[TheForge] OT deer

[Walter Mullett]

Really has nothing to do with time.  I won't let them cut up my deer along
with all the other ones that are dragged in.  I've seen way too many bloody
deer with their stinking hides on dropped off at a place and piled into a
cooler.  And that's the way these processors will cut it up.  Hair, leaves
and all!

Most hunters seem to either be slobs or just don't know what to do after
they get a deer.  We butchered our own hogs and beef for many years.  We
have always been careful about how clean we keep the meat and more
importantly, you have to get the hide off the carcass so the meat will cool
down properly.  When you leave the hide on, that stink is just driven into
the meat.  

When the deer is still warm, I can skin it in less than five minutes and I
can do that without getting much hair on the meat.  That's because when it's
warm, you don't need a knife after you get started.  The hide can just be
pulled off.

I also am careful to cut out all deer fat (strong flavor) and most of the
sinew.  When I get done, most people think my meat tastes more like veal
than the strong flavored venison their friends have fed them.

I spend probably four times as much time at cutting up my deer than the
commercial guy but I can eat it.

Walt

-----Original Message-----
From: theforge-bounces at mailman.qth.net
[mailto:theforge-bounces at mailman.qth.net] On Behalf Of RICK KORINEK
Sent: Wednesday, December 08, 2004 11:14 AM
To: Sponsored by ABANA
Subject: Re: [TheForge] OT deer

Walt,
Could you do in less than an hour and a half, including clean- up?  What is
your time worth?
-Rick
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