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Post by whitetaildave24 on Sept 23, 2020 20:15:31 GMT -5
I always leave the hide on until I’m ready to start cutting. Never had any issues doing it this way.
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Post by greghopper on Sept 23, 2020 20:19:56 GMT -5
But, if you take it in to have it processed, they won't take it with the hide off (in my experience). I won't let anyone process my deer. If i can't do it ...i guess im not hunting anymore. How long will you let it hang before processing or taking it to processor?
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Post by bullseye69 on Sept 23, 2020 21:34:14 GMT -5
I won't let anyone process my deer. If i can't do it ...i guess im not hunting anymore. How long will you let it hang before processing or taking it to processor? All depends on weather temp. If its hot out and won't cool down to at least 40 over night. Then its quartered ,put in garbage bags ,sealed and put on ice in coolers. Then on ice for day or two then cut up. If temps are nice and cold, they will hang for aboot 6 days , give or take a day. It won't go to a processor.
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Post by steiny on Sept 24, 2020 11:43:33 GMT -5
Morning kills almost always get completely broken down, skinned and refrigerated for later butchering. Sometimes I will leave evening kills hang overnight hide on if it's cool enough, then do the work in the daylight.
The hide sure peels off one heck of a lot easier if you do it soon after kill.
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Post by Deleted on Sept 24, 2020 12:08:57 GMT -5
I remove the hide, quarter them, and hang them in a fridge as soon as possible. Hot or cold weather. In my opinion, there is dirt, urine, insects, and bacteria in a deer hide. I want that off of the meat that I'm going to be eating. Especially since it has been opened up to field dress. This is the way I was taught to do it. I'm not saying it's the best or only way. It works for me. Glad it works for you.... personally I have never heard of meat being contaminated from leaving the hide on but I guess anything is possible! Most I know leave the hide on while it’s hanging and that’s the way I have always been taught If I can get back to the cooler in a week I take the hid off. If plan is two weeks I leave it on. I prefer to take off and butcher the deer in a week to 1.5 weeks.
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Post by treetop on Sept 24, 2020 17:41:37 GMT -5
I leave the hide on till I butcher but a lot times I don’t have time so I 1/4 put in a white trash bag through in freezer and cut up in Jan feb never really noticed a difference in meat quality
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Post by deadeer on Sept 24, 2020 19:19:31 GMT -5
I leave the hide on till I butcher but a lot times I don’t have time so I 1/4 put in a white trash bag through in freezer and cut up in Jan feb never really noticed a difference in meat quality Pretty much same here. Will butcher and grind if time, but mostly just cut back straps and wrap, then grind rest if not taking for specialty.
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Post by boonechaser on Sept 24, 2020 21:53:32 GMT -5
Gutting takes 10 minutes or less and I let a Licensed locker process. Killed over a 100 deer and have yet to skin one out.
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Post by MuzzleLoader on Sept 25, 2020 7:22:35 GMT -5
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Post by greghopper on Sept 25, 2020 7:40:27 GMT -5
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Post by lawrencecountyhunter on Sept 25, 2020 15:35:22 GMT -5
Gutting takes 10 minutes or less and I let a Licensed locker process. Killed over a 100 deer and have yet to skin one out. Let's say you have a cheap processor at $50/deer.. You bought him a new ATV at least! Lol.
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Post by Deleted on Sept 25, 2020 16:10:00 GMT -5
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Post by 36fan on Sept 25, 2020 16:40:27 GMT -5
Depending on the temps, I let my dear hang skin in the barn for about a week. If I can't let them hang that long, the steaks and roasts get cut and packaged, and then aged in the garage fridge for about a week.
All of my burger gets put in a tote and placed in the freezer for later grinding, which typically happens when I have a little more time in Jan or Feb...or when we start getting low on burger. This way I only have to clean the grinder once!
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Post by Deleted on Sept 25, 2020 16:53:36 GMT -5
Depending on the temps, I let my dear hang skin in the barn for about a week. If I can't let them hang that long, the steaks and roasts get cut and packaged, and then aged in the garage fridge for about a week. All of my burger gets put in a tote and placed in the freezer for later grinding, which typically happens when I have a little more time in Jan or Feb...or when we start getting low on burger. This way I only have to clean the grinder once! I want to make sure I understand: you wrap the steaks and roasts then allow to sit in fridge for a week before freezing to age them? That`s ok?
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Post by Ahawkeye on Sept 25, 2020 17:26:12 GMT -5
We gut as soon as we find them unless we want to keep hunting that spot then we'll drag a while then gut no more than 15-20 minutes of dragging. As far as butchering goes I'd tather hunt more deer rather than spend time cutting one up. We used to do it a lot then started dropping them off at the processor and hunting the next day.
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Post by esshup on Sept 25, 2020 18:02:51 GMT -5
My processor charges $90. Yeah it seems a lot but then again it all depends on what your time allows. They stamp the date and cut of meat on the package, wrap it in plastic, then wrap it in freezer paper. Never found a hair nor any kind of bad meat, but then again I try my best to bring him good clean meat.
I have brought him a deer or two that wasn't recovered until the next day, told him about it and he jumped on cutting it up. Turns out one deer was completely bad, the other he was able to salvage some meat from it. I didn't get charged any for the bad deer and he said since half the deer was bad on the other one, he only charged half price.
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Post by Deleted on Sept 25, 2020 18:05:01 GMT -5
My processor charges $90. Yeah it seems a lot but then again it all depends on what your time allows. They stamp the date and cut of meat on the package, wrap it in plastic, then wrap it in freezer paper. Never found a hair nor any kind of bad meat, but then again I try my best to bring him good clean meat. I have brought him a deer or two that wasn't recovered until the next day, told him about it and he jumped on cutting it up. Turns out one deer was completely bad, the other he was able to salvage some meat from it. I didn't get charged any for the bad deer and he said since half the deer was bad on the other one, he only charged half price. What a stand up guy! You`re fortunate to have him available.
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Post by esshup on Sept 25, 2020 18:22:18 GMT -5
My processor charges $90. Yeah it seems a lot but then again it all depends on what your time allows. They stamp the date and cut of meat on the package, wrap it in plastic, then wrap it in freezer paper. Never found a hair nor any kind of bad meat, but then again I try my best to bring him good clean meat. I have brought him a deer or two that wasn't recovered until the next day, told him about it and he jumped on cutting it up. Turns out one deer was completely bad, the other he was able to salvage some meat from it. I didn't get charged any for the bad deer and he said since half the deer was bad on the other one, he only charged half price. What a stand up guy! You`re fortunate to have him available. I agree. I make it a practice to call him to see if he's got room in the cooler for the deer, and when he calls and says that it's done I run over the same day to pick it up. I know he's got limited room both to hang deer and to keep them froze once processed, so I don't want to slow him down any.
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Post by lawrencecountyhunter on Sept 25, 2020 19:43:40 GMT -5
If it's real hot I don't even gut, I just remove all 4 quarters, backstraps, neck roast, tenderloins and trimmings/etc. If I have time I process immediately, if not I either ice it down in the cooler or trash bag it and freeze it for a later date.
If it's cool I will occasionally gut and hang one for a few days. Can't say that I've ever noticed a difference in quality though.
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Post by 36fan on Sept 25, 2020 21:27:11 GMT -5
Depending on the temps, I let my dear hang skin in the barn for about a week. If I can't let them hang that long, the steaks and roasts get cut and packaged, and then aged in the garage fridge for about a week. All of my burger gets put in a tote and placed in the freezer for later grinding, which typically happens when I have a little more time in Jan or Feb...or when we start getting low on burger. This way I only have to clean the grinder once! I want to make sure I understand: you wrap the steaks and roasts then allow to sit in fridge for a week before freezing to age them? That`s ok? Yep, you got it.
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