PROCESSING DEER! Our Favorite Cuts DIY

[@patrickbowman8993]

I'm 65yr. Old and live in west central Illnois and can't hunt no more cause wife said not without a partner. My son use to take me but I made him mad cause he didn't have safety vest on and I chewed on his hard headed ass so ain't been in 5 yr so I found you on you tube and I'm more than satisfied watch you and the crew. Thanks young man you are a life saver to me. Let T-Bone The docs are wanting to take my leg also but I'm 65 and ain't worth much anymore so please let him know I watch you guys at the bow building shows. Thank you

[@oberfarmskeepingitcountry8347]

Been processing my own deer since I was 12 years old. We make burger, bratwurst, summer sausage, steaks, breakfast sausage ,and jerky . Can't beat it. Between my parents and my family we eat 8 to10 deer a year if we can get them. Nothing better than harvesting, butchering and cooking it your self. Love your channel keep them videos coming.

[@traceysmith6523]

We believe here in the Blue Ridge Mountains of Va.that field to table is everything! Country folks can survive for sure! Love the video!

[@Crueman2710]

Been a fan for years. I finally got to meet you at the NWTF convention at Opryland hotel in February 2019 and you signed my VHS copy of monster bucks 4 where you shot your first deer on camera for Realtree. You are truly down to earth and and great guy great example for young hunters keep up the good work enjoy anything you are involved with

[@dustinhendry985]

Man ooh man, feel like i got to hang out with Michael at the farm... Nice job fellas, so down to earth. Cleaning, processing, and cooking is just as much fun as the hunt!

[@sbhcmcc]

Been watching you long as I can remember and I can’t believe that boy’s in college. Good country living. Y’all have a good new year. Love paw paws hat

[@jonathantielking9250]

My brother and his wife own a deer processing right across the river from y'all over in Opelika Alabama. I work out there every year. We start gettin the fever about mid October every year. You are absolutely right brother ain't nothin like it in the world.

[@bryansink2523]

I always do my own processing! Makes the hunt more enjoyable shooting what ya eat and eating what ya shoot!

[@bailey4557]

It's amazing to me that you all do what you do. Thanks for showing folks the right way to process your game.

[@dlswot8950]

My family does it the exact same way, can’t beat it!!

[@austindoster6903]

thank you for keeping all the videos coming !! Me and my boy Waylon love watching !

[@gmass7238]

Thanks for sharing the video .. nothing better than family coming together for little deer processing ...

[@vtcrafter6626]

Yes sir fresh back straps and sausage are my favorite as well. That is my fav sausage seasoning hands down. No matter what part the country you from if you from the country it’s a whole family event from hunting down the deer to processing and cooking up the amazing meals

[@Charlies_Outdoors]

This is just like us good ole boys in North Carolina, eating sausage with white bread and mustard around the shop, barn, skinning shed or on back of the tail gate of your truck. It don’t get no better… if this don’t show those who doubt these guys are real, unscripted, tell it like it is folks, nothing will…Take care Waddell’s and friends ..pa-pa take care of that hat, may need it again down the road two or so years..

[@tonystraub6212]

Michel is more down to earth in this video than I have ever seen him, makes it more possible to relate to him. Meaning this in a good way.

[@tanner25duke]

Good content! If you put your sausage in a baggie and use a flat bottom plate to flatten it on the counter, it goes a lot easier and your hands don’t get as messy. It works also with hamburgers as well. You can also use wax paper instead of a baggies if you want. Great show! You guys do a great program.

[@bradpetelle432]

Good stuff Waddy..Love it! Livin the good life! Keep the videos coming!

[@jimmytheweed4978]

You know what you got. That's what I'm talking about. Good video. Got a doe quartered in a fridge in the garage. Always like to age my venison a little. Gonna cut her up tomorrow. Good eating everyone!

[@rodneywroten2994]

Oldest boy from Collage. Mike i can remember you filming in trees for Bill J. at your sons age. lol

[@jamesmarshall7099]

Fun day with family and friends right there.

[@shaneelliott1263]

We know how to do it up in Georgia! Great video wish there was more of these!

[@ikeyeet8312]

vaccumseal them backstraps in chunks, can use a smaller bag and if you do get freezer burn you can trim it off. we eat 5-6 deer a year, we dont buy beef. i shot 7 and donated two, Ny and PA deer which are bigger!

[@rodneyhanbaum697]

That's the way we do it on our farm as well Michael! Good stuff!!! Appreciate yall.

[@proudlysig3934]

Great video we cut our back straps about 3 in thick and butterfly it and man they’re delicious

[@adamwestmoreland8651]

That’s amazing love it from the field to the freezer to our belly’s love it

[@BlueRidgeAuditor]

I'm blessed to live in the mountains everything that I need is in my backyard thank you lord

[@mikejones-qj7dm]

in certain parts of missouri you can get unlimited archery doe tags. there is way to many deer and not enough hunters. they estimated on the low side of 1.4mill deer are still in missouri and that number is after rifle season, both youth seasons, doe season, and bow season up to that date cuz it starts in September for us. that's alot of deer and that's just in missouri.

[@DanKlein_1]

Not sure I have ever tasted deer from a processor before. My dad and brother and I have been processing our own since I could hunt. We typically treat it more like beef in that we take the hide off right away then let it hang at refrigerator temperature for about 5 to 7 days. Then pretty much bone everything except the back straps and grind it. lately I have been doing the backstraps into about a 6 inch piece that will fit in a crock pot. marinate for a day and put it in the crock pot for 4 to 6 hours. then, I slice it into 1/2 inch slices before serving.

[@bennyboom63]

Good video as always Mikey. I've been doing a lot of Pot Pies 🥧 lately. For some reason everybody likes them more then any other way. Happy New Year to all the Booger Bottom Family.

[@BoneCollectorTube]

That's a great idea. Happy New Year!

[@jasonbrazzell2313]

I could watch waddy videos all day but I can't because I wouldn't get anything done. Love your channel 💯 Michael I agree with you on that Montreal steak seasoning 🔥

[@doublej963]

Michael, your beard to getting gray brother😁 nothing better than doing it yourself, great video buddy. Keep up the good work

[@AFC-nl7pz]

2 things: 1.) Shrink wrap keeps longer than 3 yrs for sure: I've used Food Saver shrink-wrapping for over 10 yrs...and I have some deer meat i found in bottom of freezer (on accident) from 2014...after thawing i added season all & Montreal Seasoning as a dry marinade like Waddy did in vid...over night and it cooked up AWESOME...so get-cha-one... 2.) Double grinding mixes the added porkk or beef fat in much better...so make 1st grind course to get fat mixed in...then take that course grind and re-grind it all for a complete mix...

[@shaney3116]

Yessir! Georgia boy here! Go DAWGS!

[@jamesbrace3212]

I'm hungry ! I'm coming over!!

[@coreyarnold6480]

Shoot man ain’t no better way to do it than to do it with family heck you know what you got when you get finished 👊🏻👊🏻

[@shadyp-zv3uf]

I love that sausage pawpaw!!!

[@whitetailcqb5782]

I want that badass new black and como hat

[@BornAgainOutdoorsman]

High fenced doe ? 😂😂😂 Just kiddin man ! 🦌 🦌

[@BoneCollectorTube]

😂

[@adamwestmoreland8651]

Yes sir pawpaw knows the deal lol you know what ya got when you put your hands on it

[@adamwiech4874]

I won't let anyone else process my game meat ,me and my wife spend quality time together ,canning ,grinding and making sausage. Every year ,we can feed our family without a grocery store ,God bless you all love pa pas trump hat 👍🏼

[@fredsalay720]

Amen Adam. I just finished up 4 front shoulders and other cuts. Made 30# of ground n sausage!!

[@jbrown1971]

I use same seasoning a g legg for deer sausage best I ever used.

[@toddlemasters]

Good stuff!

[@theconnectionoutdoors9643]

My cousin took a whole backstrap did it in tin full on the grill? It was great!!!

[@bigbearchaseme4352]

Good video!

[@country6368]

Best part of hunting to me is the processing

[@ashlynlagana3571]

Nice!

[@cornbread2u2]

Bet y’all wish your prep tables were higher! Mine was killing my back till I brought my floor jack in and raised it up and put some sawmill 6x6 cross ties under it!

[@deanallen4143]

Mike thanks for the video. I process 8-10 a year and been at for about 50 yrs. I’m always looking for better equipment and ways to do my processing. This yr I put up about 300# pounds of grind. So I’d like your opinion on the grinder your using. I’m currently using a LEM #8 3/4 hp. Thanks Dean

[@deanallen4143]

Also Mike how do like the vacuum bag sealer? I’ve been using the food saver version.

[@rabidbeagle]

I have the Meat Pro external sealer. It's great! If you're not in a hurry, they have sales from time to time. I got my sealer 25%off on Black Friday. Seems like quality stuff too.

[@deanallen4143]

@@rabidbeagle thx for your input

[@deanallen4143]

@@rabidbeagle I’m looking to add a grinder to speed up the processing. Thx again

[@BoneCollectorTube]

@@deanallen4143 We have used the food saver version before, but the Meat Your maker sealer is really awesome.

[@Jerry0153A]

Nice video, processed just as we do it in VT. Looks like your cutting table is a bit low, good for you young guys but us older hunters would have a back ache in now time. Hahaha!!!

[@rodneywroten2994]

Awesome vac machine

[@DirtyMikeMichigan]

Good stuff!.....get that table top higher, save your legs and back!

[@theconnectionoutdoors9643]

I want to start processing my own dear!!

[@ducksbucksfishing2419]

Michael lift that table up man! Just looking out for you bother!

[@deanallen4143]

Yea I said the same thing when I watched it

[@robertstrickland7931]

My back would be killing me.lol

[@ybois3]

I was just wondering how long the vacuum frozen meat would really last. That’s ironic . Bless you fellows

[@Gibsonlife573]

I guess all those country boys looking stuff a little bit different you had said while ago back strap versus tenderloin I guess you called the inside loin on the inside of the stomach the tenderloin I consider the back strap and the inside loin both tenderloin's both the same area

[@richardbritt3611]

Go to Harbor Freight, buy a small electric winch. Hang it next to your pull up winch. Put a pulley on the ground. (I used a 42" screw in rod from Tractor Supply). Hand the deer by your regular winch, run a rope through the pulley on ground, and up to the highest part of the hide, skin around circumference of deer, put a golf ball under skin and use new winch to pull off skin. EASY PEAZY!

[@byronhendrixfishing8393]

Awesome

[@jwith5344]

Am I the only one that went straight to element after the video and ordered one of those jackets?

[@bavariasuhl]

backstrap beef equiv is ribeye , the tenderloin is fillet mignon.

[@selfreliantb2363]

What size grinder is that?

[@matthewcalhoun4867]

Vans has the best deer sausage!

[@charlievanlandingham567]

Backstraps are ribeye and inner loins are filet mignon

[@timpetersfarmgarden9792]

What part of Georgia are you in

[@cornbread2u2]

Have you ever added trimmed pork butt to deer for summer sausage and burger?

[@hollowsitha26]

Do you let your deer hang in a freezer for 3 or 4 days?

[@michaelsavage3244]

4 isn’t enough for me alone. 10 & a couple hogs is what I need to take every year. I have never got to my goal yet.

[@BlueRidgeAuditor]

Us old country boy's get er done big Mike and we eat oh so good lol

[@marthamoss3932]

that grinder wont need that plunger very often

[@troypeck4128]

That’s exactly what I give to people that have never tried venison or have a stigma about it. Usually changes their mind with the first bite.

[@TheUltraMagaDawg]

Hope that Mason is attending UGA!! Go Dawgs!!!

[@BoneCollectorTube]

He's on a bass fishing scholarship at Montevallo University in Alabama

[@frankspataro9714]

You need to get the kids in there cutting meat and fingers that way when your gone they will take care of there self

[@joeypetrosky9821]

Hey use that Applewood steak season too

[@sethzimmerman6346]

Dude needs to say " ya know what I mean?" And call em Ernest😎

[@revskull]

Y’all need taller tables! ;)

[@BoneCollectorTube]

You're not wrong! 😅

[@brandonbohn419]

Love you

[@brettheary]

Steve throwing it down with no teeth lmao

[@chrisgable8408]

Dam I fixing to head home from work and if it's brown it's down boys

[@matthewmshell9099]

I try to clean my Backstrap just like that

[@southernslipping4225]

PE CAN lol it’s pecan .. an you didn’t wash you bowl out you put the meat right back in bowl with raw blood in it lol

[@OnTheRiseVlogs]

That table is too low for your height lol. Great video

[@theconnectionoutdoors9643]

Alabama is two a day until you get 3 bucks then a doe a day.

[@Adammillerduckman]

Hes saying "MEAT YOUR MAKER" by the way, not meachum acres.

[@davidsamuels4679]

Brother get some taller tables! Save the back.

[@peepschamp6099]

I was gonna say the same thing! My back hurts just watching this.

[@gadawgs8911]

If you'll double grind your ground the meat to fat ratio will mix alot better.

[@donaldsmith6404]

I wrap the back steak steaks with bacon

[@Countryboylife228]

I got more meat then my old deep freeze can hold.!

[@richardbates6965]

If you haven't tried the heart you're missing out on some good eating . I soak it in salt water for about a day and then slice it and fry it and then slap in a cat head biscuit ! It will make you dig up your grandma and slap her !!!

[@timothywilliams461]

We call that fat Tyler best water proofing you can get for your boots

[@josephchavez8280]

No offense but I wrap in butcher paper and I don’t get freezer burn after 6 months. Maybe after 1 1/2 years is around where you need to start getting after it.

[@ryanharkins9383]

Organic! Man shoot you can get $100 a lb with inflation.

[@ileaddeaths]

Anyone else’s dogs reacting to the squeaking?

[@robertstrickland7931]

Love it. Great video and I can really tell you love what your doing. My only problem is that fork. Need to get you some thongs to work that meat. Lol

[@robertstrickland7931]

I got to add that paw paw is the man with the sausage and Trump hat.

[@Gibsonlife573]

Roast out of the ham are you crazy dude I can break them rolls down to where they're just as good as tenderloin if not better

[@old-medalseeker6761]

I like processing, but your back is killing me, being bent over like that. Put some bricks under your table legs. Lol

[@mississippimoonshine1028]

JSYK,,,,,,I MYSELF TAKE THEM SHOULDERS AND NECK ROAST AND CUT IT OFF DA BONE AND MAKE DEER JERKY OUT OF IT,,,,,,,,MICHEAL TRUST ME BROTHER YOU WON'T BE DISAPPOINTED!!!

[@Rdunl123]

Leave the politics out of it.....

[@Jki826]

That trump hat though yikes😂😂 love your videos though. Hope you’re not as prejudice and ignorant as him God bless !

[@lance3883]

On the ground meat packaging, put ur 1 to 1-1/2 lbs of ground meat evenly in bag and then take a rolling pin and flatten the meat out like a thick sheet of paper. They stack perfectly, and thaw out really fast... Your welcome...

[@justinturdeau2383]

Camera mans nose squeaking is soooo annoying !