Quick Answer
Harvesting deer legs for their sinew is best done in the fall season, typically between late September and early November, when deer are most active and the meat is at its prime. This allows for a fresh supply of sinew for making cordage. It's essential to process the sinew as soon as possible after harvesting.
Optimal Harvesting Time
The fall season, specifically late September to early November, is ideal for harvesting deer legs. This period ensures that the deer are at their most active and the meat is at its prime, making it easier to access the sinew. The ideal time to harvest is usually when the venison is in its “green” stage, just before it starts to spoil.
Techniques for Harvesting Sinew
To harvest the sinew, remove the legs from the deer and cut them into manageable sections, typically 6-8 inches long. Next, carefully make a small incision on the outer surface of the leg, just above the knee joint. Continue to cut along the length of the leg, following the natural fibers of the sinew. Use a sharp knife to cut the sinew cleanly, taking care not to cut too deep and damage the underlying meat.
Preparing Sinew for Cordage
Once the sinew is harvested, it’s essential to clean and dry it to prevent spoilage. Start by removing any excess fat or tissue from the sinew, then stretch and dry it in a controlled environment, such as a smokehouse or a drying rack. To ensure the sinew is properly prepared for cordage, it’s recommended to twist and dry it in a consistent direction, such as clockwise or counterclockwise, to prevent the fibers from becoming tangled.
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