Thank you for doing this video and showing off other techniques for quartering a deer. I would be very much interested in a boning video and even a grind/packaging video. I learned some new techniques from this video and from your previous one for skinning as well. Can't wait to see your next video!
Thank you! Glad you enjoyed it. I do have a grinding and a packaging video already. Made the video 2 years ago and it was called how we grind our burger. Will try and do a boning one later thos year if conditions are right.
Hey Jason , Thank You for your efforts and NO Nonsense ... I skin deer this way as well . It's how I was taught by my Dad in the 70's. 😊 I'm in Michigan as well and my wife and I have a place in Houghton Lake . Small world , keep up the good work .
Thanks for the tips and content. I do skin head down but only because I have a the same hoist as you mounted to the top of a 13 ft tall deer pole. I skin down the hindquarters a bit and place a golf ball under the skin and a cable loop slips over the ball and skin from the outside. Then I rip the skin off in one steady pull of the hoist. I quarter pretty much the same way you do, but I like to lay the carcass on that table behind you so it doesn’t spin like when hanging. To your point, just works best for me after years of trying different methods suggested from individuals like yourself. Takes me about 30 min to skin, quarter and clean up. And then the real work begins....
Thanks! If can find a willing participant, I'll think I'll try this again! Had heck of time last time I tried this way! You & a couple of other channels have got me back into archery. After 7 shoulder surgeries!! I had settled for crossbow. But it sucks. Lol. This time I'm going traditional. With lower poundage. Lots a work but lot more fun & satisfying. Crossbow is ok. Just not for me yet! Thanks again for encouraging words!
Hind quarters and neck roasts are the way to go! Learn so much from your videos! Got myself some yach grips and swim noddles for my mobile set up. Love it! Hopefully I’ll be butchering a deer soon this season. Keep making videos and God bless
we were fortunate enough to have an antique bone saw /butchers saw that my great granddaddy had used to butcher pigs, we always cut the legs off, usually saved the back hams for smoking with bacon wraps, grind most everything, back straps were usually stew meat or jerky, sometimes the back hams would be cut up into cube steaks. we used a lot of deer burger mixed with beef for extra moistness, i like your style but man i always saw them hung the other way, but we always cut the neck off and tossed it so im sure we were missing a bit of meat, getting the hams off is simplified when you can just saw through the spine where ever you want :D
Awesome video been butchering deer like this for years absolutely love your content very informative and great for real hunters not deer farmers keep up the great work
Great Jason. I have been taught to skin a deer both ways, heads up and heads down. To me, heads up is definitely easier for me. I would love for you to do a boning video when you have time. Thanks for the video.
Excellent video, Jason! Thank you so much for sharing. Really enjoy your style and the way you do things! I am going to share this with my archery store customers.
i've always heard that you should hang by the hind feet but this makes MUCH more sense. Only comment is that the "scraps" of meat from both the hide and the carcass can be used for grind, jerky or to treat the dogs. My pups are NOT deer hounds but they do love a bit of venison.
Great video. Love to see the different ways people do it. As long as you get the cuts you want is there really a wrong way? I don't think so. I've had so many people say I'm too picky and make it hard. But the way I process I get alot of meat and that makes me happy. Glad to see you get all you can too. I know many people just to throw out the neck. I used to take the time to debone it for grind until my grandmother showed me how to cook it whole minus the windpipe. Just cook it low and slow and turn it into barbecue. Makes great bbq sandwiches.
A good method...i have always skinned deer head up seemed easy that way...i like that hook blade trick too, gonna use that real soon hopefully!! Happy Hunting...
Dexter don't be overly concerned about negative feedback. you know what they say; opinions are like assholes, everyone's got one, and some of them stink. Thanks for the video.
Awesome video. I don’t think there is a right way or wrong way as long as you getter done. The only thing different I do is tape some plastic I.e. cut open garbage bags or what ever you have on hand to the floor for easy clean up when finished. Big thumbs up to you Hoss thanks.
Great question! And a very important question. Answer is no. You would want to hang them head down to skin for a mount. Other wise you are fighting the hide the whole time.
I had to put it in there as originally you could hear eighties music on my radio, but youtube hit me with a copyright warning so I had to put the music in the over power the raido.
Thanks for sharing. I would like to start processing my own deer soon. Have always just taken it to butcher. What do you do with the remains of the deer once you have taken the meat off?
Very good video. I do mine very similar. Wondering why you don’t cut off the legs below the knee before you single hair? Always seemed like when I did it like that, I was always getting hair on my gloves then again on the carcass. Started removing the legs, then singed. No more hair. I also put a garbage bag on the floor to catch all that blood that always seems to drip out. Not criticizing. Just curious. Again, great job.
Im just too lazy to cut off the legs. If I get a hair that transfers from my gloves to the meat when I move the quarters I just hit it with the torch. I used to put a trap down as well. But now that I have a power washing company I have a huge supply of insane chemicals that I just pour a cup of chem on the area when im done and then a cup of water and it dissolves it all and I squeegee it right down the drain.
Whole front shoulder in big crockpot, cooked low and slow, all day! any wine, bay leaf, holy grail of vegetables! cook about 300 for six to seven hours. Momma MIA!!! ANOTHER GREAT VIDEO! YOU DID MAKE THAT ONE WRONG CUT! 🤣😆🤣😆
Hey jason! I have a question that relates to an older video that you made about your tree stand. When you were explaining your mobile system, i noticed that you only had 1 cam strap on the lone wolf stand... do you recommend hanging a hang on stand with only 1 strap? will it be safe? hold my weight? etc.. I appreciate the feedback. Thank you sir.
I jave always only used one strap. Never had a problem or issue. Everyone I hunt with also just uses one strap on them and never had a problem. I dont think the bottom strap is so much load bearing but rather helping it keep from slipping out sideways as you get in and out. But thos is just how I do it.
When you sizzle the hair off like that, do you ever run the risk of spot flashing little areas of meat? And would taking a large flame and just quickly passing over larger sections work too? I like this idea, I've never thought to just simply torch the stragglers off. Cool method!
Gram answered exactly right. The torch will not hurt the meat. The hair sizzles up instantly so its just a quick pass. A larger flam would also work if you have adjustable tips.
@@grammoore3348 cool, thanks for the reply and clarification. I'm gonna keep my Oxy torches at the ready! Haha So, basically I'll just give a light dusting with the flame then, and that should do well to take care of any of those loose hairs that might've made it past. :)
@@SamkoTradBow Awesome, thanks for the reply! I've been hunting for quite a few years now (33yrs old and started around 25yrs old) but still learning new stuff every day! Love the channel, and love the straight to the point 'no frills attached' info. Makes it so easy to comprehend and digest.
On another video you were skinning a deer and to zip the hide down the legs you used a utility knife with a hook blade. Was the blade just a roofing shingle blade? Looked like a great tip!
Great video!! Very informative.... I ain't gonna give you any crap LOL What's that knife? I like it. I usually use a fillet knife, but I'd like to get that one and try it.
@@pensnut08 on you phone you jave to hit the little down arrow just under the video on the right hand corner. It will show the text description with all the links.
@@SamkoTradBow Ha, I knew it! I grew up on the LP but did all of my Hunting in the UP (Delta cty area). Being that you are using a winch system, you can try taking the skin from the neck, pulling it down just past the front shoulders and stop. Take a tuft of skin and wrap it with a cable tied like a snare (Noose or slip knot). With the deer lowered all the way down, Take the other end of the cable and hook it to an anchored eye-bolt in your floor. Simply raise your hoist and watch the skin come off w/ zero effort. Some also use their 4 wheeler or truck to pull the tail end of the cable if they dont have a winch. If you havent tried this method, please do. Just take your time at first, then you'll see what mean. Enjoy brother
@@drillsgtlangdon yep the winch and eye bolt system works fantastic! Glad you got to experience some mochigan UP hunting! Such an amazing place up there!
@@SamkoTradBow Raised the kids in Esky and owned 80 acres just outside of Powers...Super prime land. I miss it big time! Glad to have made your acquaintance brother. Looking forward to more of your vids. Enjoy!
Depends on temperature. If its 50 or below i will let it hang for a week. If its below freezing i process immediately so it doesn't freeze and if its 50-65 i will put ice in the body during the day and let it hang 3 days. If hotter than 65 i bone it out and put the meat chunks in a cooler for a couple days before processing the xhincks into steaks and roasts and burger.
I didn't see you cut out the tenderloins. They are on the inside under the backstraps or loins. In my opinion the most tender and best tasting part of the deer.
Yep always take the tenderloins! I always take them out. But if I remeber right the battery dies on thos video during the neck meat, tenders, and flank removal.
@@SamkoTradBow I've found the best time to take them out is right after I hang the deer because they tend to dry out really fast and they remove easier before that happens. I've done deer on the ground and hanging both ways. A hunter should learn to do it all ways. For me tail up works best. I seem to get less hair on the meat, the tenderloins are easily accessible and once they are skinned and the tenderloins are removed I can take a break and let the rest hang and cool. Most of the time the shooting damage is on the front half of the animal so I can remove the damaged areas without contacting the best meat. For me it is easier to de-bone while it is hanging. I put the meat right in meat 2 meat lugs and cool them in refrigerator. I package and grind later.
@@SamkoTradBow Thank you for making your videos, I know it takes time but it does help people realize what goes into processing the food we eat. I know what is in the ground meat and sausage I make. Can't say that for the food I buy. I think people that don't like venison have someone else butcher their deer.
I ain't going to " give you any crap" ! ! ! Just show me what works for you. I'll give it a try ....if it works, it's mine, if not I'll move on. Thanks.
Thank you for doing this video and showing off other techniques for quartering a deer. I would be very much interested in a boning video and even a grind/packaging video. I learned some new techniques from this video and from your previous one for skinning as well. Can't wait to see your next video!
Thank you! Glad you enjoyed it. I do have a grinding and a packaging video already. Made the video 2 years ago and it was called how we grind our burger. Will try and do a boning one later thos year if conditions are right.
@@SamkoTradBowI'll find it thank you!
Hey Jason , Thank You for your efforts and NO Nonsense ... I skin deer this way as well . It's how I was taught by my Dad in the 70's. 😊 I'm in Michigan as well and my wife and I have a place in Houghton Lake . Small world , keep up the good work .
Yep head up sure does make it easier! It is a small world! Hope to see ya around up here sometime.
Thanks for the tips and content. I do skin head down but only because I have a the same hoist as you mounted to the top of a 13 ft tall deer pole. I skin down the hindquarters a bit and place a golf ball under the skin and a cable loop slips over the ball and skin from the outside. Then I rip the skin off in one steady pull of the hoist. I quarter pretty much the same way you do, but I like to lay the carcass on that table behind you so it doesn’t spin like when hanging. To your point, just works best for me after years of trying different methods suggested from individuals like yourself. Takes me about 30 min to skin, quarter and clean up. And then the real work begins....
I have not yet tried quartering on a table like you mentioned. I'm gonna give thst a shot! Thanks and glad you enjoyed this.
Thanks! If can find a willing participant, I'll think I'll try this again! Had heck of time last time I tried this way! You & a couple of other channels have got me back into archery. After 7 shoulder surgeries!! I had settled for crossbow. But it sucks. Lol. This time I'm going traditional. With lower poundage. Lots a work but lot more fun & satisfying. Crossbow is ok. Just not for me yet! Thanks again for encouraging words!
Wishing you the best of luck out there and hope you have fun and can fill the freezer!
I have found that your videos are all very helpful. I am always looking for additional tips. Keep it up!
Thank you
I do mine the exact same way and I prefer it. Thank you for putting out these videos man 👍🏻
Thank you!
Hind quarters and neck roasts are the way to go! Learn so much from your videos! Got myself some yach grips and swim noddles for my mobile set up. Love it! Hopefully I’ll be butchering a deer soon this season. Keep making videos and God bless
Thanks. Glad you enjoyed it!
we were fortunate enough to have an antique bone saw /butchers saw that my great granddaddy had used to butcher pigs, we always cut the legs off, usually saved the back hams for smoking with bacon wraps, grind most everything, back straps were usually stew meat or jerky, sometimes the back hams would be cut up into cube steaks. we used a lot of deer burger mixed with beef for extra moistness, i like your style but man i always saw them hung the other way, but we always cut the neck off and tossed it so im sure we were missing a bit of meat, getting the hams off is simplified when you can just saw through the spine where ever you want :D
Awesome video been butchering deer like this for years absolutely love your content very informative and great for real hunters not deer farmers keep up the great work
Thank you! Glad you enjoyed it.
Thank you. No BS. Just what I needed.
Thanks! Glad you enjoyed it.
Great Jason. I have been taught to skin a deer both ways, heads up and heads down. To me, heads up is definitely easier for me. I would love for you to do a boning video when you have time. Thanks for the video.
Will try to make that happen
Excellent video, Jason! Thank you so much for sharing. Really enjoy your style and the way you do things! I am going to share this with my archery store customers.
Thanks. Glad you liked it.
i've always heard that you should hang by the hind feet but this makes MUCH more sense. Only comment is that the "scraps" of meat from both the hide and the carcass can be used for grind, jerky or to treat the dogs. My pups are NOT deer hounds but they do love a bit of venison.
Very true and should make every effort to get and use all the small pieces as well.
Great video. Love to see the different ways people do it. As long as you get the cuts you want is there really a wrong way? I don't think so. I've had so many people say I'm too picky and make it hard. But the way I process I get alot of meat and that makes me happy. Glad to see you get all you can too. I know many people just to throw out the neck. I used to take the time to debone it for grind until my grandmother showed me how to cook it whole minus the windpipe. Just cook it low and slow and turn it into barbecue. Makes great bbq sandwiches.
Thanks! Great idea on the neck roast BBQ! Gonna try that!
A good method...i have always skinned deer head up seemed easy that way...i like that hook blade trick too, gonna use that real soon hopefully!! Happy Hunting...
Wishing you good luck filling the freezer soon!
Jason, thanks for the content. I was hoping you would do this after your skinning video! I literally take notes on my phone. Thanks again, David
Thanks! Glad you like it.
Dexter don't be overly concerned about negative feedback. you know what they say; opinions are like assholes, everyone's got one, and some of them stink. Thanks for the video.
Hahaha. Very true and thank you.
Thanks! I am gonna try that next year since my deer is already in the freezer this year 😉
Always good to try new ways. You might like it. If not nothing lost.
Great video. I'm taking your course. Starting to understand how to hunt better being it's my first year hunting.
Awesome! Any questions jist ask!
Thanks
Thanks for the video Jason!! Looking forward to giving it a go the next time!!
Welcome. Let me know how it goes for ya
Same exact way I do it! Good stuff
Awesome! Thanks.
Great channel! I hope you keep up the content.
Thank you and will try my best!
Awesome video. I don’t think there is a right way or wrong way as long as you getter done. The only thing different I do is tape some plastic I.e. cut open garbage bags or what ever you have on hand to the floor for easy clean up when finished. Big thumbs up to you Hoss thanks.
Great idea about the bags or tarp to keep it easy clean up!
Great information. Thank you!
Thank you
You really made that look easy
Thank you. Its pretty easy with the head up method. Once I learned to do them head up I never went back to the old way. Works really good for me.
Hey, what you should have done is do it the way I do it.....exactly however you want to. Great video. I’m gonna have to try this.
Thank you!
I’ve never thought of burning the hair off, I’m trying that next time.
Works great! Fast and easy.
This maybe a dumb question, but if you wanted to cape the deer to do a shoulder mount do you still hang them the same way.
Great question! And a very important question. Answer is no. You would want to hang them head down to skin for a mount. Other wise you are fighting the hide the whole time.
like the addition of the background music
I had to put it in there as originally you could hear eighties music on my radio, but youtube hit me with a copyright warning so I had to put the music in the over power the raido.
Thanks for sharing. I would like to start processing my own deer soon. Have always just taken it to butcher. What do you do with the remains of the deer once you have taken the meat off?
I just put it in a garage bag and throw it all out.
There’s two kinds of people in the world , right handed and correct handed .😁
😂 love it
Very good video. I do mine very similar. Wondering why you don’t cut off the legs below the knee before you single hair? Always seemed like when I did it like that, I was always getting hair on my gloves then again on the carcass. Started removing the legs, then singed. No more hair. I also put a garbage bag on the floor to catch all that blood that always seems to drip out. Not criticizing. Just curious. Again, great job.
Im just too lazy to cut off the legs. If I get a hair that transfers from my gloves to the meat when I move the quarters I just hit it with the torch. I used to put a trap down as well. But now that I have a power washing company I have a huge supply of insane chemicals that I just pour a cup of chem on the area when im done and then a cup of water and it dissolves it all and I squeegee it right down the drain.
Whole front shoulder in big crockpot, cooked low and slow, all day! any wine, bay leaf, holy grail of vegetables! cook about 300 for six to seven hours. Momma MIA!!! ANOTHER GREAT VIDEO! YOU DID MAKE THAT ONE WRONG CUT! 🤣😆🤣😆
Sounds delicious! Can't wait for hunting season to get here!
thank you
Welcome
There's an Irish guy on utube to processes deer......check out his method. It's pretty slick
Hey jason! I have a question that relates to an older video that you made about your tree stand. When you were explaining your mobile system, i noticed that you only had 1 cam strap on the lone wolf stand... do you recommend hanging a hang on stand with only 1 strap? will it be safe? hold my weight? etc.. I appreciate the feedback. Thank you sir.
I jave always only used one strap. Never had a problem or issue. Everyone I hunt with also just uses one strap on them and never had a problem. I dont think the bottom strap is so much load bearing but rather helping it keep from slipping out sideways as you get in and out. But thos is just how I do it.
Appreciate the video. Do you get your deer tested for cwd? Does it concern you?
I do not get them tested. I'm not really worried about cwd where I hunt. If it was a problem here I would have it tested.
When you sizzle the hair off like that, do you ever run the risk of spot flashing little areas of meat?
And would taking a large flame and just quickly passing over larger sections work too?
I like this idea, I've never thought to just simply torch the stragglers off. Cool method!
You aren’t holding the flame over the hair for that long.
Yes, a large flame would work too. Little propane torches just are more available.
Exactly. Thank you for the great answer
Gram answered exactly right. The torch will not hurt the meat. The hair sizzles up instantly so its just a quick pass. A larger flam would also work if you have adjustable tips.
@@grammoore3348 cool, thanks for the reply and clarification. I'm gonna keep my Oxy torches at the ready! Haha
So, basically I'll just give a light dusting with the flame then, and that should do well to take care of any of those loose hairs that might've made it past. :)
@@SamkoTradBow Awesome, thanks for the reply! I've been hunting for quite a few years now (33yrs old and started around 25yrs old) but still learning new stuff every day!
Love the channel, and love the straight to the point 'no frills attached' info. Makes it so easy to comprehend and digest.
Awesome!!!
Thank yoy
On another video you were skinning a deer and to zip the hide down the legs you used a utility knife with a hook blade. Was the blade just a roofing shingle blade? Looked like a great tip!
@dnbrown822 yes just a hooked utility blade
Great video!! Very informative.... I ain't gonna give you any crap LOL What's that knife? I like it. I usually use a fillet knife, but I'd like to get that one and try it.
Thanks. Its a dexter Russell boning knife. The link is in the description text below the video.
@@SamkoTradBow thanks. I was watching on my phone and didn't see it.
@@pensnut08 on you phone you jave to hit the little down arrow just under the video on the right hand corner. It will show the text description with all the links.
@@SamkoTradBow didnt have my glasses on LOL I did get the knife though. Just need another deer.
@@pensnut08 you will love the knife and wishing you great luck on the deer!
Right on brother. We do a lot of things similarly. Im originally from Mi.. where are you?
I'm in houghton lake
@@SamkoTradBow Ha, I knew it! I grew up on the LP but did all of my Hunting in the UP (Delta cty area). Being that you are using a winch system, you can try taking the skin from the neck, pulling it down just past the front shoulders and stop. Take a tuft of skin and wrap it with a cable tied like a snare (Noose or slip knot). With the deer lowered all the way down, Take the other end of the cable and hook it to an anchored eye-bolt in your floor. Simply raise your hoist and watch the skin come off w/ zero effort. Some also use their 4 wheeler or truck to pull the tail end of the cable if they dont have a winch. If you havent tried this method, please do. Just take your time at first, then you'll see what mean. Enjoy brother
@@drillsgtlangdon yep the winch and eye bolt system works fantastic! Glad you got to experience some mochigan UP hunting! Such an amazing place up there!
@@SamkoTradBow Raised the kids in Esky and owned 80 acres just outside of Powers...Super prime land. I miss it big time! Glad to have made your acquaintance brother. Looking forward to more of your vids. Enjoy!
...And my gambrel just became a glorified coat hanger 😆.
Hahaha. Glad you like the video
How long do you typically let it hang?
Depends on temperature. If its 50 or below i will let it hang for a week. If its below freezing i process immediately so it doesn't freeze and if its 50-65 i will put ice in the body during the day and let it hang 3 days. If hotter than 65 i bone it out and put the meat chunks in a cooler for a couple days before processing the xhincks into steaks and roasts and burger.
What do you do with the hide?
I throw mine out unless my neighbor wants it. He tans some of the hides to make stuff with. So I will give them to him if he wants them.
@@SamkoTradBow can he tan one for you to make a arrow quiver? Or gloves
@@kevinemard5370 not sure. Never asked. I k ow he turns some into leather and sells it at shows.
I didn't see you cut out the tenderloins. They are on the inside under the backstraps or loins. In my opinion the most tender and best tasting part of the deer.
Yep always take the tenderloins! I always take them out. But if I remeber right the battery dies on thos video during the neck meat, tenders, and flank removal.
@@SamkoTradBow I've found the best time to take them out is right after I hang the deer because they tend to dry out really fast and they remove easier before that happens. I've done deer on the ground and hanging both ways. A hunter should learn to do it all ways. For me tail up works best. I seem to get less hair on the meat, the tenderloins are easily accessible and once they are skinned and the tenderloins are removed I can take a break and let the rest hang and cool. Most of the time the shooting damage is on the front half of the animal so I can remove the damaged areas without contacting the best meat. For me it is easier to de-bone while it is hanging. I put the meat right in meat 2 meat lugs and cool them in refrigerator. I package and grind later.
@@fitme5370 sounds like you have a great system! Great point about the tenderloins drying out if left to hang long.
@@SamkoTradBow Thank you for making your videos, I know it takes time but it does help people realize what goes into processing the food we eat. I know what is in the ground meat and sausage I make. Can't say that for the food I buy. I think people that don't like venison have someone else butcher their deer.
@@fitme5370 yep sure is nice knowing exactly what's in it and that is only your deer your eating!
what state are you in?
Michigan
It looks like a good meat grinder "will cover a multitude butchering sins ". Thanks.
A good grinder is well worth it. Bit who decides what a butchering sin when it's my meat and im processing it the way I want.
You forgot to pull the inside tenderloins...
I didn't forget, I just forgot to do it on camera during the video. Sometimes you get tunnel vision worrying about the camera.
The people that piss you off want that to happen. Pay them no mind. Part of the internet keyboard warriors
Yep sure is. But some of them can be pretty brutal..lol
I ain't going to " give you any crap" ! ! ! Just show me what works for you. I'll give it a try ....if it works, it's mine, if not I'll move on. Thanks.
Love this comment! Thank you.