Good video! Same way i was taught! I'm 64yrs old! Thanks for making these videos! I've told several people to watch ya'lls videos if you want to learn the right way!
Like others have said...this gave a GREAT reference on how much silver skin to 'leave' in general on the meat...especially for the smaller muscle groups. I had spend SO much time getting all the silver skin off for trim for sausage...watching what you do is SO much easier. Thank you for this video playlist it is a life saver for the do it yourselfer!
This is what I needed to see!. I processed my boys elk for the 1st time and I want a redo now. I wasted so much trying to get every piece of fat and silverskin off. Thank you for taking the time to show this. I will do much better next time on an elk or deer!
Sometimes i think I spend too much time cleaning up my grind meat but i am very picky about my grind.Ever since you suggested the beef suet I enjoy the ground venison much better than pork mixed Thanks for sharing Dave
Just like to say, thank you for this video guys. I’ve been waisting quite allot of meat what I have brought home. My problem is time, due to work family tasting and chewing.
Excellent! I live and hunt in Alaska. I few tips I've learned in processing over 40 years: 1) I use a recipricating saw to cut the shanks into 2 inch sections for Osso Buco...much better than sending all those sinews into the grinder. 2) For larger game such as caribou and moose, I fillet out 2 "flat iron" steaks from the scapula...I like those flat iron steaks even more than backstrap/tenderloin. 3)To prevent knife cuts, I use a steel mesh fillet glove in my non-knife hand when working on a carcass. 4) Partially frozen meat grinds easier than warm meat.
Nice, I'm crazy picky on my grind. I just ate some I found at bottom of my freezer from 2016. It tastes as good as the day I packed it. I think it helps freezer life.
THANK YOU!!!!! i just did a cow elk today and this evening and was wondering how much to leave in the trim and this video answered that for me. Seems I was on the right trail but it helps to see it in action. Thank you!
I asked for this video awhile back... I appreciate you doing it for us. My son and I are fanatics about cleaning the meat, well me more than him. He cuts the big stuff I do the clean up. Just opposite of you and your dad.
@@KnettersPracticalOutdoors Season is here again, and I fell back into my old ways and super cleaned my first doe this year. That's why I re-watched this video. Hope your family is doing well and in good health.
I really like your videos. Your Dad makes it look too simple, or I just complicate it. You guys are definitely faster than I am. I like the cardboard cutting surface. Must save the edges of your knives a bit. Need to find a source for clean cardboard. Thanks for the videos
Nice job trimming the shoulders for grinding. We do it the same way. We do use beef fat, not beef suet in our burger grind. It provides a better taste in our opinion. Thanks!!!
thank you for this video series, especially this video. i have been being way too excessive with trimming silver and connective tissues, especially in the shank portion of all four legs (two does so far) and giving up because too tedious, and missing out on a lot of grind
I’ve always been told to get rid of all silver skin from the meat. I’ve gotten so frustrated trimming I end up wasting most of the deer. Glad to see how wrong I was!
We only use cardboard that packaged something that we view as "clean" (refrig, TV ect.) not like motor oil. We also swipe it with a damp rag. I know this doesn't make it food service grade, but I've been eating deer cut on cardboard my entire life. Thanks for watching, KPO.
Thank you for the video, a good one. seems like I spend alot of time trying to get most of the sinew removed because it likes to plug up the meat grinder, I get alot removed, but maybe I need to cut my pieces shorter for the meat grinder?
Did I miss the part of y'all processing the lower shank meat from the front shoulder? The part that has 5 or 6 different silver skinned muscle groups. I don't bother cutting the silver skin off that shank meat as there'd be no meat left. Was just curious as how y'all processed that meat for grind. LOVE Y'alls videos... Thank You!!!
I didn't show every part that I went though for time length reasons, but the entire front shoulder was done and the fat I showed at the end was all that was removed. No more no less. So at some point I did defat the part you are talking about but there is always some white stuff that makes it to the grinder. Thanks for watching and thanks for the support, KPO.
So did my first deer using your videos and was worried a little especicially for the shank meat , there is a lot of tendon and hard stuff in there, i've picked out the end hard tendons but left whats inside the hopefully it will grind up and wont notice.
Clyde, well it depends on the size of the grinder. Big grinders will chew up meat that is froze solid. It depends on how small the cubes are also. For us frosty (maybe not froze solid) meat grinds the best. It's much less likely to plug the grinder. Thanks for watching, KPO.
It is not food grade. We do take a rag with bleach and give the cardboard a light wipe and dry. We don't use cardboard that housed motor oil or antifreeze or something like that. More like cardboard from TVs or computers. I can't tell you it's perfectly safe so I won't, but it's probably as safe as many of the surfaces I've eaten off/cut on over the years. (camping, traveling, fast food, bars, restaurants, cleaning fish on rocks or canoe paddles)
Ive always taken all the fat off.....but silver skin....im not as finicky. On the real sinewy meat I cut more off cause it seems to really screw up my grinder.
My grinder will tell me if I leave too much crud on the meat. It simply won't grind it. That stuff is TOUGH! Also, if you don't know how to keep knives razor sharp don't try this! LOL. Your effort will end in utter frustration.
To purchase a MEAT GRINDER - amzn.to/3PvWDR0
I’m carving a deer solo for the first time. These videos make me feel like my dad and grandpa are right by my side. Thanks so much!
interesting for me also, No videos or internet at the time
That is awesome!
Good video! Same way i was taught! I'm 64yrs old! Thanks for making these videos! I've told several people to watch ya'lls videos if you want to learn the right way!
Thanks for sharing!!
The 70’s adult film music really added something. Seriously though. Great video showing the efficient way to get through an arduous task.
Like others have said...this gave a GREAT reference on how much silver skin to 'leave' in general on the meat...especially for the smaller muscle groups. I had spend SO much time getting all the silver skin off for trim for sausage...watching what you do is SO much easier. Thank you for this video playlist it is a life saver for the do it yourselfer!
You are welcome!
I hunt solo now due to people passing & aging, your videos remind me of the old time commradery we shared in the u.p. back in the day!😊
Glad these bring back good memories for you!
Great videos. Love the way you break down each step. I could listen to your pops all day!
Awesome! Thank you!
This is what I needed to see!. I processed my boys elk for the 1st time and I want a redo now. I wasted so much trying to get every piece of fat and silverskin off. Thank you for taking the time to show this. I will do much better next time on an elk or deer!
It's a preference thing. The less fat and silver the better, but you don't need to get every little piece.
Another great job fro the father and son team! Always enjoy watching someone who knows what they are doing! Regards from Saskatchewan.
Your dad is a awesome butcher! He makes it look so easy
I think so too!
Your dad has some real skills with the boning knife- 👍🏽
Yes sir, KPO.
These are some the best and easiet to follow videos on the subject ! Thank you.
Glad you like them!
Sometimes i think I spend too much time cleaning up my grind meat but i am very picky about my grind.Ever since you suggested the beef suet I enjoy the ground venison much better than pork mixed Thanks for sharing Dave
You are so welcome!
I let my OCD run wild there too.
Just like to say, thank you for this video guys. I’ve been waisting quite allot of meat what I have brought home.
My problem is time, due to work family tasting and chewing.
welcome!
Very interesting video Dave. Thanks for sharing and making this step of processing a deer easier for all.
You are very welcome
Excellent! I live and hunt in Alaska. I few tips I've learned in processing over 40 years:
1) I use a recipricating saw to cut the shanks into 2 inch sections for Osso Buco...much better than sending all those sinews into the grinder.
2) For larger game such as caribou and moose, I fillet out 2 "flat iron" steaks from the scapula...I like those flat iron steaks even more than backstrap/tenderloin.
3)To prevent knife cuts, I use a steel mesh fillet glove in my non-knife hand when working on a carcass.
4) Partially frozen meat grinds easier than warm meat.
Excellent add ins, thanks, KPO.
Nice, I'm crazy picky on my grind. I just ate some I found at bottom of my freezer from 2016. It tastes as good as the day I packed it. I think it helps freezer life.
Good stuff!
THANK YOU!!!!! i just did a cow elk today and this evening and was wondering how much to leave in the trim and this video answered that for me. Seems I was on the right trail but it helps to see it in action. Thank you!
Welcome!
Boy you make quick work of deboning those shoulders.
I asked for this video awhile back... I appreciate you doing it for us.
My son and I are fanatics about cleaning the meat, well me more than him. He cuts the big stuff I do the clean up. Just opposite of you and your dad.
Thanks for the idea!
@@KnettersPracticalOutdoors Season is here again, and I fell back into my old ways and super cleaned my first doe this year. That's why I re-watched this video. Hope your family is doing well and in good health.
I really like your videos. Your Dad makes it look too simple, or I just complicate it. You guys are definitely faster than I am. I like the cardboard cutting surface. Must save the edges of your knives a bit. Need to find a source for clean cardboard. Thanks for the videos
Thanks for watching
Whating your family brings back memories of living off grid in the UP Kiva Ladoga ternary Chatham area
Awesome!
Love the stormy Kromer
cool
Great video 👍👍, hopefully one day I will get to try venison.
Go for it!
Another awesome video! Thanks
Glad you enjoyed it!
Nice job trimming the shoulders for grinding. We do it the same way. We do use beef fat, not beef suet in our burger grind. It provides a better taste in our opinion. Thanks!!!
Cool, KPO.
thank you for this video series, especially this video. i have been being way too excessive with trimming silver and connective tissues, especially in the shank portion of all four legs (two does so far) and giving up because too tedious, and missing out on a lot of grind
I can't say what's right or wrong. I just do like in the video and with 20% beef suit it tastes great. Thanks for all the support, KPO.
Well done men! Have a 14 pound bag of trim that I will be grinding after the first of the year into burger.
Is that your archery buck? Or did you have some luck during the rifle season? KPO
@@KnettersPracticalOutdoors Archery buck. Will hunt this weekend with muzzleloader in an attempt to harvest an additional deer.
Great video.
thanks
Hubby and I just finished doing that today! Hands are so sore and tired😕
Great job!
I’ve always been told to get rid of all silver skin from the meat. I’ve gotten so frustrated trimming I end up wasting most of the deer. Glad to see how wrong I was!
Silver has to go
Thank you for this video! Always great content!
Glad you like them!
Can you give some details on cardboard. Are you worried about bacteria or contaminants or are you buying from certain place. Thanks
We only use cardboard that packaged something that we view as "clean" (refrig, TV ect.) not like motor oil. We also swipe it with a damp rag. I know this doesn't make it food service grade, but I've been eating deer cut on cardboard my entire life. Thanks for watching, KPO.
Thank you for the video, a good one. seems like I spend alot of time trying to get most of the sinew removed because it likes to plug up the meat grinder, I get alot removed, but maybe I need to cut my pieces shorter for the meat grinder?
Smaller pieces should help.
Excellent videos, good channel
Thank you very much!
Great job DADS!!
thanks
Saved for later. Thanks ya'll
Did I miss the part of y'all processing the lower shank meat from the front shoulder? The part that has 5 or 6 different silver skinned muscle groups. I don't bother cutting the silver skin off that shank meat as there'd be no meat left. Was just curious as how y'all processed that meat for grind. LOVE Y'alls videos... Thank You!!!
I didn't show every part that I went though for time length reasons, but the entire front shoulder was done and the fat I showed at the end was all that was removed. No more no less. So at some point I did defat the part you are talking about but there is always some white stuff that makes it to the grinder. Thanks for watching and thanks for the support, KPO.
So did my first deer using your videos and was worried a little especicially for the shank meat , there is a lot of tendon and hard stuff in there, i've picked out the end hard tendons but left whats inside the hopefully it will grind up and wont notice.
Sounds like it should be fine
Great video! I think I’ve been too picky cleaning up my grind.
Well the less fat the better, KPO.
Thank you- I should have watched this yesterday when I was trimming and cubing for my venison burger.
Can I grind the cubes frozen?
Clyde, well it depends on the size of the grinder. Big grinders will chew up meat that is froze solid. It depends on how small the cubes are also. For us frosty (maybe not froze solid) meat grinds the best. It's much less likely to plug the grinder. Thanks for watching, KPO.
How do you take care of she dried meat? How soon after you get the animal do you butcher? Good videos.
If the weather is right we will hang them a few days (32-40 deg F). Anything that gets a little dry can be shaved off. KPO.
You in joy your food a lot more when you kill it clean it and process it you're self good job . I won't have it any other way I gotta do all my own
pro trick: watch movies on Kaldrostream. Been using them for watching loads of movies lately.
@Creed Wesson Yea, I have been using kaldrostream for since november myself :)
@Creed Wesson yup, I've been using kaldroStream for since december myself :D
@Creed Wesson Yup, I've been using kaldrostream for since december myself :)
@Creed Wesson yea, I have been using kaldroStream for since november myself =)
hello great video. where do yall cut them up at your home shop or hunting camp.
We cut the deer at home. Thanks for all the support, KPO.
@@KnettersPracticalOutdoors your welcome. Have a great hunting season.
What are some good knife options? Don't want to spend a ton but don't mind paying if I know it's quality.
Victorinox is a great brand, KPO.
What is a good temperature to trim the fat and silver skin off the deer? The colder the better?
Frosty, but not frozen solid, KPO.
Where do you get the card board your using? I assume its food grade clean
It is not food grade. We do take a rag with bleach and give the cardboard a light wipe and dry. We don't use cardboard that housed motor oil or antifreeze or something like that. More like cardboard from TVs or computers. I can't tell you it's perfectly safe so I won't, but it's probably as safe as many of the surfaces I've eaten off/cut on over the years. (camping, traveling, fast food, bars, restaurants, cleaning fish on rocks or canoe paddles)
How do the Knetters' sharpen their deer processing knives?
We need to address that, KPO.
Ive always taken all the fat off.....but silver skin....im not as finicky. On the real sinewy meat I cut more off cause it seems to really screw up my grinder.
true
Can I borrow your dad 😂👍🏻🇨🇦
You'll have to settle for the videos, KPO.
My grinder will tell me if I leave too much crud on the meat. It simply won't grind it. That stuff is TOUGH! Also, if you don't know how to keep knives razor sharp don't try this! LOL. Your effort will end in utter frustration.
It works better to take the fat and silver just like skinning a filet of fish.
yes, sometimes
Mince that fat and sinew up and feed to chickens.
Good idea
@@KnettersPracticalOutdoors They clean all of it up.
If you pay someone to butcher your deer I would think there not doing this.
Probably not. It takes a little time to do it . KPO