Quackrstackr
Well-known member
Man, how did I miss this one?
Congrats. =D>
Our bow season starts next Saturday. I'm letting the air out of the first non-antlered deer that gives me a shot. I have nothing but 2 sticks of summer sausage left from last year. It's still too hot yet for me to really get in the mood. I don't care much for 90 degree deer hunting.
I normally take the tenderloin and back loins from mine for steaks and have the rest of it ground with some beef fat for burger. I've had everything from sugar cured hams to breakfast sausage made from them. For a long time, I processed my own 100% by just steaking everything out. It's worth it to me to pay the fee to have the burger made now that I am married because the wife uses it in everything calling for ground beef until we run out. I would always have a little bit left at the beginning of the next season when I steaked an entire deer but we don't really have that problem now. We haven't bought any ground beef at the store in 2 years now but we will have to start until I can get one on the ground. :lol:
Jim talked about getting the prime cuts back. You have to watch the processors or many times you won't even get your own deer back. It happens a lot around here with the burger and sausage. They just collect those cuts and grind it all at the same time and then redistribute the poundage back to the people that requested it. That is why I much prefer to take one to the processor any time but our gun season. They get hundreds all at once during gun season and the odds of you getting just your meat back are pretty slim. The odds of getting your own are pretty much 100% if you drop one off at a random time during bow season or during the late m/l season.
The 1 buck rule is the best thing that KY ever did to increase the average age/size of the bucks harvested here.
Congrats. =D>
Our bow season starts next Saturday. I'm letting the air out of the first non-antlered deer that gives me a shot. I have nothing but 2 sticks of summer sausage left from last year. It's still too hot yet for me to really get in the mood. I don't care much for 90 degree deer hunting.
I normally take the tenderloin and back loins from mine for steaks and have the rest of it ground with some beef fat for burger. I've had everything from sugar cured hams to breakfast sausage made from them. For a long time, I processed my own 100% by just steaking everything out. It's worth it to me to pay the fee to have the burger made now that I am married because the wife uses it in everything calling for ground beef until we run out. I would always have a little bit left at the beginning of the next season when I steaked an entire deer but we don't really have that problem now. We haven't bought any ground beef at the store in 2 years now but we will have to start until I can get one on the ground. :lol:
Jim talked about getting the prime cuts back. You have to watch the processors or many times you won't even get your own deer back. It happens a lot around here with the burger and sausage. They just collect those cuts and grind it all at the same time and then redistribute the poundage back to the people that requested it. That is why I much prefer to take one to the processor any time but our gun season. They get hundreds all at once during gun season and the odds of you getting just your meat back are pretty slim. The odds of getting your own are pretty much 100% if you drop one off at a random time during bow season or during the late m/l season.
The 1 buck rule is the best thing that KY ever did to increase the average age/size of the bucks harvested here.
