Originally posted by Walkin STX Hank
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Originally posted by BowTechGuardian View PostThis is interesting. I have called some of the processors before and asked them if I quatered the deer would they process and they always tell me no.
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This has been good information. I do not have a place to hang a kill. I usually quarter it and keep it in a cooler until I get home to debone it. Last year both deer I killed in East Texas was the toughest meat I had ever eaten. Both deer got quartered up and put in a cooler. When I got home we just cut the meat off the bone, wrapped it and froze it. TOUGH TOUGH
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Originally posted by BowTechGuardian View PostMy boys are ages 14, 7 & 5. They have NOT had hunter education and they do NOT have a hunting license. I did get them area access cards. Can they sit in a stand with me?
Only one, armed hunter will be allowed on a stand. Hunters under the age of 15 years must be accompanied by an unarmed individual 18 years of age or older who possesses a valid Fort Hood Hunting Permit, valid State Hunting License, Area Access Permit and Hunter Education certification. Others may be accompanied only as authorized by the Sportsmen’s Center and the Game Warden Office.
If I have every had a hunter ask me if they could do this I would tell them to ask Phill or Judy and once they get permission they are good.
By the way we get a lot of spectators every year and Phill and Judy are fair about it.
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Originally posted by ArmyHunter68 View Posti would like to learn how to do it myself, to me it would be more rewarding and cheaper to do it myself.
AH68, the above link is from the Sausage Maker up in Buffalo, NY. His family has been in the business for a long time. He has every recipe that I could think of listed, with ingredients and how to prepare the sausage. Great reading. If you want, I'll send you a list of links that I have found over the years that deal with sausage making.
If you want to buy the book, check out amazon, ebay or other online sites. I got mine on ebay. A lot of the stuff is nice to have, but not necessary. The key thing is to get a good meat grinder.
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Originally posted by ballisticbudda View Posthttp://www.sausagemaker.com/71200gre...ytekkutas.aspx
AH68, the above link is from the Sausage Maker up in Buffalo, NY. His family has been in the business for a long time. He has every recipe that I could think of listed, with ingredients and how to prepare the sausage. Great reading. If you want, I'll send you a list of links that I have found over the years that deal with sausage making.
If you want to buy the book, check out amazon, ebay or other online sites. I got mine on ebay. A lot of the stuff is nice to have, but not necessary. The key thing is to get a good meat grinder.
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Originally posted by ArmyHunter68 View Postok cool, funny thing is my g-ma does not live to far from that place, shes lives in buffalo too lol
Another place online to check out is butcher-packer.com
Y'all have a good one, got some yard work to do.
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