|
|
Post by bigskyscott on Nov 5, 2006 23:28:40 GMT -5
|
|
|
|
Post by bigskyscott on Nov 5, 2006 23:50:16 GMT -5
Ended up making 21 lbs. of burger.. 7 lbs. "straight " venison , 14 lbs. "cut" 50/50 with pork. All backstrap meat cut into butterflied steaks. Two roasts, 12 Top Sirloin steaks, 4 lbs. cube meat , 3 lbs. front shoulder strips for jerky . The "poison gland" (inside tenderloin) has already been consumed... we ate it tonight with a fantastic blueberry sauce served on a bed of rice and corn on the cob . OMG was it GOOD !!!!  This was one of the fattest bucks I've ever killed.He must have had close to 25 lbs. of fat that I trimmed off of him. I make it a habit to check the stomach contents of my deer just to see what they were eating . This youngster's stomach was full of alfalfa . He must have been visiting a nearby rancher's feed lot. |
|
|
|
Post by jerseyhunter on Nov 6, 2006 6:48:06 GMT -5
hey BE RIGHT THERE TO GET MY SHARE GREAT PICS.
|
|
|
|
Post by 4pointer on Nov 6, 2006 6:52:24 GMT -5
Looks like PARTY TIME & B.B.Q AT SCOTT'S THIS SPRING  Nice healthy deer ya got there buddy,
|
|
|
|
Post by fossilman on Nov 6, 2006 18:22:10 GMT -5
I love doing my own butchering-you know what your getting... ;D |
|
|
|
Post by jerseyhunter on Nov 9, 2006 18:20:11 GMT -5
I love doing my own butchering-you know what your getting... ;D YOU SURE GOT THAT RIGHT. ;D |
|
|
|
Post by michihunter on Nov 10, 2006 9:46:53 GMT -5
No waste on that carcass So when's the BBQ sceduled for? ;D
|
|
|
|
Post by bigskyscott on Nov 10, 2006 10:30:20 GMT -5
Nothing against Processors but, I have to agree with you guys. IMHO, the band saw is the #1 reason venison can taste so "gammy". Once all that bone marrow and dust gets mixed in with the meat it's tainted .Venison is much better tasting when completely "boned out".The only bones we use is about 5 lbs. of the front shoulder and scapula with some meat left on ,which is roasted and then simmered with other ingredients for hours to make a great Game Stock. A lot of processors also don't have or take the time to properly trim everything ... removing all the fat, etc.. At home, you have control over sanitation to prevent cross contamination. You folks who use processors ever wonder when you open up that package of processed burger with deer hair in it , if that meat even came from YOUR deer ?  |
|
|
|
Post by jerseyhunter on Nov 10, 2006 20:32:44 GMT -5
BRO YOU COULD NOT HAVE SAID IT ANYBETTER. ;D
|
|
|
|
Post by fossilman on Nov 12, 2006 20:21:00 GMT -5
I have a friend in the next town over-who run's and own's a Processing plant. This I can tell you first hand.....You get your own steaks back,but forget it on the burger,saugage and other mixed meat's..(jerky,etc.)they just go buy the pounds you get and divide it up between alot of customer's...After the mix is done.... I also had a friend in Lavana,Montana,that has a part-time Processing plant(wild game,only)-Only open in the fall...Oct. to Dec. And he will and does do each and everyone's carcass as they want,never to get two customer's onto the same table or mix.... Oh man did he have the business ;D............ |
|
|
|
Post by bigskyscott on Nov 12, 2006 22:03:35 GMT -5
In my post, I didn't mean to slam all processors . There are a lot in business who do make it a point to give you the meat that came from your animal . I just prefer to do my own now after years of having my bucks done by commercial operations . Besides, it's FUN.
|
|
|
|
Post by michihunter on Nov 13, 2006 11:20:22 GMT -5
Couldn't agree more Scott!! |
|
