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What flag?


The only true cost of having a dog is its death.

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Originally Posted by 10gaugemag
Originally Posted by Oldman03
Very nice, but that's an awful lot of meat for what appears to be a small deer. I'm going by the rack and head size, but I could be wrong.....just ask my wife.
150# so should yield 60# give or take.

Also a pile if bones laying in back to right of burger. Burger looks to have fat added as well so some bulk there.

Never understood why people add fat to their burger. Not telling how old that fat is if they use a processor and pork fat goes rancid quick, fast and in a hurry.

We do a bit better than that here, but our deer are typically larger to begin with. Dad killed a muley many years back which weighed 268 field dressed.

Whether we cut them at home or had a processor do it, it was just like a lamb......bone in. T bone steaks, round steaks, seven bone roasts, bone in neck roast.

Add suet to the burger? Not on my watch! But we will purchase a like amount of lean beef and blend it 50/50 with venison grind to stretch the venison.


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Originally Posted by slumlord
Originally Posted by Oldman03
Very nice, but that's an awful lot of meat for what appears to be a small deer. I'm going by the rack and head size, but I could be wrong.....just ask my wife.
I was just going to say the same thing

Looks like two deers worth of meat.

That was my thought as well. Way too many large roasts for 1 buck


You get out of life what you are willing to accept. If you ain't happy, do something about it!
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I see only two rump-roasts, the rest look like round steaks.

150 lbs live or dressed weight?

And he counts points funny. smile

Can't depend on head gear to dictate body weight, either. The largest-body "yearling" - 15 mo old - moose I've ever killed had 3 1/2 inch spikes with knobs on the end. The smallest bodied had 16" spikes.

Last edited by las; 11/24/22.

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Originally Posted by slumlord
Originally Posted by KillerBee
Originally Posted by slumlord
I got some beef fat from Bo’ and Bob’s Deli and Transmission Repair.

One of the chunks of fat said ADIDAS stamped into it Floor sweepings. No thanks

Straight grind- never again add fat. 🤮

I thought you boyz from TN cut your deer meat with Jack Daniels?

KB

Straight ruby red, no chaser



1- deer

[Linked Image from i.postimg.cc]




Another 2, ground up the backstrips on that one. Woooo Jesus wept. 🙈🤡

[Linked Image from i.postimg.cc]



And….fuggggg deer steaks. Browse eatin, twig munching nasty scrub rats.

I’ll grill beef if I want steaks

[Linked Image from i.postimg.cc]

Actually, I hunt Whitetails on farmers properties, and they eat Barley all summer. 90 lbs. avg. of delicious venison for $1.75 for 1 cartridge & $20.00 of gas to get there.

Your steaks look AWESOME! One of them steaks here is about $20.00 a steak now!

The Whitetails I eat don't stand in feed lots up to their knees in Cow Chit while they are being finished either :o)

KB


KB


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Originally Posted by ironbender
Am I the only one to notice the flag is backwards?
Maybe the pic is backwards.


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I’m not a huge fan of venison from the lower 48, Sitka blacktails are different (much better imo). I only keep the back straps and tenderloins for steaks and the rest gets ground. I make sausage with some of it but recently I’ve been turning most of it into pepperoni and jerky.

[Linked Image from i.postimg.cc] [Linked Image from i.postimg.cc] [Linked Image from i.postimg.cc]


�Politicians are the lowest form of life on earth. Liberal Democrats are the lowest form of politician.� �General George S. Patton, Jr.

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Best tasting and tenderest whitetail venison I've ever had was from a year and a half old 4 point (forked antlers) buck, weighed maybe 120 - 130 lb field dressed, that had been feeding in an elderly neighbor's sweet corn patch and had been since it first started ripening.

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Originally Posted by slumlord
Originally Posted by BlueDuck
Grinding up a back strap is like grinding up a prime rib. Grinding up 20 dollar bills to make 5 dollar bills.

I’m that guy

I’ll grind it all.

💀
Use to make Jerky long ago in a Galaxy far far away out of back strap solely.
Cut it slightly diagonal cross grain.

Good stuff.
Sit over night in some salted down water.
Rinse well,squeeze the hell out of it.tamp " dry" with paper towels.

Kitchen blend of hot sauce,s on one side.
And a water diluted strawberry jam on the other.

Brush on twice in the jerky trays while drying.

Daughters loved it.
Joe's, fellow Nco,s and O,s at the units loved it.

Used to crock pot ribs.
Everyone loved those also.

Fozzy burger.
Julian Windham recipe 1/16th IN 52Charlie Bn AC guy FRG 86 88
4 pds deer burger or regular burger.
1 pd ground sausage
3 eggs
1 packet French onion soup powder.
Mix..

Sear both sides
Then low heat cook till brown inside and juicy as hell.

Kids love those also.
That recipe got passed on to alot of 11 series types.


Donate carcasses now.
Kids grown up.
Retired from the army.

Last time I ate deer meat was at slumlords church game supper 8 or 9 yrs ago.

Last edited by renegade50; 11/24/22.
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Originally Posted by AcesNeights
I’m not a huge fan of venison from the lower 48, Sitka blacktails are different (much better imo). I only keep the back straps and tenderloins for steaks and the rest gets ground. I make sausage with some of it but recently I’ve been turning most of it into pepperoni and jerky.

[Linked Image from i.postimg.cc] [Linked Image from i.postimg.cc] [Linked Image from i.postimg.cc]

Awesome Job AcesNeights!

KB


KB


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Thanks Killer. 👍

That was the buck our daughter got so she did EVERYTHING from gutting to grinding and smoking. She was a stud and it’s definitely one hunt I’ll never forget.


�Politicians are the lowest form of life on earth. Liberal Democrats are the lowest form of politician.� �General George S. Patton, Jr.

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'Bout a 150# forkhorn;

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

You be the judge !


Paul.

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Originally Posted by ironbender
Am I the only one to notice the flag is backwards?

First thing I noticed too. Blue field should be in the upper left, from what I’ve been taught anyhow.

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Originally Posted by New_2_99s
'Bout a 150# forkhorn;

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

You be the judge !


Hair in the bag, nice touch!!

Authenticity 🤠🫠😦

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Originally Posted by New_2_99s
'Bout a 150# forkhorn;

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

You be the judge !

OK I will judge your handy work!

Excellent butchering skills, better than anything you will get from a butcher that does not really care as much as you do. Your passing grade is 90%

Would you care to know why you did not ace it and get 100% and a Blue Ribbon on my grading?

KB

Last edited by KillerBee; 11/24/22.

KB


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Nice job there.


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I worked up a doe yesterday. Ground all the.meat from the 3 good legs. Ate the heart and tenderloins for supper and cleaned up the loins and cut them in 3 pieces Each. Vacuum packed those in 3 about equal amount bags.
I always freeze and vaccum pack loin chunks or back leg muscles whole. They are less likely to freezer burn and it gives you the option to use it whole or cut up like you want later when you cook it. I don't like the neck meat and don't keep it off a doe. I do add a little fat to my grind. I use beef fat trimmings. Probably 5 to 10 %. I have another sitting in salted ice Drained daily that I will work up Sunday. The OP does an excellent job cutting one up. I end up with more wasre than that but I don't keep anything white in mine or any of the connective tissue silverskin. I would rather have less that is good tasting than more but strong tasting.

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Originally Posted by slumlord
Originally Posted by New_2_99s
'Bout a 150# forkhorn;

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

You be the judge !


Hair in the bag, nice touch!!

Authenticity 🤠🫠😦

Ya, that was after field dressing, but before skinning & hanging.

Rest assured, it got cleaned.

See any hair in my butchered meat ?


Paul.

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Darren, either or/both the empty gas & diesel cans, or the filthy shop !!


Paul.

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Originally Posted by New_2_99s
Darren, either or/both the empty gas & diesel cans, or the filthy shop !!

Nope!

In my scoring system 5% goes to the generosity of the butcher, and an invite to dinner, 5% goes to the flavor of the end product.

You lost 5% for not inviting me to diner, and since I am not invited, I cannot grade the flavor, another 5% deduction reducing your score to 90%.

Just funning you man, in my books that is a perfect 100%! Immaculate job young man, I strive for the same when I butcher my animals.

Great work buddy ~ KB

Last edited by KillerBee; 11/25/22.

KB


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