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I got my deer!!!!!
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<blockquote data-quote="Calvin45" data-source="post: 2968008" data-attributes="member: 109862"><p>Well I got it all processed now. A lot of years I prefer to let the skinned out deer hang for 1-2 weeks but this year it's been freakishly warm out for here, and my uncles garage was a tad warmer than I felt comfortable letting it hang that long in. I'm glad I brought it home last night to trim it up in no rush…because I don't want to drive out of town for days now if I don't have to. It's raining. That is so wrong for this time of year where I live. It is raining, 0. Celcius or 32 farhenheit and it's RAINING. this feels colder than -20 and bone dry out…but now it's just starting to snow, and the road will be a suicidal skating rink for a while now. </p><p></p><p> It still got 5 full days hang time, definitely past any rigor mortis and plenty tender. </p><p></p><p>Took my time trimming as much meat as I could off the bones, going between ribs and everything. I trimmed as much fat off as I could as well as connective tissue. Saved the backstraps and tenderloins and maybe three "roasts" of sorts haha. Everything else I turned into hamburger. He had a decent haul of meat, not the hugest buck ever but definitely "full size" - I weighed all the meat after and I got 59 pounds of hamburger and 20 pounds of "roast/backstrap/tenderloin". </p><p></p><p>Not complaining about 79 pounds of completely boneless meat after thorough fat and connective tissue removing. </p><p></p><p>I've already eaten the tenderloins… <img class="smilie smilie--emoji" loading="lazy" alt="😁" title="Beaming face with smiling eyes :grin:" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f601.png" data-shortname=":grin:" /></p><p></p><p>A nice pile of hamburger</p></blockquote><p></p>
[QUOTE="Calvin45, post: 2968008, member: 109862"] Well I got it all processed now. A lot of years I prefer to let the skinned out deer hang for 1-2 weeks but this year it’s been freakishly warm out for here, and my uncles garage was a tad warmer than I felt comfortable letting it hang that long in. I’m glad I brought it home last night to trim it up in no rush…because I don’t want to drive out of town for days now if I don’t have to. It’s raining. That is so wrong for this time of year where I live. It is raining, 0. Celcius or 32 farhenheit and it’s RAINING. this feels colder than -20 and bone dry out…but now it’s just starting to snow, and the road will be a suicidal skating rink for a while now. It still got 5 full days hang time, definitely past any rigor mortis and plenty tender. Took my time trimming as much meat as I could off the bones, going between ribs and everything. I trimmed as much fat off as I could as well as connective tissue. Saved the backstraps and tenderloins and maybe three “roasts” of sorts haha. Everything else I turned into hamburger. He had a decent haul of meat, not the hugest buck ever but definitely “full size” - I weighed all the meat after and I got 59 pounds of hamburger and 20 pounds of “roast/backstrap/tenderloin”. Not complaining about 79 pounds of completely boneless meat after thorough fat and connective tissue removing. I’ve already eaten the tenderloins… 😁 A nice pile of hamburger [/QUOTE]
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I got my deer!!!!!
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