Eric Haynes wrote:Man you keep bringing my name into posts. You live near me or something?
Bootlipkiller wrote: all the mallards I killed today had boners do to my epic calling.
3legged_lab wrote:Eric Haynes wrote:Man you keep bringing my name into posts. You live near me or something?
He's using you for credibility.
assateague wrote:I'll never get why people hang deer from the head.
Mornin Beef wrote:3legged_lab wrote:Eric Haynes wrote:Man you keep bringing my name into posts. You live near me or something?
He's using you for credibility.
This is actually true.
Mornin Beef wrote:3legged_lab wrote:Eric Haynes wrote:Man you keep bringing my name into posts. You live near me or something?
He's using you for credibility.
This is actually true.
Bootlipkiller wrote: all the mallards I killed today had boners do to my epic calling.
assateague wrote:I'll never get why people hang deer from the head.
assateague wrote:I'll never get why people hang deer from the head.
jehler wrote:assateague wrote:I'll never get why people hang deer from the head.
I hang from the head as I don't guy the critter until I have it skinned and quartered out. The last thing info is cut the belly to get the heart and loins. If I hung but from the feet I have to deal with the ass and bladder right off the bay, from the head I start with a neck roast and work my way down, I never even have to sell with its colon or pisser until I'm cutting off the rear haunches. Don't knock it till you try it
aunt betty wrote:This is personal. You are a douchebag.
Hey douche, when a seeds sprouts roots...what is it called?
aunt betty wrote:You are one of them dipshits who wants to tell me how to build a clock cuz I asked for the correct time.
Fuck you dipshit.
jehler wrote:Didn't know you live in Oregon Eric
jehler wrote:assateague wrote:I'll never get why people hang deer from the head.
I hang from the head as I don't guy the critter until I have it skinned and quartered out. The last thing info is cut the belly to get the heart and loins. If I hung but from the feet I have to deal with the ass and bladder right off the bay, from the head I start with a neck roast and work my way down, I never even have to sell with its colon or pisser until I'm cutting off the rear haunches. Don't knock it till you try it
jehler wrote:Yeah, I started on gin Martinis at 6...
MuddyWaterWarlock wrote:jehler wrote:assateague wrote:I'll never get why people hang deer from the head.
I hang from the head as I don't guy the critter until I have it skinned and quartered out. The last thing info is cut the belly to get the heart and loins. If I hung but from the feet I have to deal with the ass and bladder right off the bay, from the head I start with a neck roast and work my way down, I never even have to sell with its colon or pisser until I'm cutting off the rear haunches. Don't knock it till you try it
You can do the same thing hanging it from the feet. Skin it, cut off the head and hide, cut off the front shoulders, bone out the neck, cut out the back strap, slice belly, gut, inner tenderloins, saw and separate hams. No mess and in the freezer in about 1/2 hour. I do not hang deer to cool in any weather. If too warm it spoils if it is cool enough it dries out too much and wastes too much meat. I don't field dress unless absolutely necessary.
MuddyWaterWarlock wrote:jehler wrote:assateague wrote:I'll never get why people hang deer from the head.
I hang from the head as I don't guy the critter until I have it skinned and quartered out. The last thing info is cut the belly to get the heart and loins. If I hung but from the feet I have to deal with the ass and bladder right off the bay, from the head I start with a neck roast and work my way down, I never even have to sell with its colon or pisser until I'm cutting off the rear haunches. Don't knock it till you try it
You can do the same thing hanging it from the feet. Skin it, cut off the head and hide, cut off the front shoulders, bone out the neck, cut out the back strap, slice belly, gut, inner tenderloins, saw and separate hams. No mess and in the freezer in about 1/2 hour. I do not hang deer to cool in any weather. If too warm it spoils if it is cool enough it dries out too much and wastes too much meat. I don't field dress unless absolutely necessary.
Eric Haynes wrote:assateague wrote:I'll never get why people hang deer from the head.
Ive always hung from head, whatx the advantage from hanging by feet? Even the butchers hang by jaw, just like cows
assateague wrote:Eric Haynes wrote:assateague wrote:I'll never get why people hang deer from the head.
Ive always hung from head, whatx the advantage from hanging by feet? Even the butchers hang by jaw, just like cows
Easier to butcher, IMO. And any blood left in it (which is usually very, very little will drain toward the head (something you don't eat) instead of settling in the hams. I butcher mine from the gambrel, so it's easy to have the big and small roasts right there in front of me, and the backstraps come out best from hips to shoulders. If I started at the shoulders, it'd be harder to find the start of the backstrap, since it tails in behind the shoulders. I have just always done it that way. I can have a carcass "de-meated" and ready to go inside and put it up in about 10 minutes. If I tried to do it "backwards" I have a feeling it'd take me forever.
3legged_lab wrote:Mornin Beef wrote:3legged_lab wrote:Eric Haynes wrote:Man you keep bringing my name into posts. You live near me or something?
He's using you for credibility.
This is actually true.
But why the need to prove where you are from?
assateague wrote:Eric Haynes wrote:assateague wrote:I'll never get why people hang deer from the head.
Ive always hung from head, whatx the advantage from hanging by feet? Even the butchers hang by jaw, just like cows
Easier to butcher, IMO. And any blood left in it (which is usually very, very little will drain toward the head (something you don't eat) instead of settling in the hams. I butcher mine from the gambrel, so it's easy to have the big and small roasts right there in front of me, and the backstraps come out best from hips to shoulders. If I started at the shoulders, it'd be harder to find the start of the backstrap, since it tails in behind the shoulders. I have just always done it that way. I can have a carcass "de-meated" and ready to go inside and put it up in about 10 minutes. If I tried to do it "backwards" I have a feeling it'd take me forever.
jehler wrote:assateague wrote:Eric Haynes wrote:assateague wrote:I'll never get why people hang deer from the head.
Ive always hung from head, whatx the advantage from hanging by feet? Even the butchers hang by jaw, just like cows
Easier to butcher, IMO. And any blood left in it (which is usually very, very little will drain toward the head (something you don't eat) instead of settling in the hams. I butcher mine from the gambrel, so it's easy to have the big and small roasts right there in front of me, and the backstraps come out best from hips to shoulders. If I started at the shoulders, it'd be harder to find the start of the backstrap, since it tails in behind the shoulders. I have just always done it that way. I can have a carcass "de-meated" and ready to go inside and put it up in about 10 minutes. If I tried to do it "backwards" I have a feeling it'd take me forever.
Way easier to get the back straps starting from the top, you cut the whole shoulder and front leg off before you start the bbackstrap. Want to race?
assateague wrote:jehler wrote:assateague wrote:Eric Haynes wrote:assateague wrote:I'll never get why people hang deer from the head.
Ive always hung from head, whatx the advantage from hanging by feet? Even the butchers hang by jaw, just like cows
Easier to butcher, IMO. And any blood left in it (which is usually very, very little will drain toward the head (something you don't eat) instead of settling in the hams. I butcher mine from the gambrel, so it's easy to have the big and small roasts right there in front of me, and the backstraps come out best from hips to shoulders. If I started at the shoulders, it'd be harder to find the start of the backstrap, since it tails in behind the shoulders. I have just always done it that way. I can have a carcass "de-meated" and ready to go inside and put it up in about 10 minutes. If I tried to do it "backwards" I have a feeling it'd take me forever.
Way easier to get the back straps starting from the top, you cut the whole shoulder and front leg off before you start the bbackstrap. Want to race?
I'll race ya. If I shoot one tomorrow night, I'll get the Bug to record me cutting it off the bone Sunday night. It's on like Donkey Kong.
AKPirate wrote:Jason is usually right but sometimes wrong
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