What are you doing next Monday?
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| Deer Processing http://forum.twincitiescarry.com/viewtopic.php?f=27&t=3079 |
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| Author: | Pinnacle [ Wed Nov 01, 2006 8:24 am ] |
| Post subject: | Deer Processing |
Well A buddy went on a management hunt for Does on a preserve in Wi last Sunday. With the weather as warm as it was going to be on Monday - we went to work processing his 4 deer Monday morning. 4 deer - skinned De-boned and in the freezer waiting for pork butt (MMMMM Sausage) and steaks cut and wrapped in a little over 2 hours... Not too bad.... The carnage on his deck was something to see. It was fantastic.... carcases flying over the railing - hides hung all over the place... It was wonderful... That was the first time that I have processed more than one deer in a sitting.... |
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| Author: | ttousi [ Wed Nov 01, 2006 8:44 am ] |
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What are you doing next Monday?
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| Author: | Pinnacle [ Wed Nov 01, 2006 10:19 am ] |
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I dont know WHY? |
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| Author: | ttousi [ Wed Nov 01, 2006 10:35 am ] |
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Why ? So that you may demonstrate your skills on the weekend harvest. 
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| Author: | Pinnacle [ Wed Nov 01, 2006 10:39 am ] |
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Yeah - hopefully I will be doing the same thing over at this house.... Getting MY deer packed. |
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| Author: | Ramoel [ Wed Nov 01, 2006 11:03 am ] |
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The last few years we've been removing the botttom part of the legs, skinning the deer and using game bags to cover the exposed flesh right after they are killed (after we take pictures of course). They skin very easily when warm and when we get them home they are much easier to process. Hardly any hair on the meat either when cutting it up. |
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| Author: | Pinnacle [ Wed Nov 01, 2006 11:19 am ] |
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Yeah we did have some trouble with the skinning as the carcasses were cold - but a good knife and a couple of extra hands help. I bought many moons ago this cheap food service grade boning knife - long sweeping blade - it is a stamped blade made by Mundial (Cost $12.00 at the local restaurant supply) it is NSF certified so it can be completely cleaned in the dishwasher and well I used it the other day fort he first time on deer and wow - it worked like a knife well above its price range. A good blade and an additional skilled pair of hands is the only way to go - makes a HUGE difference. These deer were not hung either - they were unceremoniiously laid out ont he deck all night and there were no other options. We got it done in a good short period of time and I have to tell you that is the first time that can remember this chore being that easy. Perhaps the planets were just aligned properly or something. BTW the tenderloins never made it anywhere other than the skillet with some bacon for lunch. If there is anyone that lives in the WEST CENTRAL metro that needs help - please PM ME.. I am not an expert at butchering - but we can come over and give a hand if needed. |
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| Author: | ttousi [ Wed Nov 01, 2006 1:49 pm ] |
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I'm west of Hudson ..............does that count?
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| Author: | Pinnacle [ Wed Nov 01, 2006 3:40 pm ] |
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you are on your own |
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| Author: | goalie [ Wed Nov 01, 2006 4:50 pm ] |
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I'm debating doing it myself or being lazy again and dropping it off at Von Hansens again. The 3 hours of OT yesterday covers the charges, and the meat sticks with spicey cheese in them ROCKED!!!! |
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| Author: | BigRobT [ Wed Nov 01, 2006 5:25 pm ] |
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I saw a process of using an engine hoist, a cable and a golf ball used in skinning a deer out in Virginia (the State). Seemed pretty slick to me. |
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| Author: | ttousi [ Wed Nov 01, 2006 7:37 pm ] |
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Engine hoist or tow truck boom work real slick for skinning.....
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| Author: | cobb [ Thu Nov 02, 2006 5:51 am ] |
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ttousi wrote: Engine hoist or tow truck boom work real slick for skinning..... Tom, I should be back Tuesday, ya wanna stop by with your rig?
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| Author: | Rem700 [ Thu Nov 02, 2006 7:32 am ] |
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I remember hearing about this trick, Wasnt the golf ball put under a flap of skin in the kneck area and then pulled down? Did the legs still need to be slit up the inside. Only 2 more days my first year with a handgun. |
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| Author: | Pinnacle [ Thu Nov 02, 2006 7:42 am ] |
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I would rather do it the old fashioned way with the knife and some muscle power.... We had no trouble skinning these critters and a lot less farting aroud then bringing out some golf balls engine hoists and other gimmicks... Hey to each his own. |
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