Post by old3arrows on Nov 20, 2005 9:41:31 GMT -5
How fast can you skin a buck? Did you read the thread about the Amish feller skinning, processing, and packaging a deer that fast? I'm far from a pro, but I've done a few in my day, but not that fast. I need a forty pounder to cut my teeth on and get my speed up. It took three of us, with a little help from the Miller brewing, company four hours on a 150# buck a couple of days ago. Maybe I'm too picky about cleaning off the blood, fat, and silver, and he took it hard through the shoulders so that and the rib meat was bloodshot bad. We also took time to wrap the loins in bacon and inject them with creole butter for the grill. We only use the good lean meat off of the neck, shoulders, and hams for grinding and then mix 10 pounds of ground chuck per five gallon bucket of deer meat. A five gallon bucket usually weighs 35 to 40 pounds. We grind the deer once, mix in the burger, and grind again. Do you save the ribs or the rib meat on the outside of the ribcage? The guys down in Texas go crazy for mesquite smoked deer ribs. We usually save this for summer sausage, and take our meat to Fisher's in Portland, IN. After things slow down here, I'll either come up or try to get more info on the walk in cooler. We've done eight deer since last Sunday. I hope to kill a small one on the park hunt, so I can check this Amish guy out myself!
