Field to Table Deer Processing
Are you interested in learning how to process your own harvested deer? If you are, this workshop is for you! Missouri Department of Conservation education staff members are partnering with the University of Missouri Extension to offer a deer processing workshop.
Topics covered and demonstrated during the workshop:
1) Gutless method of skinning
2) Food safety to keep you harvested venison safe for consumption
3) The major muscle groups, common retail cuts and the preferred cooking method
4) Types of packaging and their advantages and disadvantages
5) Equipment needed and the demonstration of how to process
* Ground product, solid muscle processing, Jerky, and summer sausage
* Each participant will make and take-home summer sausage (beef)
6) Introduction to B&C trophy scoring
Processing your own deer is a great way to ensure you enjoy your harvest while saving money! All the equipment that will be used to demonstrate the above products is non-commercial and available at many retailers.