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Do you process your own deer?
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<blockquote data-quote="Duckslayer100" data-source="post: 194186" data-attributes="member: 1485"><p>I was so anal about removing fat silver skin when I first started butchering that, combined with my inexperience, it would take me all damn day to do a single deer. TO the point that I still had grinding and packaging to do the next day.</p><p></p><p>Fast forward, and I've become much more lenient. I get as much fat off as I can, but I've also found that corn-fed doe fat is actually damn tasty. Rutting buck, not so much. Still, fat is removed as much as possible. </p><p></p><p>I'm with others in that I'll leave the silver skin for later. It doesn't take much to remove it on the day I'm cooking it, but when butchering it can add a ton of time. I get the thick stuff of the grindings so that it doesn't bog down the grinder, but most of it will get caught on the grinding plate and won't make it into the final product.</p></blockquote><p></p>
[QUOTE="Duckslayer100, post: 194186, member: 1485"] I was so anal about removing fat silver skin when I first started butchering that, combined with my inexperience, it would take me all damn day to do a single deer. TO the point that I still had grinding and packaging to do the next day. Fast forward, and I've become much more lenient. I get as much fat off as I can, but I've also found that corn-fed doe fat is actually damn tasty. Rutting buck, not so much. Still, fat is removed as much as possible. I'm with others in that I'll leave the silver skin for later. It doesn't take much to remove it on the day I'm cooking it, but when butchering it can add a ton of time. I get the thick stuff of the grindings so that it doesn't bog down the grinder, but most of it will get caught on the grinding plate and won't make it into the final product. [/QUOTE]
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