Primitive Archer
Main Discussion Area => Around the Campfire => Topic started by: butch on November 18, 2011, 08:42:42 pm
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:( how many hours does it take for a 110 # field dressed deer t o get it from the meat pole to the freezer bag. i seem to be avg. 6 hrs. not counting cleen up. maybe im slow but i want to know. thanks. butch
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If you're slicing and trying to do professional work that could be about right. I usually just debone a smaller deer and cut off the unwanted bits and pieces and run it through the grinder then in the freezer bag it goes. Ron
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Skinning, quartering, washing up the quarters, deboning, slicing steaks/roasts, chunking up stedw meat, trimming gristle and sinew from everything, grinding and packaging....yeah about 6 hours. The second or third deer goes more quickly, by the time I am doing the 8th deer of the year I am down to about 4 hours including cleanup.
I sometimes wish I hadn't told friends of mine I enjoy butchering deer. My usual fee is one whole backstrap and two roasts, plus I get the backstrap sinews and leg sinews. >:D
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I will let you know tomorrow ;)
I'm cutting up a doe. I process them on the living room table on a big piece of plexiglass so I can listen to the TV while I do it. Just don't tell the wife :-X
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thanks folks. now i doe feel so bad. > :D . oh . jw i need your adress or do you pick up and deliver. ill bid 4 roast and the front quarters. you are way to cheap for 6 hours labor,
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Same as osage outlaw, I'm doing one tomorrow. Lucky for me my wife retired from Publix as a meat wrapper.
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thanks folks. now i doe feel so bad. > :D . oh . jw i need your adress or do you pick up and deliver. ill bid 4 roast and the front quarters. you are way to cheap for 6 hours labor,
If you bring it over here to Rapid City, SD and help, I'll do it for one backstrap, and we'll put 4 roasts in the corning solution and I'll give you two already corned. Deal?
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is rapid city uphill or down from tulsa. i just finished # 3 and i gotta wait for #4 . from now on i only shoot up hill from the house so they roll home. draging dont make it if your on a senior lisence. and wait and wait and wait.
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Butch this ain't the same thing but is related. I shared a lease with a real good friend for a couple
years (his name is Butch ) and late one Saturday I pulled up to the cleaning shed just as he came
out of his dad's house. Evidently the Gamecocks were not doing too good and he needed a half time
break. As I got out of the truck I checked the time, told him to hang on and stepped around back
for a minute. When I came back around he was closing the lid on my cooler. Time check, six minutes.
Guts in the drum, deer quartered and in the cooler. Cleanest meat I ever saw. He said his grand dad
hunted out of Florida in the 70's and 80's in a big club and hired Natives for the butchering. They had
taught him and he's probably cleaned 400-500.
Lane
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The equipment you have and use make a huge difference. Dad and I used to be set up to do hundreds a season as a small business. It took about 45-55 minutes from skinning to moving on to the next one. Now with less equipment it takes about hour and a half. Keep in mind dad has probably processed 1500-2000 deer in his day, he is quite handy with a boning knife.
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Butch, I honestly don't know. I never do a deer in one sitting. I put the quarters on ice in a cooler that fits in the old refrigerator I have in the shop. After about 4 days I cut, wrap, and eat some of the backstraps and tenderloins. Then, over the next 3 days or so I cut, grind and wrap the rest of the deer. So, I guess for me it takes 7 days. I enjoy the butchering, so I don't rush it and we probably eat 2 or 3 meals off it in that interval. I killed 3 deer in one weekend at the end of last season. The fun went out of the butchering that time. I had a couple friends come over and we did those 3 in a couple evenings. Won't do that again unless I have to.
Practice makes perfect though. I have friends that hog hunt a lot down here that can take a pig from whole and hanging to boned and in a cooler in way less than an hour. Sadly, not me though...but that's OK. Help if I shot more pigs. :-[
George
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I always have a small shallow dish of soy sauce and another of worcestershire sauce on the counter when I am cutting up deer. Venison tartare is exquisite!
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I always have a small shallow dish of soy sauce and another of worcestershire sauce on the counter when I am cutting up deer. Venison tartare is exquisite!
What is the risk of disease when you do that? I've always heard of guys eating the hearts from their kills but Ive never tried for fear of contracting somthing.
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As long as the meat you're cutting is kept cool, and you were careful when field dressing, I don't think there's much danger with venison. Wild pork, on the other hand, is a whole nuther deal on several levels. I butcher it with rubber gloves on.
George
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Well it took me about two hours to cut and wrap all the meat myself. The wife was busy. I also corned two roasts. I already had the meat quartered a week ago and on ice.
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Mmmm, corned venison. I almost feel it would be worth it to commit a crime worthy of death sentence just so I could ask for corned venison for my last supper. But since I know how to make it, I guess I don't have to make so much effort!
Now if I could just seal the deal with my bow, corned deertag is just not as good or as filling.
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I've two does hanging I got this morn. I got em on my 5 acres and drug them home w/o field dressing. non-bow kills...sorry...food...anyway it took me about an hour to do the mom, and about 40 mins for the yearling. I just hung them, skinned and gutted. It's nice and cool here, so I'm gonna let them hang until Wednesday...if I can keep my dog off em >:(, then put them in the freezer. I'll debone and cut steaks out of as much as I can, and chunks out of the rest. I usually don't grind and freeze, but rather cut-up and freeze then when the day comes, I can decide what I want, ethinic, soup, or fresh ground, etc. Should take maybe three hours to do if my wife helps. I'm taking sinew different this year, so I'm tryin' a few new things.
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Yep im a member of the 6 hour club 8)
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I just got done with one but I didn't grind at this time and it took me 2 1/2 hours. I'm here mainly looking for what was mentioned as good suace for tar tar!!! ;)
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Hmmm...takes me about two hours for butchering and clean-up but I don't take all the bones out. If I scrape the flesh off the hide, rack it, then extract leg sinew, that adds another two hours. I wet scrape on a beam.
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I've two does hanging I got this morn. I got em on my 5 acres and drug them home w/o field dressing. non-bow kills...sorry...food...anyway it took me about an hour to do the mom, and about 40 mins for the yearling. I just hung them, skinned and gutted. It's nice and cool here, so I'm gonna let them hang until Wednesday...if I can keep my dog off em >:(, then put them in the freezer. I'll debone and cut steaks out of as much as I can, and chunks out of the rest. I usually don't grind and freeze, but rather cut-up and freeze then when the day comes, I can decide what I want, ethinic, soup, or fresh ground, etc. Should take maybe three hours to do if my wife helps. I'm taking sinew different this year, so I'm tryin' a few new things.
I cut my finger pretty bad removing the hooves off one of my doe, but the wife and I put the two does up all deboned and it took about 5 hours and 10 minutes. That didn't include all the clean up, but most. We did this on Wednesday, and it's Friday now and I still have a few things laying around. ::) I don't have the skins scrapped yet, but the sinew is all removed and pretty much dried already. Now I'm wondering about how to remove the hooves from the foot bones.
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I am so pickey it takes forever, but I want every bit of fat, sinue, and grissle gone. We marinate and vacum pack, grind ham burger, make jerky, collect sinue. Just guessing it must have taken my wife and I 12 or more hours to do the big mulie buck I got this year but then I wnt every piece to be perfect. When I make a pot of chilli or batch of jerky I dont want any grissle or wild taste so every piece is trimmed. Kenneth
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I dont want any grissle or wild taste so every piece is trimmed.
I'm lucky, the muleys up here are almost as mild tasting as a cornfed Iowa whitetail. Often I wish they had a little more game flavor, 'cause I like it!
I just got a text message from a guy this morning that is dropping off a deer he shot and doesn't want. (then WHY did you shoot it? Your tag meant I didn't get one, moron!) I'll have to punch the timeclock to see how many hours I put into this one, just for the record.
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Took my first Corned Venison roast out yesterday and cooked it. I'm ready to kill every deer I see and Corn them all. Man! I want to Corn everything! That stuff is down right tasty, I'm with ya' on that, JW.
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Wonder what corned gator tail might be like....
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Tough and fishey. :D
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What I really like with corned venison is to cook it, then chill it. slice it thin and eat it on rye with sweet and hot mustard. Beverage of your choice to take the sting out of the mustard.
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That's what I did with the first one, yummy. :)
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hey Eddie save me some leg bones if ya can,I need some knife handles
Thanx
Roger
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Bone Pile, I saved all leg bones from the two doe I got last week. Should be what, 16 in all. Which ones you lookin for? I'm in the process of cleaning them up. I'm off tomorrow during the day and it's gonna be cold. I plan on doing my best to get them done before work tomorrow night. Get w/ me if you're interested. dpgratz
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Roger, I can go by the Check Station gut pile this weekend and pick up hundreds.
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Ok, my new best ever record. Started with a skinned deer, deboned both shoulders, filleted the backstraps but left them whole, deboned both hind quarters into major muscle groups for corning. Two hours including cleanup.
Here's a list of what I did not do: cut steaks and roasts, wrap anything for the freezer, grind, season meat or make sausage.
The front end is chunked up for making sausage on another day, the whole backend of a fair sized muley buck came out to 20 lbs of cuts for making corned venison. I still have to cut the backstraps into steaks (2" thick, wrap with bacon, grill to rare) and wrap, but that's 15-20 minutes work.