Wow thanks everyone for the helps, tips & advice-
I ofcourse have a lot of questions... But I'll hv to come back to the thread later- gotta get ready for work- a rocking fun night at RWJ :/
That silver-skin... Omg what a bitch to get off some pieces... I found my knife dulling very very quickly- I need to get a better n sharper set. I had to stop, it was getting nuts struggling w/ the stupid knife...i found my grinding pile getting bigger n bigger... :/ I will finish it all up on Sunday.
Just two quick ?'s for now tho-
1. I wrapped it in freezer paper first n then plastic bags- I guess backwards than what most were suggesting- Idk y I did it that was, just trying to layer to prevent freezer burn... Is that still ok.
2. After it sat in the buckets in the fridge, I found it was sitting in a pool of blood- I didnt know it was still going to do that... Someone mentioned it as not good for the meat- Altho I have no clue what a "gamey taste" is- how else do u prevent the drainage issue?... I ran out of time on cutting it up the same day- working a run of nights in a row here...
3. I didnt know to separate the parts of the meat as I cut it up- so basically that is a hodge podge for the most part...
Yes, skinning etc... Was actually really fun... Lol
straps, loins n roasts a joy to break down... Then the tedious work began... Lol
I def need a ton more practice...
I know I missed a lot n probably messed up a lot of good cuts guessing n not really knowing exactly what I was doing at times- but I figured my worse FIRST BUTCHERING will still outweigh in the benefits of bringing it to a butcher....esp. a bad one..
I feel like its MY HEALTHY MEAT- n I know everything about it- no wondering, no doubts!
Its awesome!
Thanks again for all the advice- I will be copying and saving this thread, for future reference on my next deer...