Rockspek
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Everything posted by Rockspek
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Low and slow. Think it's smokey enough? I'll being using a combo of maple and cherry throughout the day to smoke this brisket. My four year old just told me it looks so good it's going to break his mind. Lol
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walmart cancelled my order
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were you actually able to pick them up?
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And still hoppy to the top of the tongue.
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More like that sweet flavor you get every now and then from great raw almond. Almost vanilla'y. You know what I mean? With a hint of liqueur.
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I don't even like it
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Oops. I will not comply.
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One way or the other the meat has to get processed
Rockspek replied to Rockspek's topic in Deer Processing
It's just the way that picture looks. This better for ya? -
Oh I thought you meant 5 or 6 bucks. Ha. You caught my interest. I had some doe walk thru the yard I was working at on west lake rod yesterday. Talked to a Sherrif and he said he's had to shoot 5 in the last week or two that were hit by cars. They're on the move for some reason or the other right now.
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Bucks?
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Lost a big 6 down the street yesterday
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One way or the other the meat has to get processed
Rockspek replied to Rockspek's topic in Deer Processing
May call on you for some advice later then. Watch I had such a good season last year being my first season hunting, this year I'll get skunked. -
One way or the other the meat has to get processed
Rockspek replied to Rockspek's topic in Deer Processing
I'm on it -
One way or the other the meat has to get processed
Rockspek replied to Rockspek's topic in Deer Processing
I took so much care in gutting and getting my deers cooled down as fast as possible. I saw another guy at the processor with a deer that was covered in stones and mud. Hope I didn't get any of his. ha -
Same
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These pics look good to me. In my opinion the trail cam is not there to take Wooly pics but to show us what is out there. I can tell what's going on just fine in these pics. Go get em now that you know they are there!
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One way or the other the meat has to get processed
Rockspek replied to Rockspek's topic in Deer Processing
I don't think I got any backstraps. I got packages that said 1/3 loin, steak (that looked like the picture) a roast that ended up not really being a roast and about 30 pounds of chunk of meat that went to the sausage maker per deer. -
One way or the other the meat has to get processed
Rockspek replied to Rockspek's topic in Deer Processing
Yeah my "steaks"from the processor looked like this. Then while eating it I would cut away the silver parts. My roasts were a few different pieces strung together that I ended up pulling apart and cutting up to make jerky. -
One way or the other the meat has to get processed
Rockspek replied to Rockspek's topic in Deer Processing
Yeah time is never on my side. I have a vac sealer already. -
Trying to figure out if I want to learn and start processing my own deer meat. I was happy with my first two deer last year that I took to the processor but I'm thinking I may be able to do a better job. But is it worth it. Tell me what you think. What goes into doing it yourself and what do you get out of it? Also if there is anyone in the Canandaigua area that gets a deer and is going to process it themselves I would be interested in giving them a hand to learn and see for myself.
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have a vac saver. I'll have to look into the process.
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Yeah could be, I guess I don't really know. Got it back from processor and the package said 1/3 loin. Going back to a small conversation we had earlier I would love to learn how to do it myself because I think I would take more care in my meat than any processor does. However I haven't begun to figure out the time involved. Or cost of equipment.
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I draw to the same point every time. I don't even know how or where to explain it but it's the same and I know it. When it's not the same I know it also and correct it until it feels like the same. I'm really REALLY new to this and when I was shooting too much for practice and my arms were sore and I could tell that I wasn't drawing the same and had to switch to every other day so I could correct it.
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Note the half built hotel disaster I have to look at on the north end of canandaigua lake while enjoying a beer on our boat in 80 degrees and sunny on sept 21st. What a shame.
