Well - You should see how you do at gutting an animal first...
Butchering? DIY or take it to the pro's?
- Thread starter PerrysGunShop
- Start date
Well - You should see how you do at gutting an animal first...
Good for you! Just remember that how to treat the carcass after the shot is VERY important. Get a good book with pictures on how to gut a deer and how to handle the meat so it doesn't spoil......Folks differ on the technique, hang head up or down, split the pelvis or not, open from the throat or sternum......No matter how you gut it, you must cool that deer down fast!
The large majority of problems people have with butchers are caused by their own ignorance to the whole process.
For example .... A lot of newbies don't realize how much boneand fat waste there is in a deer or moose and think they are getting ripped off. It seems to them there should be more meat going in the freezer, but blame the butcher for stealing their cuts.
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For example .... A lot of newbies don't realize how much boneand fat waste there is in a deer or moose and think they are getting ripped off. It seems to them there should be more meat going in the freezer, but blame the butcher for stealing their cuts.
.
Brutus
CGN Ultra frequent flyer
Do it yourself, after doing this two or three times, you will wonder why, you did not do it sooner.
All you require is a reasonably clean & well lit space with strong enough overhead beams, a sharp knife or two, a bonesaw, wrapping material & a desire to do it.
All you require is a reasonably clean & well lit space with strong enough overhead beams, a sharp knife or two, a bonesaw, wrapping material & a desire to do it.
That's too bad.
I'd suggest getting a bud that has some experience, to sit in and give you a hand. You can get more work done, you have someone to blab with, and you can learn, while doing.
Nothing makes confidence, quite like success. Sounds like success wasn't the order of the day.
Cheers
Trev
Wow you guys are all whipped good. The right answer is "it's my job to get it cool and into hunks the wife can carry up the stairs to the butcher block and wrapping table!"
Seriously it should be a family affair. Properly done (i.e ALL silver skin removed, and all meat used) it takes time and that is time that everyone from 2 to 80 can spend productively together.
Seriously it should be a family affair. Properly done (i.e ALL silver skin removed, and all meat used) it takes time and that is time that everyone from 2 to 80 can spend productively together.
well I know its not on the same scale but I had no problem gutting the rabbits I got over the winter
well I know its not on the same scale but I had no problem gutting the rabbits I got over the winter
It's not even close, I've seen big tough guys turn green when you pop the diaphragm. But it only takes one of two to become old hat
I agree, when my deer are ready to butcher my parents will come over and we all work together. My parents are non-hunters but they enjoy helping out when they can. Dad and I make the cuts and Mom and my wife grind and bag the meat. Once everything is cleaned up we sit down to a great meal!
You should start a thread on this project and share the details with fellow CGN'rs.
For under $100 I made my own cooler.
With some racking inside I can take my sweet ass time cutting whatever my hunting group happens to find.
After years of s**tty cutters and all the good ones retiring, I thought it was time to do my own. For near 6 years now, that's just what I've been doing.
Even if you make a complete mess of the first few critters, you'll just have tons of burger, and unless you get an electric grinder, you'll huge forearms LOL
saskgunowner101
CGN Ultra frequent flyer
- Location
- middle of Sask
I'm with SuperCub on this one. Details please.
http://cgproducts.johnsoncontrols.com/MET_PDF/2476642543.pdf
A419ABG-3C Electronic Temperature Control
Looks like it. Wired to control the temperature of a freezer.
Doesn't get much simpler than that.
Cheers
Trev
A419ABG-3C Electronic Temperature Control
Looks like it. Wired to control the temperature of a freezer.
Doesn't get much simpler than that.
Cheers
Trev
Budweiser2
CGN frequent flyer
The work starts when you pull the trigger. Take care of your game when cleaning it,wash the insides out with the fluids inside. Hang your game and get it cooled quickly. It's so most rewarding that you know, it has been done to your standards. Picking all the hair off it and no grissol in your meat. You know that it is your animal not someone else's. Doesn't matter if you make a wrong cut . It still tastes the same ,some cuts are tougher than others.
We mostly butcher our own deer and moose, but once in a while will hire a butcher to come down to the garage to give us a hand , if we are pressed for time or have too many animals to handle .
It is a pleasure to watch a skilled butcher at his trade .
Have also been making sausages for years but it is a lot of tiring work especially if processing a couple of hundred pounds at a time . Works best with a group of people or just doing very small batches by yourself in the kitchen .
It is a pleasure to watch a skilled butcher at his trade .
Have also been making sausages for years but it is a lot of tiring work especially if processing a couple of hundred pounds at a time . Works best with a group of people or just doing very small batches by yourself in the kitchen .
