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How many on here workup your deer harvest


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#16 Whitetiger

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Posted 18 November 2006 - 10:38 PM

I'd give it a shot if my wife would let me, but she's to worried about what the neighbors would think as I'm cutting it up on my deck.

#17 Dennis

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Posted 19 November 2006 - 09:11 AM

whitetiger, my wife is worried about the smell and if i do something wrong which might make us sick. I'm trying to explain to her it"s not that bad.

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#18 PA RIDGE RUNNER

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Posted 19 November 2006 - 09:57 AM

A friend of mine used to process deer and used Run's method.
Many times someone would bring an unskinned deer to him that was frozen stiff as a board.
He would cut around the bottom of the legs and slit up the legs.
He would hang the deer head up and cut around the neck and skin just enough to have enough to tie off like Run's. He also slit the neck down to the brisket He used a small rock instead of a golf ball.
He then tied off the rope to the front of his 4wd truck and slowly backed up. By hooking to the front of the truck he could see how things were going and knew when to stop etc.

Hey another use for those hooks on the front of the pickup other than pulling fords out of the ditch LOL.
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#19 bonecollector34

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Posted 19 November 2006 - 01:43 PM

I donate it to needy familes in the commumity


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#20 tomscheland

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Posted 20 November 2006 - 04:18 AM

i tke mine to the local processor..they only charge 58 bucks and they do a real great job.....
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#21 silvertip-co

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Posted 20 November 2006 - 05:11 PM

I CANT REMEMBER...
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#22 Joe

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Posted 20 November 2006 - 05:56 PM

We always process ours and it's not that hard to do. It would be my quess that the party that I hunt with will avarge about 7 deer a year so we get plenty of practice. Finding beef fat to add to the deer burger is getting harder though. Last year the little doe that I shot was ground for burger the whole thing and it was very good.
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#23 J Gabel

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Posted 20 November 2006 - 06:00 PM

Charlie, PA gun opens next Monday, come on in and you can "REMEMBER" again!!! ;)



#24 WayneBizzle

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Posted 20 November 2006 - 06:10 PM

I'm about 50 - 50. I do some of my own, but I do debone everything before it goes to the sausage maker. His sausage is so good I can't resist.
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#25 mzlloader

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Posted 20 November 2006 - 06:18 PM

I have a friend who cuts meat for a local super market, he process deer and elk on the side I scratch his back here at the dealership so in turn he scratches mine when we take him an animal (scratching the back is just a term dont everyone jump to conclustions :rofl: :rofl: )


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#26 J Gabel

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Posted 20 November 2006 - 06:55 PM

Whitetiger, tell her not to worry about the neighbors as you would be cutting it up in the kitchen.......:):):);)



#27 WRBH

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Posted 20 November 2006 - 07:29 PM

I do. Since I worked in a game room cutting up meat for two years in Idaho I am technically the 8th generation in my family to do so. Like cutting my own deer up that way I get what I want, and can make sure the meat is completly clean.

#28 sticknstring

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Posted 20 November 2006 - 07:36 PM

I definitely do my own. It helps when you own a commercial kitchen :lol: ..with an 80 qt. Hobart mixer with grinder attachments(it stands 5 ft tall). I have taken meat in to certain processors for certain jobs when time is tight. If someone does my meat-I wait till spring or summer(I don't want my meat processed with someone elses mixed in!!) when it is slower and no-one else is getting any processed. I will have dry sausage made or peperoni stix. I fabricate my own deer as far as breaking it down , producing favorite cuts. Make my own fresh or smoked sausage, hamburger meat. I kill 5-10 whitetail a season between my Texas tags(5) and MLD permits.-I couldn't afford to have it all done at about $200-$300 a deer !!

#29 Hatchet Jack

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Posted 22 November 2006 - 12:15 PM

Usually takes Casey and I an hour to skin and bone one out. We rinse it twice from one cooler to another, then pack it in ice in a 40qt cooler with 1/2 gal vinegar. The next day we drain that off and repack in ice.

I usually do a little each evening as I get time. It'll keep for a week easy that way. I cut and butterfly the backstraps and pull two to four roasts off the rump; the rest is burger.

You can buy a motorized grinder to grind hamburger - it's easy - no way to get it wrong. I also bought a vacuum packer - excellent way to go. Little tip: cut about 3" of paper towel, fold it and place it inside the end of the vacuum bag before pulling the vacuum. That keeps any liquid away from the heat seal and you always get a good seal. I also double seal both ends just to be sure. Plus the white area under the vacuum bag shows up nice for writing the date and type of meat with a sharpie. ;)
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#30 Whitetiger

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Posted 22 November 2006 - 10:49 PM

Charlie, PA gun opens next Monday, come on in and you can "REMEMBER" again!!! ;)

I sure hope he remembers by opening day, if not he can leave it at my place and I promise to make room in my chest freezer for it for my wife and I and unborn.




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