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Joined: Jan 2012
Posts: 45,036 Likes: 26
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2012
Posts: 45,036 Likes: 26 |
here since Bin moved the goal post back to unobtanium level to make Oracle now...🥴🥴🥴😡😡😡👎👎👎
Hmmmm...... WTF - We were ORACLES !! [bleep] should have "grand fathered" us in ! Let's see.... Took almost 8 or 9 yrs to make 25 k Oracle made man status... Another 2 yrs to get to present count now. Sweet.... 15 to 17 more yrs to make Oracle again👍🏻👍🏻👍🏻😡😡😡👎👎👎 Got a little over 100 to go to surpass " schits in a 5 gallon bucket at the super granola hippie commune guy". 👍🏻👍🏻👍🏻🤣🤣😎
Last edited by renegade50; 11/28/22.
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Joined: Jan 2012
Posts: 67,356 Likes: 52
Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2012
Posts: 67,356 Likes: 52 |
Mr Craps in a Five Gallon Bucket
I think he’s running Uncle Alvah
Makes sense…voices in his head, etc
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Joined: Nov 2015
Posts: 523
Campfire Regular
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Campfire Regular
Joined: Nov 2015
Posts: 523 |
You're not much of a deer hunter if you haven't learned how to process your own deer, that includes cutting, preparing deerburger, smoking and sausage & jerky making. The 'net is full of info on how to do all of this. so what other non hunting skills must one have to be considered a good hunter?
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Joined: Nov 2013
Posts: 28,911 Likes: 16
Campfire Ranger
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Campfire Ranger
Joined: Nov 2013
Posts: 28,911 Likes: 16 |
I have been butchering all my deer for the last 20 years. I can't stand the cuts that you get from the processor not to mention the meat seems to be gameyer. I think they probably don't keep their walk in coolers cold enough to hang deer. Should be just above freezing and no warmer. I do back strips, tenderloin, shoulders, neck, roasts, and burger. The shoulders and neck get smoked and turned into bambique. For back strips and tenderloins, whatever you can do with beef tenderloin, I can do with venison back strips and tenderloins. This last year, I smoked some roasts for a couple of hours until medium rare, let cool, sliced in a deli slicer, and made sandwiches. Put it on a crunchy roll with horseradish sauce and its freakin awesome. The processor you use makes all the difference. When I hunted in PA years ago, I took my deer to a real butcher who did a fine job, and the facility was very clean. The processor I used when I hunted in a county West of here was less than satisfactory, reflected in the quality of the meat and packaging. Now I use one near here recommended by my neighbor, and while they’re not actually butchers, they do an excellent job, follow my instructions on how I want it cut, and everything looks clean and tidy. I feel certain they do keep the deer segregated by customer, and because they’re very busy, the deer typically hang for a good while in their cooler before being cut. They charge $75, but if your deer is smallish, it’s a bit less. They offer breakfast (sage) sausage, mixing your burger with pork fat they get from a USDA butcher, or will add beef fat to your burger if you desire. I take good care of the deer I kill, and they take good care of it after I take it to them. Well worth the cost, especially when the weather is warm and doing it myself would involve a race against time.
What fresh Hell is this?
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Joined: Jan 2012
Posts: 45,036 Likes: 26
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2012
Posts: 45,036 Likes: 26 |
Mr Craps in a Five Gallon Bucket
I think he’s running Uncle Alvah
Makes sense…voices in his head, etc Don't care.... No more posting to sockpuppets and minimal hit and veiw revenue for Benjamin's for Bin with those drug out spats is how I'm gonna roll. Homie has retired as a hitman.... "That's it mister off to ignore you go" 🤣🤣🤣
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Joined: Jan 2009
Posts: 1,862 Likes: 2
Campfire Regular
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Campfire Regular
Joined: Jan 2009
Posts: 1,862 Likes: 2 |
No deer for me. But this years elk was cut into muscle groups from the hind quarters and backstraps to be turned into steaks later. And got 40 pounds of burger out of the front quarters. All vacuum sealed. I’ve made 12 pounds of jerky out of the the burger so far.
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Joined: Jan 2012
Posts: 67,356 Likes: 52
Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2012
Posts: 67,356 Likes: 52 |
What??? You gonna give the game?
You got the hypest, dopest beats on the skreet, 65” 4-g, screens in ever draw at yo crib
And just like that
Mane sheeeiiitt
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Joined: Dec 2002
Posts: 18,004 Likes: 11
Campfire Ranger
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Campfire Ranger
Joined: Dec 2002
Posts: 18,004 Likes: 11 |
Fat doe is going to be rendered into ground with beef tallow, backstraps, tenderloins, and a couple of thick steaks from the hind quarters.
"To compel a man to furnish funds for the propagation of ideas he disbelieves and abhors is sinful and tyrannical." -- Thomas Jefferson
We are all Rhodesians now.
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Joined: Jan 2012
Posts: 67,356 Likes: 52
Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2012
Posts: 67,356 Likes: 52 |
If one day Tenn legalizes Tittie-Baby corn baiting…I need to feed the fouck outta some yearling. I mean founder that thing and all its unit group
Then hang it up in the Cool Not for 10 days at 36f and see what this bullsheeitt is all about.
These piss soaked mature, willow nibbling and poison ivy munching deer we kill will are….ya got to be in the zone. Nitrates and MSG help somewhat. ✅☠️👍
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Joined: Jun 2004
Posts: 34,330 Likes: 10
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Jun 2004
Posts: 34,330 Likes: 10 |
You're not much of a deer hunter if you haven't learned how to process your own deer, that includes cutting, preparing deerburger, smoking and sausage & jerky making. The 'net is full of info on how to do all of this. so what other non hunting skills must one have to be considered a good hunter? Pick up your beer cans at the end of the hunt.
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
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Joined: Apr 2010
Posts: 10,844
Campfire Outfitter
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Campfire Outfitter
Joined: Apr 2010
Posts: 10,844 |
I grind most of mine these days, but use far less pork for sausage, or fatty beef with the burger. You hunt? 😂😂😂😂 Never seen a pic posted and I been on here 10 years Post pics here? If it was if it was 2005 it might have made sense to use a picture hosting sight and post using the second party but not today.
Maker of the Frankenstud Sling Keeper
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Joined: Feb 2004
Posts: 46,745
Campfire 'Bwana
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Campfire 'Bwana
Joined: Feb 2004
Posts: 46,745 |
Normal cuts on doe I shot.
Lots of "pepperoni" sticks and summer sausage type stuff from the buck. I'm going to try some polish this year I think too.
Getting some breakfast and Italian sausage made up as well.
Camp is where you make it.
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Joined: Jun 2004
Posts: 34,330 Likes: 10
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Jun 2004
Posts: 34,330 Likes: 10 |
Normal cuts on doe I shot.
Lots of "pepperoni" sticks and summer sausage type stuff from the buck. I'm going to try some polish this year I think too.
Getting some breakfast and Italian sausage made up as well. Who do you have make your stuff?
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
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Joined: Mar 2010
Posts: 24,305 Likes: 13
Campfire Ranger
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Campfire Ranger
Joined: Mar 2010
Posts: 24,305 Likes: 13 |
dead beats always ruin a good thing I usually kill 30+ (Crop Damage stuff for the local farmers/Game Wardens).
Don't really do much with the meat myself (except some backstraps... and chunks for the dogs).
I offer the deer to whoever, but don't get a lot of takers anymore... unless I will process... and I am kinda done with that.
Had a friend that made 1k pounds of "Slim Jims" every year and gifted away, but whiny deadbeats broke him of that chit also...
BUT... I like the way you think Steve...
You have good mix ratios and a great handle on the sausage.
I used to do tons of jerky, but anymore it is Ray and Shark 90%... and lots of fruits.
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Joined: Nov 2015
Posts: 15,104 Likes: 16
Campfire Ranger
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Campfire Ranger
Joined: Nov 2015
Posts: 15,104 Likes: 16 |
We butterfly the tender loins stew meat and burger the rest 40/60 mix jerky a few that reminds me I’m out of jerky need to ventilate one
Last edited by earlybrd; 11/28/22.
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Joined: Nov 2015
Posts: 15,104 Likes: 16
Campfire Ranger
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Campfire Ranger
Joined: Nov 2015
Posts: 15,104 Likes: 16 |
I let mine hang skin on for a few days temp permitting no higher than 40’ day highs.Cut it up and chill on ice a few more days and dedicate a evening to slice grind etc it’s not that hard to do once you’ve done it a few times.
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Joined: Oct 2022
Posts: 539
Campfire Regular
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Campfire Regular
Joined: Oct 2022
Posts: 539 |
If one day Tenn legalizes Tittie-Baby corn baiting…I need to feed the fouck outta some yearling. I mean founder that thing and all its unit group
Then hang it up in the Cool Not for 10 days at 36f and see what this bullsheeitt is all about.
These piss soaked mature, willow nibbling and poison ivy munching deer we kill will are….ya got to be in the zone. Nitrates and MSG help somewhat. ✅☠️👍 You need to take up archery hunting. They still have spots opening weekend. No need to hang. The meat is pink or so I have heard.
2 Kings 2:23-24
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Joined: Feb 2010
Posts: 3,274
Campfire Tracker
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Campfire Tracker
Joined: Feb 2010
Posts: 3,274 |
I'm just getting around to wrapping up tenderloins and backstraps from a mulie I took a week or so ago. These get put over coals and eaten like any other good meat gets eaten. I'll also cut up a few roasts, cause my wife makes an amazing potroast in the instapot. Everything else will be ground for burgers. After having two bad experiences with game processors (one in WY, another local in MT), where meat was spoiled and the best stuff was missing, I do everything myself now. I actually find the butchering process to be relaxing and interesting.
Eliminate qualified immunity and you'll eliminate cops who act like they are above the law.
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Joined: Sep 2009
Posts: 3,032 Likes: 4
Campfire Tracker
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Campfire Tracker
Joined: Sep 2009
Posts: 3,032 Likes: 4 |
We have our deer processed into the regular variety of cuts: steaks, chops, roasts and hamburger with a small amount of summer sausage. 10% beef fat in the hamburger so it stays together.
I happen to love deer roasts as I grew up eating them and my mother had some great recipes.
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Joined: Nov 2010
Posts: 19,044 Likes: 2
Campfire Ranger
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Campfire Ranger
Joined: Nov 2010
Posts: 19,044 Likes: 2 |
You're not much of a deer hunter if you haven't learned how to process your own deer, that includes cutting, preparing deerburger, smoking and sausage & jerky making. The 'net is full of info on how to do all of this. knowledge and time are two different things. Freezer space till you can get to it is another. I have a great processor so its worth the time savings. more hunting time That’s me…. I could learn. But how much meat to waste before i get it as good as someone that does it professionally? Theirs some folks around these parts that make great sausage. Actually, I have found there is far less waste from an amature processing a deer than taking it to a professional. Professionals do it fast and are not going to waste time trying to save small amounts of meat. I’m not talking waste as in scrap. I’m talking BigDaves sausage recipe #7 tastes like crap. Toss it to the dogs….
Dave
�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz
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