What tools do you use to process your game?

Woodrow F Call

Woodrow F Call

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Jan 3, 2013
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The wife and I process our own game (usually venison) and I'm looking to make things easier. In the past, I've used:

Big Deer Knife
Filet Knife
Big Cutting Board
Kitchen Aid Meat Grinder attachment for Mixer
Vacuum sealer and bags.


I'm thinking about upgrading the knives I use. I'm also thinking about getting a cleaver....... thinking about it now, I might really should invest in a sharpmaker or something as much sharpening I'll need to do. :o

What do you think?
 
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I have several very large plastic bowls that I put the meat into as butchered for further rinsing, draining and cooling. And a half dozen large tupperware containers with lids that I use to temporarily freeze processed meat in preparation for slicing or grinding. Having a small dorm/apartment type freezer also comes in handy in holding the meat during processing. I have a Gander Mountain electric slicer that has become indispensible. Sharp knives are definately a plus. How you get them sharp and keep them sharp is an individual choice, as is the number and type of knives. I prefer a lamb splitter knife over the cleaver myself.
 
Typical 'hunting' knife works fine , a good 4" blade.
A 5" stiff boning knife .I like the stiff ones and a 5" is more suitable for deer. Larger deer get longer blade .
The Kitchen Aid works well .For longer storage life cut meat into chunks and grind just before use .
10" butcher knife.
Vacuum sealer - YUP
18" butcher's saw.
I do everything on a heavy maple work bench which is first scraped down and washed.
Cleaver not needed just use saw. Good lighting is big help.My workbench is next to a laundry sink !!
Don't forget to dress out deer immediately ,skin as soon as you can.Enjoy !
 
The only game I really handle myself are deer and fish..a decent fixed blade and a filet knife are all I really use in the blade category, and get the deer in some good freezer bags and I'm good to go once I just make sure all is rinsed very well before freezing, but then again I'm not really into deerburger, so never grind it.
My Uncle just finished a meathouse on our property though to handle the cattle..he is really serious about the process, and has an abundance of various gear etc as is working towards state certification.. I have a LOT to learn from him, and look forward to it.

I'm thinking about upgrading the knives I use.
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My uncle got a good deal on some different Victorinox skinning etc blades, and hate to admit that I was so surprised (as have been a long time fan of their slipjoints), but have been VERY impressed at how well the skinners perform for the cost.
We skinned out 5 Angus in one day this season..4 primary blades used, and all that was used to help maintain them during the day was a steel occasionally.:thumbup:
 
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Never cleaned a deer, but for fish, duck, and squirrel the #1 knife is the good ol' sharpfinger. And for those of you who don't know, squirrel is delicious :D
 
Woodrow F Call said:
The wife and I process our own game (usually venison) and I'm looking to make things easier. In the past, I've used:

Big Deer Knife
Filet Knife
Big Cutting Board
Kitchen Aid Meat Grinder attachment for Mixer
Vacuum sealer and bags.


I'm thinking about upgrading the knives I use. I'm also thinking about getting a cleaver....... thinking about it now, I might really should invest in a sharpmaker or something as much sharpening I'll need to do. :o

What do you think?
Click to expand...

You've got the basics. We upgraded our grinder to a large electric one, and that helps a lot when we're making burger or sausage. I like jerky. So, we also have a couple of dehydrators and a large jerky shooter. I also use an electric fillet knife to cut the backstraps into steaks, and the larger muscles into steaks. I use large plastic tubs for mixing meat. It sure saves a lot of money not paying others to do my processing for me.
 
In the field for deer size critters and up a 5" hunting knife and a Kabar skinner for caping work.

At home for the actual Victorinox butcher and boning knives and the processing big plastic bins for rinsing and a Foodsaver vacuum sealer. After the shot it's a couple quick pics and then field dressing (with a stick holding the cavity open to cool it quickly) or boning the meat out for the long haul depending on the size of the critter and how far from camp.

Clark
 
the thing that gets me the most are you crazy looks, is using a truck or garden tractor to yank the hide off a deer
 
Nothing wrong with using a little gas/diesel horsepower to do the heavy work. Minimizes the hair you have to wash off too.

Clark
 
Skinning stand (manual winch on a steel tube frame)
One knife
Something to remove head, cut ribs, make big separating cuts on the quarters(usually a short machete)
gut bucket
lots of water
Dawn Dishwashing soap: Learned this trick from a fellow hog hunter this year at camp: Wash your freshly killed hog with Dawn to kill and remove fleas+ticks, plus you have a sweet-smelling, mud free porker to work on that will not dull your knives near as bad as a dirty one. I was skeptical, but it really does work... just very messy and takes 5-10 mins.
 
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