Community Larder

And then there’s certain to be at least one member who’s doesn’t understand what a broom, hose and dishcloth are for!

K
In this particular regard from my experience of how syndicate members treat our caravans I quite agree with this sentiment. I am frequently consumed with despair at their carcass handling too. A great idea though but I fear it could easily be undone by one or two 'indifferent' individuals.
On one piece of ground I help 'control' we had a perfectly serviceable building erected for stalkers to hang their deer. All the necessary cleaning equipment was at hand. You wouldn't believe the state I often found it in !
 
Absolutely - but it wouldn’t be hugely hard to figure out who it is and some sort of card system or a hefty fine will winkle them out.
I hope it works but like loos on planes people can't manage not to leave a mess even on a short flt...
Í battled a fishing bailiff for a good while as the dirty fisherman would leave their s hit cans bait bags in a bag and chuck it in the hedge.
We have a booking in answer phone in the wild fowling club, who is on what marsh and when.

Maintaining it also power cut,
 
I fear this thread serves to again demonstrate the North/South devide!

IMHO we need to bring as much deer waste back to a larder for segregated waste disposal rather than leaving it throughout Lowland wood & meadow. You soon runout of fox earths to fill & plug!

K
I have to remove all waste from my red deer bit!
 
I have to remove all waste from my red deer bit!
If waste has to be removed then that’s fine but most of the stuff up here gets left on the ground for the wildlife - which in handy back at the larder.

I’m not too interested in the minutiae of the waste and the like - that’s all sortable. Im looking for an idea of what people would be happy to pay for the facility.

Had some really good feedback (or bad feedback I suppose) of people doing similar so for so thanks for that. Keep it coming.

£200 a year and £5 a carcass seems to be to be affordable when you compare it to buying and running your own from scratch.

It all depends on how much a site costs and how much running costs but we can only figure that out once I get a bit further along
 
I have been thinking about this, it is a very positive thing

Now here comes the big BUT

Have you actually thought about the cost of setting this up?

Your will need a lot of members paying more that £200 membership and a lot more that £5 a deer!

£5 a deer wont even cover waste disposal let alone run it.
 
Total pie in the sky at the moment but (without falling out with each other) - what would people pay for use of a larder?

Thinking about the potential for setting one up on a ‘community’ basis and charging a membership fee and a hanging fee to cover any rent and running costs and would be interested to know what people think would be reasonable.

I’m thinking a couple hundred pounds membership and maybe £5 per carcass?

Obviously I don’t want to be out of pocket on it and paying for other peoples facility but what would be provided is essentially somewhere to put deer for either game dealer collection or your own use, we would sort the waste disposal etc and make sure it’s clean (would expect people to clean after use obviously).

We hear a lot about people not shooting deer because they don’t have the facilities - how much a that facility worth to you?

This isn’t an argument about how much a dealer would pay - that’s for you to figure out but it would be one dealer collecting so the price would essentially be fixed.

Any thoughts?
Great idea, however strong management required.
 
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A lot will have never seen the amount that comes out or off a Red...the livers fit in a tea tray with not much left around the sides lol
Your looking at about 30kg of gralloch in a lowland hind of about 70kg larder weight!

Its a bastard to handle and lift thats for sure especially when you have 6–8 on the deck!

Thats 180kg + of waste to get rid of, thats about £70 at the price my knacker man charges!
 
Brilliant idea and sometimes DMG's could perhaps push. I know there has been talk around the fringe of this subject down here but it's never moved on.
I think it was a Lowland DMG that bought the larder equipment when FLS closed a larder a couple of years ago, but I never heard any more.
 
And then there’s certain to be at least one member who’s doesn’t understand what a broom, hose and dishcloth are for!

K

A little ditty I left for a mate who asked to borrow my larder, but whom I had not seen ‘at work’ in one before:

Some words to the Successful Hunter

(Please leave in the larder)

Congratulations on your kill! – I trust ye’ve ‘gralloch’d’ on the hill,
For guts and gore are not requir’d, (the ‘Boss’, of such a mess grows tired)
But the ‘poc-a-bhuidhe’ we’ll admit, to keep the game-dogs fighting-fit;
And in a bucket, bag or tray, place in the farthest fridge here, pray;
And so, the heart may also go - our chickens love it minced, you know!
The liver, in a diff’rent tray, should handled-be in sim’lar way.
Now, be your carcase big or small, let water on the floor FIRST fall
- Then easily the blood shall part, and keep this larder looking smart;
If summer’s warmth doth cause concern, please, of the following, pray learn:
Be not in haste with recent kill, to have it plac’d in frosty chill,
But rather clothe his corpse in net (preventing blow-flies him to get),
And later on, I’ll slide him throu’ where air is cool, and out of view,
And in this fashion, from your stuff, comes Venison relaxed, not tough;
When hanging carcases I’d point: remove the legs below the joint,
And on a gambrel I’ll provide, raise up to yonder hook to slide,
And should it be a weighty beast, pray ease your task wi’ ‘lectric hoist!
Feel free to wet the floor some more - from hose with lance doth water pour!
And ‘neath the corpse a pail do place, his final drips of blood to grace,
(With water in the bucket too, to later cleanse the blood from view);
A ‘spreader’, twixt its ribs do place, enhancing carcase-cooling-pace,
You’ll find one here quite close to hand, as in most larders throu’ the land,
And similarly, there’s a saw, to part the pelvis (or the jaw
- That’s if the trophy you’ll retain, as souvenir of beast new-slain).
To help the excess water clear, just lean upon the squeegee here,
And shortly, all remaining damp, shall in quick-time from here decamp,
- When’t’s pristine once again you see, the larder’s Keeper sweet shall be!
And finally, once your task’s complete, to keep your good-self smelling sweet,
To hand-wash basin, please repair, there’s soap, and warmer water there,
And in dispenser, quite nearby, there’s paper towels, your hands to dry,
And rest contented, clean and fresh, with carcase hanging in its mesh,
And looking here, upon your work, (quite easily entailed) you’ll smirk:
– With water, time & common sense, it’s easy not to cause offence,
And keep this larder looking trim - without recourse to brush and ‘Vim’!

Thank you!


(Poc- a-bhuidhe: gaelic, the yellow bag, or main stomach of the deer, traditionally kept for the deer hounds in days gone by)
 
A little ditty I left for a mate who asked to borrow my larder, but whom I had not seen ‘at work’ in one before:

Some words to the Successful Hunter

(Please leave in the larder)

Congratulations on your kill! – I trust ye’ve ‘gralloch’d’ on the hill,
For guts and gore are not requir’d, (the ‘Boss’, of such a mess grows tired)
But the ‘poc-a-bhuidhe’ we’ll admit, to keep the game-dogs fighting-fit;
And in a bucket, bag or tray, place in the farthest fridge here, pray;
And so, the heart may also go - our chickens love it minced, you know!
The liver, in a diff’rent tray, should handled-be in sim’lar way.
Now, be your carcase big or small, let water on the floor FIRST fall
- Then easily the blood shall part, and keep this larder looking smart;
If summer’s warmth doth cause concern, please, of the following, pray learn:
Be not in haste with recent kill, to have it plac’d in frosty chill,
But rather clothe his corpse in net (preventing blow-flies him to get),
And later on, I’ll slide him throu’ where air is cool, and out of view,
And in this fashion, from your stuff, comes Venison relaxed, not tough;
When hanging carcases I’d point: remove the legs below the joint,
And on a gambrel I’ll provide, raise up to yonder hook to slide,
And should it be a weighty beast, pray ease your task wi’ ‘lectric hoist!
Feel free to wet the floor some more - from hose with lance doth water pour!
And ‘neath the corpse a pail do place, his final drips of blood to grace,
(With water in the bucket too, to later cleanse the blood from view);
A ‘spreader’, twixt its ribs do place, enhancing carcase-cooling-pace,
You’ll find one here quite close to hand, as in most larders throu’ the land,
And similarly, there’s a saw, to part the pelvis (or the jaw
- That’s if the trophy you’ll retain, as souvenir of beast new-slain).
To help the excess water clear, just lean upon the squeegee here,
And shortly, all remaining damp, shall in quick-time from here decamp,
- When’t’s pristine once again you see, the larder’s Keeper sweet shall be!
And finally, once your task’s complete, to keep your good-self smelling sweet,
To hand-wash basin, please repair, there’s soap, and warmer water there,
And in dispenser, quite nearby, there’s paper towels, your hands to dry,
And rest contented, clean and fresh, with carcase hanging in its mesh,
And looking here, upon your work, (quite easily entailed) you’ll smirk:
– With water, time & common sense, it’s easy not to cause offence,
And keep this larder looking trim - without recourse to brush and ‘Vim’!

Thank you!


(Poc- a-bhuidhe: gaelic, the yellow bag, or main stomach of the deer, traditionally kept for the deer hounds in days gone by)
Absolutely wonderful and how true!!!
 
I have been thinking about this, it is a very positive thing

Now here comes the big BUT

Have you actually thought about the cost of setting this up?

Your will need a lot of members paying more that £200 membership and a lot more that £5 a deer!

£5 a deer wont even cover waste disposal let alone run it.
Thanks - I would be planning to take advantage of some gubment cash for the capital money.

That’s the question I’m looking to answer - how much should be charged / how much will people pay (and do the two meet in the middle)

Problem is at the moment, much more than £5 per roe makes it pointless lardering the carcass - reds can obviously be more and I should have noted that.
 
Last edited:
I do something similar for some lads locally.
No membership fee, just a few rules £5 a body if it's hanging for yourself, if its going to the dealer through me we take a percentage.
Nothing hung longer than a week unless by prior arrangement otherwise they go to the dealer.
Any waste is paid for by the bin on an honesty system of what the lads have put in.
Everyone takes turns to deep clean when the fridge is emptied.
One thing to be very careful of is people putting badly shot or prepared animals in and swapping tags, to try and stitching someone else up with the dealer.
The larder is in my yard so easily policed and I only have trusted people as I have been had in the past trying to help someone.
 
Not sure about you lot, but reckon the super low temperatures of the average chiller unit are actually not good for the carcass quality, most are too small and become damp with condensation, cost a fortune to run!

If the beast is clean shot, keep it dry and in an area with good air circulation and no vermin/flies. No water in the chest cavity and get as much blood out as soon as possible after the shot.

Look at the old larders, most were built into hillsides or shaded areas with marble floors and high ceilings, no refrigeration needed.

People used to send a floured leg of venison in a wicker basket wrapped in cloth from the Highlands back down on the train to London, doubt there was a chiller back then...
 
A little ditty I left for a mate who asked to borrow my larder, but whom I had not seen ‘at work’ in one before:

Some words to the Successful Hunter

(Please leave in the larder)

Congratulations on your kill! – I trust ye’ve ‘gralloch’d’ on the hill,
For guts and gore are not requir’d, (the ‘Boss’, of such a mess grows tired)
But the ‘poc-a-bhuidhe’ we’ll admit, to keep the game-dogs fighting-fit;
And in a bucket, bag or tray, place in the farthest fridge here, pray;
And so, the heart may also go - our chickens love it minced, you know!
The liver, in a diff’rent tray, should handled-be in sim’lar way.
Now, be your carcase big or small, let water on the floor FIRST fall
- Then easily the blood shall part, and keep this larder looking smart;
If summer’s warmth doth cause concern, please, of the following, pray learn:
Be not in haste with recent kill, to have it plac’d in frosty chill,
But rather clothe his corpse in net (preventing blow-flies him to get),
And later on, I’ll slide him throu’ where air is cool, and out of view,
And in this fashion, from your stuff, comes Venison relaxed, not tough;
When hanging carcases I’d point: remove the legs below the joint,
And on a gambrel I’ll provide, raise up to yonder hook to slide,
And should it be a weighty beast, pray ease your task wi’ ‘lectric hoist!
Feel free to wet the floor some more - from hose with lance doth water pour!
And ‘neath the corpse a pail do place, his final drips of blood to grace,
(With water in the bucket too, to later cleanse the blood from view);
A ‘spreader’, twixt its ribs do place, enhancing carcase-cooling-pace,
You’ll find one here quite close to hand, as in most larders throu’ the land,
And similarly, there’s a saw, to part the pelvis (or the jaw
- That’s if the trophy you’ll retain, as souvenir of beast new-slain).
To help the excess water clear, just lean upon the squeegee here,
And shortly, all remaining damp, shall in quick-time from here decamp,
- When’t’s pristine once again you see, the larder’s Keeper sweet shall be!
And finally, once your task’s complete, to keep your good-self smelling sweet,
To hand-wash basin, please repair, there’s soap, and warmer water there,
And in dispenser, quite nearby, there’s paper towels, your hands to dry,
And rest contented, clean and fresh, with carcase hanging in its mesh,
And looking here, upon your work, (quite easily entailed) you’ll smirk:
– With water, time & common sense, it’s easy not to cause offence,
And keep this larder looking trim - without recourse to brush and ‘Vim’!

Thank you!


(Poc- a-bhuidhe: gaelic, the yellow bag, or main stomach of the deer, traditionally kept for the deer hounds in days gone by)
Should comprise the DSCL2 syllabus.

K
 
£200 a year and £5 a carcass seems to be to be affordable when you compare it to buying and running your own from scratch.
An annual flat rate fee is good idea as it gives comfort on costs being covered. Rather than a flat rate per carcass, it would maybe be better as a per kg rate. Chances of that being honestly applied? So maybe a rate per species/sex would be more appropriate? Would also reflect waste disposal costs a bit better?

I like the idea and would use it if it was available to me but I am deeply sceptical about maintaining professional hygiene standards, if that all kicks off and people don't renew you could be looking at a big capital loss. I will clean up after me but I am not going to clean up at the start and then again at the end.
 
Not sure about you lot, but reckon the super low temperatures of the average chiller unit are actually not good for the carcass quality, most are too small and become damp with condensation, cost a fortune to run!

If the beast is clean shot, keep it dry and in an area with good air circulation and no vermin/flies. No water in the chest cavity and get as much blood out as soon as possible after the shot.

Look at the old larders, most were built into hillsides or shaded areas with marble floors and high ceilings, no refrigeration needed.

People used to send a floured leg of venison in a wicker basket wrapped in cloth from the Highlands back down on the train to London, doubt there was a chiller back then...
You do talk some tosh, my 2 drinks chillers and walk-in one sit dry and cold... Every thing went on the train, a lot of the punt gunners sent their duck via train to market as it was set up well of branch lines to main stations and the quarry was sold and eaten...
Why did they smoke fish or salt cod lol

romantic notions of the past will not work thank God
 
You do talk some tosh, my 2 drinks chillers and walk-in one sit dry and cold... Every thing went on the train, a lot of the punt gunners sent their duck via train to market as it was set up well of branch lines to main stations and the quarry was sold and eaten...
Why did they smoke fish or salt cod lol

romantic notions of the past will not work thank God

I'm sure everything you do is perfect Tim, sorry I forgot! :rofl:
 
You do talk some tosh, my 2 drinks chillers and walk-in one sit dry and cold... Every thing went on the train, a lot of the punt gunners sent their duck via train to market as it was set up well of branch lines to main stations and the quarry was sold and eaten...
Why did they smoke fish or salt cod lol

romantic notions of the past will not work thank God

full


Your chiller looks ace @Tim.243 ... :rolleyes:
 
A little ditty I left for a mate who asked to borrow my larder, but whom I had not seen ‘at work’ in one before:

Some words to the Successful Hunter

(Please leave in the larder)

Congratulations on your kill! – I trust ye’ve ‘gralloch’d’ on the hill,
For guts and gore are not requir’d, (the ‘Boss’, of such a mess grows tired)
But the ‘poc-a-bhuidhe’ we’ll admit, to keep the game-dogs fighting-fit;
And in a bucket, bag or tray, place in the farthest fridge here, pray;
And so, the heart may also go - our chickens love it minced, you know!
The liver, in a diff’rent tray, should handled-be in sim’lar way.
Now, be your carcase big or small, let water on the floor FIRST fall
- Then easily the blood shall part, and keep this larder looking smart;
If summer’s warmth doth cause concern, please, of the following, pray learn:
Be not in haste with recent kill, to have it plac’d in frosty chill,
But rather clothe his corpse in net (preventing blow-flies him to get),
And later on, I’ll slide him throu’ where air is cool, and out of view,
And in this fashion, from your stuff, comes Venison relaxed, not tough;
When hanging carcases I’d point: remove the legs below the joint,
And on a gambrel I’ll provide, raise up to yonder hook to slide,
And should it be a weighty beast, pray ease your task wi’ ‘lectric hoist!
Feel free to wet the floor some more - from hose with lance doth water pour!
And ‘neath the corpse a pail do place, his final drips of blood to grace,
(With water in the bucket too, to later cleanse the blood from view);
A ‘spreader’, twixt its ribs do place, enhancing carcase-cooling-pace,
You’ll find one here quite close to hand, as in most larders throu’ the land,
And similarly, there’s a saw, to part the pelvis (or the jaw
- That’s if the trophy you’ll retain, as souvenir of beast new-slain).
To help the excess water clear, just lean upon the squeegee here,
And shortly, all remaining damp, shall in quick-time from here decamp,
- When’t’s pristine once again you see, the larder’s Keeper sweet shall be!
And finally, once your task’s complete, to keep your good-self smelling sweet,
To hand-wash basin, please repair, there’s soap, and warmer water there,
And in dispenser, quite nearby, there’s paper towels, your hands to dry,
And rest contented, clean and fresh, with carcase hanging in its mesh,
And looking here, upon your work, (quite easily entailed) you’ll smirk:
– With water, time & common sense, it’s easy not to cause offence,
And keep this larder looking trim - without recourse to brush and ‘Vim’!

Thank you!


(Poc- a-bhuidhe: gaelic, the yellow bag, or main stomach of the deer, traditionally kept for the deer hounds in days gone by)
Well written and how it should be done.
 
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