Jump to content

2021 Butcher Block!!!

crappyice

By crappyice,
in General Chit Chat

 Share

Recommended Posts

  • Replies 130
  • Created
  • Last Reply

Top Posters In This Topic

Popular Days

Top Posters In This Topic

Popular Days

Popular Posts

crappyice
crappyice

Venison cheddar jalapeño sausage prepared to hit the new CharBroil electric smoker (pecan and cherry wood) tomorrow. Sent from my iPhone using Tapatalk

The_Real_TCIII
The_Real_TCIII

@Lawdwaz was kind enough to break out the grinder for 7lbs of meat for me, then we drank beer. If you were allergic to antler youd be dead inside of five minutes at his house. Great visit! Sent fr

johnplav
johnplav

I had an apprentice helping out today!

Posted Images

The_Real_TCIII Grand Master

The_Real_TCIII

Posted
Posted

a85d284df4f6492bca8187bd6721b327.jpg
Slice this seem and then using your fingers separate those muscles to find the node that needs to be removed.
here is the node but on the other hind quarter
a94ade8b579ad0477c43bec920e1ccb8.jpg

All the muscle groups can remain on the bone but you may want to tie it closed with butcher string (maybe after seasoning the inside and hiding some garlics cloves and herbs in there!).


Sent from my iPhone using Tapatalk

781974bdb1be0dab92abbc93062de3a8.jpg


Sent from my iPhone using Tapatalk Pro
Link to comment
Share on other sites
crappyice Grand Master

crappyice

Posted
  • Author
Posted

Banged out a guy’s buck from the gun opener today. 56 pounds she all said and done.
c754ad87537807e750abdaa31aeeeccb.jpg
77dedc91db4924bb4dca70ec9bb5b3ee.jpg
168087b8729ad2fe9ba9f3e2b8220edb.jpg

I’m most excited about the 6 pounds of boneless neck roast meat. I must say though, this meat has a “gutty” smell while no guts were harmed in the making of this meat- entry through shoulder and out ribs.
The doe I processed yesterday just felt and smelt cleaner…probably a year younger and a bit smaller and a touch fattier. My new chest freezer is not just about full and a freezer temperature monitor has been installed! One more would make me real happy…2 more would let me play around with a bunch of jerky and sausage and prepare a bunch for my colleagues at work.
I really enjoy when “newbies” enjoy the venison I provide. Never know what access a good meal can provide!!!


Sent from my iPhone using Tapatalk

  • Like 3
Link to comment
Share on other sites
Chef Grand Master

Chef

Posted
Posted
Nice. A hunting/cooking show I watch the guy did this and made a Wellington with this cut.  He also had a layer of chopped mushrooms and onions inside. Then cut it like you would lollypops. Looked great. 
 

Makes sense… I haven’t done a Wellington in a while if I get a 3rd deer this year I will


Sent from my iPhone using Tapatalk
Link to comment
Share on other sites
Moho81 Mentor

Moho81

Posted
Posted
Banged out a guy’s buck from the gun opener today. 56 pounds she all said and done.
c754ad87537807e750abdaa31aeeeccb.jpg
77dedc91db4924bb4dca70ec9bb5b3ee.jpg
168087b8729ad2fe9ba9f3e2b8220edb.jpg

I must say though, this meat has a “gutty” smell while no guts were harmed in the making of this meat- entry through shoulder and out ribs.
The doe I processed yesterday just felt and smelt cleaner…probably a year younger and a bit smaller and a touch fattier.
Sent from my iPhone using Tapatalk


Funny you mention the smell part and I’ll have to pay more attention to buck/doe/young/old/big/small in the future but I have definitely smelled what I’ll describe as “questionable” meat while processing and it’s had me very nervous even though the meat was handled properly start to finish and still had the nice red color it should have. I always chalked it up to me being paranoid but the meat has always tasted as good as it should.


Sent from my iPhone using Tapatalk
  • Like 2
Link to comment
Share on other sites
suburbanfarmer Veteran

suburbanfarmer

Posted
Posted
1 hour ago, Moho81 said:

 


Funny you mention the smell part and I’ll have to pay more attention to buck/doe/young/old/big/small in the future but I have definitely smelled what I’ll describe as “questionable” meat while processing and it’s had me very nervous even though the meat was handled properly start to finish and still had the nice red color it should have. I always chalked it up to me being paranoid but the meat has always tasted as good as it should.


Sent from my iPhone using Tapatalk

 

Is it possible its the rutty smell that you guys are mixing with gutty :) 

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
 Share
Go to topic listing

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...