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I just dont have the money to give to someone to cut up my game and get it all mixed up for me. I have no clue about up here in WA, but when I first started in AR, the cost of a deer was 50 bucks. You could kill 4 deer. Four deer at fifty a pop? No way.While I do it myself, I never have any burger or sticks. No grinder. Most all of what folks turn into burger, I render it into chunks perfect for frying.
Quote from: MountainWalk338 on August 12, 2008, 10:33:09 AMI know some of you with butcher friends resent comments like this
i do, but that being said i've had people show me how. i can see where a guy wouldnt know where to start if he had no exp.
It has nothing to do with being a man or not
Sweet! I'm the only one who has voted I don't know how. I do wish to learn though. I want that feeling of when I sit down with my family and have a nice venison dinner that I 100% provided this meal.
It has nothing to do with being a man or not, myself I would rather pay the money and use the time to spend with my kids or do more hunting or fishing. Perhaps you should add "it takes too much time" to the butcher answer.
It has nothing to do with being a man or not, myself I would rather pay the money and use the time to spend with my kids or do more hunting or fishing
I do it with my daughters 11-15 and they love it. Whats this? Whats that? This is my steak!!! Etc. Etc. They do enjoy themselves, but my wife hates to see the kitchen table loaded up with a bunch of venison. I have as much fun doing the boning and cutting as I do hunting. Kind of turned into a tradition.
we have opened steaks that were over 6 years old wrapped this way, and they look as though you had wrapped them yesterday. We make the cutting and wrapping sessions fun, with maybe a football game going, drinks, or music, snacks, story telling....just plain fun to hang out with your buds, or family and reminisce about the hunt.
It depends on how much crap I have going on. Usually i do it myself but if I am short on time, I will have it done. I usually will hand my elk in a cold storage whether I have them cut it up or not.
I dont really hang my game. I just put it all into a few big coolers full of ice and rock salt. Everyday, I drain the water and add more ice and salt. I keep this up for seven days, then I do most of my wrapping. Works for me.
I've had butchers take some meat more than once.