unicornduke (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
unicornduke) wrote2018-12-24 03:57 pm
unicornduke) wrote2018-12-24 03:57 pm
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butchering talk below
So the deer is done. It took me an hour to skin and quarter it, which was a big improvement in time over last time and I hardly needed my instruction list.
I have realized a minor issue, and that is that I'm relatively short. This buck was much bigger than the last one and we got it hung six inches higher than previous and they both nearly touched the ground. So I had to stand on a milk crate in order to reach the hind legs.
I also have to literally hug the hindquarters because I can't balance them in one hand and cut them lose and then remove the lower legs. It's pretty absurd to be honest. Dad was running to pick up straw so no help around.
There was no time improvement in cutting the meat from the bone and cutting it into pieces. It took me around 3 hours again. This whole deer is for ground meat and so I tried to hurry through the processing because it doesn't matter what the cuts look like as long as most of the fat and sinew are off. I also tried to hurry through it because I was doing it in the unheated garage and it's kinda chilly. I wasn't in the wind at least. My back is sore because I was looking down the whole time.
Grinding went really fast.
So the deer is done. It took me an hour to skin and quarter it, which was a big improvement in time over last time and I hardly needed my instruction list.
I have realized a minor issue, and that is that I'm relatively short. This buck was much bigger than the last one and we got it hung six inches higher than previous and they both nearly touched the ground. So I had to stand on a milk crate in order to reach the hind legs.
I also have to literally hug the hindquarters because I can't balance them in one hand and cut them lose and then remove the lower legs. It's pretty absurd to be honest. Dad was running to pick up straw so no help around.
There was no time improvement in cutting the meat from the bone and cutting it into pieces. It took me around 3 hours again. This whole deer is for ground meat and so I tried to hurry through the processing because it doesn't matter what the cuts look like as long as most of the fat and sinew are off. I also tried to hurry through it because I was doing it in the unheated garage and it's kinda chilly. I wasn't in the wind at least. My back is sore because I was looking down the whole time.
Grinding went really fast.