Deer hunting BS thread

if.....if.. i get lucky, imma throwing my iced down carcass, in my boat, heading to you, and when we are done, we can fish?

 

Parked beside this today, a guy we used to hunt with always had one. Only his hadn’t been 3/4 ton axle swapped.

 

Come on down murph

 

Got a small wonky 6 meat for the freezer and on the board, he was chasing a doe and double lung with my muzzleloader. Couldn’t put her away with a miss on the season.

 

And thank you

 

WoW, I'd have to call a person a little crazy to have a deer processed under those conditions. I find it hard to believe the place isn't shut down

 

I’ve only have butchered my own animals in the field. I process them at home usually. Western hunting, it’s easier to get the meat in the bag and pack it out vs dragging the deer for 12 miles a thousands of ft in elevation.
I’m surprised that the peeps in the Midwest, and east dont don’t their own butchering too.

 

Congratulations

 

Congrats!

 

I can’t imagine not at least field dressing where it drops. ‘Taking it whole’ to a processor (or anywhere) seems wrong to me, but then again, ‘hunting’ has become a vague term these days...

 

thanks

 

Lol who says they don’t

 

Congratulations. What area of the state do you hunt? I’m around the SW region but I just joined a lease not too far from Lake City. I put a doe away this weekend so meet crisis averted lol. Happy hunting.

 

im in central Fl below lake city by 150 miles

 

oh yeah, i can see us now!!!

 

My processor only charges 65$ for a standard cut..... thats sreaks, burger, roasts and tenderlions. Ive never seen anyone drop one that wasn't field dressed. We used to do them ourselves but for as little as they charge its just not worth my time.

 

I do my own when the temp is 50 and below. I like to let mine hang for at least 5 days. Hotter than 50 I take them to a shop.

 

I wet age mine, cooler full of ice with drain open. replace ice as needed for 5-6 days. I know some people are against getting the meat wet but we truly enjoy the outcome. Plus most of the time they are on ice within an hour of being shot, so cools the meat down real quick like.

 

alot of grinders have a stuffing plate so you can avoid the expense of stuffer unless you do alot

 

congraduations