2012 Bow Season starts 10/1!?!

[NirvanaFan]

So what do you guys do after you've harvested a deer? Do you take it to a chop shop or process it yourself? And, what do you have done,saugage,jerky,peperroni sticks ,steaks ,roasts ?

I've always processed them myself, the same way my father does it.

We get 4 roasts per dear. Two front shoulder and two rear/rump.
The backstraps get cut thin (3/8") with an electric knife. They usually get made into sandwiches.
The tenderloins get cubed and pan seared with butter and a little garlic.
Some of the leg muscles get made into burger, which is cut with pork.
The rest of the leg muscles get ground up and made into jerky.

The rest gets cubed into small pieces (3/4") or made into little steaks. They get used for stews, BBQ, etc. For the non-stew dishes, we put meat tenderizer on them to make them a little easier to chew.

 

[Capt_Cully]

He's definitely not a Booner but I'm betting he'll get into Pope & Youngs books, I think it's 120" for bow? 125" for gun? Not sure if they make you wait a year for official scoring as they shrink a touch. Try that link or call your local archery shop. They must know someone certified to score him. I think it's worth doing. Even if he doesn't make it (but I think he will) that's one heck of a buck, especially with a bow!

Where about was your lease? Port Byron?

 

[sedorusc]

Thanks. Can't wait to get him back in my hands. Still playing through my mind. Still in some denial. Feels great to finally get a big one and with the bow too!

 

[sedorusc]

My new favorite self portrait

 

[sedorusc]

Lease was out in Moravia. We only got rights to property in September. Had my camera out there. Got some pics of some nice bucks, but not him. I googled pope & young. Have to be 125" with a bow with a six month wait for drying time. I'll be happy to get him back from the taxidermist by then.

 

[Capt_Cully]

Chris, email me a pic, I'll put if in front of some people who are really good at roughy scoring. He's all of 125-130 judging from that pic of you. Knowing the inside spread will help immensely. Your taxidermist might know someone too.

PMing you my email.

 

[NirvanaFan]

Definitely not B&C, but I figured you could take a good guess at measuring him yourself. I've only seen a few different doe this year :uhoh2:

 

[sedorusc]

Good luck everyone. Stay safe

 

[Capt_Cully]

I'm working all weekend. Feel free to shoot me if you see me...

 

[Gravesj1s]

I've always processed them myself, the same way my father does it.

We get 4 roasts per dear. Two front shoulder and two rear/rump.
The backstraps get cut thin (3/8") with an electric knife. They usually get made into sandwiches.
The tenderloins get cubed and pan seared with butter and a little garlic.
Some of the leg muscles get made into burger, which is cut with pork.
The rest of the leg muscles get ground up and made into jerky.

The rest gets cubed into small pieces (3/4") or made into little steaks. They get used for stews, BBQ, etc. For the non-stew dishes, we put meat tenderizer on them to make them a little easier to chew.

Good stuff ! I never heard or even thought of doing backstraps like that.Liking the sounds of it,and definately like to give it a try on the next harvest.Thanks for the tip.
Wife bought a jerky gun and dehydrator whitch has been fun so far to try out. Did up my first jerky ever,pepporoni sticks,and some lean apple smoked
summer saugage .I was also able to makeup about 30 italian saugae patties.The loin I cube up ,and the straps I cut into regular sized steaks.

-At some point it would be interesting if we could get everyone to share one top or favorite recipe ,too.

-Steve

 

[Gravesj1s]

View attachment 210714
My new favorite self portrait

Have you been able to rough score it yet?

-Steve

 

[Gravesj1s]

Saw 2 shooter bucks today. One just out of my range and the other less than 30 yards.The one out of range Im not sure but Id say an 8,and the one within range was definately a really nice 6 point.Watched him for probably 20 minutes before he got into range but never stopped looking at me at that point.I went to drawup and he was gone.
Try again tomarrow.

Anybody get or see some today?

-Steve

 

[E_rock]

I got my first deer ever today in Alexander. 7 pointer weighed in at 202 pounds dressed.

http://s1259.beta.photobucket.com/user/e-rock92/library

 

[Capt_Cully]

Nice work! That's a hog of a 7. Wide. And porky too!

 

[Jacwil]

GREAT buck!!!!!!

Congratz!!!!

 

[Jacwil]

I'm currently in-stand whilst a 2pt half rack sleeps a mere 20yds away.

 

[Gravesj1s]

congrats E rock,

-Steve

 

[E_rock]

Thanks guys.

 

[NirvanaFan]

Good stuff ! I never heard or even thought of doing backstraps like that.Liking the sounds of it,and definately like to give it a try on the next harvest.Thanks for the tip.
...
-At some point it would be interesting if we could get everyone to share one top or favorite recipe ,too.

-Steve

Put the backstrap steaks on your favorite bread, toasted with butter and garlic salt. If you're a fan of cheese like I am, throw on a slice of American. Good stuff.

I'll share a few of my favorite recipes in a couple days.


Our hunting party pulled in 5 deer opening day, and one this morning. My dad shot a small 9 point. I shot a good sized doe, so we're all happy. There was only 2 deer harvested on the property entire last year. We saw another 4 or 5 the past couple days too.

 

[sedorusc]

Have you been able to rough score it yet?

-Steve

127 4/8" just a quick rough score. Still trying to contact some guys about officially scoring it. Since I can't get him to a taxidermist today he's sitting on ice. Won't fit in the freezer.