How many CGN'S Do their own butchering and packing?
- Thread starter mommabear
- Start date
- Location
- Near Coldwater, Ont
I should be working on a deer right now, but I'm taking a break. He's all boned out sitting in the beer fridge. I just finished a plate of fried onions and backstraps.
I have butchered quite a few deer, probably closing in on a hundred now. In fact my bow hunting partner and I are doing one tomorrow, that will be the fifth one I have done this season. I am completely self-taught, so believe me it ain't that complex a job! :lol: I bone all of our meat out because I like the flavour better and because it takes up less freezer space.
(YES BIGREDD I KNOW, I KNOW!!!! :roll: ) Some guys like the bone in for the flavour. Reminds me of the menu in the ### hunt camp: rump roast, bone in. :shock:
For many years about half of the meat off our deer goes into grinding meat - burger, sausages, and prepared sausages like salami and pepperoni/pepperettes. I only take a couple roasts off an animal since most of us do not prefer deer roast. The rest is steaks, medallions, chops (BONELESS!), a bit of stew meat, some venison fondue meat and a few soup bones. The best soup bone IMHO is the neck and so we don't trim it too much - that way we have a good meaty soup bone!
Sounds like Supercub and I are going to have to go from hunt camp to hunt camp next year butchering deer and meeting fellow gun nutz............. 8) You lead, I follow, you're the pro, big guy!
Doug
PS) Maybe we should make a Gun Nutz video. Here is how to clean your deer (5 minutes by Doctor Doug, watch as he performs a hysterectomy on this doe........) and the sequel, boning out your deer by Supercub (15 minutes flat).
(YES BIGREDD I KNOW, I KNOW!!!! :roll: ) Some guys like the bone in for the flavour. Reminds me of the menu in the ### hunt camp: rump roast, bone in. :shock:
For many years about half of the meat off our deer goes into grinding meat - burger, sausages, and prepared sausages like salami and pepperoni/pepperettes. I only take a couple roasts off an animal since most of us do not prefer deer roast. The rest is steaks, medallions, chops (BONELESS!), a bit of stew meat, some venison fondue meat and a few soup bones. The best soup bone IMHO is the neck and so we don't trim it too much - that way we have a good meaty soup bone!
Sounds like Supercub and I are going to have to go from hunt camp to hunt camp next year butchering deer and meeting fellow gun nutz............. 8) You lead, I follow, you're the pro, big guy!
Doug
PS) Maybe we should make a Gun Nutz video. Here is how to clean your deer (5 minutes by Doctor Doug, watch as he performs a hysterectomy on this doe........) and the sequel, boning out your deer by Supercub (15 minutes flat).
YES BIGREDD I KNOW, I KNOW!!!! ) Some guys like the bone in for the flavour. Reminds me of the menu in the ### hunt camp: rump roast, bone in.
:lol: :lol: :lol: :lol: :lol: :lol: Thanks for the morning laugh, Doug! :lol:
:lol: :lol: :lol: :lol: :lol: :lol: Thanks for the morning laugh, Doug! :lol:
Sounds like fun :idea:Doug said:Sounds like Supercub and I are going to have to go from hunt camp to hunt camp next year butchering deer and meeting fellow gun nutz............. 8) You lead, I follow, you're the pro, big guy!
Kinda like the "2006 Coast to Coast CGN Hunting Camp Tour"
SC..........................
