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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: December/27/2008 at 22:50
Brady View Drop Down
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Glob of deer meat about to be made into some Salami. Those yellow pieces are the cheese.

Anyone else process their own deer?
 
Merry Christmas
 
 
 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: December/27/2008 at 22:55
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X = 180 Y = 90 (X+Pyro)+(Y-Pyro) = ?

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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.

Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: December/27/2008 at 23:12
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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.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: December/28/2008 at 08:55
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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
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: December/28/2008 at 12:04
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No processing for me did not get a shot off this year, could not close the distance ran into one of those smart mulies.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: December/28/2008 at 14:05
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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?

Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: December/28/2008 at 17:34
Brady View Drop Down
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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.
 
 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: December/28/2008 at 19:57
trigger29 View Drop Down
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X = 180 Y = 90 (X+Pyro)+(Y-Pyro) = ?

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Originally posted by rifle looney rifle looney wrote:

No processing for me did not get a shot off this year, could not close the distance ran into one of those smart mulies.
 
Could not close the distance on my whitetail either, so I extended the range a bit, and just shot anyway.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: December/28/2008 at 20:05
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Well did you get him?
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: December/29/2008 at 09:56
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I think it was a her..... and yea, he got her!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/09/2009 at 11:53
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Originally posted by Brady Brady wrote:

Anyone else process their own deer?
Always have, always will; much to the consternation of my wife who hates having the stuff all over her kitchen table.  In fact, she usually takes the kids, leaves the house, and goes to a movie or something just so that she doesn't have to see it.
 
No butchers are allowed near anything we kill.  They'd likely "butcher" the job.
 
 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/09/2009 at 11:56
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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
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/09/2009 at 12:30
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Cube steak & burger.  No sausage, the wife can't even eat the mild stuff.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/09/2009 at 17:58
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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.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/09/2009 at 20:52
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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.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/10/2009 at 11:11
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