Taxidermy and butcher

[DaveT]

Hey Spaniard,
I'm sure there are a lot of quality guys out there doing the processing, I just really shy away from having someone else do it after seeieng what I saw at the one place. After you do a few, it gets to be pretty quick stuff and of course its a lot easier if you have a good place to hang em and skin and quarter where there is a hose and water, etc. Good Luck with the new guy, Im sure he'll do a great job for you. If you ever think about getting your own equipment, check out http://www.lemproducts.com for grinders, stuffers, sausage stuff, etc. great website and quality stuff.

[spaniard]

Yeah, I know what you mean. Its like seeing the guy behind the counter in Mcdonalds picking his nose.
Im Like 15 min. from bass pro and they sell most of the stuff there.Aside from a roast ,stew meat,and the backstraps, most of my hogs and deer are turned into sausage and ground meat. its the only way i can sneak it on to the table for the wife and kids to eat.I guess it wouldnt take a whole lot of equipment to do it. The problem is the place to hang it and skin it etc...

[Cr0ck1]

im mainly a backstraps and sausage person myself.

[DaveT]

im mainly a backstraps and sausage person myself.

But I tell you if you take a nice big but thin slice off a venison ham like a steak say 1/4 in thick and run it twice through the cuber attachment. Bread that thing with egg and italian bread crumbs and fry it quick in a pan with olive oil and that is fine eating and fork tender and everybodys gonna want em,,momma, kids, cousins....guaranteed....give it a try if you get a chance.

[Cr0ck1]

haha.. im gonna be cookin it up this year.. so il be getting back to you on that recipe!..

[Iluv2hunt]

Only time I ever in my life used a processor was in Colorado. Had to get my elk done. And almost got screwed then. Was shorted a whole box of meat, until I questioned them. Then was short a tenderloin. They mysteriously went and found one for me.
I do my own deer and hogs. It takes me about three hours start to finish by myself.
Anyone in Tampa wants help wit one let me know and I will help you do it.
And dave is right. Ham steaks off a deer ham are better than any cube steak you will ever eat

[TIsom]

Nice mounts :thumbs up:

[DaveT]

Nice mounts :thumbs up:

Thanks for the input .....hope to add a few more this year....

[Cr0ck1]

Oh trust me you will!

[kemster99]

hoping to get one to mount this year. seen a nice 12 and a 10 with a drop tine last year. I hope they survived.

[Cr0ck1]

im all over it! lol

[Glowworm]

In the event I get a deer this year, I sure could use a hand carving it up. I mean I will field dress and skin it in the field, slap it in the HUGE cooler full of ice, and then scratch my head. Having only done small game, I can only guess how to cut up a deer.

Any online references to preparing game? I have a local butcher who said he would do it for me, so long as the head, feet, and skin are off of the animal, but I wouldn't know how much to expect he would charge me, and well Im a do-it-yourselfer. Short of a few cutting instruments, I am sure I could manage.

I also have a Kitchen-aid blender w/grinder attachement, so makinging ground meat would be a cinch. Some of your sausage recipies would be nice to have too. I just pray I get lucky this year.

[Cr0ck1]

butcher is good.. but its allways good to do it yourself.. im close to you so keep in touch.. ill help ya.

[kemster99]

i have a cook book from Cabela's that shows how to process just about every game animal--- all the different cuts.

[Cr0ck1]

i have a cook book from Cabela's that shows how to process just about every game animal--- all the different cuts.

and he still takes his game to a butcher. LOL..