Deer processing, a pictorial - Page 3 -

elitebowhunter · 09-14-2010, 12:23 PM

I love this post, I learned alot from it. Thanks

Texforce · 10-06-2010, 10:13 PM

That is absolutely awesome............I have triplet sons. How quickly do you think they could have that done?

Standing Bear · 10-07-2010, 04:43 AM

Deja Vue I say, that is exactly how I do my moose, a big bigger but the same !!!

Question Archer, when you wil have time of course, could you do one on sausage making, that would be very informative. Explaining why you have a meat to fat ratio etc....

Your family are very dedicated people, great tread !!!

Daniel

Fabbri · 10-13-2010, 05:06 PM

good job!!! thank u

Chief Illiniwek · 10-24-2010, 02:06 PM

Great thread!

VAhunter08 · 03-05-2011, 12:16 AM

Archer this is one of the most awesome posts I have read on any site I belong to. It is very concise and to the point, the pics are of superb quality and the directions are easy to follow especially for a redneck like me. lol.

Looking forward to your next installment jerky I believe it was...

Will

Deer Eliminator · 03-05-2011, 05:12 AM

It doesn't get any better then that. Thanks for sharing.

Hutch

fullmonti · 07-29-2011, 06:01 PM

Very informative. Thanks!

geojag · 10-24-2011, 04:17 PM

I learned a bit about the proper name for the different cuts. I will have to try to save the rib meat next time. Thanks!

UrbanDeerSlayer · 10-24-2011, 08:01 PM

I learned a few new tricks from this, although I like to debone the hind quarters while its still hanging. What isn't clear from this is deboning the neck meat. I usually don't do much with the neck. Are you deboning while hanging, or cutting the neck off and trimming it on the table??

10-07-2010, 04:43 AM	#33 (permalink)
Standing Bear Moderator Join Date: Jan 2010 Location: Northwest Territories, Canada Posts: 845	Deja Vue I say, that is exactly how I do my moose, a big bigger but the same !!! Question Archer, when you wil have time of course, could you do one on sausage making, that would be very informative. Explaining why you have a meat to fat ratio etc.... Your family are very dedicated people, great tread !!! Daniel __________________ Authorized Athens Archery Dealer, Athens Factory Staff Shooter Swhacker Pro Staff

10-24-2010, 02:06 PM	#35 (permalink)
Chief Illiniwek Trial Member Join Date: Sep 2010 Location: Central IL Posts: 16	Great thread! __________________ *Athens Archery Factory Staff*

03-05-2011, 12:16 AM	#36 (permalink)
VAhunter08 85gr Join Date: Feb 2011 Location: Central Virginia Posts: 79	Archer this is one of the most awesome posts I have read on any site I belong to. It is very concise and to the point, the pics are of superb quality and the directions are easy to follow especially for a redneck like me. lol. Looking forward to your next installment jerky I believe it was... Will __________________ '08 Martin Saber, Limbsaver Prism Elite 5 Pin Sight, NAP Apache, Truball Rack Master Pro Release, Harvest Time HT2 Harvesters/FOB's, Grim Reaper Hades BH Harvest Time Archery Advisory Shooting Staff

03-05-2011, 05:12 AM	#37 (permalink)
Deer Eliminator 100gr Join Date: Feb 2011 Location: New Hampshire Posts: 184	It doesn't get any better then that. Thanks for sharing. Hutch __________________ *Hutch~n~Son Archery LLC* *We Build* *Custom* *Bow* *Strings* *Need a String? pm or email me!* hutchnsonarchery@yahoo.com

10-24-2011, 04:17 PM	#39 (permalink)
geojag Trial Member Join Date: Oct 2011 Posts: 6	I learned a bit about the proper name for the different cuts. I will have to try to save the rib meat next time. Thanks! Last edited by geojag; 10-24-2011 at 04:22 PM.

09-14-2010, 12:23 PM	#31 (permalink)
elitebowhunter Trial Member Join Date: Aug 2010 Location: PA Posts: 10	I love this post, I learned alot from it. Thanks

10-06-2010, 10:13 PM	#32 (permalink)
Texforce Trial Member Join Date: Sep 2010 Location: Clayton, NM Posts: 6	That is absolutely awesome............I have triplet sons. How quickly do you think they could have that done?

10-13-2010, 05:06 PM	#34 (permalink)
Fabbri 125gr Join Date: Oct 2010 Location: Latina, Italy Posts: 319	good job!!! thank u

07-29-2011, 06:01 PM	#38 (permalink)
fullmonti Trial Member Join Date: Jul 2011 Posts: 11	Very informative. Thanks!

10-24-2011, 08:01 PM	#40 (permalink)
UrbanDeerSlayer 100gr Join Date: Oct 2011 Location: Pittsburgh, PA Posts: 222	Neck Meat?? I learned a few new tricks from this, although I like to debone the hind quarters while its still hanging. What isn't clear from this is deboning the neck meat. I usually don't do much with the neck. Are you deboning while hanging, or cutting the neck off and trimming it on the table??

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