Arcade Hunter

LIVE from the butcher shop 2019

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I didn't see a butchering thread for this year so I thought I would start one.

This is the first for the year for us .. a friend shot this big doe at the end of bow season in Machias.  Unfortunately I could not hang around last night to help but I did drop off a grinder for them

Friends doe.jpg

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Wyoming county   9H and 9N

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Made this month or so ago, 10 feet off ground , with 2 ton hoist and gambrell.  Can raise deer with two fingers. Right outside cabin front door,  easy to carry quartered meat  right to the kitchen.20191026_123554.thumb.jpg.08dfee836327e70c74f16053c5bab7d5.jpg

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8 hours ago, Arcade Hunter said:

I didn't see a butchering thread for this year so I thought I would start one.

This is the first for the year for us .. a friend shot this big doe at the end of bow season in Machias.  Unfortunately I could not hang around last night to help but I did drop off a grinder for them

Friends doe.jpg

Now if a City Slicker sees this Pic he'll probably ask " Why is the deer eating her oats upside down ? "   LOL

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Answer to No One !

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2 hours ago, Moho81 said:


That’s some clean meat! Good job!


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I saw a video once.. maybe bearded butchers? ..where they fillet the silver skin off the straps. Blew my mind. It's amazing what a sharp knife and a little know how will do.

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f0b5cd54fb847d055bf53d84c850f87b.jpg

Top left of board working clockwise:
False tenders and cutlets; stew meat; the “football” roast still to be broken down to cutlets or stew meat and my ground pile to the left of roast.
I am sure I over pick and “waste” some meat that a shop would grind but I like my venison pure red (with pork fat added on the grind). Time consuming but so worth it to me.


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Just got off the block....little button from yesterday totals are light but tasty looking
12.5 pure venison to be ground (no fat added yet)
3 pounds of cutlets from hind quarters
2lb “football” roast
3,5 pounds of shanks for osso buco
Back straps (couple of pounds)

Almost 25 pounds (after fat added to ground) of very trimmed meat.

True confession: my tenderloins get thrown in with the GROUND!!! In my opinion, they are one of the most unattractive cuts sitting in the cavity with all that blown up lung and blood.


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Made this month or so ago, 10 feet off ground , with 2 ton hoist and gambrell.  Can raise deer with two fingers. Right outside cabin front door,  easy to carry quartered meat  right to the kitchen.20191026_123554.thumb.jpg.08dfee836327e70c74f16053c5bab7d5.jpg
Is the main beam attached to your cabin?

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21 minutes ago, mlammerhirt said:

Is the main beam attached to your cabin?

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I have 2 metal stakes driven into the ground that give added support to the 4x4 corner deck post, the 4x4 meat pole post is screwed into the deck post and it is also anchored to the cabin. 

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When were those deer killed?

Hopefully they're cooled out well as this week is going to be pretty warm in my area, hopefully you'll be cooler??


Please support the hunting of Mourning Dove In New York State.  For information, visit nydovehunting.weebly.com/

 

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5 minutes ago, Lawdwaz said:

When were those deer killed?

Hopefully they're cooled out well as this week is going to be pretty warm in my area, hopefully you'll be cooler??

All good. The buck's been hanging a couple days. The does were hung up tonight. The Lanske and I will be all business starting tomorrow. 

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Just did some grinding/sausage today...need a gun harvest fir some December knife action:

New dedicated deer Fridge for 2019 working out so far:

AD642F7E-573F-44BF-B0B8-1065F18BF387.thumb.jpeg.85d5e9bb2dac8bac26cc8b8668f244a1.jpeg8E914269-64F3-47D4-8098-8DFF26016040.thumb.jpeg.c4cf0442029f0990598bf4cbc03dfe51.jpeg41FAFF25-2EC0-47B0-86CE-84EE7232F615.thumb.jpeg.d95f2026350ef49d789fbd9a75199b79.jpegA14CF95C-8EA7-45C3-9884-9DEAC9FC9044.thumb.jpeg.b2b7f8ac094accc035553dcef39ea5c9.jpeg1A4464F0-1D5F-4DC2-8913-6A0DECABCB8D.thumb.jpeg.f7f4390213e626875aa27cf2b5c55350.jpeg

E24D58B8-FB7B-4A17-A54C-D6FFB6B3099D.jpeg

59D15EA4-3B0C-4FAC-8B8C-25655102A07A.jpeg

CECEFCDF-A9C5-439E-B6BE-84DCD796857C.jpeg

7DFB777D-0E6E-4D5F-930B-DF02808AE6C5.jpeg

Edited by OtiscoPaul
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Looks good Otisco Paul, I have an old fridge I was going to give away, but I think I will stick it in the garage for a deer if I ever shoot one and it is too warm to hang it.   Just plug it in when I need it. 

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11 hours ago, Otto said:

Looks good Otisco Paul, I have an old fridge I was going to give away, but I think I will stick it in the garage for a deer if I ever shoot one and it is too warm to hang it.   Just plug it in when I need it. 

Thanks!  I forgot who gave me the idea last year but it’s a good one, tho I prefer to hang em...was deboning the first hind of the season when they delivered the new fridge in mid October and was able to take my time with the rest despite warm afternoons...actually needed it fir the buck because it was too cold out fir hangin and the only reason doe 2 had to go in there was to make room to hang the buck in the shed...any way you slice it is useful.

Edited by OtiscoPaul

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18c02ae28a9de4b74181ae856042ac96.jpgMost of this doe went to Costanza’s last night. I spent more time on front shoulders than I normally do with that 24lb quota for my order lol 3f4f0111e7f81afd8afce75d24b39e15.jpge8d9a3bd09f5819b7e730c052178706b.jpg575240e36fd9f4b10b6b4a8de7208a5f.jpg6a3b251cc43bbed2ad8bffe016f36ee2.jpg


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I find a duck's opinion of me is very much influenced by whether or not I have bread

-Mitch Hedberg

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14 minutes ago, Otto said:

Nice knife work Tacks!

Im truly a hack but the job gets done. If I could sharpen a knife I could be better

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I find a duck's opinion of me is very much influenced by whether or not I have bread

-Mitch Hedberg

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This is my set up I made in an old horse shed when we had horses on my property. 2 winches and it makes the whole proses so easy. I skin and quarter every deer in the woods and leave the rest there. IMG_0799.jpg


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This thread puts me to SHAME... When I process myself I dont have anything nearly this good.  I didnt have the time to process my good sized 8 this year and got one smeggy box of venison back. I gotta get schooled on how to process.

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2 hours ago, The_Real_TCIII said:

Im truly a hack but the job gets done. If I could sharpen a knife I could be better

Best Professional Carbon Steel Knife Sharpening Steel, 12 inch

 

Get yourself one of these and sharpen the knife every once in a while just by dragging it across the rod.  Then once every couple of years bring them in to get a good edge on them. 

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