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 Hoover]

Each to his own,

Our deer are generally undressed within 3 hrs of being harvested, and deboned and on ice within 6 hrs.

We’re fortunate to be able to have the nice area to make this happen, our deer don’t hang other than when being skinned, works for me

[Mike of the Mountain]

Ours go to one of the local processors ASAP. Which processor is determined by what they make and what we're in the mood for.

[6pt-Sika]

Originally Posted by Mike Koneski

Ours go to one of the local processors ASAP. Which processor is determined by what they make and what we're in the mood for.

Down here getting them butchered on the average is about $160ish . I used to take them to a country butcher shop if someone wanted one processed . A lot of times I’d kill a deer and give it to someone and they’d ask me to take it to this shop . Anyway if the deer was skinned it saved them I think $10 and when you brought it in skinned they’d immediately hang it in the cooler , if you brought it with hide on they’d stack them up on the back deck and skin them that evening so I always took them in skinned if for no other reason then they’d get hung in the cooler right away .

[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!