#11  
Old 01-30-2008, 11:08 PM
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Quote:
Originally Posted by TLC View Post
I'll make a few over the next few days, and if anyone wants them, they'll be ready. it shows field dressing, skinning, caping for a mount, the materials you need for butchering, then the actual 5 steps to do it. shoulders, sirloin tip steak or roasts, the round and sirloin, back strap(YUM!!!), and scrap for burger or sausage. witch it quite a bit as you can tell.
that is so cool., I'm sure somebody will take you up on that ., thanks ., i was a meat cutter for 10years so that helps., and even with the tape you send to who ever ,.you are right,. 2 hours maybe more for somebody new is about the right time ., just remember people you are not going to hurt anything if you screw up .,maybe some extra waste,. but you have your own meat,you have your own cuts, and you DO save money!
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  #12  
Old 01-31-2008, 05:46 AM
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i do mine.....but my hubby makes the burgars and sausage from the hogs i get....i figure, i bring the meat home, he can make sausage, lol.....it's so good....i wouldn't want to ruin the meat and thats what would happen if i tried...
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  #13  
Old 01-31-2008, 07:30 AM
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I do most of our own. And my uncle has a butcher shop. I used to help him during deer season. We used to do probably over 600 deer a season. Its been a few years since I helped out. It was a great job when I was in school.
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  #14  
Old 01-31-2008, 09:00 AM
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OK, mnsqueeze, you can come down and help me do all mine next season!!! lol
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Old 01-31-2008, 10:09 AM
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I process all my own, the antelope gets ground with about 1/3 beef talo, makes great burger. We cut our deer up, keep the steaks (whats left after we get done that night) make some jerky and chislic and the rest goes down to the locker for sticks and brats.
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Old 01-31-2008, 01:07 PM
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Quote:
Originally Posted by nhbowhunter21 View Post
I only assisted my dad when I was young. My wife doesn't like venison, not even the smell when cooking. I have a local butcher do the cutting to my specs. but it sure would be better if I could do it myself.
Your wife doesn't like it, either? It sure makes it harder to enjoy the fruits of your labor when you don't get to share it with the one you love.
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Old 01-31-2008, 05:26 PM
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Originally Posted by pbg40g View Post
Your wife doesn't like it, either? It sure makes it harder to enjoy the fruits of your labor when you don't get to share it with the one you love.
My wife is a vegetarian so i get to eat it all!
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  #18  
Old 01-31-2008, 06:24 PM
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I've never taken one to the locker, it all gets done at home. I grew up on a farm where we did our own butchering...any of you remember cracklins? What I wouldn't give for a batch of those right now!!
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Old 01-31-2008, 06:50 PM
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Mmm...HC, you're makin' my mouth water!!!
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  #20  
Old 01-31-2008, 08:34 PM
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I do my own butchering. Shoulder and neck go for hamburg,stew and jerky. backstraps get deboned and cut up to small 4-5 inches and froze that way. (cut smaller when ready to cook. Hams are cut up on a meat saw.

Its really not that hard to do your own. The big plus of doing your own is you know it done right and the way you want it. That and you know your getting all of your own meat.
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