Visit the SWFA.com site to check out our current specials. |
This look good? |
Post Reply |
Author | |
Brady
TEAM SWFA - Admin Casino Cruiser Joined: May/20/2004 Location: United States Status: Offline Points: 1844 |
Post Options
Thanks(0)
Posted: December/27/2008 at 22:50 |
trigger29
Optics Master Extraordinaire X = 180 Y = 90 (X+Pyro)+(Y-Pyro) = ? Joined: September/29/2007 Location: South Dakota Status: Offline Points: 4353 |
Post Options
Thanks(0)
|
Used to. This year I was far away from home, and I was warm. Usually they can hang, and be ok here. The day I shot, it was 68 degrees, and going to stay warm. Had to get it somewhere cool. Big walk in coolers aren't easy to come by here. |
|
"A well regulated Militia, being necessary to the security of a free State, the right of the people to keep and bear Arms, shall not be infringed." |
|
Brady
TEAM SWFA - Admin Casino Cruiser Joined: May/20/2004 Location: United States Status: Offline Points: 1844 |
Post Options
Thanks(0)
|
Yea heat and meat don't mix too good. Was almost 80 in San Antonio yesterday. We shot a few and had to slice and dice them.
|
|
pyro6999
Optics Retard OT TITAN Joined: December/22/2006 Location: North Dakota Status: Offline Points: 22034 |
Post Options
Thanks(0)
|
we bought a grinder this fall and make hamburger, we buy enough rough ground beef to mix in with the venison to make it a 50-50 mixture and that works pretty well
|
|
They call me "Boots"
375H&H Mag: Yeah, it kills stuff "extra dead" 343 we will never forget God Bless Chris Ledoux "good ride cowboy" |
|
rifle looney
Optics Master Joined: November/21/2008 Status: Offline Points: 2553 |
Post Options
Thanks(0)
|
No processing for me did not get a shot off this year, could not close the distance ran into one of those smart mulies.
|
|
Chris Farris
TEAM SWFA - Admin swfa.com Joined: October/01/2003 Location: Texas Status: Offline Points: 8024 |
Post Options
Thanks(0)
|
I hope you are bringing some of your Jalapeño/Cheese Salami to work with you. How much cheese and how many Japs do you use? |
|
Brady
TEAM SWFA - Admin Casino Cruiser Joined: May/20/2004 Location: United States Status: Offline Points: 1844 |
Post Options
Thanks(0)
|
I will have to my freezer is full and have about 12 more logs.
50lbs of meat total, 25 deer and 25 pork. Used two different cheeses for two different 25lb batches, 4lbs of cheese for each batch and 1/2 gallon of japs total.
|
|
trigger29
Optics Master Extraordinaire X = 180 Y = 90 (X+Pyro)+(Y-Pyro) = ? Joined: September/29/2007 Location: South Dakota Status: Offline Points: 4353 |
Post Options
Thanks(0)
|
Could not close the distance on my whitetail either, so I extended the range a bit, and just shot anyway.
|
|
"A well regulated Militia, being necessary to the security of a free State, the right of the people to keep and bear Arms, shall not be infringed." |
|
rifle looney
Optics Master Joined: November/21/2008 Status: Offline Points: 2553 |
Post Options
Thanks(0)
|
Well did you get him?
|
|
Tip69
Optics Master Extraordinaire Tip Stick Joined: September/27/2005 Location: Nebraska Status: Offline Points: 4155 |
Post Options
Thanks(0)
|
I think it was a her..... and yea, he got her!
|
|
take em!
|
|
lucznik
Optics Master Joined: November/27/2004 Location: United States Status: Offline Points: 1436 |
Post Options
Thanks(0)
|
No butchers are allowed near anything we kill. They'd likely "butcher" the job.
|
|
What if the hokey pokey really is what it's all about?
|
|
Brady
TEAM SWFA - Admin Casino Cruiser Joined: May/20/2004 Location: United States Status: Offline Points: 1844 |
Post Options
Thanks(0)
|
Do you do it all by your self? There's usually 3-4 of us and it takes literally all day. We usually have quite a few deer though. What all do you make?
Edited by Brady - January/09/2009 at 11:57 |
|
geezer
Optics Apprentice Joined: October/22/2008 Location: Georgia Status: Offline Points: 133 |
Post Options
Thanks(0)
|
Cube steak & burger. No sausage, the wife can't even eat the mild stuff.
|
|
robbie
Optics Apprentice Joined: November/13/2007 Location: United States Status: Offline Points: 141 |
Post Options
Thanks(0)
|
We butcher all of our own and a few for relatives too. Usually 15-25 per year.
This year we did 18 and as I think about it, gave 1 to the "share the harvest" in missouri.
16 came off of my Mom's farm.
The best thing is.... my wife is the real butcher. She stays opening week and "the guys" quarter them and she does the rest.
When I'm there on weekends, I will do more while it hangs (like remove back strap and cat fish and rib meat) My wife then butchers the hind quaters. She carves indivual roasts.
Some of the "scrap" goes to our favorite summer sausage maker, some goes to another for our favorite italian sausage.
The rest gets ground. We take to local butchar in big rubbermaid tubs and they dump in grinder and grind right back into the tub. Best bargain going at $0.10/ lb.
Havent bought beef in years.
|
|
vacumatic
Optics GrassHopper Joined: December/07/2008 Status: Offline Points: 4 |
Post Options
Thanks(0)
|
We dress and butcher ourselves.
Hang for a day after gutting and skinning. Then the strips, tenderlions, and quarters come inside for trimming. We typically keep the strips, tendersloins, sirloin, shanks, and some "split leg" roasts. The rest is ground for sausage: typically italian, summer, chiroizzo (sp?).
We have our own grinder, stuffer, and smoker. We turn long bones, sholders, and some trimmings into stock or demi glace. Did I mention that one of my brothers is a chef?
Yummy.
|
|
Ed Connelly
Optics Retard God of no Chihuahua Joined: December/16/2007 Location: USA Status: Offline Points: 24225 |
Post Options
Thanks(0)
|
|
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |