I too enjoy processing, but sometimes I don't have time. But these days I do. I quit using processors when I found green chunks in my ground. Only green in a deer is undigested food, which means gut. I've never taken a gut hit deer to a processor so what they gave me wasn't my deer. It was a popular, reputable place, too.
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I too enjoy processing, but sometimes I don't have time. But these days I do. I quit using processors when I found green chunks in my ground. Only green in a deer is undigested food, which means gut. I've never taken a gut hit deer to a processor so what they gave me wasn't my deer. It was a popular, reputable place, too.
philsanchez76
Well-Known Member
I don't wish that on anyone, but it always makes you feel a little better that your'e not the only one. im still hopeful for all of us though.
No bragg just fact, I have never used a processor. Can't imagine using one at this point. I believe I learned more ( and still learning) about efficient harvest, shot placement, minimizing meat damage, and bullet/broadhead performance by doing so than otherwise learning.
I honestly believe the after shot analysis also made myself & sons better prepared for serving in the military though I wish my boys had been spared the that understanding.
You will be hard pressed to find better quality (and safe) meat than what comes out of our freezers.
My only regret is sausages. I hate making sausage &meat sticks and my son who loves to lives in FL now.
Got any tips on making sausage. Looking at buying a grinder just so I can do my own sausage, snack sticks, polish sausage.
J
I recommend not to get too cheap on your grinder. This one has been a workhorse.
You can get packages of casing & spices. Just learned my wife threw out all our left over stuff because it was old. The stuff never gets too old honestly but temperature in the house stays better if I let it go.
Honestly you can learn enough reading a package
or online reviews to make excellent snacks/sausage. Don't forget breakfast sausage too.(We use a lot of straight hamburger too, no fat add. Soup to meatloaf.
For sausage, your smoker is key. You want one that will not take too much babysitting. I just have been put on notice I am to get a new one. Set, check, and forget for hours is what I will look for.
Play with it till you find your magic mix combo of ingredients then load your shotgun with rocksalt to keep friends & family away from your eats...
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Do the processors guarantee you'll get the meat from your deer? I know some just ballpark the size and give you that much meat back. Might be your deer, might not.
I didn't ask and they didn't say, so I can't really say for sure. I just assumed if I drop a deer off that I'll get that deer back. Last thing I'd want to do is drop off a yearling doe & get back an old rutty buck. Or worse yet get back somebody's gut shot deer that the processor should have been more careful to trim.
Looking at getting that grinder in a #8, with a foot pedalJ
I recommend not to get too cheap on your grinder. This one has been a workhorse.
You can get packages of casing & spices. Just learned my wife threw out all our left over stuff because it was old. The stuff never gets too old honestly but temperature in the house stays better if I let it go.
Honestly you can learn enough reading a package
(We use a lot of straight hamburger too, no fat add. Soup to meatloaf.
For sausage, your smoker is key. You want one that will not take too much babysitting. I just have been put on notice I am to get a new one. Set, check, and forget for hours is what I will look for.
Play with it till you find your magic mix combo of ingredients then load your shotgun with rocksalt to keep friends & family away from your eats...
Swampster
Well-Known Member
Has served me well.
Welcome sir.
philsanchez76
Well-Known Member
x2. going 3/4 horse made all the difference. mine has eaten 16 deer and 2 hogs now.
I almost think it may be a little too cold, especially sunday. Not for the deer but for the hunters. It was almost impossible to draw a bow with all the clothes on
Agreed. We take pride in field dressing our deer and getting them on ice as soon as possible and I knew my deer shouldn't taste gamey but after I got several back and had to throw it away because it wasn't edible, I said no more. Not to mention it isn't cheap!!!!!
it has been a weird year for sure, but I think it also just depends on where you are, and your local herd. I have seen more large bucks driving to and from work than I can ever recall. All are with does, in fields, near thick cover. some are just out getting a bite to eat.... Saw 2 mature bucks on the way in Tuesday and 2 on the way in Wednesday as well as 1 on the way home.
yeah it seemed I saw a lot of younger deer chasing opening weekend of ML through the week before the second weekend. I hunted Friday AM (11th) and it was warm and rainy, saw lots of small bucks with does. Then nothing for 3 days. Then I hunted Public on Monday afternoon and had what appeared to be a good one pass by a camera. Then Wednesday when I was at work, had another decent one out cruising. It has died back down again. I am in Rutherford. My brother said it has been quiet at his place in Wilson.
BSK
Well-Known Member
Where you are has EVERYTHING to do with it. In the drought-stricken western Middle TN, everything is different than other parts of the state. Rut was definitely delayed about 10 days in my area.
