Wed Nov 24, 2010 3:04 pm
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Thu Nov 25, 2010 10:09 am
Boss Hog wrote:You said that he would rather have the deer whole not gutted, If you let deer set for 3 days with the guts in them I would be fearful of eating it. We always gutted them and cut the sent glands off asap. I do let hogs hang for a day to let the animal heat out, but I never leave the guts in. We scald and scrap them , gut and wash out well and then hang in a cool place. Just my opinion.
Boss [ is funny about handling meat ] Hog
Eugene wrote:Missouri has a program called Share the Harvest. Hunters drop off their deer at a processing center - butcher shop participating in the program. Meat is donated to food centers. Donations pay for the butchering.
Butcher own deer and beef. No special process.
I normally make a small incision in the inside back leg and take the air line from the air compressor and blow them up like a balloon
Fri Nov 26, 2010 3:18 pm