Anyone else stop "production" in their shop to get it clean and keep it clean for processing?

I'm finishing round two of the deep clean, and my wife comes out to see if we can make up a fire poker for the neighbor "real quick."

Um, no. It took hours to get this place "kinda" ready, and we ain't going backwards now and making chips and dust.....

Looks good, Goalie. Just picked up a Hobart cuber a couple days ago. Processing season is upon us!

I bet it's waaaaay more sanitary than Hilltop market and it's butchering area.
😄😄😄

No

I started tossing them in a ditch

Oh the passive aggression

🤣🤣🤣

Thanks. I wish I had gotten the one you can run 110 or 220 instead of only 220, but it's been great for me. The plasma cutter doesn't suck either.

It's hard to believe how much freaking dust settles everywhere. It's a lotta work, but now if I get an early bow kill I'm not scrambling to clean.

Hey sal!!!

Whazzzz up monella????
😄😄😄😄

Suck it

Want some chicken with your salt sandwich sir???

😄😄😄

Last year it was 75+ degrees out rifle opener. The citiots were lined up with deer starting to bloat as the local small town butcher (charging $125 just to process a deer) had his crew out choppen em up on picnic tables

Smelled like Susie rottencrotch.

Our three rifle deer were skinned, quartered, and in the fridge in under an hour each.

Even if it takes some time, our deer ain't mixed in with some bro's ass-shot dink meat.

Never understood their logic with just the one fuggin pickle slice on their sandwich. I always ask for extra pickles. 😬

And eating hamburger raw dog ala mode from hilltop market..

😄🤷‍♂️🤷‍♂️🤷‍♂️🤷‍♂️🤷‍♂️🤦‍♂️🤦‍♂️🤦‍♂️🤦‍♂️😄😄😄😄

Pickles are only giving out one per sandwich.
They are blessings from god.
Asking for more pickles is gluttony in the eyes of the lord.
Chick Filet is Gods fast food franchise on earth.
😄😄😄

LOL. Yes I’m a glutton! 😬

Cool lookin spiffy little shop you got, Goalie! That deserves several Leinies or whatever you dudes drink on that side of the river!

I tossed the pickle(s) both of em into the lowe’s parking lot

Pickles are useless and they too salty for my discriminating tastes

Theys a deer processor near Hilltop mkt.

Renegade’s buddy. Used to make ribmeat jerky for him 🤮

Go by there, 70 degrees, be 30-40 deer stacked up on concrete driveway like a pyramid of gay sand niîggers at Abu Ghraib prison

LOL. I get th Deluxe Sandwich there every once in a while. Tell them to hold the lettuce.

Sorry for side tracking your thread Goalie. Nice Shop !

Do people not care if they get their own meat back?

Lotta ass-shot deer up here brought in to the butcher during rifle season. 🤮

Total fabrication....😄😄😄😄

He would cut up the ribs for me.
Light boil em for 20 mins after a marinade overnight.
Then on the grill.

Galaxy long ago far far away.
When homie used ta eat the beast.

Made my own jerky outta backstrap.
Hot one side and a tangy strawberry jam mix on the other.


Slumlord be bullschitting you guys at homies exspense.🤷‍♂️🤷‍♂️🤷‍♂️


Slumlord makes that ground up pemican jerky stuff.
I have seen him eat it raw as comes outta the squeezer.🤢🤢🤢

🥴🥴🤔🤦‍♂️🤦‍♂️🤦‍♂️😄😄😁😁😁

Clean shop envy here, goalie.

Good luck!

Yep ...



Still hijacking your thread though😁😁😁😁😁

Backstrap jerky?

Medallion steaks grilled medium rare are how we do 'em here.

You do tenderloin jerky too?

can I hire you to come clean my shop?

Ya should seen it a week ago.



Dust and crap everywhere from my son making fire pokers.

i been sayin that for years

One shot kill but the meat you get back is from little Elmer Junior after he drove around till 2pm showing off his 1-1/2 yr old dink he blasted the guacamole out of

Or some deer that’s had its knees shot out and dogged for 3 miles

Fry pan with butters, onions, shrooms, green peppers


When I used to consume beast flesh.

Girls are all grown up and gone.
When they was young they used to eat steaks, burgers, jerky all the time.
I enjoyed making deer meat stuff for em.


Liver and heart growing up in Maine too.
Innards are overrated....

Mystery meat......
👍👍👍

Whole entire hams
Grind one up burger.
Other steaks.

Whats the worse tasting deer meat in the USA???

Vegan now

Cept for pizza

🤣

I try to live a clean life.🤦‍♂️🤦‍♂️😁😁😁

I’ve heard upstate NY deer taste like fried hell due to the evergreen intake.

Nope not mr gangrene bow shot by some dipschit.


Any rut buck that has been feeding on ground cedar or a white cedar blown down in maine.
Even the does are rank with cedar.

I dont care how you prepare one that has been eating cedar from early oct thru april
And the winters months of em eating it in deer yards.


They are rank.......

Idk, but if it eats sage it’s pretty nasty.

Keebler Spectacular Saturday Sportsman Special

Trick question

There is no wrong answer

😂😂

Oh I remember now.
Fugging azz clowns
I thought that was the gangrene buck I shot 5 or 6 yrs ago.


This poor little buck got hounded for about a mile and a half by.the keeblers.
After another poor shot demo by them.
Adrenaline pumped up deer , latic acid saturation....

Daddy put a good shot on a big one...

SMH.....

You don't eat venison at all anymore?!?!???

I betcha that is similar to cedar.

Chef Boyardee

NOW!!! With venison !!!

👏🏻👏🏻👏🏻

One of the reasons I’m not very fond of Antelope meat.

I’ve had some great antelope. Maybe just a different diet but antelope it’s very important to get the hide off and it cooled down asap.

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

Donate carcasses
HFH last year.
Place called straight line fencing here in town has a butcher shop that is in the program.

Used to donate on post, but that is C19 shutdown( stupid)
Joe with a fire team of kids could get on a list and get a carcass
Butchering on him one way or the other.

Looks ready for fur...👍🏼

🦫

Prob similar to cedar fed in maine.

The instant pot = amazing tender deer roast in less than 2 hours from frozen.

Mmmmmm

And our sausage recipe doesn't suck. 😎

Deer chitlins?

Actually the 1st time me and slumlord met in person IIRC, outside of about 5 or 6 months initally of being on TNdeer hurting feelings on that site.
He was talking about setting up a coolbot cooler for deer on tndeer.

I had 2 window units that met the requirements needed after I sent him some data plate specs.
Told him I would sell em to him IIRC for like 50 or 80 bucks.

He came over one afternoon.
1st time he met Cookie also.
Told slumlord ahead of time stay away from the fence.
Cook wanted a peice of Slumlord bad....
Cookie never did lighten up to him over the years.
My other dogs did.
😄😄😄😄😄

Aaaaw, doggy wanted slummy-stew?

Couldve have given him a hit of acid 🤤

Honestly wish I liked deer meat more. I used to eat 3-4 a year.

Just had a few raunchy piss soaked bucks in a row.

Maybe I should get back to killing a couple of does.


I always wanted to build a separate 12x12 building beside my coolbot cooler and set it up just for deer and other processing

I have a stainless triple sink, grinders, comm fridge, stainless table.

I’m a tax assessor’s wet dream, I have 7 out buildings.

What an ass. Now Rene will have to make a trip to town. Sheesh.

This. And ive had some big ones in rut i just gave away. And let the other hunters finish gutting.

Killed one once early morning and we gutted it and stuck it on top of a fence post. Hunted with my two buds all day till they got theirs while i worried about mine all day.

Took care of it at camp that evening, on ice. It was like nookie - simply wonderful.

1.5-2.5 year old does. Shoot 'em right so they don't run too far. Dress 'em quick, get 'em cool quick. Make fresh sausage and vacuum seal, and use an instant pot/pressure cooker on the roasts.





Last year I ate my "antler" tag. I'll shoot a nice buck, but nowadays, I'm dropping a doe over mediocre and male.

Yep. Much better than most beef AFAIC.

Only place ive seen that would maybe match yours was when i was in high school in S Texas and a mexican school friend took me in his poaching dad and uncles place. No telling how many they processed a year there.

From kill to hang in the Bot cooler time is less than one hour.

Online check in

60-70 lb does were perfect. Yearlings

Easy to hang, handle, carve, cut and grind and wrap or vac.

Rarely have help processing, family don’t care.

Hell I can’t even find people in my community that wants a deer. I couldn’t even give Large brown rhode island red eggs away.

My "buddies" used to give me crap for drawing depredation doe tags.

Fugg 'em.

I'd be eating good, alfalfa fed butterballs, and they'd be eating antler tag soup all winter.

Ha!

60-80 pounds is gonna have spots still around here.

120-140 seems to be the sweet spot. The big bucks are pretty much gonna be a LOT of chipotle breakfast sausage, although the instant pot with the right spices does amazing things.

25-45lbs have spots here

😃

fawns


Me and Ren seen a fawn the size of a rabbit in November. lol

Would mosdef have to get my own Instapot

Mrs scumload would forbade that

That’s only for Dr Mercola lentils n ramps 🤮🤮🤮🤮

Another reason to kick Dr Mercola square up the farkin ice

I went after a big old bastard once with the wheelgun in the rain. Probably the "best" hunting I've pulled off.

No doubt the big swampy bastard was the worst tasting.

I've posted it before, but, for reference, I'm a tad over 6 feet




That was the one that made me realize I should put a door in the freezer before I spend a lotta time chasing antlers

That's barely a "medium" dog. Neighbors fat assed German shepherd is over 100.

How much meat do you get off a deer?

Our Kansas Deer are all grain feed…. Anything under 150lbs is a yearling.

The biggest hog I’ve let near kill me dragging in (with a friend) was a~250lbs dressed…. That doe had a ass on it that looked like a mule

I strip the hams, take the backstraps, lop off the shoulders if they aint shot out

Carve a lot of neck and front end meat off for more grindings.



I usually grind up all of what I listed minus the back straps. Sometimes I grind them too.


I don’t trim out between ribs or go down the shins 😃

Not when I can ride behind the house drill one just kicking it out up of a blackberry patch in 30 mins or less. Like dominos pizza.

Clap your hands and a dozen deer come blowing out of thicket.

Unless deer are being illegally fed, they have to make it on acorns, sumac, browse, maybe some forbs and forage weeds.

No ag land or row crop here (Within 10 miles)

They been tearing up my okra and peach tree limbs lately. But now white oaks are raining acorns this week.

We have farms, but the best is the rich people with big back lots on the lake who have huge deer buffets, er, gardens.

Makes the does easy pickins. Gotta actually hunt the bucks though.

Sweet set up! I'm jealous. I know the rumor for a couple of the bigger processing places here in Colorado is you don't get your meat back. You bring in 50 pounds, you get 50 pounds back. Always bothered me so I won't use them...

Well, as someone who does a measly 1-6 deer a year, I try to imagine the logistics of keeping dozens or hundreds of deer separate at the butcher shop.

I don't see it really being feasible without a lot of added time/cost due to how many little batches of snack sticks, sausage etc you'd have to do.

I swear ta god that was a midget deer.
Never seen anything like that ever.

Yup, I'll bet that one was a bit, um, gamey? But hunting one like that with a revolver and connecting on it had to have been a blast and sense of accomplishment. I definitely like hunting in that respect.

OTOH, filling the freezer? Pick out the baldy with the widest set of ears, can't hardly stand up because of the fat rolls, wait for her to turn her head sideways, and...




BAM!



Drill that beotch right in the ear!

I just clean the 6’ SS table and a few tubs when I cut and process. Rest of the garage stays the same (messy).

My issue is a place to hang them.

It doesn’t stay that cold here and it’s just a wet, dank, swamp around here 8-9 months out of the year.

I’m gonna run for Governor and change the state flower to black mold😂

And we weren’t even high

lol

Saw 2 fox trot in, late MZ season. Orange as heck.

Nope. Two fawns.

In Dec.

WTH?

Catman would have doubled-up

Beans, corn and some acorns here.
That 181# dressed buck shot 2 yrs ago, smelled like he was making a scrape in my kitchen when cooking.

First doe comes by is getting popped

Then ill.hold out for something decent. And if I dont score, pop a doe late season.

Two 100# does and im happy.

On vid

So, stupid question maybe, but you guys don't process bucks the same as does, do you? I've always cut off the tarsal glands asap, and, as some on here have mocked, don't hang head down.

YMMV

Never worried about tarsal glands.
Used ta cut em off, use em as scent drags into a stand then
Hang em up 35 50 yds down wind.
Would ask people at the kill shack if I could get their tarsal glands.
Keep em in a freezer bag between hunts.
Lot of times I wouldn't bother washing my hunting clothes after gutting out a buck.
Just change clothes in the garage and keep the tarsal scent in the clothes.

Used to do alot of scent things.
It all worked to varying degrees.

Just hunt the wind and terrian/ prime travel corridors around feeding and bedding areas now.


I have always hung a deer head up to age for 3 or 4 days then head down to skin.
Slumlord does head down.


Dont think it really matters after intial bleed out while dying and then getting gutted out.
That heart aint pumping no more.
And any settlement of blood or body fluid is just gravity and natural anyways , throw in old timer urban legend advice about such matters.
Lotta old timer advice when I was growing up was just old timers who killed very few deer just wanting to run their pieholes wanting to sound like the was giving unquestioned sage advice to heed..

The only old timers I listened too where ones I actually knew that killed deer like my uncles Groff, Brett, and Dana on the Morrison side of the family and my Gramps.

Advice coming outta drunken or self declared frenchman friends or family old fuggs was pretty much urban legend schit trying to sound "experienced" bullschit....

Basically knowing who has real cred...


pics of yrs ago we have all seen.
Vast majority on game poles are heads up.
But you can bet they was then hung head down to skin and butcher up major meat for futher processing

Hanging head down is natrual while skinning and butcher down sequence.

If hung I've always done head down as I don't do much with neck meat so let the leftover blood pool there instead of hams.

Does no different from bucks.

A lot of people say used tampons work really well. Works even better if you microwave them first. Lol

I’ll just stick with old fashioned techniques I guess….

Same