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goosifer

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Posts posted by goosifer

    Story of my 8pt

    in Deer Hunting

    Posted

    28 minutes ago, Al Bundy said:

    Y this is largest deer I’ve dropped. Definitely stoked. Sore as hell though. Dragging this and hanging. .

    good luck everyone!,, time to return to the duck blind the next 3 days for me. 

    Wow, nice buck! Congratulations. What a day. So you didn't have your wife help you drag that thing?

    How to do a drag rag?

    in Deer Hunting

    Posted

    I'd like to try this as the wind direction probably won't be conducive to using the scent hangers.

    I understand the basic concept, and I could certainly google the topic, but I thought I might find some members who would share how they do it. How much doe urine? On what? How long of a drag? For example, one ounce of urine on an old cotton hankerchief dragged 25 yards away from your stand in both directions? Start by the stand or farthest spot away? Thanks.

    mobile deer processing in Niagara County

    in Deer Processing

    Posted · Edited by goosifer

    Why stop at having pizza and groceries delivered? Millennial hunters, your prayers have been answered! 

    I drove by this trailer in somebody's driveway on the way home a couple of hours ago. They come right to your house. They'll even field dress it for you.

    DISCLAIMER: I have no idea if they are any good. I was just intrigued by the concept. My wife would be thrilled to see guy in our driveway :rolleyes:

     

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    addendum: I showed this to my wife and she did point out that for hunters who are handicapped or elderly, this could make sense. She still doesn't ever want to see it in our driveway, though.

    • Like 3

    LIVE From The Woods 2019 - Lets hear stories and see some pictures!

    in Deer Hunting

    Posted · Edited by goosifer

    5 minutes ago, wolc123 said:

    Same thing happened to me.  I got my (2) 9F tags but the cashier did not have a clue when I asked if I could donate $10 for the Hunters feeding the hungry program.   He tried to find something on the DEC site with no success.  The computers were extra slow noon, probably due to volume traffic. I felt sorry for the long line of folks behind me, trying to score free tags on their lunch brake.  Now my plan is to pay for the butchering, if I get an extra deer to donate.   It is too bad the DEC cant get this deal straightened out.  I have heard that others had similar results when they tried to make donations at various retail outlets, besides just Walmart.       

    @wolc123, if you want you can donate to the Venison Donation Coalition via this gofundme organized by Rochester QDMA. It's tax deductible!

    link

    Butchering a deer

    in General Chit Chat

    Posted

    10 minutes ago, steve863 said:

     

    I never said it wasn't a good idea to keep everything as clean as possible.   I surely do when I process my deer.  I bet the odds are the same if not worse when you eat at a restaurant for potentially getting sick.  I'd actually be more willing to take my chances with the deer I shot in the wild in comparison to the food handlers in restaurants and such.   I don't think I'll be picking up e-coli or hepatitis from the deer as easily as I might in a restaurant.

     

     

     

     

     

     

    Steve, not to speak for @Chef, but I think you are missing the point. The issue being addressed is not about keeping everything as clean as possible. The issue is, simply, if you are going to rinse out the carcass, dry it out afterwards.

    Butchering a deer

    in General Chit Chat

    Posted

    13 minutes ago, Daveboone said:

    Two different...very popular,  butchers in my area made a point of commenting on my rinsed carcasses...I asked them if that was a good thing, and they were very verbal yes, but nobody ever does it, which surprised the hell out of me. LIke someone else mentioned, any butcher shop is going to rinse a carcass out...be it beef, pork or deer. Not only that, it helps cool it. At the very least if I am in the woods and there is no ready water, I scrub the carcass out with snow, and have been known to pack the cavity. The water certainly isn't going to introduce any bacteria that wasn't already there and will help minimize it. Even if it is just blood, don't we rinse the blood off our cuts? Do we wash our hands before preparing food  (and cutting up our meat?) No such thing in food preparation of being too clean. 

    @Daveboone,

    There is nothing wrong with a clean carcass. There is nothing wrong with rinsing a carcass. But if you are going to rinse, you need to make sure there is no residual moisture trapped in the carcass afterwards. That moisture will be a breeding ground for bacteria. So that's why it's recommended that you wipe it down with a towel afterward. Clean is good; left visibly wet, not good. 

    I'm sorry, but with respect to the bold italicized section above, you literally don't know what you are talking about. And I am not speaking up to give you a hard time, or tell you what to do. Rather, I am speaking up in case there is some newbie who reads what you wrote and mimics you. All other things being equal, moisture promotes bacteria growth. Period. It's a fact, not a theory. Water helps the existing bacteria grow. No one is saying that water "contaminates" anything (Unless you are using creek water . . .)

    Regarding packing the carcass in snow after field dressing, I think that is a bad idea. If you need to use snow to clean the interior, I understand, but wipe it out afterwards. To deliberately pack snow inside the carcass is going to lead to excess moisture at some point when the snow starts to melt. If it's cold enough to have snow out, it's probably cold enough that the deer will cool down quickly enough just by hanging it from a tree. So packing it in snow to cool it down is not necessary.

    Another thing. There are various factors that contribute to bacterial growth. Off the top of my head, they include temperature, pH, air and food source. If a deer processor hoses off a carcass and then puts in in the refrigerator, that's OK because the temperature will be (should be) low enough to inhibit bacterial growth. Conversely, several people have mentioned rinsing using cool, clean water during field dressing. Well if the carcass temperature and/or the ambient air temperature is above 40, then that the water is cool isn't going to help inhibit bacterial growth.

    Look, don't take my word for it. If you are sincerely interested, I'd be happy to post a few links to articles from sources like the USDA and state university coops that explain this bacteria stuff. But I suspect you won't care, so I won't bother.

    Are there any food service professionals on this board that have taken a food science or food safety and sanitation class that can help me out here? @Chef? This is really crazy, that we, as a forum, would allow such bad, and potentially dangerous, advice to go unchallenged. I feel like the food safety Jeremiah.

    • Like 1
    • Sad 1

    Butchering a deer

    in General Chit Chat

    Posted

    7 minutes ago, Uncle Nicky said:

    Honestly, I think the whole "water caused bacteria growth" theory is a throwback old wives tale back to when guys would wash their deer in a farm pond or polluted creek....

    All meat is rinsed in a slaughterhouse. Cleaning off any hair, blood, or other smegma that may have accumulated is much more important than worrying about water promoting bacterial growth. Plus a good rinse DEFINITELY will improve your trimming yield. Just use common sense, clean cold water, let meat drain after rinsing, etc., etc......

    Theory? It's called biology. You also seem to be confusing rinsing as part of field dressing vs. rinsing before butchering. Whatever.

    Butchering a deer

    in General Chit Chat

    Posted · Edited by goosifer

    52 minutes ago, Daveboone said:

    . . . . Be sure to rinse the body cavity out asap. . . .

    It is generally recommended to not rinse out the cavity unless you have a gut shot, urine or feces in the cavity. If you don't have these issues, you are better off  just turning the deer over and let the blood drain out.

    If you do rinse,  you should dry out the inside afterwards with a towel as much as possible. The added moisture in the cavity will promote bacterial growth. 

    Source:  https://extension.psu.edu/proper-field-dressing-and-handling-of-wild-game-and-fish

    Update: This issue is, surprisingly, more controversial than I realized.

    Michigan agrees with what I wrote above: https://www.michigan.gov/documents/dnr/how_to_field-dress_deer_493715_7.pdf
    Pennsylvania kind of leaves it up to you, but does say to wipe it dry to avoid bacteria growth. https://extension.psu.edu/proper-field-dressing-and-handling-of-wild-game-and-fish
    Ohio says to rinse the cavity "back at the barn", not in the field; does not mention wiping it dry https://wildlife.ohiodnr.gov/portals/wildlife/pdfs/publications/hunting/pub111.pdf
    Tennessee says the same as Pennsylvania https://www.tn.gov/content/dam/tn/twra/documents/gamehandling.pdf

    Can't find a New York state source. I guess this issue is debatable. I think we can all agree that we want to minimize conditions that promote bacterial growth.

    • Like 1

    Butchering a deer

    in General Chit Chat

    Posted

    21 minutes ago, dbHunterNY said:

    when field dressing don't open the thing right up from butt hole up past sternum like some do. also leave the hide on if not getting to it right away and hang back legs up. sooner you skin it if you can the easier it'll be though. remove wind pipe and esophagus from the neck as soon as you can. . . . 

    So do you remove the wind pipe and esophagus when field dressing, or later when processing?

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