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Long Range Hunting & Shooting
De-Boneing and Butchering. Whats your Process?
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<blockquote data-quote="AZShooter" data-source="post: 867475" data-attributes="member: 5219"><p>If you got yourself a meat grinder you could skip the butcher all together! I have a cabelas grinder that takes attachments. I added the cubing attachment. It also comes with the devices for making sausage.</p><p></p><p>As for butchering I do it pretty much the same way you do it. An assortment of knives and a steel. I have never used vinegar when rinsing meat, just use a clean wet cloth. I do take the time to cut out large chunks of meat from the shoulders to cook whole in a crockpot. </p><p></p><p> I live in S. Az and keeping meat cool is a real issue. I solved it by using a plastic horse watering trough.(see picture) It came with a drain which I altered for a drain hose. A small pallet is placed into the bottom to keep meat out of any water. All pieces like shoulders/backstraps/hind legs/trim meat etc are double bagged in garbage bags. A layer of bags of ice is laid down then some bags of meat, more bags of ice etc till all meat is in watering trough. I have enough room for an elk with plenty of bags of ice on top. This is covered with an old sleeping bag. The drain hose sticks out the tailgate. I have kept meat cold this way for a week. Once I get home and it is time to butcher I drag out one bag at a time and process it. If I get tired there is no rush as the rest of the meat remains very cold. In fact it comes out so cold I have to warm up my hands as I work. </p><p></p><p>Other items that help.... I have a roll of freezer paper on a dispenser that I clamp to the work table.(pic)</p><p></p><p></p><p>. </p><p></p><p><a href="http://s206.photobucket.com/user/RossLeggett/media/thesetupforbutchering004_zps540cb998.jpg.html" target="_blank"><img src="http://i206.photobucket.com/albums/bb4/RossLeggett/thesetupforbutchering004_zps540cb998.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p><a href="http://s206.photobucket.com/user/RossLeggett/media/thesetupforbutchering001_zpsb74d9f82.jpg.html" target="_blank"><img src="http://i206.photobucket.com/albums/bb4/RossLeggett/thesetupforbutchering001_zpsb74d9f82.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p></p><p>Usually it is cold enough that I have a fire on the porch where I work. And if it is Christmas time I also have Christmas music playing. Very pleasant butchering under these conditions</p><p><a href="http://s206.photobucket.com/user/RossLeggett/media/thesetupforbutchering002_zps56618d38.jpg.html" target="_blank"><img src="http://i206.photobucket.com/albums/bb4/RossLeggett/thesetupforbutchering002_zps56618d38.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p></blockquote><p></p>
[QUOTE="AZShooter, post: 867475, member: 5219"] If you got yourself a meat grinder you could skip the butcher all together! I have a cabelas grinder that takes attachments. I added the cubing attachment. It also comes with the devices for making sausage. As for butchering I do it pretty much the same way you do it. An assortment of knives and a steel. I have never used vinegar when rinsing meat, just use a clean wet cloth. I do take the time to cut out large chunks of meat from the shoulders to cook whole in a crockpot. I live in S. Az and keeping meat cool is a real issue. I solved it by using a plastic horse watering trough.(see picture) It came with a drain which I altered for a drain hose. A small pallet is placed into the bottom to keep meat out of any water. All pieces like shoulders/backstraps/hind legs/trim meat etc are double bagged in garbage bags. A layer of bags of ice is laid down then some bags of meat, more bags of ice etc till all meat is in watering trough. I have enough room for an elk with plenty of bags of ice on top. This is covered with an old sleeping bag. The drain hose sticks out the tailgate. I have kept meat cold this way for a week. Once I get home and it is time to butcher I drag out one bag at a time and process it. If I get tired there is no rush as the rest of the meat remains very cold. In fact it comes out so cold I have to warm up my hands as I work. Other items that help.... I have a roll of freezer paper on a dispenser that I clamp to the work table.(pic) . [URL=http://s206.photobucket.com/user/RossLeggett/media/thesetupforbutchering004_zps540cb998.jpg.html][IMG]http://i206.photobucket.com/albums/bb4/RossLeggett/thesetupforbutchering004_zps540cb998.jpg[/IMG][/URL] [URL=http://s206.photobucket.com/user/RossLeggett/media/thesetupforbutchering001_zpsb74d9f82.jpg.html][IMG]http://i206.photobucket.com/albums/bb4/RossLeggett/thesetupforbutchering001_zpsb74d9f82.jpg[/IMG][/URL] Usually it is cold enough that I have a fire on the porch where I work. And if it is Christmas time I also have Christmas music playing. Very pleasant butchering under these conditions [URL=http://s206.photobucket.com/user/RossLeggett/media/thesetupforbutchering002_zps56618d38.jpg.html][IMG]http://i206.photobucket.com/albums/bb4/RossLeggett/thesetupforbutchering002_zps56618d38.jpg[/IMG][/URL] [/QUOTE]
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