Reply to thread

Message

<blockquote data-quote="Paddledogger" data-source="post: 274736" data-attributes="member: 2876">I skin my deer the day it takes the dirt nap, wash or rinse off the carcass, let it hang overnight and dry a little before taking torch over it to get whatever hair might be on it. Crack open a Busch Latte. Then shave off excess fat on hind quarters and straps. Trim off shank meat and get it out of the way, since it is typically 75 fat with slim meat layer. Trim hind quarters, remove front shoulders, (another latte) remove back straps, pull tenderloins, then trim front shoulders (whatever not hemorrhages from shot). Then trim back strap meat into smaller steaks prep tenderloins. Bag both so they don’t go into grinder. (latte break) cut meat into smaller chunks, rinse and go through it again. If I can get around 30# off a doe and 40-45#’s off a buck, I’m happy. I would rather have good lean and CLEAN meat going in the grinder. People may bitch and blame the meat processor/butcher for bad meat when they dropped off boned, unclean meat. He’s a butcher, not Chef Ramsey. You take in shitty meat, you wasted your money getting shitty tasting sausage/jerky/Slim Jim’s. Clean meat taste the best!Anybody ever save the heart, if not shot up, and fry it up?</blockquote>

[QUOTE="Paddledogger, post: 274736, member: 2876"] I skin my deer the day it takes the dirt nap, wash or rinse off the carcass, let it hang overnight and dry a little before taking torch over it to get whatever hair might be on it. Crack open a Busch Latte. Then shave off excess fat on hind quarters and straps. Trim off shank meat and get it out of the way, since it is typically 75 fat with slim meat layer. Trim hind quarters, remove front shoulders, (another latte) remove back straps, pull tenderloins, then trim front shoulders (whatever not hemorrhages from shot). Then trim back strap meat into smaller steaks prep tenderloins. Bag both so they don’t go into grinder. (latte break) cut meat into smaller chunks, rinse and go through it again. If I can get around 30# off a doe and 40-45#’s off a buck, I’m happy. I would rather have good lean and CLEAN meat going in the grinder. People may bitch and blame the meat processor/butcher for bad meat when they dropped off boned, unclean meat. He’s a butcher, not Chef Ramsey. You take in shitty meat, you wasted your money getting shitty tasting sausage/jerky/Slim Jim’s. Clean meat taste the best! Anybody ever save the heart, if not shot up, and fry it up? [/QUOTE]

Verification

What is the most common fish caught on this site?

Reply to thread

Recent Posts

Friends of NDA