Post by mr4pt on Oct 22, 2008 20:23:19 GMT -5
I just got done cutting up Dalton's deer and packaging it. I noticed when I skinned and qtrd it it took me almost 45 minutes where I used to could do that in less than 20 minutes. As a matter of fact the yearling I shot at bowcamp took less than 6 minutes to skin and qtr (had a bet on it) Saturday I had an excuse tho, I had to hang him from a hook in my garage rather than the tree I normally use and I was afraid of pulling the hook out of the rafters.
Tonight it took a little over an hour to process it, again this used to take me 45 minutes at the most. Here's what I do:
Cut two roasts out of each back qtr, then strip steak the other roast and cut the remaining up for burger.
Trim the white tendons and grissle from the backstraps and cut them in half. That way I can steak them out if I want steaks or put them on the grill whole (well, halves) if I want to grill them and they don't dry out.
Cut both front shoulders into stew meat/burger.
How do yall do it and how long does it take (assuming you lazy bassturds don't use a processor.
Tonight it took a little over an hour to process it, again this used to take me 45 minutes at the most. Here's what I do:
Cut two roasts out of each back qtr, then strip steak the other roast and cut the remaining up for burger.
Trim the white tendons and grissle from the backstraps and cut them in half. That way I can steak them out if I want steaks or put them on the grill whole (well, halves) if I want to grill them and they don't dry out.
Cut both front shoulders into stew meat/burger.
How do yall do it and how long does it take (assuming you lazy bassturds don't use a processor.
