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Post by budd on May 24, 2020 22:46:15 GMT -5
I got an order from archers in greenwood ready to pick up. When I called two weeks ago they said it would be 2 months out. Got the call Friday that it was ready. Big meat bundle and I added some ground beef to it. I’m also about to take on the chore of butchering a hog. Never done it before, but there will actually be three hogs in total. At a price of $130 for the whole hog, even if I don’t do the best butchering job it’s well worth it. Should get plenty of sausage, some roasts for the smoker, and a lot of chops. Hogs are some of the easiest to cut yourself, take your time skinning. Good skin job saves bacon...lol
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Post by welder on May 25, 2020 4:30:05 GMT -5
I need to add to all of this: Shelf life of frozen pork is MUCH LESS than beef. Beef, you have a SOLID 18+ months properly wrapped. Most butchers will say 6 months for pork. 6 is maximum for me and 4 is more like it. A "wierd" habit of mine is sniffing everything before I cook it. Trust me,"the nose knows"! Any doubt - throw it out! I have thrown out a lot of chicken the day after buying it because of the smell, it's a good habit to get into.
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Post by span870 on May 25, 2020 5:01:27 GMT -5
Yeah..... it’s not a science project to cut up a deer as some want to imply. The prices moving forward should be interesting! Years ago when I was in my senior year at Purdue I was taking a Wildlife Biology Class in what was the Purdue Meat Processing Building. Right next to our class room there was a meat processing room. They had a big glass window where you could see inside and watch the guys processing all types of meat. Pigs and cows were the main things that they were cutting up. They would boil the hair off the pigs and they had a overhead conveyor that the meat hung from the ceiling. They would take a chain saw and cut the cows down the middle. I use to go to class early just to watch them working on the meat. That is the class were I met Mark Reiter and became friends with him. He's retired now and is building a new house on 40 acres of prime hunting land. It seems to me that cutting up a deer can't be that hard. Just hang it up with a pulley and take a sharp knife and or a chain saw and cut it down the middle in half. Then get a picnic table and start butchering. Wrap the meat in some parchment paper and stick it in the freezer. If I were younger I think I could handle that myself or with the help of a friend or two. When there is a will there is a way. How do you think your grandfather did it back in the day? Back then they didn't have meat processing plants. Meat Prices have risen here in Newburgh IN. Ground Chuck when from $3 something a pound to over $10 a pound and may rise or fall some more in the coming days. There was a story about the Butcher Block Meat Store in Newburgh, IN on Channel WFIE 14 TV the other day. The owner of the store was talking about the lack of processors and he said that was the reason for the shortages. He said that the demand was still high and thus the increase in prices. I was just shaking my head. I have some gray squirrels in my back yard that will be eating the blueberries in the yard when they get ripe in about two more weeks. I tried to shoot them but kept missing as my Primos Shooting sticks were rusted on the inside and not working. There are 4 young of the year gray squirrels living in a hole in the maple tree about 30 ft. up. For the last 2 or 3 years this one momma gray squirrel has raised two litters of 4 each in that hole in the tree. So now all I have is gray squirrels in my front and back yard. I'm afraid that they may run out of trees and start eating into the house or getting into the attic. All the fox squirrels have been chased away across the street into the woods over there. And the house behind is full of various trees that the owner planted years ago. The area behind the house use to be a farm field for at least a half mile by half mile in size. But it's been developed into about 5 to 7 houses and manicured yards. I wish it was still a farm field. So I went online to see how to repair the shooting sticks that were not working. I can't fix either of the legs. The inside metal rod is frozen stuck and nothing is getting it moving again. I tried Heat, PB Blaster, Seafoam Fogging oil and pounding on it with a wooden block. It's rusted solid shut. And I never used these sticks in the rain. Anytime I used them it was in the yard. Only once or twice did I take them out hunting and they never got wet. So I guess just condensation due to temperature changes got the inside of the tubes wet and cause them to rust. This was the first generation Primos Shooting Stick and it's a bipod. They were great when they were new. I need some shooting sticks and need to figure out something better that will last for a while. On the YouTube channel there were a lot of comments under the repair video and it seems like a lot of other people have the same problem with the Primos Sticks. www.primos.com/shooting-sticks/trigger-sticks/First TP was in short supply and also tissue and disinfectants were not available. I went to get my pneumonia shot Thursday morning at 6 am and the pharmacy is right next to the aisle where they keep the paper products. I found a package of 12 mega rolls of double ply Charmin TP. I was surprised. I picked up one package. I have some Charmin at home but it's all single ply and is horrible. Unless you want a slight "oily" taste, don't use a chainsaw
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Post by moose1am on May 25, 2020 8:20:21 GMT -5
Years ago when I was in my senior year at Purdue I was taking a Wildlife Biology Class in what was the Purdue Meat Processing Building. Right next to our class room there was a meat processing room. They had a big glass window where you could see inside and watch the guys processing all types of meat. Pigs and cows were the main things that they were cutting up. They would boil the hair off the pigs and they had a overhead conveyor that the meat hung from the ceiling. They would take a chain saw and cut the cows down the middle. I use to go to class early just to watch them working on the meat. That is the class were I met Mark Reiter and became friends with him. He's retired now and is building a new house on 40 acres of prime hunting land. It seems to me that cutting up a deer can't be that hard. Just hang it up with a pulley and take a sharp knife and or a chain saw and cut it down the middle in half. Then get a picnic table and start butchering. Wrap the meat in some parchment paper and stick it in the freezer. If I were younger I think I could handle that myself or with the help of a friend or two. When there is a will there is a way. How do you think your grandfather did it back in the day? Back then they didn't have meat processing plants. Meat Prices have risen here in Newburgh IN. Ground Chuck when from $3 something a pound to over $10 a pound and may rise or fall some more in the coming days. There was a story about the Butcher Block Meat Store in Newburgh, IN on Channel WFIE 14 TV the other day. The owner of the store was talking about the lack of processors and he said that was the reason for the shortages. He said that the demand was still high and thus the increase in prices. I was just shaking my head. I have some gray squirrels in my back yard that will be eating the blueberries in the yard when they get ripe in about two more weeks. I tried to shoot them but kept missing as my Primos Shooting sticks were rusted on the inside and not working. There are 4 young of the year gray squirrels living in a hole in the maple tree about 30 ft. up. For the last 2 or 3 years this one momma gray squirrel has raised two litters of 4 each in that hole in the tree. So now all I have is gray squirrels in my front and back yard. I'm afraid that they may run out of trees and start eating into the house or getting into the attic. All the fox squirrels have been chased away across the street into the woods over there. And the house behind is full of various trees that the owner planted years ago. The area behind the house use to be a farm field for at least a half mile by half mile in size. But it's been developed into about 5 to 7 houses and manicured yards. I wish it was still a farm field. So I went online to see how to repair the shooting sticks that were not working. I can't fix either of the legs. The inside metal rod is frozen stuck and nothing is getting it moving again. I tried Heat, PB Blaster, Seafoam Fogging oil and pounding on it with a wooden block. It's rusted solid shut. And I never used these sticks in the rain. Anytime I used them it was in the yard. Only once or twice did I take them out hunting and they never got wet. So I guess just condensation due to temperature changes got the inside of the tubes wet and cause them to rust. This was the first generation Primos Shooting Stick and it's a bipod. They were great when they were new. I need some shooting sticks and need to figure out something better that will last for a while. On the YouTube channel there were a lot of comments under the repair video and it seems like a lot of other people have the same problem with the Primos Sticks. www.primos.com/shooting-sticks/trigger-sticks/First TP was in short supply and also tissue and disinfectants were not available. I went to get my pneumonia shot Thursday morning at 6 am and the pharmacy is right next to the aisle where they keep the paper products. I found a package of 12 mega rolls of double ply Charmin TP. I was surprised. I picked up one package. I have some Charmin at home but it's all single ply and is horrible. Unless you want a slight "oily" taste, don't use a chainsaw You make a valid point and I would not want to see people doing this with a gasoline powered chain saw that use chain saw oil to lube the chain. I think it was an electric chain saw. Not a gasoline powered one. It was a long time ago, back in 1976 when I saw them doing this. And I was looking though a big glass window. I never got to talk to the guys cutting up the meat. I did see them saw a cow in half one time. I'm pretty sure it was some type of chain saw or something very similar to that. And I bet that they lubed the chain with vegetable oil or something non toxic. I wish I could go back and talk to them. I guess someone might call up to Purdue University and ask them how they cut the meat up while it's hanging on that converyor. I bet that that meat processing building is still there. It surely has been updated since 1976.
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Post by budd on May 25, 2020 16:26:32 GMT -5
I split my hogs and beef with cordless sawzall. Deer I dont split.
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Post by firstwd on May 25, 2020 21:51:02 GMT -5
One here I know is not, and a second was leaning towards not when we talk last fall. THAT would create an undue hardship on those of us who don`t have a place to cut our own deer. I`m very, very picky about who cuts my deer, because that`s a vitally, critically important piece of that puzzle of getting venison fot to put on your plate. How a privately owned business chooses to operate doesn't cause hardship on anybody, let alone an undue hardship. Planning ahead is the responsibility of hunter. That is the reason I discussed plans with lockers at the end of last season and right after a friend bought his locker. I can do my own, but I always want a backup plan for unforeseen circumstances. A few of us have been discussing investing in my buddy's locker and building a deer shop next to his current building. We're going through the regulation mess currently to get an accurate cost on the plan.
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Post by Deleted on May 26, 2020 3:33:36 GMT -5
THAT would create an undue hardship on those of us who don`t have a place to cut our own deer. I`m very, very picky about who cuts my deer, because that`s a vitally, critically important piece of that puzzle of getting venison fot to put on your plate. How a privately owned business chooses to operate doesn't cause hardship on anybody, let alone an undue hardship. Planning ahead is the responsibility of hunter. That is the reason I discussed plans with lockers at the end of last season and right after a friend bought his locker. I can do my own, but I always want a backup plan for unforeseen circumstances. A few of us have been discussing investing in my buddy's locker and building a deer shop next to his current building. We're going through the regulation mess currently to get an accurate cost on the plan. No, it is an undue hardship. Not everyone can process their own deer, and if good processors are not available, hunters will drop out of deer hunting, and that`s an undue hardship on the hunter and the state, when not enough deer are killed each season. Good processors cost a pretty penny, and I`m more than willing to pay the premium for a good processor. Without that, I`d be done deer hunting, and so would a lot of other hunters. I think it would be safe to say that the vast majority of deer hunters count on a processor to cut and wrap their deer for them. Most hunters either cannot, or, aren`t interested in cutting their own deer, and so, yes, it creates a hardship when a necessary business isn`t available to meet the needs of potential customers. Especially when that business is tied to helping keep deer numbers in line with ecological and social goals.
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Post by beermaker on May 26, 2020 4:53:04 GMT -5
Space issue? I live in the suburbs and don't have anywhere to hang a deer any more. We used to have this old swing the previous owners left that had a roof with a nice cross beam we used to hang deer from in a pinch. Space issue for sure, plus, it would be a race to see ho would kill me forst if there were a deer hanging in the driveway, the neighbpors or my wife. We moved from the country to a subdivision last year. Not my preference, but worth it for the kids to have sidewalks and other children to interact with. Anyway, I put a floor drain in one of the garage bays and have a hook mounted in the ceiling above for a gambrel and hoist. I've never been in the position to "hang" a deer to age. If I am successful, I get the deer home asap and shut the garage door. I de-bone it immediately in the garage and the meat is in the refrigerator within an hour. I can certainly see how processing at home would not be possible without a garage.
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Post by firstwd on May 26, 2020 5:25:30 GMT -5
[/quote]No, it is an undue hardship. Not everyone can process their own deer, and if good processors are not available, hunters will drop out of deer hunting, and that`s an undue hardship on the hunter and the state, when not enough deer are killed each season.
Good processors cost a pretty penny, and I`m more than willing to pay the premium for a good processor. Without that, I`d be done deer hunting, and so would a lot of other hunters. I think it would be safe to say that the vast majority of deer hunters count on a processor to cut and wrap their deer for them. Most hunters either cannot, or, aren`t interested in cutting their own deer, and so, yes, it creates a hardship when a necessary business isn`t available to meet the needs of potential customers. Especially when that business is tied to helping keep deer numbers in line with ecological and social goals.[/quote]
Hmmm.... That sounds a lot like saying McDonald's closing a location would create an undue hardship because people don't know how to cook at home and a bunch would just quit eating.
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Post by greghopper on May 26, 2020 7:15:13 GMT -5
How a privately owned business chooses to operate doesn't cause hardship on anybody, let alone an undue hardship. Planning ahead is the responsibility of hunter. That is the reason I discussed plans with lockers at the end of last season and right after a friend bought his locker. I can do my own, but I always want a backup plan for unforeseen circumstances. A few of us have been discussing investing in my buddy's locker and building a deer shop next to his current building. We're going through the regulation mess currently to get an accurate cost on the plan. No, it is an undue hardship. Not everyone can process their own deer, and if good processors are not available, hunters will drop out of deer hunting, and that`s an undue hardship on the hunter and the state, when not enough deer are killed each season. Good processors cost a pretty penny, and I`m more than willing to pay the premium for a good processor. Without that, I`d be done deer hunting, and so would a lot of other hunters. I think it would be safe to say that the vast majority of deer hunters count on a processor to cut and wrap their deer for them. Most hunters either cannot, or, aren`t interested in cutting their own deer, and so, yes, it creates a hardship when a necessary business isn`t available to meet the needs of potential customers. Especially when that business is tied to helping keep deer numbers in line with ecological and social goals. “not enough deer are killed each season”.... that’s laughable. and a VERY weak scare tactic! Your self made standards for a “Good processor” most likely won’t be the same as others.....sorry!
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Post by Deleted on May 26, 2020 7:16:34 GMT -5
No, it is an undue hardship. Not everyone can process their own deer, and if good processors are not available, hunters will drop out of deer hunting, and that`s an undue hardship on the hunter and the state, when not enough deer are killed each season. Good processors cost a pretty penny, and I`m more than willing to pay the premium for a good processor. Without that, I`d be done deer hunting, and so would a lot of other hunters. I think it would be safe to say that the vast majority of deer hunters count on a processor to cut and wrap their deer for them. Most hunters either cannot, or, aren`t interested in cutting their own deer, and so, yes, it creates a hardship when a necessary business isn`t available to meet the needs of potential customers. Especially when that business is tied to helping keep deer numbers in line with ecological and social goals.[/quote] Hmmm.... That sounds a lot like saying McDonald's closing a location would create an undue hardship because people don't know how to cook at home and a bunch would just quit eating. [/quote] That did happen. It was in the news about a month ago. You be surprised how man people don't know how to cook and or have the equipment in their home.
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Post by budd on May 26, 2020 7:20:52 GMT -5
Processing deer is very, very simple. I still cant believe people pay me to do something that is so simple..LOL
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Post by lawrencecountyhunter on May 26, 2020 19:24:05 GMT -5
I will admit, I gnawed on a LOT of silver skin and sinew when I first started doing my own. I'm still not great at it, just "good enough".
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Post by duff on May 26, 2020 21:01:01 GMT -5
I will admit, I gnawed on a LOT of silver skin and sinew when I first started doing my own. I'm still not great at it, just "good enough". To be fair you are really only good at leaving knuckle marks as you walk and uncanny ability to breathe through your mouth
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Post by duff on May 26, 2020 21:03:21 GMT -5
I got an order from archers in greenwood ready to pick up. When I called two weeks ago they said it would be 2 months out. Got the call Friday that it was ready. Big meat bundle and I added some ground beef to it. I’m also about to take on the chore of butchering a hog. Never done it before, but there will actually be three hogs in total. At a price of $130 for the whole hog, even if I don’t do the best butchering job it’s well worth it. Should get plenty of sausage, some roasts for the smoker, and a lot of chops. Not a big deal. We did a few. Like a fat deer. You wont have any trouble. Hard part was the sausage making party. NEVER EVER EVER again! Lol New meaning to sausage fest!
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Post by swetz on May 26, 2020 21:08:08 GMT -5
Processing deer is very, very simple. I still cant believe people pay me to do something that is so simple..LOL I agree it's relatively simple, but it can be tedious. From skinning to completion, it usually takes me at least 3 hours and my end product isn't that pretty. So I can understand just dropping it off at a processor.
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Post by 36fan on May 27, 2020 10:43:53 GMT -5
Processing deer is very, very simple. I still cant believe people pay me to do something that is so simple..LOL I agree, not hard, but time consuming. Although I am pretty particular about how I process it. I only do two, occasionally three, in a season, and it's hard to get fast at it at that rate.
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Post by moose1am on May 27, 2020 16:01:37 GMT -5
I got an order from archers in greenwood ready to pick up. When I called two weeks ago they said it would be 2 months out. Got the call Friday that it was ready. Big meat bundle and I added some ground beef to it. I’m also about to take on the chore of butchering a hog. Never done it before, but there will actually be three hogs in total. At a price of $130 for the whole hog, even if I don’t do the best butchering job it’s well worth it. Should get plenty of sausage, some roasts for the smoker, and a lot of chops. Hogs are some of the easiest to cut yourself, take your time skinning. Good skin job saves bacon...lol I am not sure but I think I remember them dipping the carcass in hot water (boiling water) to help remove the hair and maybe loosen up the skin on the pigs.
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Post by budd on May 27, 2020 21:20:37 GMT -5
If your looking to home butcher there really is no need to remove hair or leave hide on the carcass. Unless you want to make your own cracklins. You can by hog hides ready to go cheaper than the hassle of home scraping.
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Post by Pinoc on May 28, 2020 12:10:57 GMT -5
I have to agree with some. We did a runt hog one time and it was exactly like doing a deer. Looked the same once we got in there.
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