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< 16ga. General Discussion ~ Deer processing |
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Posted:
Wed Oct 31, 2018 10:02 am
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Joined: 30 Sep 2015
Posts: 640
Location: NEW SALISBURY INDIANA
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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. |
_________________ 16ga 3-Win 37
16ga Ithaca 37 1946
16ga Western Auto Revelation
16ga Browning A-5 1929
16ga Marlin 90 1939
16ga browning citori lightning grade 3 2003
16ga Francisque Darne 1920 |
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Posted:
Wed Oct 31, 2018 10:13 am
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Joined: 26 Sep 2015
Posts: 94
Location: Fremont County, Wyoming
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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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Posted:
Wed Oct 31, 2018 10:27 am
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Joined: 28 Oct 2015
Posts: 166
Location: SWMO
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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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Posted:
Wed Oct 31, 2018 10:52 am
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Joined: 01 Oct 2007
Posts: 962
Location: Minnesota
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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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Posted:
Wed Oct 31, 2018 3:11 pm
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Member
Joined: 03 Jul 2006
Posts: 290
Location: SW Arkansas
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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 |
_________________ 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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Posted:
Wed Oct 31, 2018 3:12 pm
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Member
Joined: 03 Jul 2006
Posts: 290
Location: SW Arkansas
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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 |
_________________ 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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Posted:
Wed Oct 31, 2018 3:12 pm
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Joined: 28 Mar 2008
Posts: 1460
Location: Eagle, Nebraska
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Have always butchered my own deer. |
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Posted:
Wed Oct 31, 2018 3:30 pm
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Joined: 08 Mar 2016
Posts: 120
Location: South Dakota
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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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Posted:
Wed Oct 31, 2018 4:12 pm
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Joined: 05 Nov 2016
Posts: 189
Location: Montana
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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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Posted:
Tue Nov 13, 2018 7:43 pm
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Joined: 08 Feb 2009
Posts: 1310
Location: Western WA
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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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Posted:
Wed Nov 14, 2018 2:31 pm
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Joined: 05 Nov 2016
Posts: 189
Location: Montana
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[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 |
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Posted:
Wed Nov 14, 2018 3:23 pm
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Member
Joined: 03 Jul 2006
Posts: 290
Location: SW Arkansas
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[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
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As I will! |
_________________ 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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Posted:
Wed Nov 14, 2018 7:45 pm
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Joined: 13 Jan 2018
Posts: 32
Location: North Georgia
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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.
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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. |
_________________ can't never could...wont never will |
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Posted:
Wed Nov 14, 2018 8:10 pm
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Member
Joined: 15 Apr 2007
Posts: 9463
Location: Amarillo, Texas
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Posted:
Thu Nov 15, 2018 6:53 am
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Joined: 13 Jan 2018
Posts: 32
Location: North Georgia
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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 |
_________________ can't never could...wont never will |
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