chefhunter86

Live from the butcher block

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Just now, chefhunter86 said:


I don’t live any where near there. I live in West Nyack during the week and jeffersonville on the weekends. But if you’re on 17 a lot then I’m sure you have


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Be sure to wave if you see the arm, lol.

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Agreed...but I just don’t love steaks...even those really expensive ones.
Love chili, empanadas, meatloaf, shepherds pie, ragu, venison ravioli, burgers, sausage....all equals ground.
Backstraps and loins get my steak fix- loins get grilled hard and fast, sliced thin on toasted crustinis and onions & straps get a Wellington treatment.


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I like where your heads at. I’m thinking I may shoot a doe just for ground this year so I can make a to of sausage


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That’s awesome! Who’s gunna do the mount for you? If you loose the thread pm me and I’ll bump it up. I like that rack you built in the fridge. I may have to buy a old fridge and turn it into a dry aging room


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I bringing him to Zitz up in the Rhinebeck/red hook area. He did some awesome work for my buddy on a bow shot turkey- long drive but on the way to his/my Columbia county hunting property


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Be sure to wave if you see the arm, lol.

WTF...look at this guy thinking you’d recognize his arm...like his arm is anything special?!?!


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4 minutes ago, crappyice said:


WTF...look at this guy thinking you’d recognize his arm...like his arm is anything special?!?!


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Biting my tongue, lol.

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That’s awesome! Who’s gunna do the mount for you? If you loose the thread pm me and I’ll bump it up. I like that rack you built in the fridge. I may have to buy a old fridge and turn it into a dry aging room


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I grabbed this fridge from my neighbor who was upgrading. I leave it in the back shed until I kill something and then plug it in. I ripped out the shelves and built(I’m an english teacher so building ain’t my thing) the wood rack with 6 hooks so I can hang meat if I am lucky enough to harvest.

Ran electric to the shed this summer with some lights outside for when I am skinning and quartering.


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3 minutes ago, crappyice said:


I grabbed this fridge from my neighbor who was upgrading. I leave it in the back shed until I kill something and then plug it in. I ripped out the shelves and built(I’m an english teacher so building ain’t my thing) the wood rack with 6 hooks so I can hang meat if I am lucky enough to harvest.

Ran electric to the shed this summer with some lights outside for when I am skinning and quartering.


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Sounds like you handle a lot of meat. 

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You crack me up

I’d flip you off but I don’t know if that would be considered inconsiderate considering ?!? Much respect my bionic friend!!!


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Ground up the baby.
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Taste (or texture) testing grind plates:

Ground in the front went though a large plate and then small plate.

Back ground went through the large plate twice.

10% pork fat .... color is missing the deep red color due to the veal-like quality/color of the meat....I guess I will need to suffer though that!


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9 hours ago, crappyice said:


I’d flip you off but I don’t know if that would be considered inconsiderate considering ?!? Much respect my bionic friend!!!


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Means a lot to hear I am number one lol.

Good times!

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Means a lot to hear I am number one lol.
Good times!

So I think every post going forward that is directed towards you should either start or end with


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So I think every post going forward that is directed towards you should either start or end with


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Fixed it for ya
7df70554c87e9321fffd5f46205970c2.jpg


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Butchered up my deer last night. Took a while but we have some beautiful cuts of meat from this deer. The neck roast was massive! Shanks were meaty too, can't wait for osso bucco....
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Final results of my bucks front legs....5 pounds pure venison to be ground (probably go 15-20% fat when I grind) ; 3 pounds of stew meat (front left) and 2 pounds of shanks.
Also got 8 pounds to be ground from cleaning up the back straps and neck and 6.5 pounds of straps.(not pictured)
They’ve been hanging for 9 days due to some unexpected delays. Hind legs still hanging.

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On 10/19/2018 at 7:51 PM, chefhunter86 said:

 

How far past this stage do you take your hind quarters before you package and freeze. This is where I usually stop and vacuum pack

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I like to cut them into portions and freeze it that way. Takes longer for me to seal portions than whole muscle groups, but its better long run when I know it might just be me eating deer or maybe one or two other family members in my house eating it. Makes the meat last a little longer that way for my family. 

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Here’s another one for you guys who butcher your own, do you give scraps or bones to your dogs? I always “drop” a few scraps on the floor for my pointers.


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Just now, chefhunter86 said:

Here’s another one for you guys who butcher your own, do you give scraps or bones to your dogs? I always “drop” a few scraps on the floor for my pointers.


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Its great for your dogs, but I have yet to get a dog so I just bring them back to the woods and throw them in there. Something there will make good use of it 

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My Brit scavenges while I’m on the block and loves the fact that I “miss” the garbage pail more often than Price misses the strike zone (vs the Yanks only).
I did throw him a bone(raw- do not cook as they splinter) in his younger days. At 14+ I get too nervous about bones for him- often he struggles chewing through and digesting regular dog food. He LOVED “skull cleaning day” for a euro mount two weeks back


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Final step on my bow buck. Mixed in 10% pork fat to make burger. Next deer scraps will be used to make sausage.2308354c5b904ad4f6ec5930996354cb.jpg

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