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  #20  
Old 10-17-2017, 08:36 PM
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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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  #21  
Old 10-17-2017, 08:50 PM
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Nice work!

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  #22  
Old 10-17-2017, 09:10 PM
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Quote:
Originally Posted by AJ View Post
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.
The elk has got to make some great dried "beef"...
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Old 10-23-2017, 10:06 AM
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Congratulations!

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.....
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Old 10-23-2017, 10:18 AM
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Quote:
Originally Posted by AJ View Post
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.
Yea the brush and palmettos are so thick here it is painful just to get a deer out, much less an elk. Luckily we do forget by next year!

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Congratulations!

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.....
Mine is a bit less!
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  #25  
Old 10-23-2017, 11:11 AM
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Congratulations!
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  #26  
Old 10-28-2017, 12:42 PM
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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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