Home Forums Gear Knives and Blades All in 4 days work!

I have a 5 cubic foot chest freezer that allows me to buy bulk when there are deals to be had. Deer meat as well. I know I should invest in a vacuum sealer. I don't know what budget I would put on one? I don't pretend to run a soup kitchen and we are a family of 2.

I process from 3 - 6 deer at home per year, close to the same number of wild turkeys, squirrels, rabbits, dove, lots of crappie, bluegill and catfish. Usually split a hog and beef with my son. A vacuum sealer is the way to go. Well worth the money. We use a Food Saver brand, no issues here.

GWB,

What are the four Menefees in your opening picture?

Thanks.

Frank

Also, I'd guess that after 600 pounds of pork butchering you had something else for dinner. That's a LOT of meat cutting, but I guess you know that. Did you have any help with trimming and wrapping/vacuum bagging or was it a solo effort? Either way a darn lot of work.

I stand to be corrected, but the orange handled knives are a 16 bore (smaller) and a Reno (larger).

The blue vein micarta w/shield is a "Lil dumplin", and the canvas micarta, I do believe is Rick's "butcher".

GWB

I went on the 24hrcampfire hog hunt on 3/8. Twenty-five guys shot +/- 60 pigs. Lotsa guys flew in and did not have the desire to take the meat back. As the hogs were skinned they were hung in a walk in cooler. I let it be known that like last year I'd take back as much meat as I could fit into three 160 qt. coolers. So on Saturday morning my guide made a list of the different guys that said I could have their hogs.

The guides brought them out and quartered the larger ones, leaving the loins and tenders attached to the carcass. I think there were 5 smaller hoglets that were left whole. One large sow I had them split lengthwise after the hinds and shoulders were removed, so I could cut out porkchops.

I spent about 5 hours last monday wrapping loins, hinds, shoulders and ribs. Tuesday I wrapped for a couple hours then took off with all three coolers still on the trailer. I gave away meat all day long.

Wednesday and Thursday I cut porkchops, and vacumn packed them along with tenders and loins. Friday I skinned out two heads and placed them on the boil for "Europeans.

Course I had to stop now and then and snap a few pix!

As to help, I went by my Taxidermist and told him I had a bunch of meat. He was kind enough to send his son out with a "tote" to grab what they wanted and carry it back in.

Other than that, I did it all myself.





I'm kinda funny about letting someone else handle my meat!






JAPPFT,


GWB

Umai bags are sweet. I made some lonzino and it was amazing. Just takes time.