End of a great week!!

[Andy]

Originally Posted by CraigThompson

I killed a rather decent 8 point buck the first day of the season a number of years back in the Poconos , temp that week never got above 15 . The morning I killed it I had it up in a tree behind the cabin within two hours of pulling the trigger and I’d say it was froze solid when I tied it off . Took it down five days later to head back to VA and it was a block of ice so to speak . I needed to use a hammer handle to get the hide off once back in VA . I caped that deer out to do a shoulder mount as well , without a doubt that was the most difficult skin/cape job I’ve ever done out of 370+ deer and ten bear ! Close minded perhaps , but you know not of what you speak until you put yourself in each individuals shoes .

I would think I wouldn't have to tell you NOT to freeze the damn thing solid Craig.

[6pt-Sika]

Originally Posted by Andrew Sacco

I would think I wouldn't have to tell you NOT to freeze the damn thing solid Craig.

You’ll need to talk to the man above on that one I will say that Pocono buck had some of the largest backstraps I’ve ever removed from a carcass.

[Andy]

Originally Posted by CraigThompson

You’ll need to talk to the man above on that one I will say that Pocono buck had some of the largest backstraps I’ve ever removed from a carcass.

[Stan Hillis]

I've seen places that charged MORE if they were skinned than if they weren't. They said it was because almost everyone who brought them in skinned left hair stuck on the carcass.

[Mike of the Mountain]

Stan, most places around here charge more for skinned deer due to the fact that most guys don't take care of the carcass and it goes to the processor with more hair and dirt on it than if it's left with the hide on. One processor will not accept any deer before the second week of November and they only want deboned meat unless you want a hindquarter smoked.

[6pt-Sika]

Originally Posted by Mike Koneski

Stan, most places around here charge more for skinned deer due to the fact that most guys don't take care of the carcass and it goes to the processor with more hair and dirt on it than if it's left with the hide on. One processor will not accept any deer before the second week of November and they only want deboned meat unless you want a hindquarter smoked.

Usually once a year several down here will put a bunch of boned venison together and someone takes it up to an older butcher shop run/owned by a German family . We’ll get them to make several types of sausage , kielbasa and some other stuff . I asked a couple times if they complained about the meat because every now and then we might have a hair or two on some of it . The guy I asked told me the old man they take it to commented what we brought was cleaner than anything he got from his PA customers

[Stan Hillis]

Back in September I enjoyed some venison sausage that had been made at a deer processor near Neeses, SC, which is about an hour from me. It had no greasiness at all, and had really good cheese bits in it. It was cased sausage, and was precooked. All it needed was to be heated up good on the grill. It was vacuum packed and i surmise it was pre-cooked using the sous vide method. It was out of this world, and I intend to take at least one doe to them at the end of this season to have made into that sausage. No telling what it will cost!

[6pt-Sika]

We’ve gotten hot dog looking things that have cheese in them . I’m pretty much smoked dogs or some kinda kielbasa stuff . Guy that’s works on the farm across the road from me has a butcher shop at his house . I understand he makes deer bologna , deer Slim Jim’s and a bunch of other stuff . I’ve heard good things about his work but I’ve not had anyone do a deer for me in twenty years . The stuff that comes from PA I’m usually given some because I throw in a good portion of what they take .

[Mike of the Mountain]

Got the call yesterday to pick up my deer today. For a cut, grind vacuum pack and process 10 lbs of maple sausage, 10 lbs of country sausage, 10 lbs of hot dogs and 10 lbs of "trail bologna", the bill is $180. That's darn good!!

[Big D]

No steaks or backstraps?