Armored farmer
Member
You are right about that! I once took an archery deer into the processor, when I got my venison bologna back, I found a chunk of copper bullet jacket in it!#@^%!And you really dont know whose deer you got back..
You are right about that! I once took an archery deer into the processor, when I got my venison bologna back, I found a chunk of copper bullet jacket in it!#@^%!And you really dont know whose deer you got back..
You get everybody's deer.And you really dont know whose deer you got back..
You do have a point. I didn't think about the apartment factor. Otherwise, I personally budget just a little time after every hunt to at least quarter the thing, get it on ice, and finish up the next day. Shouldn't take that long, anyway. I know I would be a lot faster if I wasn't drinking during most of the processing process. I guess my point is that doing it yourself prevents the shenanigans of getting ALL of YOUR animal, and knowing the conditions under which it was done. Plus the knowledge and I guess "pride" in doing it yourself. Plus the whiskey drinking.FWIW
I can understand if someone lives in an apartment and has no place to deal with butchering an animal. Or perhaps works and doesn't have time or whatever. I'm not saying one should never use a processor. There are times when it would be very convenient say if you were hunting out of state or whatever. Face it some people would rather let a processor handle the meat and be done with it. The cost may not bother them. I totally understand that too.
Bull
Dang! That's even worse than the experience we had 2 years ago. I shot a small buck right in the throat at 75 or 80 yards with my .308 Norma, and in my scope, I actually saw the bullet kick up dust on the hillside behind the deer as he went down.You are right about that! I once took an archery deer into the processor, when I got my venison bologna back, I found a chunk of copper bullet jacket in it!#@^%!
A good vac sealer is essential. I wore out 2 of the FoodSucker brand, the second and most expensive one lasting only 1 season. I recommend the stainless steel one sold by Cabelas as the commercial grade 15" and also Bass Pro and LEM others under different labels.
I've never had a problem getting even a BIG Illinois whitetail into a 128qt marine cooler- front and hindquarters, neck, and backstraps. I prop one end of the cooler up with a block of 2x4 and leave the drain open on the low end and fill with ice.
The most important part of the process is cleanse the meat properly before cutting or grinding. The carcass should be washed with a mild soap and rinsed to remove musk and sand etc. If hunting "Prong Horn" musk is a big problem. We wash the carcass with soda such as 7-Up. This is followed by soap and rinse. Soaking and removing blood is important. The carbonation and vitamin C reduces the musk orders.
In Desert areas well salted meat can be sun dried for great Jerky.
I have been known to vacuum sealer my hunting license and permits so they don't get wet.I've had good luck with my vac sealer I got from wally world, I also use it for non-food items that I want to preserve and waterproof long term, like the survival kit in my hunting pack. When I was in the military, our medics would vac-seal the contents of our individual 1st aid kits to keep them in good condition. The items in the bag were placed in the nylon pouch with a set of EMT shears to slice open the bag, cut away clothing or gear, etc.