Nothing wrong or manipulated about it other than it was easier to take a screen shot with my mobile rather than try to reduce the file size on PC for SD upload. Picture taken 11/11/2004.Why does that picture not look real?
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What to do with the carcasses?
- Thread starter Tommy_gun
- Start date
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Morkai
Well-Known Member
I've put a few through the attachment on the Kenwood mixer. It's been more than capable at mincing and making sausages on that scale.
A friend of mine who just does a couple of deer per year for home consumption recently bought a pretty good quality (Trespade) hand mincer, and he's absolutely thrilled with it.
I have to say it is quite impressive.
I would have no hesitation recommending it over a cheap electric mincer. I burnt out several of those before eventually investing in something a bit more substantial.
Ive got a cheap amazon "heavy duty" one that I've had for years and to be fair, it does the job. I replaced it with an indentical one recently because i misplaced a couple of bits it came with and Its probably done 15 year in the last few months alone. I have preference to the manual sausage stuffed however instead of the attachment on it.
shakey jake
Well-Known Member
There us a good mincer forsale in birmingham on here, dont mess about with manuel
of whatever deer I've put through it.
mulehunting
Member
A lot use giving up the game on Facebook
There’s plenty looking to buy deer on there
There’s plenty looking to buy deer on there
SaOsborne
Well-Known Member
I process every type of deer at home, munti, roe, fallow and reds, I am suprised to see people say reds are difficult, mine are southern reds, maybee more fat, but find them as easy as any other, now muntis are another level for skinning....
I picked up a buffalo mincer needing love for £130, best thing I bought for meat processing, yom, yom, yom, ohh is that it all done....
I picked up a buffalo mincer needing love for £130, best thing I bought for meat processing, yom, yom, yom, ohh is that it all done....
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Sheamus
Well-Known Member
Back in the day i remember thinking WTF. After starting to chop up a two year old Red spiker. Took me all day with limited knowledge. No saw one knife and no steel.
Used an house brick to sharpen the knife,lol.
Lost count of how many Reds that ive chopped up over the years.
Kind of refined my butchering skills to some degree. But still at a amateurish level compared to some.
These days the only ones that I take a knife to are ones that are in there first year..
If you ever drop on the chance to butcher a large Red. Do it just for the experience.
You'll cope with anything after that.
Bit rrrrrufff that
I was hoping it was these:What ! You're butchering Alsatians.
Montbéliarde
The Montbéliarde originated in the Haute SaÔne-Doubs region of France, they descend from the Bernoise cattle that were brought by the Mennonites in the 18th Century to France. The breed was origina
www.thecattlesite.com
Triumph_Dave
Well-Known Member
Ref the Mincer for use on Reds.. we have a Kenwood Chef and their all metal mincer attachment.. Its handled anything we can stuff into it.. does a good job. One point with the Kenwoods though, they can come in different motor power ratings.. Ours is one of the larger power ratings, having said that we only use the slower speeds, you dont need high speed.
Vaguely on topic I just read an interesting article from The Atlantic Archive version Here
You think we have it bad with game dealers offering a pittance, and complexity over game and game meat rules* and who can sell what but seems like selling wild venison you harvest is pretty much impossible in the states.
Like us, they import kiwi venison by the ton for high end restaurants while they have a deer problem at home
* Before you start, I know the game meat rules are fairly straightforward in England but seems to provide a fairly steady source of queries here so it's obviously not that clear
You think we have it bad with game dealers offering a pittance, and complexity over game and game meat rules* and who can sell what but seems like selling wild venison you harvest is pretty much impossible in the states.
Like us, they import kiwi venison by the ton for high end restaurants while they have a deer problem at home
* Before you start, I know the game meat rules are fairly straightforward in England but seems to provide a fairly steady source of queries here so it's obviously not that clear
Most of the queries are simply because people don't bother to read the FSA document properly.
The rules are so straightforward and relaxed as to be almost non existent, compared to the production and sale of meat from farmed livestock.
I would agree that it appears that the States is really not where you'd want to be if you are a keen deer hunter.
True but the game laws ie the tag system mean North American hunters actually shoot very few deer per year so getting rid of venison shouldn’t really be an issue
Not according to some US SD members
my hobby total for last year Jan 3 to Jan 3 was 128Not sure if a person in the US could have 128 tags?
@Mountain Bug might shed a bit of light on the subject?
8x57
Distinguished Member
Something that was new to me that I read last month by the chef/stalker Mike Robinson was that he was investing in a deer farm in Texas.
I knew that it was illegal in most if not all states of the U.S.A. to sell venison, shot deer having to be for personal use or shared with family and friends. However non native deer species venison can be sold commercially.
I knew that it was illegal in most if not all states of the U.S.A. to sell venison, shot deer having to be for personal use or shared with family and friends. However non native deer species venison can be sold commercially.
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