Big fat butchering

[footfootfoot]

Originally Posted by orthodoc

Does a buck taste different than a doe? Hormones and all that? Just wondering.

I wonder too. I've been told no difference. We''ll see.

Originally Posted by xoxoxoBruce

If you had 3 or 4 more to cut up, would you be concerned with the other stuff like sinew and bones?

No. Not unless they were simply gotten.

Originally Posted by Griff

If you decided to make just hamburger, stew meat, jerky strips, etc... you could get through the carcass a lot less time. Dad and I made nothing but Speidie cubes one time and got through it pretty fast. I understand the desire to do it "right" though.

Definitely burger and sausage for any additional deer. and stew meat. Speidie cubes, I hadn't thought of, but That's a great idea.

Originally Posted by orthodoc

Leaving as much as possible in bigger chunks (like roasts and chops) would lessen the opportunity for bacterial contamination before freezing or otherwise storing the meat. But a 13-hour day is daunting.
What are Speidie cubes?

Roasts, yes, less work, fewer bacteria. (Two bacteria walk into a bar and the bartender says, "We don't serve bacteria here." The bacteria reply, "It's OK, we're staph." I'll be here all week folks, try the venison kebabs.)