How many CGN'S Do their own butchering and packing?

How many CGN's do their own butchering & packing?

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    3
mommabear

mommabear

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I know there is alot of work involved with butchering your own game meat . Reason I'm asking is because we bought a great machine to do our own... guys came back from the hunt ( exhausted , of course) but proceded to butcher and pack our own. Myself, I thought it was great !

Unfortunately, the machine is not in use now.. :(

Question is.. have you butchered your own and then realized it was just too much ?

 
Three of us processed three elk and four deer after a hunt, many years ago.
A couple of years ago two of us processed two moose in one day.
This is a job when many hands make light the load. With two people cutting and two people wrapping it goes rather quickly.
Having the right tools for the job makes a big difference.
 
I do my own....when I want garlic sausage made, I take it to Butchers Corner in Beaumont. Otherwise I built me a stainless steel table and bought the butcher knives and away I go.
 
I did about 12 deer last fall.I made 5or 6 kinds of smoked sausage .Bacon,Corned Beef,
Pastrami.Peperoni.3 kinds of salami style sausage for cold meats.I do a Bulk smoked Farmer Sausage (cold smoked) that we use for stir fries and wraps that is really good,also I cured a couple of quarters and then ground them .Talk about your Hamburger.
Rich
 
John Y Cannuck said:
now I do it for fun and for free
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Want to move back to Ontario ?? :twisted:
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I like it up your way. It's far enough away from the Toronto/Hamilton armpit part of the province :!:

Got some kinfolk in Peterborough, but that would be a bit close to BIGREDD :D

SC....................
 
Very cool Supercub! I had no idea! Great list ya got going there :wink:
and steve044 ! :D

Hopefully our machine will get used again . There was 5 of us cutting and packing and like I was saying "it was great" .
 
huntinstuff said:
I do my own....when I want garlic sausage made, I take it to Butchers Corner in Beaumont. Otherwise I built me a stainless steel table and bought the butcher knives and away I go.
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Mmmmm garlic sausage 8)
 
RR said:
I did about 12 deer last fall.I made 5or 6 kinds of smoked sausage .Bacon,Corned Beef,
Pastrami.Peperoni.3 kinds of salami style sausage for cold meats.I do a Bulk smoked Farmer Sausage (cold smoked) that we use for stir fries and wraps that is really good,also I cured a couple of quarters and then ground them .Talk about your Hamburger.
Rich
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Sounds really good! Where do you live again?? :wink:
 
We do our own Moose because we have a double car garage available and usually 5-6 people working on it. Doing it our selves means there are almost no tendons or anything in the meat.

Last year the group had the butchers do the Deer which was nice and fast and doesn't waste any hunting time. Only down side is you still have to pay for it.

This year since we tagged out early we had plenty of time for the butchering but it still takes 5-6 hours just for one Moose.

Notenough
 
I do the small ones , but the big guys I leave to the Butcher, as my time is limited these days, and butchering meat does not fall into my realm of the "total experiance"! :roll:

Cat
 
I HUNT WITH A GROUP OF 11 OTHER GUYS IN SOUTHWESTERN ONTARIO. LAST SEASON DURING THE 1 WEEK MUZZLELOADER HUNT WE ENDED UP WITH 10 WHITETAILS. WE STARTED BUTCHERING SATURDAY AT NOON, AND FINSHED BY 7:00 PM. WITH LOTS OF HELP IT DOESNT TAKE LONG, AND THE MORE YOU DO, THE EASIER THEY GET.
JEFFY
 
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