I just got my first deer and the guys I went with helped me field dress it.
So now I have several sections of meat I am not sure how to process.
I think I have figured it out accept for the hams and the front shoulders.
I can cut all the meat off of the bone and I have found some interesting recipes, but what about trimming the meat.
The guys that helped me field dress it said that I should cut off all the fat and glands and stuff, which makes sense, but there is another skin or membrane on some of the meat and I am not sure if I need to cut that off or not.
It seems like that would be pretty difficult and I would lose a lot of meat.
Also, it seems like it might be unnecessary for the parts I am going to run though the grinder. But, I have never done this before so I am not really sure.
So finally my question is: what do I trim off of the meat to prepare it for cooking?
So now I have several sections of meat I am not sure how to process.
I think I have figured it out accept for the hams and the front shoulders.
I can cut all the meat off of the bone and I have found some interesting recipes, but what about trimming the meat.
The guys that helped me field dress it said that I should cut off all the fat and glands and stuff, which makes sense, but there is another skin or membrane on some of the meat and I am not sure if I need to cut that off or not.
It seems like that would be pretty difficult and I would lose a lot of meat.
Also, it seems like it might be unnecessary for the parts I am going to run though the grinder. But, I have never done this before so I am not really sure.
So finally my question is: what do I trim off of the meat to prepare it for cooking?