In this Mossy Oak University, Zane walks you through breaking down a whitetail deer hindquarter the proper way i.e. no waste, no shortcuts, just beautiful technique. Starting at the shank and working up the femur to the hip, you will learn to follow the natural seams of the muscle with your hands and your blade. What you will be left with is roast meat, stew meat, jerky cuts, sausage meat, and canned meat, all from one magnificent hindquarter!
Grab a sharp boning knife (your best friend here) and follow along for the first step to turning your harvest into a feast!
Up Next in Processing Venison for Jerky and Sausage
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How to Stuff Venison Sausage into Cas...
This is the moment of truth, when all that beautiful work comes together and your ground venison transforms into actual sausage links!
In this Mossy Oak University, Zane Dearien shows you how to load a sausage stuffer with hog casings and pack ten pounds of a seasoned venison/pork blend into per... -
How to Grind Venison for Homemade Sau...
In this Mossy Oak University lesson, Zane walks you through his perfected 70/30 blend (seven pounds of venison to three pounds of pork shoulder) the fat from the pork gives you richness, moisture, and binds everything together in such a beautiful way. Learn how to cut your pork shoulder for smoot...
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How to Vacuum Seal Jerky and Sausage ...
All that hard work: the harvesting, the butchering, the grinding, the smoking, the dehydrating; are you are going to let freezer burn destroy it all? Absolutely not! In this Mossy Oak University, Zane Dearien shows you how to use a chamber vacuum sealer to properly preserve your finished veniso...
