Wisconsin "Cheeseheads"

[BlackBrookPoultry]

I have too many chickens to overwinter. I decided that today. Lol

 

[jvls1942]

I have too many chickens to overwinter. I decided that today. Lol

you have a ways to go,, it took me many years to wise up and get rid of the winter work..

I have to teach Tommy to go into the coop at night,, he has been spending the nights on the deck cuddled up to the patio door.. IDK where the rooster spends his nights,, I suspect in the coop.. the geese go into the coop, I think ??

.........jiminwisc..........

 

[FrenchToast]

Holy crap is there alot of snow up here. We left for Wausau at 7:15am this is what we drove down in.

 

[FrenchToast]

Saw these at Aldis and thought of you all.

 

[Sclark73]

Went to see GI surgeon today, scheduling me for another colonoscopy and egd. He's leaning towards Crones disease and did a bunch of blood tests. Will know more later.. On top of my horrible day, my daughter Tasia's ex creep bf stole her car, stole the title, forged signatures and gets to keep the car and we have to file a small claims on him. He also stole her plates for her other car and says he threw them away in garbage and noones making him give them back or find them. We know he still has them and is using them on her car he stole. We also wanted her wallet and other personal items out of the car. Made arrangements with the sheriffs dept in Hayward/Sawyer cty and took his things up to him, he got his stuff but they wouldn't make him give her things. What a crock of poo I say. I can't believe that a lying, thief can do this to my daughter. They also said he could go into the apartment and take anything of hers and nothing we could do about it. I can't believe what this world has come to. Sad part of it all is the car is in my name and he gets to just steal title, forge names and keep the car. He's native and him and his cronies have made death threats on my daughters life. Tyler is staying with her until we can get landlord to switch locks tomorrow and I'm on 911 standby. Every day seems to be getting better and better...straight sarcasm there if you didn't catch it.. Just got home from Hayward. They even threatened to throw me in jail for not agreeing with their decision. The city cop even screamed at me to "get the hell outta here now before I throw you in jail"

Also my Ebay eggs, the so called Blue Ameracaunas that were green and olive were all infertile. The WW hatched out 4, one died so I have 3 alive and they have single combs so I filed a claim with Ebay and the seller is taking no fault in it. When I called Ebay the man handling the case knows nothing about chickens period so I'm not sure how this will turn out. I did ask them to do some research on the breeds so he knows what fraudulent auction this person is doing. :ady is trying to tell Ebay theirs no way of telling the comb style at hatch and that they "grow into" their combs with age. Well not when ur dealing with a single comb versus a rose comb. Come on look at this little guy.

 

[babylady4]

For those of you who process your own deer. What steps do you take to process your deer from start to finish? For clarification, from the moment you shoot the deer to final resting place in the freezer. I read so much online on what to do and what not to do, I thought I would ask on here what all of you do. Do you cool the meat in coolers? Ice down the carcass as soon as possible? Soak all the blood out? Take all the meat off the bone?


Thank you in advance for all of your help! I know I have asked this in the past, but was looking for a refresher.

 

[BayBay Peepers]

We use a team effort. My SO and I cut it open and take the insides out immediately. If it's super cold the carcass will wait outside hung up until the hunt is over, but if it's not then we pack it with ice. When we're ready to process we hang it up overnight in the basement over cardboard. After we skin it he cuts it in quarters and gives me the pieces so I can cut that white film that holds everything in place. We take as much meat off as possible. Any small pieces get ground into hamburger and the not so great pieces get turned into jerky. We also leave the jerky meat in the freezer for at least 30 days as a just in case measure.

 

[wyoDreamer]

I gut it where it drops. Take it to camp and hang it. A couple of buckets of water splashed into the body cavity to rinse it out good. Our "meat rack" is in the shade, so if it is cool enough outside it hangs it until the end of the season, or if it is too warm outside we take it home and hang it in the garage. We judge cool enough by if it continues to bleed or not. Once we get it home, my husband skins it (sometimes I help) and then quarters it. He brings the quarters in to me and I piece it out, totally removing everything from the bones.. I am really picky and all tallow and silver-skin is removed. I have 3 bowls nearby when I cut up deer - steaks, burger and pieces. Pieces is the good meat that is just too small to throw on the grill. Vacuum seal in 1 and 1 1/2 pound packages.

 

[bigzio]

We consider ourselves pro's when it comes to deer. We are fussy...we don't waste anything good.

Skin when warm works the best, prolly twice as easy then...not always possible. Remove the tenderloins while still fresh...easy peasy then.

My friends cut most of the meat off while hanging by the gambles. I cut the loins out and cut the front legs off....I take as much neck meat as possible with the loins...it gets used for burger. I saw the hams apart and they are boned out in the house....all muscles are separated by their natural lines...all silver skin removed....no blood shot meat is kept....no soaking anything....butchers don't soak beef....venzun is no different.

One adult should yield 40 to 50 lbs of burger....and all the steaks and roasts and loins. The large round muscle from the hinds works best as a roast. You can steak it, but it is not as tender as we prefer.

That's a start....practice is the key...we have done hundreds of deer.

I go to the butcher and buy some kidney beef fat to add to the burger....venzun is so lean that the beef fat allows it to cook much better...our burger is nothing but lean red meat before the fat is added.....maybe 3 or 4 lbs of fat to the whole batch.

Colder than heck today....brats and kraut in the oven tonight.

bigz

 

[FrenchToast]

Well Bigz looks like ET might be hunting after all. I begged borrowed and stole to get him an eye appointment on Nov 24th vs in January (telling them he has driven on the wrong side of the road which is no lie) instead of thanking me he said "oh great first Monday of deer hunting" !
My reply....get one on Saturday or Sunday !
All that talk of butchering brought back memories and smellovision of my Dad and Grandpa butchering in the basement. Yuk that smell came to mind...my Grandpa was a butcher by trade.
Has anyone seen this on the news today. Totally disgusting
http://m.19actionnews.com/19actionnews/db_348219/contentdetail.htm?contentguid=9quyCnOb