Re: deer processing
With my deer I cut off the front and hind quarters and make some roasts out of the hinds. The backstrap is cut into butterfly steaks. The best is the inner loin meat but you need to cut these out right away as they dry out fast. Cubed and simmered in butter w/ mushrooms,MMMMMM. Tried a sour cream stroganoff sauce this year and I think I found a winner. Neck meat and front hind qtrs. grind for jerky with one of the jerky shooters. I don't mess w/ the ribs much. I concentrate on cleaning all the tendons off the other meat instead. I think you can do a quality job yourself. I have a kitchenaid mixer w/ the grinder attachment for ground meat. Pure ground deer is a little dry by itself. Just shot out 5 lbs. of jerky tonight, drying in the Ronco dehydrator right now. The house smells great.<br /><br />An added plus is the wifey allows me to bring in the qtr. pieces and finish butchering them in the kitchen. The best way to learn is to watch somebody do it. I'll never send mine out again.
