Processing Day 2021

[indaswamp]

Well, we have a nice tally of deer and wild hogs; and the season is not over yet. I have 2 does so far and a guy at the hunting club gave me a 110# wild hog. That makes 14 deer and 3 wild hogs so far...

Doe I shot last week:

Gifted wild hog:

 

[indaswamp]

My friend is going to Alabama in January to hunt a sod farm with crop deprivation tags. Owner told him to shoot all the deer he cares to bring home. If the tally gets above 15 deer, I will likely need to have 2 separate processing days. He and his coworker already have 4 deer between them so if they load the truck with more deer I'll process their deer together all on a different day.

 

[SmokinAl]

Dang that is a lot of meat!
Al

 

[Winterrider]

Wow, agree with Al. Sounds like a lot of fun though !

 

[smokerjim]

Sounds like a lot of work but you will be rewarded

 

[crazymoon]

IDS, Some good eats coming soon !

 

[sawhorseray]

Boy howdy, that's a lot of nice meat on the ground with more to come, you're going to be real busy! RAY

 

[tallbm]

That's going to be a nice haul to begin with. 2 hauls if the friends come back with another load haha.

This year eliminated my normal hunting but since 2011 I've hunted what are called MLD properties which are issued tags based on their managed land deer counts. I meat hunt so I usually take 3-5 of these deer myself. I usually go with my brother and maybe another so processing is about 9-14 animals for us. I understand the work involved and do not envy you as I'm usually the one that does the majority of it hahaha.

I look forward to when you can rest from having it done AND too seeing the end product of all that lovely meat :)

 

[chef jimmyj]

Nice but that's a lot of Cutting. I'm no slouch with a Blade and it took me a couple of hours to bone, trim and cut 4 legs and 2 shoulders!...JJ

 

[pc farmer]

14 deer? Wow

 

[JckDanls 07]

I have a hard time cooling 50lbs of whole meat (no garage fridge) ... Can't imagine keeping all that meat cold for any length of time ...

Enjoy the Butcher ...

 

[indaswamp]

Dang that is a lot of meat!
Al

All the deer will have already been deboned, trimmed, and ready for the grinder. On average, 15-20# grind per deer after roasts and back straps are cut and vac. sealed...

Wow, agree with Al. Sounds like a lot of fun though !

I will not be doing this alone. Should have 5-6 people there for a 12-14 hour day to get it all done. I believe my little 12 year old nephew will be there this year to learn and help out.

Sounds like a lot of work but you will be rewarded

Lots of good eats! we might push 700# of finished product this year!

IDS, Some good eats coming soon !

Yes indeed...I'm gonna save one wild hog ham for salami. I'm looking forward to that project!

Boy howdy, that's a lot of nice meat on the ground with more to come, you're going to be real busy! RAY

Roger that Ray! I'll post up the final tally when the seasons are done.

That's going to be a nice haul to begin with. 2 hauls if the friends come back with another load haha.

This year eliminated my normal hunting but since 2011 I've hunted what are called MLD properties which are issued tags based on their managed land deer counts. I meat hunt so I usually take 3-5 of these deer myself. I usually go with my brother and maybe another so processing is about 9-14 animals for us. I understand the work involved and do not envy you as I'm usually the one that does the majority of it hahaha.

I look forward to when you can rest from having it done AND too seeing the end product of all that lovely meat :)

Thanks tallbm! 3rd weekend in February is usually when we like to schedule it.

Nice but that's a lot of Cutting. I'm no slouch with a Blade and it took me a couple of hours to bone, trim and cut 4 legs and 2 shoulders!...JJ

Thanks chef... The boning, trimming, and chopping all the deer takes place well ahead of processing day. We simply do not have enough time to do it all on processing day. The meat has to be thawed and ready for the grinder 6am sharp! We do however bone and chop up the boston butts.

14 deer? Wow

Yep. Last year we did 11 or 12....

I have a hard time cooling 50lbs of whole meat (no garage fridge) ... Can't imagine keeping all that meat cold for any length of time ...

Enjoy the Butcher ...

Lots of coolers with ice. And a big double door commercial refrigerator. Well that and hoping for a blistery cold day for processing day! Last year was perfect...high of 42*F.

 

[tallbm]

That's nice that all the meat is deboned and trimmed.
It's always a mad dash for me to get all the animals deboned and trimmed because I have to kepe them in 3 giant coolers and keep them supplied with full ice.
Getting the animals out of the coolers and into the fridge is hard work the 1st 2-3 days of debone and trim.
After that its all down hill with grinding, stuffing, and vac sealing. Well some whole cuts get vac sealed after trimming and deboning to open up more fridge space but you get the idea :)

 

[indaswamp]

I stopped by the firehouse to wish the guys a Merry Christmas. They informed me that the PSC building got a new commercial freezer. Gonna be great for processing day!!

Meat lugs will fit nicely on the shelves...

 

[indaswamp]

35# of meat off the wild hog. The shot blew out the middle shoulder bone on both sides so lost some meat.

I cut the coppas to dry cure after a nap in the deep freeze...

 

[SmokinEdge]

Beautiful harvest. Enjoy.

 

[tallbm]

35# of meat off the wild hog. The shot blew out the middle shoulder bone on both sides so lost some meat.
View attachment 477368

I cut the coppas to dry cure after a nap in the deep freeze...
View attachment 477370

It happens.

FYI I hunt with my 300 Blackout a lot and I take double shoulder double lung shots and it doesnt tear up shoulders at all. Maybe golf ball or a little more of bloodshot. Kinda nice, but not so nice to be trackin in the dark, hence double shoulder double lung :D

 

[indaswamp]

The hog was given to me, I'm not complaining at all. It's free meat. After deboning and trimming the meat, I'll tell ya, I'm really leaning towards blending it with commodity pork and making salami with it! Creminelli's Fine meats makes a blended wild hog and domestic hog salami...

 

[tallbm]

The hog was given to me, I'm not complaining at all. It's free meat. After deboning and trimming the meat, I'll tell ya, I'm really leaning towards blending it with commodity pork and making salami with it! Creminelli's Fine meats makes a blended wild hog and domestic hog salami...

Wish I had a freezer that could kill the micro parasites in pork by freezing. I don't blend em since I have to cook em to 165F but wild pork flavor is amazing anyhow!

 

[indaswamp]

Wish I had a freezer that could kill the micro parasites in pork by freezing. I don't blend em since I have to cook em to 165F but wild pork flavor is amazing anyhow!

Per the CDC:

Freeze pork less than 6 inches thick for 20 days at 5°F (-15°C) to kill any worms.

https://www.cdc.gov/parasites/trichinellosis/prevent.html
My newest Frigidare freezer will get down to at least 0*F. As will most newer frost free non-commercial single compressor freezers. Dad has one that will get down to -9*F. I may transfer the wild hog meat into his freezer......