Posted on 12/02/2007 5:26:42 PM PST by Kid Shelleen
The dead deer's innards are exposed by a perfect neck-to-belly incision. It's time for Dave Wolfgang's students to dig in. "Who would like to take the hearts and lungs out?" the Pennsylvania State University veterinary professor asks four volunteers wearing aprons and heavy-duty rubber gloves.
Venison 101 class isn't for the faint of heart.
For $99, a deer hunter, a cook, or the just plain curious can spend a day at Penn State's meat laboratory to learn the ins and outs of what to do with a prized carcass
(Excerpt) Read more at philly.com ...
All the guts get left where the deer falls on those I shoot.
I wash the cavity back at the barn before I hang them.
But I wasn't going to drag the guts all the way down through deer camp without a plastic bag. If you want blood and miscellaneous deer parts decorating the ground in front of YOUR cabin, be my guest, but nobody there felt that way.
They did that to my husband's unit in Army Basic.
Fortunately there were plenty of good ol' boys in his unit so the chickens and bunnies were quickly (and mercifully) dispatched.
Dude...you still talking about deer?
Beats tying a slip knot in dental floss with cold wet hands!
I just make sure they're dead and then haul 'em into camp. I guess I'm just an effete suburbanite, but I like dressing out where I have running water and a hoist.
It also heat seals, removes the air, and will last just as long without freezer burn.
I prefer the Michigan corn fed deer and pass up the bean fed ones...lol
Just kidding. I guess the thought of a plastic bag of guts ripening in the dumpster was a little too much for me.
As a side note, our porch dogs don’t go through a bag of Ol’ Roy nearly as fast during deer season. We do however, usually invest in worm medicine a couple of weeks later.
Yes. Its one of my favorite subjects.
Ah, the joys of having two Labs in suburbia . . . they would go NUTS if they encountered a gut pile. And afterwards they would be as sick as, well, dogs.
Have you ever encountered this amazing thread? Dogs in Elk?? I laughed until the dogs came and stared at me.
I use a commercial wrapper but the wrap costs about 1/10 that of the food-saver bags.
You have my attention with the cost savings. What do you mean by commercial wrapper - is that a method your butcher uses? The last time I had a commercial butcher process our meat, at least ten years ago, it didn’t last long before it started to freezer burn. Well, maybe corn fed is better. Just happens my brother mostly grew beans this year :)
Most every meat/deer processor uses them. If you had one poorly wrapped it was because they were rushing and being lazy.
The wrap comes on a huge roll, 18” wide x about 1500’long.
They cost about $30 and one roll will wrap 2 dozen deer.
They are made of stainless steel with a wrapping table, burn wire to cut the wrap, and a heat seal pad.
Fast easy and cheap! The wrappers cost about $150 minus the wrap and will last forever.
Lay the meat on the wrap, fold several times, tuck in the sides, hit the burn wire, put on the heat seal pad and its done with zero waste!
I use mine for everything I freeze.
“You use the dental floss to tie off the top and bottom of the entire digestive tract, t”
I was taught to split the pelvis and cut around the anus so that the whole entrail would pull free of the deer. I never taught of tying the esophogas as it is usually empty.
I also cut off the glands inside the rear knees on a buck as it reduces the gameiness of the meat - skinning quickly does also.
Thanks for the info on a commercial wrapper. My latest FoodSaver is about shot. I’ll google it and see what I can find.
Just ask them to let you see theirs. They likely would sell you the rolls of wrap too. They would just order you an extra roll from the butcher supply co.
The little market down the road from me orders mine for me.
I’ll find the name and website address of the company I ordered the wrapper from and Freepmail it to you when I get time.
they made a class of this? wow, i could give that class in my uncle’s garage every november...FOR FREE! and you can even go on the hunt with us and all the new guys must take a bite out of the heart, SPIRIT OF THE DEER!
Stay away from industrial magnets!
Hell, I could teach that class.
Cute cute cute.
One of my sisters was diagnosed to be anemic and I told her she should start cooking on cast iron.
They say if you cook tomato-based sauces in cast iron some of the iron really does get into the food.
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