Making An Animal Into Meat - Page 2

Dookiebutt · 05-10-2008, 01:05 PM

Soaking in salt water is just another method of "brining" that is very popular for many meats. Turkey, chicken, beef, etc. Can't remember exactly how it works, but the salt draws fluid our of the meat and then they are drawn back in carrying the salt. The proteins are denatured (broken down) and the meat is more tender with the bonus of added salt. Some meats soak up almost 10% of their weight in liquid.

I don't know what vinegar does.

JohnBlaze · 05-10-2008, 01:29 PM

I'm no butcher, but I can dress most animals up to deer, beef and pork at least passably well. It's edible when I'm done.

mitch_mckee · 05-10-2008, 01:32 PM

Quote:

Originally Posted by Dookiebutt

Soaking in salt water is just another method of "brining" that is very popular for many meats. Turkey, chicken, beef, etc. Can't remember exactly how it works, but the salt draws fluid our of the meat and then they are drawn back in carrying the salt. The proteins are denatured (broken down) and the meat is more tender with the bonus of added salt. Some meats soak up almost 10% of their weight in liquid.

I don't know what vinegar does.

it's called corning (as in corned beef):

Practically Edible

ArkansasHunter · 05-10-2008, 01:49 PM

I'm hungrey too ! Good By.

Mike Franklin · 05-10-2008, 02:41 PM

I was watching a movie one time, this guy had shot a deer and gutted it. The deer was hanging in a tree with the skin still on, anyway a guy walks up to the hanging deer, knife in hand, and with his back to the camera kinda jerks the carcass around. He then turns around with a big steak in his hand. I nearly died laughing.

JohnBlaze · 05-10-2008, 02:54 PM

yeah, stuff like that tickles me too.

JMcDonald · 05-10-2008, 02:58 PM

No, Ive never dressed anything. However, I am relatively fimiliar with mammal anatomy so I have a pretty decent idea of what I could mess with and what to avoid. Also I know that alot more stuff can be eaten than what most people think, especially with seafood, so I am not too concerned about getting sick. I do know that Id probably gut the entire torso, but maybe eat the heart if I was really starving, heh.

Basically, I think I could figure it out if the nukes fell tomorrow. I am sure Id be quite wasteful and I would probably only be eating limbs and the breast, but I could kill something and eat it if that is the question.

mitch_mckee · 05-10-2008, 03:07 PM

Some predator livers have toxic levels of vitamin A.

mos19k · 05-10-2008, 05:43 PM

I'm 43, the last time I butchered an animal of any real size was a pig back when I was 14. We don't skin the pigs we shave them using hot water so as to leave the skin on for roasting. Normally I'd just split the breast and pelvis so she'd lay flat on the grill. I need to get out to the farms and help in the butchering of a few animals so I can get back in the habit. I wouldn't want to try it on my own right now. I'm planning on roasting a pig and maybe a goat this Christmas Eve sounds like a good time to re-learn some old skills. It's a shame what the suburbs will do to you.

benhinds2000 · 05-10-2008, 07:31 PM

At this time my butcher work is just that. But I'm working on it.
Can't locate a web sit to get that chart though.

Mike Franklin · 05-10-2008, 07:53 PM

Check on the US Dept of Agriculture site. All big four footed animals are cut up pretty much the same.

Mad Hatter · 05-11-2008, 03:00 PM

I have no experience doing this, but I would like to learn how.. I have trying to get out with my brother when he hunts, but our schedules just haven't worked out.

daddyo · 05-12-2008, 07:07 AM

Quote:

Originally Posted by JMcDonald

No, Ive never dressed anything. However, I am relatively fimiliar with mammal anatomy so I have a pretty decent idea of what I could mess with and what to avoid. Also I know that alot more stuff can be eaten than what most people think, especially with seafood, so I am not too concerned about getting sick. I do know that Id probably gut the entire torso, but maybe eat the heart if I was really starving, heh.
Basically, I think I could figure it out if the nukes fell tomorrow. I am sure Id be quite wasteful and I would probably only be eating limbs and the breast, but I could kill something and eat it if that is the question.

This is about where I am too, although my grandmother's neighbor once taught me how to dress a rabbit. But that's been 30 years or more ago so pretty much totally forgotten. I remember skinning them to be a PITA.

Here's a question for you Southern hunters. How do you keep a deer from spoiling while you pack it out of the woods? My wife has trouble with meat spoiling on the way home from the grocery store (30 minute drive) and its cool to begin with.

jtuck · 05-12-2008, 07:22 AM

Depending on how close to your stand you can drive, an ice chest with 2 or 3 bags of ice works well. Leave the ice in the bags and after you gut your deer put the bags in the cavity.

andrew cochran · 05-12-2008, 08:42 AM

Yep, you give me any meat skined, gutted or not and I can make it into some good food! Everybody should know how to clean and cook a squirrel. And a deer for that matter. The key to good squirrel is soaking.

Rambo · 05-12-2008, 05:03 PM

I can butcher a cow in about 20 minutes. 15 minutes if someone else is holding the flashlight.

elmer fudd · 05-12-2008, 05:14 PM

ya i can do it ok but i have my dad halp so i dont screw up and also this is a little off topic but we send steers to the butcher shop cuz they can cut it alot esier and neater than we can but with deer we do cuz what they do (up here atleast) is put them all in a big pile then just give you meat it might not be off of your deer it could be off a muely that had the guts stay in it for 3 days and was gutshot so we buther at home.

Mike Franklin · 05-12-2008, 07:17 PM

Yeah elmer, I've been through that myself. I shot a Buck with a .45-70 and the meat I got was riddled with jacket bits and peices.

LEE3370 · 05-13-2008, 06:10 AM

Quote:

Originally Posted by Rambo

I can butcher a cow in about 20 minutes. 15 minutes if someone else is holding the flashlight.

GOOD CHUCKLE......
Happens around here every once in a while.

Mooseman684 · 05-13-2008, 09:42 AM

Quote:

Originally Posted by Rambo

I can butcher a cow in about 20 minutes. 15 minutes if someone else is holding the flashlight.

I can do it in about 5 minutes...You better sharpen your Chainsaw !!! LOL

05-10-2008, 01:29 PM	#22
JohnBlaze Senior Member Join Date: May 2008 Posts: 119	I'm no butcher, but I can dress most animals up to deer, beef and pork at least passably well. It's edible when I'm done. __________________ Guns don't kill people. Husbands who came home early from work do. "I'm your Huckleberry"

05-10-2008, 02:54 PM	#26
JohnBlaze Senior Member Join Date: May 2008 Posts: 119	yeah, stuff like that tickles me too. __________________ Guns don't kill people. Husbands who came home early from work do. "I'm your Huckleberry"

05-10-2008, 02:58 PM	#27
JMcDonald Senior Member Join Date: Mar 2008 Location: Oklahoma Posts: 548	No, Ive never dressed anything. However, I am relatively fimiliar with mammal anatomy so I have a pretty decent idea of what I could mess with and what to avoid. Also I know that alot more stuff can be eaten than what most people think, especially with seafood, so I am not too concerned about getting sick. I do know that Id probably gut the entire torso, but maybe eat the heart if I was really starving, heh. Basically, I think I could figure it out if the nukes fell tomorrow. I am sure Id be quite wasteful and I would probably only be eating limbs and the breast, but I could kill something and eat it if that is the question. Last edited by JMcDonald; 05-10-2008 at 07:01 PM.

05-10-2008, 07:31 PM	#30
benhinds2000 Member Join Date: Aug 2004 Location: Twin Lakes area Arkansas Posts: 39	At this time my butcher work is just that. But I'm working on it. Can't locate a web sit to get that chart though. __________________ Appleseed...your Founding Fathers would approve

05-12-2008, 07:22 AM	#34
jtuck Senior Member Join Date: Apr 2008 Location: Missouri Posts: 279	Depending on how close to your stand you can drive, an ice chest with 2 or 3 bags of ice works well. Leave the ice in the bags and after you gut your deer put the bags in the cavity. __________________ Loyalty to the country always, loyalty to the government when it deserves it. Mark Twain

05-10-2008, 01:05 PM	#21
Dookiebutt Senior Member Join Date: Feb 2005 Location: America's North Coast Posts: 1,163	Soaking in salt water is just another method of "brining" that is very popular for many meats. Turkey, chicken, beef, etc. Can't remember exactly how it works, but the salt draws fluid our of the meat and then they are drawn back in carrying the salt. The proteins are denatured (broken down) and the meat is more tender with the bonus of added salt. Some meats soak up almost 10% of their weight in liquid. I don't know what vinegar does.

05-10-2008, 01:49 PM	#24
ArkansasHunter Senior Member Join Date: Mar 2007 Location: South Arkansas Posts: 10,690	I'm hungrey too ! Good By.

05-10-2008, 02:41 PM	#25
Mike Franklin Senior Member Join Date: Apr 2008 Location: Poteet, Texas Posts: 1,276	I was watching a movie one time, this guy had shot a deer and gutted it. The deer was hanging in a tree with the skin still on, anyway a guy walks up to the hanging deer, knife in hand, and with his back to the camera kinda jerks the carcass around. He then turns around with a big steak in his hand. I nearly died laughing.

05-10-2008, 03:07 PM	#28
mitch_mckee Banned Join Date: Feb 2008 Location: Knoxville, TN Posts: 1,085 Images: 3	Some predator livers have toxic levels of vitamin A.

05-10-2008, 05:43 PM	#29
mos19k Senior Member Join Date: Apr 2007 Location: Miami, Fl. Posts: 314	I'm 43, the last time I butchered an animal of any real size was a pig back when I was 14. We don't skin the pigs we shave them using hot water so as to leave the skin on for roasting. Normally I'd just split the breast and pelvis so she'd lay flat on the grill. I need to get out to the farms and help in the butchering of a few animals so I can get back in the habit. I wouldn't want to try it on my own right now. I'm planning on roasting a pig and maybe a goat this Christmas Eve sounds like a good time to re-learn some old skills. It's a shame what the suburbs will do to you.

05-10-2008, 07:53 PM	#31
Mike Franklin Senior Member Join Date: Apr 2008 Location: Poteet, Texas Posts: 1,276	Check on the US Dept of Agriculture site. All big four footed animals are cut up pretty much the same.

05-11-2008, 03:00 PM	#32
Mad Hatter Senior Member Join Date: Oct 2007 Location: Connecticut Posts: 612	I have no experience doing this, but I would like to learn how.. I have trying to get out with my brother when he hunts, but our schedules just haven't worked out.

05-12-2008, 08:42 AM	#35
andrew cochran Senior Member Join Date: Nov 2007 Location: Little town in ARKANSAW! Posts: 2,155	Yep, you give me any meat skined, gutted or not and I can make it into some good food! Everybody should know how to clean and cook a squirrel. And a deer for that matter. The key to good squirrel is soaking. __________________ If you don't have anything good to say... Don't say it!

05-12-2008, 05:03 PM	#36
Rambo Senior Member Join Date: Mar 2008 Location: Iowa Posts: 752	I can butcher a cow in about 20 minutes. 15 minutes if someone else is holding the flashlight. __________________ If you run, you'll just die tired.

05-12-2008, 05:14 PM	#37
elmer fudd Senior Member Join Date: Jan 2008 Location: pheasant country USA! Posts: 1,934	ya i can do it ok but i have my dad halp so i dont screw up and also this is a little off topic but we send steers to the butcher shop cuz they can cut it alot esier and neater than we can but with deer we do cuz what they do (up here atleast) is put them all in a big pile then just give you meat it might not be off of your deer it could be off a muely that had the guts stay in it for 3 days and was gutshot so we buther at home. __________________ spur hard, shoot straight, party hardy!

05-12-2008, 07:17 PM	#38
Mike Franklin Senior Member Join Date: Apr 2008 Location: Poteet, Texas Posts: 1,276	Yeah elmer, I've been through that myself. I shot a Buck with a .45-70 and the meat I got was riddled with jacket bits and peices.