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I quarter it up and then off to a processor who does a great job for me near Vilonia AR. Vacuum sealed packaging and everything for a reasonable price. I ust to do it all myself but now days i like to save the time and mess for more hunting and fishing. I did four at one time a few years ago and that was enough for me. For me it is well worth the 50 -60 bucks to get my meat processed and I know and trust my processor.
I never had ciatica (SP?) before processing three deer about 25 years ago. When I lived in Texas, there was a great place in Katy that made sausage. I would turn the whole deer into links. I haven't messed with deer in about 20 years except to cook what someone gives me. I would probably quarter it and find a good processor. Might even pay you to do it CA.
DP
I was working up a deer the other day using my browning filet knife and I thought to myself, " I wonder if ole Nimrod uses that same filet knife he talks about fileting the crappie with to work up deer". I see in the first post the answer yes. I now have a nice 8 pt to work up.
Works great to remove that white/silver looking sinew or tendons .I fillet off just like you take skin off a fish fillet. Those backstraps are prime examples. Lay it meat side up , cut a steak off turn knife and cut sinew like removing fish skin. Move over repeating till your loins are pretty clean steaks and a strip of sinew.Quote:
Originally Posted by fishbaskett