Quote:
Originally Posted by Mills Morrison
A friend got 4 on dad's place the other night
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Man I hate to even think about dealing with four at once anymore ! I usually bring them in ungutted hang them , pull the hide off , then open them up , rinse out and take the meat off the bone right then . I cut the inner tenderloin out and the backstraps off , the rest is cut off the bone bagged and put in the freezer until the season end and we grind everything at once . Usually it the proceeds from 15 to 30 not just ones I take but those of a couple others as well . One Saturday I had two hanging from the day before , then I killed a couple more and a friend got a couple . So I had six hanging Sunday morning with temps expected to reach 70 . My “friend” was going to a Redskin game and I was stuck by myself . I started at 7 AM that morning and got finished around 14:30 . My setup outside is such that I have to pull the hide off one then cut it up , then pull the hide off the next yadda yadda yadda . It would be a touch quicker if I could skin them all then start cutting up . So anymore I try not to let it get to more than three before they’re in the freezer .
10-21-2020, 12:04 AM
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