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#1001735 - 10/31/08 07:43 AM Meat processing
johnson
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Registered: 10/29/08
Posts: 10
Loc: Murfreesboro

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I have heard from several fellow hunters that the deer you get back from the processor is not the deer you put in. Any Comments?
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#1001749 - 10/31/08 07:50 AM Re: Meat processing [Re: johnson]
archer19
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Registered: 10/14/08
Posts: 2493
Loc: Erwin, TN

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Find a different processor!!!!!
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#1001855 - 10/31/08 08:25 AM Re: Meat processing [Re: archer19]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6222
Loc: Adirondack Mtns, NY

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Eliminate the guess work...............do it yourself. It is not that difficult and you know exactly what you got in your freezer.

FDXX75

I have never, nor will I ever have one processed. I have dropped a few off for someone else. When you walk in and there is a 4ft pile of deer laying in a heep, blood running everywhere and one guy running piece after piece through the same bloody saw...................I think not.

Who knows where the other meat was or how long it was dead.
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#1001907 - 10/31/08 08:46 AM Re: Meat processing [Re: FULLDRAWXX75]
johnson
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Registered: 10/29/08
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Loc: Murfreesboro

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I have processed my own in the past but am have more and more trouble finding pork trimmings to make my sausage with. I have about 80lbs. of elk meat from two weeks ago and cant find anyone that will process elk for jalepeno and cheese summer sausage.
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The only man who never makes a mistake is the man
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#1002045 - 10/31/08 09:29 AM Re: Meat processing [Re: johnson]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6222
Loc: Adirondack Mtns, NY

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I get all my trimmings from my local butcher shop, either call ahead and have them grind the scrap or pick it up bulk and grind my own and mix it at home.

I stuff all my own sausage and keilbasa also. It is work, but I know what I am eating.

FDXX75

PS: Most major grocery stores have line to the butcher section, most are more than glad to grind scrape or sell it bulk.
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“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
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#1022951 - 11/11/08 05:01 PM Re: Meat processing [Re: FULLDRAWXX75]
LCU
10 Point


Registered: 09/02/08
Posts: 2933
Loc: Maury Co

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Fulldraw is correct, and you guessed it Johnson.

The last time I took a deer to a processor,it was so gamey, I could not eat it. That was a few years ago.

I butcher all my own. I shoot tender does, trim well,foodsaver,and into my freezer.

No way it get's any better than that.
I had some hands on lessons of how to butcher by muscle groups,and it's not difficult.

I have to final trim and bag my kill from Saturday when I get home tonight.
It's work,but IMO it more than worth the time to do it right.

If you have never done one yourself, you may not know how much of a difference it is in quality and taste.
All you need is a small knife,and a FS machine from Wal-Mart.
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#1029105 - 11/14/08 09:31 AM Re: Meat processing [Re: LCU]
A.K.A.
10 Point


Registered: 11/11/08
Posts: 3110
Loc: East TN

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Where do you chill it?
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#1029118 - 11/14/08 09:34 AM Re: Meat processing [Re: LCU]
A.K.A.
10 Point


Registered: 11/11/08
Posts: 3110
Loc: East TN

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I butcher all my own. I shoot tender does, trim well,foodsaver,and into my freezer.

Where do you chill yours? Can you quarter one BEFORE it's chilled?
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#1029467 - 11/14/08 12:03 PM Re: Meat processing [Re: johnson]
rldel
6 Point


Registered: 12/30/06
Posts: 998
Loc: Middle Tennessee

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 Originally Posted By: johnson
I have heard from several fellow hunters that the deer you get back from the processor is not the deer you put in. Any Comments?


Depends on who the processor is. Do it yourself and remove all doubt. It is getting about that time of the year where you can do it if you are fast @ deboning.
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#1035689 - 11/17/08 07:45 PM Re: Meat processing [Re: A.K.A.]
jeff
4 Point


Registered: 06/03/02
Posts: 200
Loc: collinwood,TN

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Yes you can quarter it first,lots of guys skin them out and quarter them up and put it in a cooler and cover with Ice,just leave the drian open at the bottom so the bloody water will drian out,and keep plenty of ice on it.

 Originally Posted By: ZC ETN
I butcher all my own. I shoot tender does, trim well,foodsaver,and into my freezer.

Where do you chill yours? Can you quarter one BEFORE it's chilled?

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