https://bit.ly/4055z2n Visit our DIY Section to get EVERYTHING you need to process your own meat at home!

🥩 Be sure to check out MEAT! https://meat-your-maker.pxf.io/15KYmm for all the at home deer processing equipment that you'll EVER need. 🥩

Logan harvested the first whitetail deer of the season, right here in Wayne County, Ohio. You've asked for it, so in this video, we are going to show you how to process it at home instead of in a professional butcher shop type setting. With just a knife and grinder, plus or minus a stuffer and sealer, you can save a lot of money and process your own deer in your own garage, it really can be very budget friendly.

Why is this video any different than any other deer butchering video? Because, this is all about maximum yield. If you want a video to teach you how to make your deer meat last all year long, or as long as possible, this is the video for you to watch. This video is all about simple cuts, ground deer meat, and how to save meat for later while keeping your options open. We've got deer jerky, a Traeger, a word of the day, MEAT, brat making, and plenty of seasoning, so sharpen your knife and get ready.

If you want to and are able to dry age your deer, we recommend to age it at around 35 degrees F with the hide off for at least 3 days. We aged this deer for 9 days. Scott mentioned the CoolBot Pro, a great little gadget that you can use in conjunction with a window AC unit to make your own walk in cooler. The CoolBot Pro with wifi and an app is $400 and can be found here https://storeitcold.referralrock.com/...

Fun fact = The deer we butchered today weighed 129 pounds skinned before it went into the cooler for 9 days of dry aging. We ended up with (all boneless) just about 70 lb of meat for a yield of about 50%

Want a first shot kill like Logan? Check out his RAGE crossbow broadhead https://amzn.to/31UgCD1

24:14 - Seth finds the broadhead arrow lodged in a bone.. think he can he get it out?

51:52 - The money shot. Who wants to see a table loaded with deer trimmings 🙋‍♂️

1:01:43 -SCOTT'S PRO TIP OF THE DAY!! Cut up some pork fat for your grindings (10%-15%). Back fat grinds the best, just ask your local butcher for some. If not, go find the fattiest piece of pork that you can, which is usually a boneless butt roast.

1:05:13 - ANOTHER SCOTT'S HOT TIP!! Shake some Bearded Butcher Blend Seasoning into the bag before vacuum sealing for max flavor throughout the meat. The vacuum sealer becomes your marinader.

1:06:53 - Taste Test! Charlie has had enough by now.

🔪 https://bit.ly/3zTaA3b - Here is the knife that Seth uses 99% of the time 🔪

🦌    • Deer Cutting Demos!   More Deer Content🦌

If you want to process your own deer at home,, here are the most important tools for a DIY butcher:

🧤 https://bit.ly/3UKYItW Seth's heat and cut resistant gloves

🧀 https://bit.ly/40i3xvA High Temp Cheddar Cheese for the brats

🌭 https://bit.ly/3oldKdx Sausage casing for the brats

🔪 https://bit.ly/3mGcSzH - Bearded Butcher cutlery (including the 6" Victorinox)

🧂 https://bit.ly/3o9BqS7 - Our famous Bearded Butcher Blend seasoning!

🔪 https://amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe

🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves

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Index:
9:35 - Seth starts the process by cutting out the fish tenders (deer tenderloins)
11:58 - Flip the carcass over and get to the deer tri tip and the deer hindquarters. From each hindquarter, you'll get the deer sirloin, some soup stock, deer trimmings for ground deer meat, deer top round, deer eye of round, deer bottom round.
22:34 - Next are the shoulders.
30:34 - Venison flat iron (don't forget the seam)
32:44 - Time to pull the beloved deer tenderloins!
56:48 - How to make deer jerky using a top round. We use a bottle of Bearded Butcher Blend Seasoning for every 12 lb of deer meat (1oz per 2 lb).
1:08:16 - Grinding the deer meat. 10mm first, 4.5mm second
1:16:34 - How to make deer brats.

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