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Post by 8 Pointer on Nov 9, 2007 14:51:49 GMT -5
I have taken alot of time field dressing deer and taken them to the butcher and got meat back that was nasty, pissed me off. I do my own and know what I'm getting. Meat grinder and vacum sealer are the ticket. Cutting up the deer is not hard. When the deer is hanging up draining, the next day start skining before you know it your done. I have learned in the past not to wash it before freezing though.
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Post by brettgerhart on Nov 9, 2007 21:05:05 GMT -5
I have been butchering my own deer for only one year. I am not good at it but you learn from your mistakes! You will most likely lose meet but I am with reed, I am poor. My wife said I can take one deer to the butcher a year. Last year I only had one deer, my buck that I got mounted. I have only butchered one this year so far but I am getting ready to break it wide open pretty soon! Maybe Monday! Make sure you have sharp knives and a lot of time!!
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Post by nybuckstalker on Nov 10, 2007 8:19:54 GMT -5
I bought a grinder about five years ago and a vacuum sealer about four years ago. They were combined the best investments I have ever made. Five to ten years ago, while living at home, my dad and I would cut up several deer at a time. I began to dislike the chore but now when I do one at a time, it’s very enjoyable. One additional tip I can provide is the purchase of a great knife. Cutco make a knife called "The Fisherman's Solution" (Obviously a filet knife) This knife is the best at boning out meat, cutting silver skin off, cutting thin steaks, or whatever! It comes with a hard plastic sheath (Sheath also doubles as pliers) and the blade extends. I forgot it on my trip to New York and was lost without it when I butchered the deer I shot there.
One addition, I live in a townhouse making butchering extremely difficult. While I have skinned and quartered the deer elsewhere and finish at home, I prefer to take the ones I get in Maryland to Jim's Custom Cutting in Delmar, MD. Very nice clean place for those of you around Salisbury.
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Post by brokenarrow1 on Nov 11, 2007 20:54:19 GMT -5
Ive been useing Ricks Place for 5 years he's got a hell of a nice shop and a great guy .He only butchers one deer at a time NO HAIR OR BLOOD CLOTS JUST NICE WORK. ;D ;D ;D
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Post by BuckSlasher on Nov 11, 2007 23:37:32 GMT -5
I usually take mine up to the amish but they do a crappy job. Can anyone give me directions to Rick's Place from Mechanicsville I know how to get to Hughesville but need directions from there..thanks
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Post by reed on Nov 12, 2007 12:37:06 GMT -5
Yeah, heard the other day that Gray's quit butchering deer because they couldn't find enough help, or something along those lines.
I butchered one last Friday. I shot the deer at 8am and had to get it done that day because I was scheduled to work the next 7 days straight, 15 hours a day. I skinned it as soon as I could and let it hang for a couple hours to cool. Then started cutting. Had it done in a few hours. It is a tiresome process but I like knowing exactly how the meat was handled.
One question, is it a bad idea to rinse the deer after skinning? I did this time because I had to get done quick and wanted to wash the hair off to speed up the butchering. I realized it also helped cool it quicker because it was pretty cool on Friday.
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Post by branson on Nov 12, 2007 14:42:00 GMT -5
I'll also vouch for Jim's Custom Cutting in Delmar. He does a great job and is the best I've found in the area (hopefully I get to try my own hand at butchering this year, though).
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Post by Sparky on Nov 15, 2007 14:51:15 GMT -5
I've been doing my own for last couple of years. Good knives are a definite must along with a grinder and vacuum sealer. I figured if I butcher 2 deer a year it saves me enough money to justify the cost of the equipment.
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Post by somdmusician on Dec 29, 2007 10:55:13 GMT -5
Whatever you do...
don't go to Tom's Butcher Shop in Hughesville.
I've been there 2 times in 2 years, and that is the worst experience I have ever had with a butcher. I can tell you some story's that will make your head spin. The place is really clean and sanitary, but, there are some other issues that just overwhelmed my mind, I keep saying to myself, how does this guy stay in business? I can give you details, but, here's the simple jist of my experience.
* Extremely unorganized operation * Don't know who's deer meat is who's * has no idea who's antlers is who's * never answers the phone * never there during posted business hours * never returns messages on business answering machine * gave me meat that was not my deer to replace lost meat * does not know how to cut a tenderloin
I have also had to throw out meat because some it smells bad and some of it was sour tasting. I have not gotten sick, but, I have eaten deer meat all of my life and I know what's good and what's bad just by the smell of it. I also feel like some of the meat was not deer, like maybe it was bear or elk or something, but, it was not deer meat. His wife, who seems to be totally clueless about the operation, gave me tenderloins with someone else's name it!
I'll stop here, this is all actual true experiences of my own.
Thanks, somdmusician
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Post by bucksathome on Dec 29, 2007 14:04:05 GMT -5
I took mine to Chuck,s in bryans road . I,M happy with his work,great summer sausage and excellant trailsticks !! I used to do my own deer, got to be a hassle. Where is this Rick,s place?? Might be a little closer to me.
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Post by Hardcorehunter on Jan 1, 2008 20:22:54 GMT -5
Tom's butcher shop has been closed down by DNR.
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Post by BIG FOX on Jan 2, 2008 6:19:55 GMT -5
Rick's Place is the ticket. good prices and great work. Had a couple run ins with Chuck's in Bryans Road and was basically told by them that it takes to much time to process each deer individually so they "TRY" to give everyone their deer back but it usually does nto happen. They actually told me on the phone my last deer I took to them was processed and they had thought they had run out of the summer sausage a week ago but when they went in the freezer had a bunch more made they forgot about. that was "this YEARS" heard about Ricks Place in Hughesville from a friend and went there. He is a great guy and great meat cutter. I highly recommend his work. Deer sticks and jerky is the bomb....
COming down or up route 5 in hughesville get to the light at Oliver Shop road. If you are coming from Waldorf when you get to the light at Oliver Shop go LEFT. coming from lexington Park or Mechanicsville go RIGHT.... take that road all the way to the end about 3 or 4 miles i guess, at the stop sign take a left and go about 1/4 of a mile, look for a small white sign that says RICKS PLACE on the left side of the road. follow the dirt road all the way back and you dead end at his shop. RICKS PLACE # 301-396-4888
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Post by branson on Jan 2, 2008 21:48:51 GMT -5
I butchered a deer (and I do mean butchered) Sunday. It turned out alright. I had the gf wrapping while I was cutting. It took about 3 hours to do two shoulders, a ham, and the other chunks. I think I'd do it again over taking it to the butcher. Wasn't too bad, and it feels like I played more of a part in the process.
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Post by bucksathome on Jan 6, 2008 2:04:39 GMT -5
Hey (Big FOX), thanks for the info i,ll have to give him a shot .He is definetly a lot closer to Mechanicsville!
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Post by osprey on Jan 7, 2008 8:55:54 GMT -5
I've got two does cut up/deboned in the cooler right now from this weekend, going to finish processing this morning. Other than the backstraps and T-loins all of it is getting ground to make meatballs! I made a small batch on one of the previous deer, they're all gone and everybody wants more. Meatball recipe I use is seasoning mix (either sweet or hot Italian sausage mix, I think last bag I got was Lem's) and for each pound of meat add one egg and one cup italian bread crumbs, usually also add some onion powder and garlic powder. Mmmm, cook 'em in a crock pot with spaghetti sauce. So far this year I figure I've saved over $700 in butcher fees by doing my own work.
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