Yes we raised it. We don't have any need to weigh it because it's for family but I would say live weight was around 1000 pounds give or take. On slaughter day alone, approximately 40% is lost so going by those #'s, you're looking at 600 pounds hanging up. The picture is only showing half so now you're looking at roughly 300 pounds.
I have a great butchering book by Adam Danforth that I bought in preparation of raising lamb and a few pigs at my old farm. Things didn't go as plan so I haven't had the opportunity to butcher anything that was raised yet.
Hopefully you do in the future. I’m fortunate. My dad learned from a book and taught me how to do it all. Don’t think I could ever learn that from a book.
Well, no processing for me this season. I passed on a nice doe this past fall bow as I was waiting for a buck. I never had another clear opportunity at anything after that. Came up empty in fall bow, permit bow, rifle season and winter bow. What's the saying? Never pass on something you'd be happy with on day 3? Yeah, I'm still kicking myself lol. I froze my azz off this morning, 25* w upper teen wind speeds, and didn't see anything.
Been there and done that on a few seasons. It happens to the best of us. I have a great recipe for tag soup if you'd like
There’s a lot over here but I didn’t have a good shot at any other than the one I passed on in my limited time out. Funny thing is last night when I went to my mailbox there were 3 standing in my neighbors lawn looking at me.
My Wif actually played a dirty trick on me years ago. One weekend She had made a big deal out of asking me if the hunting season was over for me. "Elk season over with?" "Yes Dear." "Deer season?" "Yes Dear That was before elk." "Late Buck also?" "Yes Dear." "Bear , cougar, mountain goat, anything else?" "No Dear, everything is all over!" "Ok, I just needed to know!" Next Day at work in the lunch shack with all the crew, I distractedly bit into my sandwich, pulled away, and ended up with two pieces of bread in my hand, a pile of lettuce and tomato on the table and a bunch of neatly folded tags all slimy with mayonnaise clenched between my teeth. The crew was laughing, I was bent, My Wif was tickled with her mischief! I got over it, even had to admit to all that it was pretty funny, however, to this day, I still have a very small sore spot on my ego! True story!
First time watching it but I feel like he leaves a lot of meat on the bones of the hind quarter that will take much more time in the long run to trim off. Also noticed he didn't skin the deer down to the ears....is he wasting the neck? That's my favorite part...boil it up till you can pick the meat off the bone, strain the broth you boiled it in and then boil it down with lid off until its' just meat left. Add your spices and barbecue sauce and you've got an awesome pulled venison sandwich!
I thought it was going to run all the way to the full carcass but it was captioned and articulate. No way in my mind do I want to nick the lymph node and give the meat a distasteful outcome. Having said this, I prefer Steve Rinella’s deer process, he dismantles it well and helps point out what is best for each cut of muscle.
