September 10th, 2011, 10:50 PM
What to do with the deer, after the kill?
Just wondering what you guys do with your deer after you've killed it? I personally butcher all my deer at home because for one, I enjoy it and I know that my meat is the meat that I'm getting, not a weighed portion mixed in with 10 other deer. I also like cutting up the deer because I feel as though its another step in the whole "circle" of the hunting experience. When I'm done with the carcass I take it to a spot on my farm for coyote bait with a trail camera watching to see what all stops by for a bite to eat.
I'm just curious, Do a majority of the bowhunters here butcher their own deer or take it to a specialty shop and, What do you do with the carcass after you're done with it?
September 10th, 2011, 11:20 PM
Butcher my own. Remains go in two ply black trash bags then into the trash can for collection.
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September 10th, 2011, 11:21 PM
Take mine to the processor. First doe and any bucks I kill are processed for my family, all other does are donated to Hunters Against Hunger and I pay the complimentary $10 processing fee.
September 10th, 2011, 11:23 PM
September 10th, 2011, 11:40 PM
Do my own butchering as well. Then vacuum seal.
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September 10th, 2011, 11:47 PM
Butcher it up,take the waste out back 40,then enjoy some fresh back strap for dinner.
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September 10th, 2011, 11:48 PM
Bone it and age it in our second refrigerator in the large plastic pans you see busboys using in restaurants to clear tables. Once it is aged--about a week, I cut it up and package it, cutting the backstrap into steaks wrapped in bacon individually wrapped and grill-ready, tenderloins wrapped separately, and major muscles for roasts or jerky. Trimmings and "etc" bagged and frozen until I have enough for dried sausage and buckstick makings.
September 11th, 2011, 05:45 AM
I find that if I cut the backstrap into 3 to 4 large pieces and grill it, it holds its moisture or juice alot better and comes out much more delicious than if I butterfly the pieces and grill them.
September 11th, 2011, 05:54 AM
You hit the nail on the head.
Originally Posted by BigRacks
September 11th, 2011, 07:25 AM
Sometimes I butcher my own, but I also have the butcher do them to. This year I'm going to do both, and donate a couple does to helping hunters fight hunger
September 11th, 2011, 07:41 AM
I take mine to the butcher. I would like to do it myself but don't really have the space or know how to do it.
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September 11th, 2011, 07:17 PM
Well right after I kill it I clean it and have a few beer with some friends then I will leave it in a cooler on ice for about 3-5 days to bleed it out. I add more ice to it everyday and drain most the water out. My wife says it makes the meat taste better to her. Then after that I will butcher it up and make hamburger, sausage, steaks, roast, stew meat, and jerky. Man I cnt wait for some fresh jerky this year. Sometimes I will throw a big get together and smoke a ham or two.
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September 11th, 2011, 07:25 PM
I butcher my own then take the carcass to the woods for the predators and scavengers.
September 11th, 2011, 07:34 PM
Good to see so many doing it themselves. I'm not nocking those who don't, I'm just saying I enjoy doing the job on my own and I like seeing others enjoy it as well.
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September 11th, 2011, 07:44 PM
The big deer we take to the processor for snack sticks with cheese, cheese deer dogs with jalapenos or honey bologna.
The younger, smaller deer we butcher ourselves for steaks, roasts, stew meat and the fish. :yum: Darn it, now I'm hungry.
September 11th, 2011, 07:45 PM
Do it myself. Vacuum seal and in the freezer 4-6 hours after the kill. Carcass goes back into the food chain.
September 11th, 2011, 07:55 PM
Usually, gut it skin it, quarter it, pull out the straps, inner loin, heart, liver, and kidneys, leave the hide and the carcass in the woods with the guts. I keep a cooler in my rig, and pick up some ice for the ride home. When I get home I bone it and age it in the fridge for a week, then pack it for the freezer in saran, freezer paper, then foil. The organs I don't age they are usually eaten that night or packed for the freeze right away. It is a lot of hard work, but I believe it is a small price to pay in honoring the animal and controlling the quality of your food yourself.
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Originally Posted by ohiobooners
September 11th, 2011, 08:16 PM
Take a few photos then cover it up with brush and leaves and go hunt another one.
September 11th, 2011, 09:47 PM
Same here but let it bleed out a few days then dbone it n I vacuum pack it...man I can't wait for Oct 1st
Originally Posted by Fortyneck
September 11th, 2011, 09:52 PM
Butcher and Process my own. Have been for 35 yrs,
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September 11th, 2011, 10:01 PM
You do eat the meat, right?
Originally Posted by Ala_Archer
September 11th, 2011, 10:09 PM
x 2 same reasons. I love the entire circle, scouting, hanging stand, hunting , harvesting/killing, retrieving, butchering... from a to z.
Originally Posted by squirrelkilla23
I throw my bones in the trash bin , they take them to the landfill. Or I will make a pile out at coyote trapping spots
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September 11th, 2011, 10:38 PM
Of course. I usually butcher my own.
Originally Posted by NCBowhunter84
September 11th, 2011, 10:42 PM
you don't have to check deer in ? In Indiana we have to take the whole deer minus the guts to a check station first before we can butcher it. Also if you shoot enough deer the hides can be sold to a fur buyer for 4-8 bucks each. I take mine in at season ends and get enough to pay for the sealing freezer bags and burger bags I use.
Originally Posted by Fortyneck
Beauty is in the eye of the BOW HOLDER
September 11th, 2011, 10:44 PM
Do it myself the remains go to my German shorthair and chocolate lab. They really dig bow season!