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Post by smsmith on Sept 16, 2020 11:12:58 GMT -6
There used to be a guy who lived on the NE side of Madison who butchered. I'd take my bow deer there when I could make it work with his schedule. The guy could shoot the shit with me, butcher, and package the whole critter in under an hour. I think it used to be $50, but that was years ago. Does WI River Meats still exist? We used to take gun deer there was it was unseasonably warm. WI River meats is still around. I've taken boneless there before and even a whole deer (really warm bow kill for mid november) but that's another place I'll never go back to. It's a shame because I like their sausage and landjaegers. But finding pieces of bone in every batch kind of turns a guy off. That is too bad. That would be the last time for me too.
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Post by badgerfowl on Sept 16, 2020 11:13:10 GMT -6
I found a good one in Deforest a couple years ago. Saw it on facebook after a friend shared their page. I've gone there two years running and will continue to use them as they have been very efficient. One of the two retired but it sounds like the other guy will have help to replace him. For $70 and 45 minutes it's tough to beat.We've also used a guy in La Valle a couple of times that does a decent job. Drive by another one with a sign out all year in his yard. I think we called him once but didn't have any luck. they break it down while you wait? I have never heard of that. Thats awesome. Yep, just call to setup a time. I've only taken bow kills there so no real issues with that. Gun may be different. The two times I've done it, I've just dropped the deer off, went to McDonald's to get something to eat, came back and they were done. 2nd time I learned to bring gallon ziplock bags to stuff the trim into instead of a garbage bag. Much better that way. Then I just take it home and shove it in the freezer.
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Post by biglakebass on Sept 16, 2020 11:17:17 GMT -6
Boy would I love to find something like that.
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Post by badgerfowl on Sept 16, 2020 11:31:52 GMT -6
Boy would I love to find something like that. Just random, dumb luck on my part. Thanks Facebook. Good for one thing at least.
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Post by Bob on Sept 16, 2020 11:51:48 GMT -6
At some point, I think a kid needs to go through the entire cycle of game to food to appreciate the animal, connect with the wild world, and understand why good shooting matters. It's one of those homecrafting things that we enjoy, at least the old man and I. Once the animal is down, There is some fun in bragging about how fast you can gut a deer, and then all the excuses you end up making for why it didn't go fast "this time."
Skinning is fun because you get to show the uninitiated how to do it with a suburu. And Deboning is also one of those things where you can try to set the Dogwood record for fastest debone and pack time. The current record stands at 8 hours and is held by Dakota Peter. He is also the only entry. I'm hoping I get the chance at one this year, and I go from quarters to cleaned up and in the freezer in 24 minutes.
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Post by biglakebass on Sept 16, 2020 12:11:05 GMT -6
At some point, I think a kid needs to go through the entire cycle of game to food to appreciate the animal, connect with the wild world, and understand why good shooting matters. Absolutely
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Post by mnfish on Sept 16, 2020 12:19:20 GMT -6
Mark u need a place and a guy to skin and debone a deer. Give me a day notice and show up with a full bottle of Patron. I'll get it done for u....while u go fishing. No bs!
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Post by badgerfowl on Sept 16, 2020 12:39:52 GMT -6
At some point, I think a kid needs to go through the entire cycle of game to food to appreciate the animal, connect with the wild world, and understand why good shooting matters. It's one of those homecrafting things that we enjoy, at least the old man and I. Once the animal is down, There is some fun in bragging about how fast you can gut a deer, and then all the excuses you end up making for why it didn't go fast "this time." Skinning is fun because you get to show the uninitiated how to do it with a suburu. And Deboning is also one of those things where you can try to set the Dogwood record for fastest debone and pack time. The current record stands at 8 hours and is held by Dakota Peter. He is also the only entry. I'm hoping I get the chance at one this year, and I go from quarters to cleaned up and in the freezer in 24 minutes. I agree. I did it for 20 years. In my old age , it’s easier for someone else to do it.
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Post by smsmith on Sept 16, 2020 12:46:44 GMT -6
At some point, I think a kid needs to go through the entire cycle of game to food to appreciate the animal, connect with the wild world, and understand why good shooting matters. It's one of those homecrafting things that we enjoy, at least the old man and I. Once the animal is down, There is some fun in bragging about how fast you can gut a deer, and then all the excuses you end up making for why it didn't go fast "this time." Skinning is fun because you get to show the uninitiated how to do it with a suburu. And Deboning is also one of those things where you can try to set the Dogwood record for fastest debone and pack time. The current record stands at 8 hours and is held by Dakota Peter. He is also the only entry. I'm hoping I get the chance at one this year, and I go from quarters to cleaned up and in the freezer in 24 minutes. I agree. I did it for 20 years. In my old age , it’s easier for someone else to do it. Plus you're stimulating the economy For many years we butchered with our neighbor. His inlaws had land by where my folks' cabin/future home was. We'd get together on second Saturday of firearm season and butcher/trim/wrap/ziploc bag everything. The neighbor had been the number 1 guy on the beef butcher floor at the old Oscar Mayers in north Madison. He could keep 4-8 of us busy with trimming/packing/wrapping. The guy was unreal with a knife. Over the years I watched him enough to get reasonably good at cutting one up myself. I did all the deer Dad and I shot for the last 8-10 years or so he and I hunted together. I've done enough butchering and don't mind paying somebody else to do it now. I do agree that every deer hunter should know how to do so at some point.
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Post by biglakebass on Sept 16, 2020 13:16:12 GMT -6
Mark u need a place and a guy to skin and debone a deer. Give me a day notice and show up with a full bottle of Patron. I'll get it done for u....while u go fishing. No bs! Who gets the patron? I have done dozens of deer from hanging to sausage stage. I just got tired of spending a full day wrestling a deer, and then the massive clean up effort. LOLLL. Now having a proper area to do the work would be a huge help too. Going garage to kitchen counters is a mess. I looked at stainless steel tables years ago, but to utilize them every few years I couldnt justify the cost and the space it would take up for such minimal use.
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Post by badgerfowl on Sept 16, 2020 13:20:44 GMT -6
I agree. I did it for 20 years. In my old age , it’s easier for someone else to do it. Plus you're stimulating the economy For many years we butchered with our neighbor. His inlaws had land by where my folks' cabin/future home was. We'd get together on second Saturday of firearm season and butcher/trim/wrap/ziploc bag everything. The neighbor had been the number 1 guy on the beef butcher floor at the old Oscar Mayers in north Madison. He could keep 4-8 of us busy with trimming/packing/wrapping. The guy was unreal with a knife. Over the years I watched him enough to get reasonably good at cutting one up myself. I did all the deer Dad and I shot for the last 8-10 years or so he and I hunted together. I've done enough butchering and don't mind paying somebody else to do it now. I do agree that every deer hunter should know how to do so at some point. A co-worker gave me a dvd copy of a deboning video years ago. That helped me tremendously for that stage. Before that I’d just try and pick at it without any clue. Taught me the muscle groups/etc.
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Post by Catscratch on Sept 16, 2020 13:42:05 GMT -6
I honestly do not like paying for anything I can do myself. In old age I've softened a little and will on occasion. The deer my boy shot last weekend got taken in for two reasons; it was hot and I didn't know if I could get it in the freezer quick enough, and he wanted the velvet preserved and I have no clue how to do that. I think I've paid for processing just a couple of times in my life.
Sausage is a different story. There is a place in Tulsa that makes the best sausage I've ever eaten. I'll gladly pay for them to convert grind into sausage! That reverts back to not being able to do it myself though.
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Post by mnfish on Sept 16, 2020 14:45:33 GMT -6
I really enjoy the butchering stuff. Been studying and practicing for a couple of years now. I did 15 pigs and 8 deer last year. Now I have the tools and most importantly temp/humidity control storage
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Post by Sandbur on Sept 16, 2020 15:15:56 GMT -6
I can only remember taking one deer in for processing and that was a bow kill when I had to work the next day.
The butchering is part of the hunt for us but it gets to be a lot of work, especially when we are rushed by warm temperatures .
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Post by snowracerh on Sept 17, 2020 20:28:16 GMT -6
Last time I took a deer to a butcher, the meat was so horrid, it took me 10 years to eat venison again. I learned to butcher myself and slowly got back into eating venison again. Now i make everything from ground, jerky, steaks, summer sausage, ring bolonga, breakfast sausage, canned etc. I do 3 to 4 deer a year and my little kids participate. So much better when you know how your meat was handled and cared for. Time consuming, no doubt, but what else is there to do during that time of the year? Having an extra fridge in the basement has allowed me to skin/quarter a deer, go to bed, and spend the rest of the week finishing the job without being rushed by work schedules or temperatures.
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