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kennedy756
PostPosted: Wed Oct 31, 2018 10:02 am  Reply with quote



Joined: 30 Sep 2015
Posts: 637
Location: NEW SALISBURY INDIANA

anyone else process deer? I have my knives sharp and waiting for gun season the last 2 weeks of Nov. Our crew should process 300 deer those 2 weeks. typically we have 3 cutters, a wrapper, a grinder, and several skinners, Last year I used the money to buy my 16ga citori lightning grade 3, this year I will have an adjustable comb installed.

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gomerdog
PostPosted: Wed Oct 31, 2018 10:13 am  Reply with quote



Joined: 26 Sep 2015
Posts: 94
Location: Fremont County, Wyoming

I am cutting and grinding my own mule deer this week. Takes me forever. No way I could do it for a living. I'd starve to death.
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Cheesy
PostPosted: Wed Oct 31, 2018 10:27 am  Reply with quote



Joined: 28 Oct 2015
Posts: 163
Location: SWMO

Dad helped me cut up my elk last weekend. Not sure if I’ll get out after deer or not. I enjoy it, especially now with a good grinder and stuffer.
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df
PostPosted: Wed Oct 31, 2018 10:52 am  Reply with quote



Joined: 01 Oct 2007
Posts: 962
Location: Minnesota

I’ve cut up quite a few of them.
In recent years I’ve found the best processing method is to gut the deer then give the deer to someone who likes venison better than wife and I.
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Rooster
PostPosted: Wed Oct 31, 2018 3:11 pm  Reply with quote
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Joined: 03 Jul 2006
Posts: 290
Location: SW Arkansas

I usually put up 6 or 7 each season. One or two for myself and the grandkids usually get three or four.

Once they have been skinned ,quartered up, and chilled a few days it takes me about four hours to steak, grind, and vacuum seal the meat of one. Not to bad of a job with good knives, a cutting table, and a good grinder.

Organic red meat at its finest!


Rooster

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Rooster
PostPosted: Wed Oct 31, 2018 3:12 pm  Reply with quote
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Joined: 03 Jul 2006
Posts: 290
Location: SW Arkansas

I usually put up 6 or 7 each season. One or two for myself and the grandkids usually get three or four.

Once they have been skinned ,quartered up, and chilled a few days it takes me about four hours to steak, grind, and vacuum seal the meat of one. Not to bad of a job with good knives, a cutting table, and a good grinder.

Organic red meat at its finest!


Rooster

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DEMOCRACY is two wolves and a lamb voting on what to have for lunch---LIBERTY is a well armed lamb contesting the vote!
Ben Franklin
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Hootch
PostPosted: Wed Oct 31, 2018 3:12 pm  Reply with quote



Joined: 28 Mar 2008
Posts: 1460
Location: Eagle, Nebraska

Have always butchered my own deer.
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Gran16
PostPosted: Wed Oct 31, 2018 3:30 pm  Reply with quote



Joined: 08 Mar 2016
Posts: 120
Location: South Dakota

Not to that level. Between three of us 7-8 deer a year. Trying new things every year makes it fun.
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mtbirder
PostPosted: Wed Oct 31, 2018 4:12 pm  Reply with quote



Joined: 05 Nov 2016
Posts: 189
Location: Montana

A fairly usual fall meat processing season for my wife and I:
A couple antelope, a couple deer, an elk and a lotta' birds, courtesy in part to the Superlight Feather 16 and a CZ Bobwhite 16- and some great dogs.
We process it all on our kitchen counter - including the grinding.
I would become homicidal and/or suicidal cutting meat commercially....
A happy freezer:
[URL=http://www.jpgbox.com/page/55366_600x400/] [/URL]
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Brewster11
PostPosted: Tue Nov 13, 2018 7:43 pm  Reply with quote



Joined: 08 Feb 2009
Posts: 1301
Location: Western WA

I'm told by an authoritative source that the trend now is to bone out large game on site directly into sterile bags without field dressing it or allowing it to contact hands, hide, tables, ground, etc.

B.
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mtbirder
PostPosted: Wed Nov 14, 2018 2:31 pm  Reply with quote



Joined: 05 Nov 2016
Posts: 189
Location: Montana

[quote="Brewster11"]I'm told by an authoritative source that the trend now is to bone out large game on site directly into sterile bags without field dressing it or allowing it to contact hands, hide, tables, ground, etc.

B.[/quote

Ah yeah,I think I'll keep doing it my way Laughing
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Rooster
PostPosted: Wed Nov 14, 2018 3:23 pm  Reply with quote
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Joined: 03 Jul 2006
Posts: 290
Location: SW Arkansas

[quote="mtbirder"]
Brewster11 wrote:
I'm told by an authoritative source that the trend now is to bone out large game on site directly into sterile bags without field dressing it or allowing it to contact hands, hide, tables, ground, etc.

B.[/quote

Ah yeah,I think I'll keep doing it my way Laughing
i

As I will!

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DEMOCRACY is two wolves and a lamb voting on what to have for lunch---LIBERTY is a well armed lamb contesting the vote!
Ben Franklin
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P. Howard Clayton
PostPosted: Wed Nov 14, 2018 7:45 pm  Reply with quote



Joined: 13 Jan 2018
Posts: 32
Location: North Georgia

Brewster11 wrote:
I'm told by an authoritative source that the trend now is to bone out large game on site directly into sterile bags without field dressing it or allowing it to contact hands, hide, tables, ground, etc.

B.


Call me dense (and you wouldn't be the first to do so), but I will need a video to demonstrate and clarify this method. Leave the innards inside, no hands, no hide, no tables, no ground... I just can't seem to get my head wrapped around how this would go down.

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skeettx
PostPosted: Wed Nov 14, 2018 8:10 pm  Reply with quote
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Joined: 15 Apr 2007
Posts: 9455
Location: Amarillo, Texas

Except for not wearing rubber gloves, pretty close
https://www.youtube.com/watch?v=JfuyFrvLQtg

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P. Howard Clayton
PostPosted: Thu Nov 15, 2018 6:53 am  Reply with quote



Joined: 13 Jan 2018
Posts: 32
Location: North Georgia

Thanks for the link skeettx,

You were correct about the missing gloves, but I was impressed at how clean and blood free his hands stayed. hhmmm

I think this old curmudgeon will just stay with the golf ball and trailer hitch skinning system. Hang 'em up and portion them, cool and age 'em.

But then...I am just an old curmudgeon.

Howard

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