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Smoke it.. and they will come!
Rob
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Beautiful !!
Nice Job AJ !
And Congrats!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
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Thanks all! I finished the butchering this morning. All in the freezer except for a few items I am going to turn into jerky and some of Bear's Dried Beef (elk). I will get to the grinding next weekend. Too whooped to play any more with it. It is a good thing the draw for next year's season is in April. It give the mind some time to forget how much work and painful these things are once they hit the ground.
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Originally posted by AJ View PostThanks all! I finished the butchering this morning. All in the freezer except for a few items I am going to turn into jerky and some of Bear's Dried Beef (elk). I will get to the grinding next weekend. Too whooped to play any more with it. It is a good thing the draw for next year's season is in April. It give the mind some time to forget how much work and painful these things are once they hit the ground.Craig
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Originally posted by AJ View PostThanks all! I finished the butchering this morning. All in the freezer except for a few items I am going to turn into jerky and some of Bear's Dried Beef (elk). I will get to the grinding next weekend. Too whooped to play any more with it. It is a good thing the draw for next year's season is in April. It give the mind some time to forget how much work and painful these things are once they hit the ground.
Originally posted by nickelmore View PostCongratulations!
Curious if you bone out the quarters in the field, at the cabin, or do you just ice everything down and do it at home?
My average deer dressed is a little more than one of your quarters.....Mark
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Congratulations!Becky
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Thanks all! I am in the process of doing the grind work and making jerky his weekend. When I lived in Northern Virginia, I shot my share of the dinky deer. That is what drove me to learn to process my own critters. I was shooting 4 deer per year and at $75-$90 a pop to get them butchered, It only took a few years to pay for my grinder, stuffer, mixer, etc. Folks give me some elk, deer, or oryx that they have professionally done and I have to do a lot of work to it to make it suit my standards. Thanks to this site, it's just like BBQ. My standards have been raised.
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