[camaroman7d]

Good job Jim, enjoy it!

[Mike-T]

Nice buck, My turn this Saturday, I hope!

[DOUG G]

Congrats Jim

Got 2 in the freezer so far this year Got Deer chili in Crockpot right now and that stew recipe is on counter for maybe this weekend

I only Bow hunt since gun season gets a little too weird for me (public land)

[click]

Found out today to process my deer, the local company charges $75 to yank off the hide and bone it out into either stew meat or burger grindings. Then $2 a pound to put in pork fat to make burger. So 50 lbs of venison burger meat at 80/20 would add 10 lbs of pork fat, making a total of 60 lbs of buger... at $2 a pound is $120 bucks for 60 lbs of venison burger. not bad. Rest of meat will be cut into 'stew' sizes and packaged in 2lb bags. I like simple things

[Lexlas]

As a young lad, my dad would here and there bring a deer head home from the local meat store. I do remember eating most of it, eyeballs, tongue, ect. Not sure if thats even normal to eat ? But as a kid i didn't know any better, what was on the table was food. Now as a adult, not sure i would ever eat it again, unless i was on a camping trip and thats all there was. What do you do with the skin of the deer ? Can you make some comfty slippers ? I'm using my imagination, but you can give us a lesson.

[click]

They turn all the hides over to a state wide program where they convert the hides to slippers and gloves etc. and the proceeds from those sales go to improving deer habitat thru the Deer Hunters Assoc. programs.

[rogerh]

Deer hunting has never been my thing. No one in this are complains much about deer hunting because without the deer hunters the deer would over run the area. But then the hunters start the deer moving. They end up in front of a car a lot.

This was the headline in todays paper.
OH, DEER: IF YOU SEE DEER ON ROAD AND CAN'T AVOID IT, 'DRIVE STRAIGHT THROUGH IT'
http://www.whig.com/story/20082945/o...ght-through-it

Then there is always stories like this one.
DEER DESTROYS TWO WINDOWS AT HANNIBAL REGIONAL HOSPITAL
http://www.whig.com/story/20083557/d...ional-hospital

Roger

[bcm66]

Originally Posted by click

Found out today to process my deer, the local company charges $75 to yank off the hide and bone it out into either stew meat or burger grindings. Then $2 a pound to put in pork fat to make burger. So 50 lbs of venison burger meat at 80/20 would add 10 lbs of pork fat, making a total of 60 lbs of buger... at $2 a pound is $120 bucks for 60 lbs of venison burger. not bad. Rest of meat will be cut into 'stew' sizes and packaged in 2lb bags. I like simple things

My son and I process all of our own. I bought a grinder years ago. It paid for itself quickly. We process an average of 2 to 5 each year.

[Joe Harrison]

Got mine also but I don't think it will dress out that well..............

[Steptoe]

But then the hunters start the deer moving. They end up in front of a car a lot.

Thats strange...Down here most hunters go for the 'easy deer, not to far from highways, access roads... this tends to drive the deer into the back blocks...where there serious hunter spends a day or to driving, then walking in to set base camp...or fly in by 'chopper
The deer close to access tend to be very skittly and thin spread...espec the sika

We strip down our own carcass, then send the stuff for sausages, mince etc to the local butcher who keeps a few sauges and stuff for his own table.

[click]

The Mrs.and I did our own processing one year...never agian... out in the garage at night in 10 degree weather, on a wobbling table with gooey venison slime all over the tabletop and knives etc. then cutting into serving sizes, then double wrapping in freezer paper, tape wont stick, then cutting up the bones and rib cages and other parts for the trash man to take away, it wasnt worth it to us...$75 is cheap but guess Im just lazy and like to pick up a box of tiny white packages of meat all done and ready for my freezer and crock pot

[DOUG G]

Originally Posted by click

The Mrs.and I did our own processing one year...never agian... out in the garage at night in 10 degree weather, on a wobbling table with gooey venison slime all over the tabletop and knives etc. then cutting into serving sizes, then double wrapping in freezer paper, tape wont stick, then cutting up the bones and rib cages and other parts for the trash man to take away, it wasnt worth it to us...$75 is cheap but guess Im just lazy and like to pick up a box of tiny white packages of meat all done and ready for my freezer and crock pot

Have to agree Jim.... and I could never get as good (even) cuts as the butcher plus getting one in the early evening, taking home, butchering, being up late and having to go to work in the AM....worth every penny for someone else to do it

Standard cut here is $75 where I go....Back strap,loin,chops,steaks,roasts,and ground.

[bcm66]

Originally Posted by click

The Mrs.and I did our own processing one year...never agian... out in the garage at night in 10 degree weather, on a wobbling table with gooey venison slime all over the tabletop and knives etc. then cutting into serving sizes, then double wrapping in freezer paper, tape wont stick, then cutting up the bones and rib cages and other parts for the trash man to take away, it wasnt worth it to us...$75 is cheap but guess Im just lazy and like to pick up a box of tiny white packages of meat all done and ready for my freezer and crock pot

Well of course that is fine. To each their own. I did some commercial meat processing as a side job in the 70s, so no biggie for me.

We do our processing in heated garage and have all the stuff to do what we need to.

It's kinda like changing your own oil. I don't do that for the wife's car or my truck, I let the service people do that. (I do change my own oil on my classic cars).

[Steptoe]

The Mrs.and I did our own processing one year...never agian

u are getting old m8 lol
As I have mentioned, hunting here seems a little different to States side....we generally have to carry the beast, be it a deer or a Captain cooker out Even getting back to a chooper is usually a mission...hence often its partly butched in the feild... Goats are not the same weight or bulk.
On the other hand having a tradesman butcher teaching how to cut a beast up makes a huge difference.... "count the ribs, 3rd up slice there and there, bend that ... see snaps off..." type of thing... and having the hooks, pullies, and most important the quailty of knives in the correct condition...
Basically what comes home is what gets packaged...except for the pelt... so next to nothing gets thrown out.
And damn near everything is butched hanging... not on table

Oh here is a Snapper I caught couple weeks ago.. biggest snapper yet .. just under 17lbs.
These are not good for eating , so was returned to the sea.....got it on 6kg line.

[bcm66]

Nice fish.

And not sure if I said it earlier, but nice deer Jim.