinds of schools of thought out there do you want the now one I want to point out pause for a minute so you'll find out a lot of times if you're trying to cut through muscle with a saw it's gonna be a lot of energy wasted Seth just took his knife right here and he actually made a cut right to the bone so that went when he starts sawing he's at the bone already that's a great great point little pro tip for you don't waste your energy on sawing muscle use your knife for that portion so we'll set those off in this particular case we're gonna use these for our trimmings pile once again sets just kind of prepping this before he solves it no reason to solve through something that a knife can do the work here again if you want to make a little cut through the muscle down to the bone here is another opportunity you can you can you can do this with a knife somebody will probably point that out go through the vertebrae with a knife it can be done if you got your saw handy now once again he paused here and he's going to complete that process now the vertebra is pretty much left devoid of meat and we'll do a little bit further trimming on this just to make sure that we don't have any muscle going in the barrel it's also been brought up that the bones make good bone broth that's certainly something you can do if I were making bone broth this wouldn't be my first choice but you can do whatever you like one of the things we want to do is make sure that we harvest all possible eating meat off of this carcass so this is going to get set aside for our trimming and the carcass now has been broke down into the next step will be us breaking the muscles apart and going through these trimmings okay so what we've got here are our guaranteed trimmings we know that there's really not much else that can be done with these particular things that we have laying out on the table other than make them into a ground product so what we're gonna do this is where you can really spend as much time as you sort of want each one of us gonna have to make a choice where you feel comfortable with your the extent of the trimming and you say that's now bone I'm gonna discard it I've got the trimmings that I want so that's personal preference how much time we're pretty experienced with this we know kind of where that balance is between you know I've got what I can get here my time is more important it's time to get rid of that and go so we're gonna take what we know are guaranteed trimmings off of the bone and that way we can discard these bones once again like I said if you're using bones for bone broth these would not be my first choice we've got some marrow bones on 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 if you would like that's completely up to you however in this application we are going to go ahead and take this neck and turn it into trimmings for further processed items so one of the things that we like to say is when you're and you saw I just I actually pulled that what one of the things that you'll learn is not all the work has to be done by the knife sometimes you have an option where you can just sort of pull something apart another thing that we like to focus on is we don't take the product off the table we always want to leave it on the table because that's gonna be a lot safer so don't don't don't pick it up and start whittling in in midair we call this air boning yeah we don't want to see you do that and then the other thing is is that generally speaking what we do first is we take everything we can off of the bone and so what that means is we don't necessarily start from the outside and work in we start at the bone and work back so what we'll do is we'll peel it and like I said I'm pulling on this as I as a ID bone it but we want to start right against the bone and and take this trimmings off and then if we have something in the trimmings we don't like we can take it out but don't necessarily start from the outside and work your way down to the bone start at the bone and work your way to the outside it's going to be a lot more efficient to do it that way all great points and through this process you know we don't want to be wasteful so we're gonna spend as much time as we need to get these bones pretty clean now you could spend all day doing this there's some common sense that plays a role there where you just simply can't get it trimmed out any longer we are going to do our best though to make sure nothing in fact goes waste on this animal the other thing is the steers pretty lean will we'll be adding some pork fat into the trimmings which is always a great point too there's personal preference there once again what you want to use we will sometimes find that taking the venison fat out of the product is maybe a little bit more pleasant for the taste some folks like to leave it in the product that can also be determined on what you're actually working with this is a buck it's probably wiser for us to remove the fat once again personal preference now one thing that I'm doing here is I'm going to be actually making these into fairly small portion sizes because of the size of our grinder that's also subject to what you're working with in this case we found that if they're about golf ball-sized it seems to be about the right size so we'll sort of cut these into lengths and then cut them again like so and that's going to allow us to get them fed through our grinder just real nice and also blended with our with our seasoning that we're going to be adding gives a lot of surface area so when it'll have a really good product and if there's any any whole pieces in here that you would see fit for maybe a stew meat by all means go ahead and cut little pieces like this for some venison stew me that's a great point we like to cut lean whole muscle pieces make great stew which don't have a lot of sinew or something like that in them because you know that that will yield a very pleasant eating experience so as we work through this we're making a really just a really nice pile another tip turn the products over make the make the angles work for you don't find yourself sort of going down to find it that that that product there on the table can just be flipped around in any direction that makes it more convenient for you to extract the the muscle from it let's talk a little bit about the the sinew in the meat the gristle with the proper grinding as you can see maybe a piece like this has a few gristle lines in it certainly the the heavy ones you do want to get in the top of this neck there's a yellow cord and you definitely need to get that big thick yellow cord out but you certainly do not have to pick through every little thin membrane you find those will grind up just fine you do have to get the thick ones so I've determined that that I've got just about everything that I can get off of this back the other thing you have to be cautious of is you really start digging you are going to start getting some more that that actual connective tissue and the more that that's in your product the more connective tissue to muscle ratio I guess if you will the more chance you have of hitting that when you're actually chewing on it here's another a good opportunity for you just to kind of visually inspect your your product as you're going through it looking for any hair or possibly a piece of contamination or something that you really wouldn't want to be in your final product just go ahead and trim it out of there use the edge of your knife to to get it cut out of there so maybe a quick visual inspection keep your surface area there's a chunk of that yellow cord so we'll go ahead and extract that if you've got a set of work lights go ahead and set those up that's a really help you out if you've got a nice well-lit surface so that way you can stay on top of what you're trying to do and it's just really nice when you have a good well-prepared deer because this process is just gonna keep rolling along going really well for you and I'm telling you we've got some really nice-looking meat here that's going to turn out some wonderful products when we when we add our seasoning to the meat it's really going to enhance and not mash the flavor it's just going to enhance the flavour of the actual venison and leave us with some of the best tasting venison that you've ever experienced in your entire life once you have the personal pride of having done it yourself at home one thing we do need to talk about and we will more in the further videos but it is the the glands in the venison I just located one right here inside the flank so we have a gland you definitely want to remove all those glands out of your deer trim and well there's there's one located in the round that's probably the most important we remove them all and we will show you where that's located so one thing you're going to find is when you're trimming this out now this particular piece I had a flank here and the interior of it has just some pieces of hair it's bloodshot and what I've been able to do is just separate that it's a very thin piece now there's two choices here you can simply discard that if you don't feel like the value is there as far as what you're going to do or you can use that fish filleting method and here's where you want to flip it you want to put the dirty side down and you're going to use your knife off of the corner of the table so where you're actually going to use the leverage that this this will gain you and you can you can find that angle where you can start actually removing just a very thin portion if you feel like you need to save now now I've got that clean piece extracted from there and I can add that to my trimmings pile and the blood and the hair are all contained there and you can get rid of that and then the rest of this flex looking beautiful nice and clean Seth mentioned it a little bit of silver skin here if you feel like that silver skin is easy to grab and you want to just get rid of it go ahead and do that otherwise your your your ratio of muscle to connective tissues is going to stay really high and you won't have to worry about any of that you you can just by sort of grabbing the the thicker pieces of cartilage or the stuff that's obvious you're going to be in really good shape and not have to worry about picking every little piece out another little pointer as you can see Scott and I are not wearing a cut proof glove we actually you know being in the business we're not comfortable wearing them however if you're if you're not experienced with a knife you know working in close quarters to your hand you might want to go ahead and invest in a cut proof glove just to be on the safe side yeah really obviously safety is something that you always want to be mindful of it's not gonna be very fun can completing this process once you've cut yourself so just be aware that Seth and I are wearing gloves there's nothing special about them they're just simply latex gloves because that's what we're accustomed to wearing it allows us to interchange between different things without washing our hands in other words we can just peel the glove off and and put a new pair on that's personal preference you can pick these gloves up anywhere Amazon or online or just about anywhere that cert that sells game processing is going to have gloves similar to what we have here if you pick up the butcher kit from outdoor edge it does come with a couple pairs of gloves for you in it right throw a couple in your hunting pack for field to makes it really convenient especially since a lot of us are carrying phones you want to turn from one thing to the other you can pull the gloves off and you're just simply ready to go so as you can see here I'm just taking my knife and cutting down through these ribs it's real easy to just take your knife and just run it right along the rib and you can pull these pieces of meat out in between the ribs go easy like that there we are a beautiful pile of nice wholesome venison trimmings that are going to be turn into some incredibly tasting products with our beer to butcher blend seasoning incorporate it into them if you hunt you should never have a family member that says I don't eat venison if you follow these steps they're gonna love it [Applause] hey guys Scott Perkins here from bearded bush blend seasoning I've got a beautiful pile of deer trimmings here from a single deer I probably got about 50 pounds here forty fifty and today I'm going to be making bratwurst using our beer to butcher blend seasoning now these are conveniently in six out shaker each shaker will do 12 pounds so I've got just about the perfect amount to do these trimmings right here original Chipotle Cajun and hot are the choices you can make one of each flavor and then you're going to have obviously four different flavors to choose from I've also got some pork fat here that I'm gonna be adding into these trimmings we like to use about 10% seems to be about the correct amount so I'm set up here I've got my scale I've got my pork fat we've got my pile of trimmings most importantly I've got my beer to butcher blends seasonings I've got a grinder and I've got a stuffer so what we're going to be showing you how to do today is take this pile of trimmings and using our seasoning produce some awesome tasting beer to butcher blend seasoned venison bratwurst you so I've got my combined 12 pounds of venison and pork fat and I'm going to add it to this mixing bowl and I'm gonna add an entire six ounce shaker of our original beer to butch blend seasoning to the grindings or to the trimmings before we grind so once I've added this to my bowl I've added 10% pork fat now you can pick this up at your local butcher or you can just simply go to the grocery store and buy a pork butt roast a boneless pork butt roast and get the same effect so here's where I'm going to take is 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 entire shaker of original beer to butcher blend seasoning to this bowl of meat trimmings so we want to blend this up coat all the meat pieces as evenly as you can the grinder is obviously going to do quite a bit of that work for us too and this allows us to marinade those flavors and I got to tell you the smell is making my mouth water I'm so excited for this bratwurst we've eaten it many many times but it always turns out to be one of our favorites so I'll be adding this blended mix to my grinder and we'll be stuffing some bratwurst all right so now we're at the grinding step so I've got my grinder set up I'm just going to go ahead and kick it on I'm gonna start working my product through here one tip that I have for the grinding process is that you are going to have a plunger that you just start working it through like I mentioned golf ball-sized pieces sort of one piece at a time while we work this through here and then once we're back into our mixing bowl I do plan to add cheese and then we'll go ahead and move it into our stuffer [Music] [Music] so there we have it our ground product looks beautiful and now I'm gonna kick it up a notch by adding some dice cheese now this can be found many sources online we really like to add it to the bratwurst because it adds a nice extra texture and of course the flavor is pretty awesome and we should mention that this is a high temp cheddar cheese that we're using it's important to use the high temp cheese's it has a higher melting point that way doesn't all use out of your product before you actually get to enjoy it that's right so we like to add 10% to the the bratwurst mixture so you can just dump your cheese in and then I guess much like you would need a loaf of bread you can just fold that cheese into your bratwurst so once you have this folded all your cheese folded in there it's time to go ahead and move this over to the stuffer today we're going to be using a five-pound stuffer so what we like to do is just make a few little meatballs just like so get that in the stuffer and we can get to cranking out some bratwurst sometimes it's nice to have an extra set of hands depending on how your bratwurst will stuff different texture of the meat will sometimes yield different pressure that it will require this is a collagen casing that we're using you can either use a collagen or you can use a natural casing today we're going with the collagen on these deer brats and you can see the products start to come down here it's real nice weston has a tube that's clear so you can actually see the product coming through through the tube you can see it's coming right into the casings first how you should fill the casings you basically don't want your air bubbles in the in the casing so best you can do to keep those out like I said sometimes you need a second set of hands for something like this or you can just go ahead and see clamp it to the table and that just gives you a little bit extra help you can always add a little bit of water to your mixture if you want to have these stuff a little bit faster that's entirely up to you and you can just kind of feel the process out as you move along as you can see it doesn't take us very long to produce a real nice supply of brats there's quite a few meals right there already so what we're going to do is we're going to cut these into links that are about five inches long that's going to put about make about four links for a pound something that will fit nicely on a on a bratwurst bun so what you'll want to do is just take go ahead if the end of that loose casing off if you take your hand hold it like this and go from the palm of your hand your thumb you can get a real nice size link I'm going to go ahead and cut four of these and there you have some delicious deer brats ready for the grill hey what's up guys today we're gonna be going through the process of cooking brats on a big green egg today I'm using the extra large big green egg I have pre lit the grill we're maintaining a temperature of about 300 degrees right now you don't want to get the grill too hot it just takes a little bit too long for temperature to come down for a nice even cooking range for these brats so what we're gonna be doing is a hickory barbecue pork brott from white feta meats and we're gonna be doing an original seasoned venison right now on our venison brats we used our original seasoning and in the pork brats we used our barbecue sauce so I'm gonna go ahead and open these up I should mention that we like to cook our brats from frozen you can certainly saw them out if you want but these brats have falled slightly but they are still mostly frozen so usually what I do is I just split my package I break the brats open and put the links right over the open hard lump charcoal fire for a direct cook now you can certainly set your grill up for indirect cooking and you can use your convector that process is just gonna take a little bit longer so what we'll do now that the brats are on the grill is we're gonna go ahead and shut our lid and we're gonna maintain that temperature let's say 300 degrees periodically I will open the grill I'll use my tongs and I'll use my thermometer I'll simply open the lid will roll our brats around until it looks like you know it's time for us to start taking temps and at that point we want to reach an internal temperature on our pork brats of about 160 and on our venison brats about 155 so that's where we're gonna take them to and stay tuned because we'll be pulling these off the grill here real soon all right so here we are we're about ten minutes in with our Brock cook on the XL Big Green Egg our veteran brats these are complete they have met temp of about 155 I'm gonna continue to grill the pork brats here until they reach that 160 we only have a few minutes to go but as you can see these brats started out as a frozen package so there's no need to boil these or anything like that prior to cooking so we simply open up a frozen frozen package of brats put them on the big green egg at about 300 to 325 and we cook these in just about ten minutes so I used a little bit of sugar maple rock wood wood chunks I think that adds a real nice feature to the flavor profile as we're grilling these so let's go ahead and pull temp on our pork brats and let's see where these are all right so we just hit 160 on the pork these are done as well so we're gonna go ahead and plate these along with our venison and our Brock cook on the XL Big Green Egg is finished and we did that all in around about 12 minutes who's ready for a brought sandwich you I am alright I want to show you guys a little tip beard butcher BBQ sauce right now if I peeled this off it wouldn't be a squirt bottle it's pretty simple we're just gonna take a pocketknife we're gonna poke a hole right in the top of this bottle and we're gonna go ahead and hook Scott up with one of these amazing delicious venison rods this was from a deer that we harvested we processed it and now we cooked it on the big green egg here we go how'd we do mozzarella cheese original beer to butcher blend seasoning Wow that's fantastic this is what you call living right here it doesn't get any better than that a real feeling of accomplishment from an animal that we harvested and cooked ourselves [Music] oh yeah sure I want to buy to that [Music]

Channel: The Bearded Butchers

Views: 2,625,068

Rating: 4.856154 out of 5

Keywords: bearded butchers, bearded butcher blend, seasoning, wild game, grilling, charcoal grill, ohio, big green egg, butchering deer, deer processing, vension processing, processing wild game, best how to butcher a deer video, best deer processing video, venison jerky, outdoor edge, dry aging venison, deer back straps, venison back straps, how to make deer brats, how to make venison bratwurst, how to cut a deer, how to butcher a deer, whitetail deer, wild game butchering

Id: x3OaFdP3psc

Length: 72min 53sec (4373 seconds)

Published: Wed Sep 19 2018