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Posted on 1/10/23 at 7:54 pm to The Levee
John folse deer roast recipe using French onion soup with beef stock. Extra spice. Turnips and potatoes and peas with carrots. Incredible.
Posted on 1/10/23 at 9:20 pm to tenfoe
quote:
Once you start fully processing your deer yourself you will kick yourself for all the money you spent having someone else do it. That is, unless you have a ton of money and zero spare time. However, a man who has time to hunt usually has time to process a deer.
I used to process deer for a living. frick all that shite. I would do 300-400/year for about 5 years all myself. It wouldn’t have been all that bad if I didn’t have to debone them myself as well.
It wasn’t that my boss wasn’t willing to get me any help, but the help would last about a week or two before saying “frick this.”
I put out a damn good product though. And got a pretty decent cut of the profits off the deer too.
This post was edited on 1/10/23 at 9:30 pm
Posted on 1/11/23 at 7:02 am to Royalfisher
quote:
Can you explain how to do that?
If hanging with head down, just gently/cautiously use JUST THE TIP (that's what she said) of your knife and cut the skin then ligaments where the abdominal muscles attach near the groin... the weight of guts will cause all guts to drop down toward the chest, exposing the tenderloin. Easy, just DO NOT cut the intestines. I put my free hand in to push the gut down away from the blade. If u knick the guts, it will go from clean process to a smelly nasty process. Then, I also push the guts aside, poke a hole in the diaphragm, and reach in to chest and pull out the heart, unless my arrow knicked guts. If that happened, I just leave the heart. Don't be squeamish.
This post was edited on 1/11/23 at 7:03 am
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