Quote:
Originally Posted by JJRND
I'm new to hunting, and before I harvest any animals I want to know the steps I need to take to butcher the animals. I want to take any deer I harvest to a butcher to be made into jerky, sausage and pepperoni. But I'm not sure what I'm supposed to do. Whether I take the deer home and age and cut out the meat myself and then just take the meat to the butcher? Or just take the deer to the butcher and they'll do the aging etc. Also can anyone recommend a butcher in southern Alberta? Thanks!
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If you just want sausage and jerky, I'd debone the meat, being carefuly to keep it clean and hair free. No need to age meat being made into sausage so just freeze it in large Ziploc bags and take it to the butcher. You are likely best to keep the tenderloins and backstraps for the bbq but again, no aging required. Deboning the meat yourself will save you a ton of cash.