Power went out on Friday..

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Floyd Eye said:
Whitetail ? 30 degrees is warm for them. These little yearlings and their moms were chilling and eating acorns for a good hour and it’s 2 degrees.
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True, but the amount of inner fat around the entrails this year was pretty minimal on the two I shot. It was very dry all summer. Also I should mention there is a light misting ice/rain here today, further scrubbing my chances. I think they will bed down all day because of it.
 
Floyd Eye said:
Last day, you gotta go out.
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Agreed. But I hunt from the cabin because I hate deer stands and cold weather. I been keeping an eye on it. I just don't have high hopes but you never know. It's supposed to drop down to about 19 overnight so it's getting worse, not better.
 
The plus side @Floyd Eye was the bucks I took this year weren't covered in ticks the way they were the year before. I had to examine myself after quartering them out last year it was so gross.
 
VonBonfire said:
Agreed. But I hunt from the cabin because I hate deer stands and cold weather. I been keeping an eye on it. I just don't have high hopes but you never know. It's supposed to drop down to about 19 overnight so it's getting worse, not better.
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I’d still hunt. Especially if the ground is wet or snow covered. May kick something up.

Best time I ever had on whitetail was still hunting in virgin snow on the highest hill in Rhineland Mo. footfalls are silent and you can see a long ways off.
 
VonBonfire said:
The plus side @Floyd Eye was the bucks I took this year weren't covered in ticks the way they were the year before. I had to examine myself after quartering them out last year it was so gross.
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I watched my buddy throw a turkey over his shoulder to carry it out of the woods. I just laughed. Half hour later he was crawling with them. Dumbass.
 
Floyd Eye said:
Best time I ever had on whitetail was still hunting in virgin snow on the highest hill in Rhineland Mo. footfalls are silent and you can see a long ways off.
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I liked a fresh snow for following tracks. And yes, quiets the foot noise down to where you can sneak up within easy shooting distance. I just don't have the land for it. Everything is private in TX so unless you gotta rich buddy with a few hundred acres or a lease.

Floyd Eye said:
I watched my buddy throw a turkey over his shoulder to carry it out of the woods. I just laughed. Half hour later he was crawling with them. Dumbass.
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That's sick! Yuck. And noted. Never hunted Turkeys before unless 101 counts, lol. Didn't realize they even got ticks.
 
VonBonfire said:
I liked a fresh snow for following tracks. And yes, quiets the foot noise down to where you can sneak up within easy shooting distance. I just don't have the land for it. Everything is private in TX so unless you gotta rich buddy with a few hundred acres or a lease.


That's sick! Yuck. And noted. Never hunted Turkeys before unless 101 counts, lol. Didn't realize they even got ticks.
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They’re all teaming with them. I typically cut the breast off on the spot and leave the rest for coyotes. I bone deer out hanging from a tree by the truck and put it straight into baggies and coolers. No point bringing skin or bones home. But I have several hundred acres of family ground to hunt and my old man was a butcher his whole life. I was butchering deer when I was 11 years old.
 
Floyd Eye said:
They’re all teaming with them. I typically cut the breast off on the spot and leave the rest for coyotes. I bone deer out hanging from a tree by the truck and put it straight into baggies and coolers. No point bringing skin or bones home. But I have several hundred acres of family ground to hunt and my old man was a butcher his whole life. I was butchering deer when I was 11 years old.
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I keep the bones for my dogs and feed them the organs as well. I have a new dog that eats the entire hide, fur and all, after I chuck it into the back, and then shits hair all over my yard, lol. I bet you make some nice cuts, having learned from your pop. I'm still working on my butchery skills but I can gut them pretty quick. I want to brain tan some hides but I need to learn the right cuts better to get the hide off and make it worth the while.

I bought a game hoist at academy then used three 2x6's with a bolt through the top and a block and tackle to raise them up in the air. Got tired of doing it all on the ground.
 
VonBonfire said:
I keep the bones for my dogs and feed them the organs as well. I have a new dog that eats the entire hide, fur and all, after I chuck it into the back, and then shits hair all over my yard, lol. I bet you make some nice cuts, having learned from your pop. I'm still working on my butchery skills but I can gut them pretty quick. I want to brain tan some hides but I need to learn the right cuts better to get the hide off and make it worth the while.

I bought a game hoist at academy then used three 2x6's with a bolt through the top and a block and tackle to raise them up in the air. Got tired of doing it all on the ground.
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I have a hanger I bought from Midway, some rope and a chain hoist. Makes it much easier.
 
Floyd Eye said:
I have a hanger I bought from Midway, some rope and a chain hoist. Makes it much easier.
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Up north we just hung them in the garage and processed them at our leisure thanks to the freezing temps. Here I find myself butchering in 70 degree weather and it all has to be done ASAP since I don't have a walk in freezer, lol.
 
@Floyd Eye you were right brother, just nailed a nice doe. Gonna gut and quarter her now. Time me!
 
Gutted, skinned, on ice. I think I'll quarter it out tomorrow. I'm tired now.
 
VonBonfire said:
Gutted, skinned, on ice. I think I'll quarter it out tomorrow. I'm tired now.
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There ya go. Congrats dude. :-)

I don't know how you process yours. My wife likes roasts so I always keep one for her. The other one and everything else substantial gets steaked up along with the straps and loins. All the trim gets combined with trim from other deer I killed and sent to Oberle for summer sausage. Try this. Steak up a rump, then soak them overnight ( or at least for a few hours) in the marinade of your choice. I make my own and it is a guarded secret. Then flash brown them on a grill and then put them in a pan, cover them with your marinade and simmer them on the grill for an hour.

I'm sure you have your own favorite recipes, but this is one of mine.
 
Floyd Eye said:
There ya go. Congrats dude. :)

I don't know how you process yours. My wife likes roasts so I always keep one for her. The other one and everything else substantial gets steaked up along with the straps and loins. All the trim gets combined with trim from other deer I killed and sent to Oberle for summer sausage. Try this. Steak up a rump, then soak them overnight ( or at least for a few hours) in the marinade of your choice. I make my own and it is a guarded secret. Then flash brown them on a grill and then put them in a pan, cover them with your marinade and simmer them on the grill for an hour.

I'm sure you have your own favorite recipes, but this is one of mine.
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Thanks Floyd. The icy drizzle let off and I guess they decided to come out to play. There was four or five of them out there.

I haven't had good luck making venison roasts. I was doing the football and flank roast but it's always a little tough and dry. I will give your suggestions a try soon. So lately I been making mostly jerky, a bunch of chili/fajita/stew meat, and a lot of ground venison. I usually eat the backstraps the day of the kill. I really like using the front legs for soup cause they are so tough otherwise and keeping the bone in there makes a rich broth. One of the rear leg quarters is going to my priest for a late Christmas gift, the rest for my freezer.

I was out there gutting and caping thinking about how your old man as a butcher probably demanded absolute excellence in terms of processing. I was trying to do a nice job but I still suck at caping around the front legs, my knife was getting dull, and my hands were getting cold. But I got it done. Should have enough meat to last until next november so I'm happy and so is the wife. She loves venison as much as I do.
 
VonBonfire said:
Thanks Floyd. The icy drizzle let off and I guess they decided to come out to play. There was four or five of them out there.

I haven't had good luck making venison roasts. I was doing the football and flank roast but it's always a little tough and dry. I will give your suggestions a try soon. So lately I been making mostly jerky, a bunch of chili/fajita/stew meat, and a lot of ground venison. I usually eat the backstraps the day of the kill. I really like using the front legs for soup cause they are so tough otherwise and keeping the bone in there makes a rich broth. One of the rear leg quarters is going to my priest for a late Christmas gift, the rest for my freezer.

I was out there gutting and caping thinking about how your old man as a butcher probably demanded absolute excellence in terms of processing. I was trying to do a nice job but I still suck at caping around the front legs, my knife was getting dull, and my hands were getting cold. But I got it done. Should have enough meat to last until next november so I'm happy and so is the wife. She loves venison as much as I do.
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The old man ( and by extension me) used a boning knife for everything. Incredibly he had the same knife for the last 25 years he was working. In the end it was only about 6" long from years of sharpening. Always use a steel first. When the blade no longer feels sharp after a few passes on the steel, it's probably time to sharpen.
 
Floyd Eye said:
The old man ( and by extension me) used a boning knife for everything. Incredibly he had the same knife for the last 25 years he was working. In the end it was only about 6" long from years of sharpening. Always use a steel first. When the blade no longer feels sharp after a few passes on the steel, it's probably time to sharpen.
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I'll probably put one of those knives on my list to purchase. I could use a couple more good meat processing knives. Thanks for the tip!
 
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