Welcome to my pond - Swim, wade, or sit on the bank

[bobbi-j]

Bear, at least up here... has Tricinosis (sp? That parasite in cysts in the meat... used to be common in pork) So cook it well... no jerky.



V is usually move it all over the place kind of plow. We have one... a meyes.



Yeah, here we need the fancy V. Stupid super long and curvy driveways.



Why?

For one thing, they don't process one at a time. When they grind the burger, they estimate how much you'd get off your deer, throw it in with a bunch of other burger and grind it all at once so you aren't getting your own venison back. We don't know how other people take care of their deer, but we do know how we care for ours. We're pretty fussy.

 

[LittleLakePhil]

Happy Friday, Pond! It’s a slacker day at school today. The drama dept. is doing several performances that are taking up most of the day. So pretty much the entire day is spent watching plays.

With wolves nipping at your heels?


DH and I, along with his sister and BIL process all of our deer. The guys quarter them, bring the parts in the kitchen and we cut roasts and chops and trim burger meat.


We have 4 deer to process tomorrow. It will take a good part of the day.

Sounds like you process like we do. Tenderloin for lunch or supper on processing day for sure! We don’t skin our deer until the day we butcher - their theory is, it keeps the meat from drying out.


Oh, how very, very sad!


Count me in!


Awesome recap, Shaw!


Hugs to you too, Orr!



She is taking a break. She got spanked a few too many times for speaking bluntly which caused hurt feelings.


It seems that trauma in the elderly can be fatal more often than not.

She PMed me this morning...I was glad tti heard from her.
But that's why I just hang here and the leukemia thread .....I don't need any drama.
My whole life had been drama..... now I don't care for it.

 

[LittleLakePhil]

Bear, at least up here... has Tricinosis (sp? That parasite in cysts in the meat... used to be common in pork) So cook it well... no jerky.



V is usually move it all over the place kind of plow. We have one... a meyes.



Yeah, here we need the fancy V. Stupid super long and curvy driveways.



Why?

My friend who is a local processor... does a great job.
He also is the local butcher for all the farms and supplies many of the local restaurants.
He processes one at a time..... guy can do a deer an hour. He has a guy who skins and preps the deer.... then he just goes at it......I had most of my deer made into different sausages last year..... this year I turned mine into bratwurst and kilbasa..... half mild half hot.

 

[Alaskan]

For one thing, they don't process one at a time. When they grind the burger, they estimate how much you'd get off your deer, throw it in with a bunch of other burger and grind it all at once so you aren't getting your own venison back. We don't know how other people take care of their deer, but we do know how we care for ours. We're pretty fussy.

Barf



Yeah, how you kill makes a huge difference.

I am sure I already told ya all how when we first moved up here, majorly strapped for cash.... someone very kindly gave us some roadkill moose.

I had never eaten moose before, and Spouse is an excellent cook.. can make crud junk meat taste great. But that moose meat was so bad, even spouse couldn't make it edible.

Later on I ate good moose, and learned more about road kill moose.

That moose we were given clearly had not died quickly.

Happy animal = tasty meat. Just sayin'

 

[shawluvsbirds]

My ex husband used to work through deer season at our local processing plant. Um ya. I've heard too many stories too. We process our own also. Grind our own burger. Agree with Phil about not cutting into the bone.
One issue is a lot of places like our processing plant do hire seasonal help. . and those guys are just there to make extra money. They know nothing about food safety or sanitation. I remember him talking about cutting horns off of a deer and green slime coming out.
They processed it anyway.
Maybe it was safe. . I don't know. But I'd prefer to know I'm eatin my own deer and not someone else's who may have left theirs in the back of their pickup for two days before bringing it in.

 

[Alaskan]

My ex husband used to work through deer season at our local processing plant. Um ya. I've heard too many stories too. We process our own also. Grind our own burger. Agree with Phil about not cutting into the bone.
One issue is a lot of places like our processing plant do hire seasonal help. . and those guys are just there to make extra money. They know nothing about food safety or sanitation. I remember him talking about cutting horns off of a deer and green slime coming out.
They processed it anyway.
Maybe it was safe. . I don't know. But I'd prefer to know I'm eatin my own deer and not someone else's who may have left theirs in the back of their pickup for two days before bringing it in.

Oh.... ultra barf!!!!

 

[sourland]

Oh.... ultra barf!!!!

@Alaskan, how many 'barf' categories do you have ?

 

[shawluvsbirds]

Oh.... ultra barf!!!!

I know right. And I can still remember the stench from his cloths everyday he came home from there. It was so terrible.
I made him strip in the laundry room and put it all in the washer before he come any farther in the house.

 

[dan26552]

 

[bobbi-j]

Barf



Yeah, how you kill makes a huge difference.

I am sure I already told ya all how when we first moved up here, majorly strapped for cash.... someone very kindly gave us some roadkill moose.

I had never eaten moose before, and Spouse is an excellent cook.. can make crud junk meat taste great. But that moose meat was so bad, even spouse couldn't make it edible.

Later on I ate good moose, and learned more about road kill moose.

That moose we were given clearly had not died quickly.

Happy animal = tasty meat. Just sayin'

Not only how you kill, but how it's cared for after the kill. I don't want someone's gut-shot deer that hasn't been hosed out touching my venison!

My ex husband used to work through deer season at our local processing plant. Um ya. I've heard too many stories too. We process our own also. Grind our own burger. Agree with Phil about not cutting into the bone.
One issue is a lot of places like our processing plant do hire seasonal help. . and those guys are just there to make extra money. They know nothing about food safety or sanitation. .
They processed it anyway.
Maybe it was safe. . I don't know. But I'd prefer to know I'm eatin my own deer and not someone else's who may have left theirs in the back of their pickup for two days before bringing it in.

OH!