dbHunterNY

I typically don't either. Front legs can be removed at the knee without saw. It is pretty nice to have the neck and each hind quarter on the table though to bone them out. I hate the idea of bone dust though. Sent from my SM-G781V using Tapatalk

Homemade air fryer chicken wings. Garlic parm style. Sent from my SM-G781V using Tapatalk

Got too much going on to shoot more deer. Whatever bucks are still alive should live.. Add point for 2 more doe to team weak. Sent from my SM-G781V using Tapatalk

So for those of you that watched the processing demo on the link above what are your thoughts good, bad or indifferent? I realize it was done from a smart phone and lighting isn't the best. Sent from my SM-G781V using Tapatalk

Same here except I do grind later. I let it sit in container with a drain. Whole portioned pieces even when vac packed help protect the meat too. Sent from my SM-G781V using Tapatalk

Done it both ways and it is faster and easier on a table if you're trying to stay tight to bone and not have much loss or slice into things. Saw the spine off at the base and then down the middle to split the two hind quarters. Many times its take the whole leg off at the socket to put on the table. Sometimes I take the whole thing off the bone hanging except the shank but it's pretty slow. Depends on how much room I've got in the fridge. Bones make the quarters long and bulky. Sent from my SM-G781V using Tapatalk

I have totes for heavy (gun season), light (turkey and chuck seasons), and bowhunting season setups that just get stacked. Everything goes in each so I at least know where stuff is. Whatever I'm running at the time during season goes unto ziploc big bags for scent control. Not too bad and complicated. Sent from my SM-G781V using Tapatalk

I've had it multiple times up in Maine fresh from a tap and I thought it was a good light beer too. Sent from my SM-G781V using Tapatalk

Venison lasagna last night and for lunch today. Sweet Italian venison sausage with peppers and onions tonight. Sent from my SM-G781V using Tapatalk

Same one you're getting some good beer from once I get your care package together. Their beer is supposed to be pretty good. Not sure the mortalis connection. They had hats and all kinds of stuff. Sent from my SM-G781V using Tapatalk

Theres no cavity juices if you're shooting forward of the diaphragm. If you don't I could see the difference in meat quality . Sent from my SM-G781V using Tapatalk

Made meat eater recipe shoulder roast other night too. Good but needed to tenderize a bit more for longer.. Sent from my SM-G781V using Tapatalk

Like rack hunter said portions of the straps go up into neck or hind quarters. Sent from my SM-G781V using Tapatalk

Eye of round between top and bottom rounds in the hind quarter are tender but definitely not as tender or as good as tenderloins or portions of backstraps. My opinion though obviously. Shape and texture close to tenderloins though. Sent from my SM-G781V using Tapatalk

From last night. Venison sweet Italian sausage with cheese and sautéed peppers and onions. Sent from my SM-G781V using Tapatalk

Couple tonight. Pretty low key. Found a Mortalis source.@turkeyfeathers you have this one yet? Add "crumble" to the description. Backed it up with a good one from Other Half. Sent from my SM-G781V using Tapatalk

I've handled pre and post '64 Model 94 rifles. i started out hunting with one. hell i've had some look right at me that owned them and said they don't have one. then when I, still in my 30s, show them half cock safety all you hear is crickets. can't break rule number 1 but yea no worries about being half cocked. lol

From Walmart because all the mom and pop sources were out or had it reserved to use it up for something. Sent from my SM-G781V using Tapatalk

i lost my shooting sticks this year prior to rifle season. idk where they went. I paid a premium for ones from a mom and pop shop a couple days prior to the opener. For years now I've never rifle hunted without shooting sticks and a rangefinder. doesn't matter where i'm hunting. rifle kills this year where a little over 160 yards and DRT. pretty confident to hit 200 yard vitals sized targets freehand but i still religiously bring sticks and a rangefinder.

nothing Youtube sensation quality but should be pretty informative.

two adult doe. 2.5 yrs old and 4.5-5.5 yrs old (can't recall what I decided on looking at the jawbone as i look at a lot). right at 80 lbs of venison between the two and together 37ish% of total hanging weight with the hide on. ground for burgers i make on the fly without bread crumbs or anything fancy i might not always have, so it's 24lbs of venison to 6lbs bulk bacon ends and pieces. I grind both together with a 10mm plate and 2nd time with a 4.5 mm plate which still has texture and doesn't turn into a dense meat patty if you don't handle it a ton. sausage I had made by a local italian deli but based on weight it was 3:1 venison to pork fat. i brought them plain venison that was ground same way as burger but they grind again to add pork fat and some of the seasonings. they're like a brat size so i'm pretty sure they're hog casings. thinner breakfast sausage typically from sheep casings. not sure of their seasoning recipe. just tried a link in the air fryer. got preoccupied and over cooked it up to 200 degrees and it didn't end up overly dry.

welcome to the forum Chuck. Great picture right from the start!

i definitely didn't freeze all of it. few packages stayed in the fridge so they can hit the cast iron pan quicker, tomorrow or possibly tonight.

Below is a link to the thread that has a link to watch a video of the 2020 National Deer Association and Backcountry Hunters and Anglers hosted deer processing seminar. https://huntingny.com/forums/topic/80497-2020-field-to-fork-program-northeastern-ny/?do=findComment&comment=999359

So on December 2nd the Upper Hudson River Valley Branch of the National Deer Association (formerly QDMA) teamed up again with Backcountry Hunters and Anglers to host a deer processing seminar. This year it was streamed remotely through Zoom due to Covid and New York state guidelines. NDA Field to Fork Program participants were invited and could ask questions freely. We covered skinning the deer, down to processing each cut of meat. We did however record the event. To view it see the link below.... https://zoom.us/rec/share/ycOLQB1I0k4KPWT-zxx3ixX5GxwOlXtCRsSJ5zYNlh8TunBK3lCxqKLVj-wHPrae.eGP3KI9g1V93fqpu Access Passcode: hV0d*n74 Sent from my SM-G781V using Tapatalk