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Post by Catscratch on Sept 17, 2020 20:53:01 GMT -6
Processor called tonight and said come get it. $99. I expected higher. We brought it in whole, innards and all. Bone in steak and grind.
I was trying to remember and I think this is only the second time I've taken one in. I can tell you though that I've passed really nice deer on Sunday evenings and warm days because cleaning them would have been a pain. Am I a true hunter if I don't draw due to not wanting to stay up half the night on a work night?
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Post by biglakebass on Sept 17, 2020 21:05:43 GMT -6
Processor called tonight and said come get it. $99. I expected higher. We brought it in whole, innards and all. Bone in steak and grind. I was trying to remember and I think this is only the second time I've taken one in. I can tell you though that I've passed really nice deer on Sunday evenings and warm days because cleaning them would have been a pain. Am I a true hunter if I don't draw due to not wanting to stay up half the night on a work night?Yes you are. I have done it all from ground to freezer. For 100 bucks, fuck it. Let the pros do it. Edit..... Double yes..... I have passed deer on warm nights many times. Where do I take it to cool it? ? OHHHHHHHH. TURKEY TOWN!!!!!!!!!!!!!!!
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Post by Sandbur on Sept 18, 2020 4:02:11 GMT -6
Processor called tonight and said come get it. $99. I expected higher. We brought it in whole, innards and all. Bone in steak and grind. I was trying to remember and I think this is only the second time I've taken one in. I can tell you though that I've passed really nice deer on Sunday evenings and warm days because cleaning them would have been a pain. Am I a true hunter if I don't draw due to not wanting to stay up half the night on a work night? You are respecting the animal and the resource. Old family story...it was July and my Grandpa went across the lake and into the hills to check a salt lick. He shot a nice buck and came home and told my Dad and Dad’s brother in law to go get it. I think it was the 30’s and they had to wade the shallows in the lake to cross. They got it home and Grandma was trying to get it canned but she couldn’t keep up. Grandpa put a brine barrel in the ice house and put the hind quarters in it. They had no electricity in those days. Relatives from the ‘cities’ showed up and they said that was the best corned beef they ever had! My family just smiled and kept on eating. My family wouldn’t shoot does in any month that didn’t have an R in it. May, June, and July no does were shot. By Orgust they figured the fawns should make it and they would shoot a doe and split it between 3 families. They lived on venison, pork, fish from the lake, and the garden. Beef had to be sold. They had eggs and milk. During that time, relatives from the city thought they had it made. SD might consider this with off grid living.
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Post by mnfish on Sept 18, 2020 11:29:57 GMT -6
My wife and i are trying to live that lifestyle. With one big difference, disposable income and equipment. We r raising fish, pork, and venison all on our land. Processing it start to finish. No unknown chemistry. Its fun work to us and a great way to gather people.
Art I think we need to talk some trades. Free range pork, butchered and packaged for some of you apple goodies. You game?
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Post by Sandbur on Sept 18, 2020 11:51:31 GMT -6
My wife and i are trying to live that lifestyle. With one big difference, disposable income and equipment. We r raising fish, pork, and venison all on our land. Processing it start to finish. No unknown chemistry. Its fun work to us and a great way to gather people. Art I think we need to talk some trades. Free range pork, butchered and packaged for some of you apple goodies. You game? If you would like some cider, I will gladly give you some. The cider from yesterday was nearly all crabs and might be good after a ferment. I hate to call what I make goodies.
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Post by mnfish on Sept 18, 2020 11:55:12 GMT -6
Once I start harvesting, in the next couple of weeks, I'll give you a call. I'll get you some loin, roasts, and trimming for your deer. We can figure the barter over a cup of coffee or 2
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Post by Bwoods11 on Oct 15, 2020 12:10:58 GMT -6
Doe mission after work today in Otter Tail County. Is there any lockers up in that area, taking deer? I can cut it up with my son, but just curious if there is an option?
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Post by biglakebass on Oct 15, 2020 12:26:56 GMT -6
none that I know of. I just know that Oles in Henning is not taking any deer until Nov 7th and done taking deer Nov 16th.
Miltona is not Klinders is not Osakis is closed for good
Not sure what else is around.
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Post by kooch on Oct 15, 2020 13:13:30 GMT -6
I've done elk. We've never done our own deer, just lazy I guess. This year, weather permitting, we'll at least skin and quarter our deer at camp and bring them home in coolers. I bought a big roll of butcher paper to cover the picnic table and a roll of food grade plastic bags made for brining in a 5 gallon bucket. I've been meaning to start forever. This is as good a kick in the butt as any. This is the year.
Once I get it home I'll figure out what to do with it. The last couple of years, even though we had the butcher do the work, we didn't get many cuts wrapped, just the prime ones. The rest we simply had them bag and freeze. Later in the year we make sausage, or I just take it back to the butcher for grinding. That way, at least, we were pretty sure the meat we got back was ours.
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Post by batman on Oct 15, 2020 14:32:55 GMT -6
Anybody run a band saw in the garage? When we clean the sheep we have been doing cuts with a bone saw and it’s not fun. Wondering what to look for in a band saw.
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Post by Reagan on Oct 15, 2020 17:05:29 GMT -6
I used to want a band saw for butchering but have out grown the desire. I might make a couple cuts thru bone on a deer but most of the time I don’t make any.
Ever think about using a saw zaw?
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Post by Freeborn on Oct 15, 2020 17:23:45 GMT -6
I don't recall where I read this but I read that cutting through bone with a band saw spreads bone marrow across the meat. Bone marrow spoils quicker than the meat.
For that reason I have always liked deer to be deboned.
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Post by batman on Oct 15, 2020 17:30:45 GMT -6
Is it not he bone that adds flavor to poultry swine bov and sheep?
Maybe deer were not meant to be sawn into choice cuts like pigs sheep and cattle?
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Post by Freeborn on Oct 15, 2020 17:40:53 GMT -6
Is it not he bone that adds flavor to poultry swine bov and sheep? Maybe deer were not meant to be sawn into choice cuts like pigs sheep and cattle? Bone and fat adds flavor but my comment was around the meat going bad. I have no idea if this means anything but might be worth looking into.
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Post by Catscratch on Oct 15, 2020 17:53:17 GMT -6
Used to have access to a meat bandsaw. Was awesome for butchering several animals at a time. Wasn't worth the cleanup time for a single animal. I like bone-in cuts. Here's a couple of Tomahawks from a deer my youngest got earlier this season.
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