Tip of the Day: Skinning & Deboning

[Ranger B]

A lot of experience around here, but there may be a few beginners dropping in. "A" way of doing this.

https://www.youtube.com/watch?v=Cf1o8TCm9Bk&t=1226s

[mullet]

Good video, Jimmy. You did leave a little for the buzzards.

[jeffp51]

Nice. That wasn't the deer you did the day I was there, was it? Way to use Logan to drag it out. That's why we bring a son along. . .

[Ranger B]

No, Logan shot that one. We bought a new squirrel rifle for him today, so now he's got the itch to get after them.

[BowEd]

Good vid...I'm sure some will observe it to use as a guide & perfect timing to show it too.As seasons and consumption go on here I'm realizing I've got to start quitting letting too many of these does & small bucks pass by waiting for Mr. big to come by.Although I do bone out a little more of it than you guys making hamgurger of course.It's all good though.

[mullet]

Good vid...I'm sure some will observe it to use as a guide & perfect timing to show it too.As seasons and consumption go on here I'm realizing I've got to start quitting letting too many of these does & small bucks pass by waiting for Mr. big to come by.Although I do bone out a little more of it than you guys making hamgurger of course.It's all good though.

Ask Jimmy about all the deer I worked over at twin Oaks a few years ago when everybody was done with theirs. I ended up with 49# of grind and 5 neck roasts, plus my deer.

[BowEd]

Good for you Mullet.Nothing wrong with hamburger that's for sure.I'll still add a little beef fat[15%] into it to extend the poundage some.Trouble is they don't let that beef fat go very cheap any more nowadays.