Hi, my name is Jim Musselman. Welcome to Jim’s Butcher Supplies and Deer Hunting Blog, the place for general deer hunting tips and deer processing information.
I’ve been an avid deer hunter for more than 25 years and I’ve always butchered and processed my own deer at home, starting with field dressing right out in the woods where I hunt, butchering it at home then cooking it and putting it on the table.
When my son and I started hunting together, we doubled the amount of deer we needed to process at home, so I converted part of our barn into a deer processing shop and invested in some extra butcher supplies and appliances to get the job done quicker and more efficiently.
One thing a hunter who keeps the game for food doesn’t like is waste. And without the proper tools to skin and butcher the meat, it’s easy to waste meat that could otherwise be used as burgers or jerky. But with the right tools, none of the game will go to waste, including the liver.
I also make my own deer jerky so I’ve shared with you some of our favorite deer jerky recipes along with our favorite ways to cook venison, whether it’s in a pan on the stove top, slow cooking in a crock pot, rotisserie cooking or our all-time favorite, grilling.
Venison is an excellent, lean and healthy red meat alternative to beef so when we process our deer, we have boneless steaks, boneless ribs and chops, ground meat, roasts and of course, deer jerky.
Since I’ve been butchering my own deer at home for more than ten years, I’m pretty familiar with what tools you’ll need to get the most out of your deer meat.
I hope you enjoy our site and if you have any questions about deer butchering or butcher supplies, drop us a line and we’ll get right back to you!
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