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Thread: Game processing

  1. 11-19-2012, 06:42 PM #11
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    I quarter it up and then off to a processor who does a great job for me near Vilonia AR. Vacuum sealed packaging and everything for a reasonable price. I ust to do it all myself but now days i like to save the time and mess for more hunting and fishing. I did four at one time a few years ago and that was enough for me. For me it is well worth the 50 -60 bucks to get my meat processed and I know and trust my processor.
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  2. 11-20-2012, 10:29 AM #12
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    I never had ciatica (SP?) before processing three deer about 25 years ago. When I lived in Texas, there was a great place in Katy that made sausage. I would turn the whole deer into links. I haven't messed with deer in about 20 years except to cook what someone gives me. I would probably quarter it and find a good processor. Might even pay you to do it CA.
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  3. 11-22-2012, 07:11 AM #13
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    I was working up a deer the other day using my browning filet knife and I thought to myself, " I wonder if ole Nimrod uses that same filet knife he talks about fileting the crappie with to work up deer". I see in the first post the answer yes. I now have a nice 8 pt to work up.
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  4. 11-22-2012, 10:32 AM #14
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    Quote Originally Posted by fishbaskett View Post
    I was working up a deer the other day using my browning filet knife and I thought to myself, " I wonder if ole Nimrod uses that same filet knife he talks about fileting the crappie with to work up deer". I see in the first post the answer yes. I now have a nice 8 pt to work up.
    Works great to remove that white/silver looking sinew or tendons .I fillet off just like you take skin off a fish fillet. Those backstraps are prime examples. Lay it meat side up , cut a steak off turn knife and cut sinew like removing fish skin. Move over repeating till your loins are pretty clean steaks and a strip of sinew.
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