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AdamTayler
.375 member


Reged: 22/03/04
Posts: 688
Loc: B.C.
Re: Professionally Butchered
      03/02/06 01:49 PM

I debone the meat and then take it to my butcher. I could cut and wrap it myself, but it is easier to give the meat to someone who can process it blindfolded and has all the equipment to do so. Most of my venison gets turned into sausage and no other animal is mixed in with it, so the butcher just has to make sure he does not leave them in the smoker too long or they will be too dry. Once they reach the temp where the bacteria is killed, they come out: lean and organic. I then vaccuum seal them in packages of 6-8. I give away some of the meat to friends and family. I have one hunting partner who does not eat red meat so he gives away all of his!

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Entire topic
Subject Posted by Posted on
* Professionally Butchered foxfire 01/02/06 01:23 AM
. * * Re: Professionally Butchered AdamTayler   03/02/06 01:49 PM
. * * Re: Professionally Butchered mikeh416Rigby   01/02/06 02:50 PM
. * * Re: Professionally Butchered NitroXAdministrator   01/02/06 06:20 AM
. * * Re: Professionally Butchered AspenHill   01/02/06 02:59 PM
. * * Re: Professionally Butchered NitroXAdministrator   02/02/06 03:54 AM
. * * Re: Professionally Butchered EricD   02/02/06 03:39 AM
. * * Re: Professionally Butchered AspenHill   02/02/06 10:47 AM
. * * Re: Professionally Butchered EricD   02/02/06 06:36 PM
. * * Re: Professionally Butchered NitroXAdministrator   02/02/06 12:42 PM
. * * Re: Professionally Butchered foxfire   02/02/06 12:32 AM
. * * Re: Professionally Butchered mikeh416Rigby   02/02/06 02:20 AM
. * * Re: Professionally Butchered foxfire   02/02/06 03:56 AM

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