skin/butcher roe 3hrs

[scooby565]

It can take as long as you like,but we dont all have the luxury of time. With me juggling work,kids,dogs and stalking time is very scarce.

Regards kev

I said "it can take as long as it takes" NOT "as long as you like"
I (like you) also have kids, dogs, a wife who works full time (so I have school runs blah, blah, blah) and I'm trying to run a business. Seems you may have missed my point completely???

As long as the job is done properly, who cares how long it takes. incidentally, I happen to think 3 hours from start to finish is good going.

Paul

 

[eldon]

Agreed, 3 hours all told is good going for a hobbyist butcher. Me and our lass regularly take about 2 hours from start to finish with me doing the messy bits and her doing the bagging and mincing.

When I said earlier "maybe your missing something" to one of the other posters, I was referring to the enjoyment of taking your time and having pride in a job well done!
After all isn't this still part of the hobby?

 

[Craggy]

When I listed all the cuts of meat I've got bagged and labelled, I never mentioned the satisfaction of job well done, from stalk to table.

Craggy

 

[Henroy]

LRR, do you have a recipe for this one??

+1 Have a few racks in the freezer at uni, not sure what to do with them!

 

[Foss]

When I listed all the cuts of meat I've got bagged and labelled, I never mentioned the satisfaction of job well done, from stalk to table.

Craggy

+1 - the butchery and food prep and doing it well is a huge part of the enjoyment of stalking for me. When I started stalking on my own I soon learned that pulling the trigger is the easy bit. I now factor in butchery time to my outings and probably have not shot beasts that in the past I probably would have done because I don't want to be rushing around the clearing up. I'm also very busy with life but it leaves a sour taste to my stalk if I'm rushed at the end, don't make the most of the whole beast, or have to end the day in a massive rush. For me that's time for reflection and actually part of the stalk process. Call me old fashioned at the age of 32 but I don't have to cull massive numbers or butcher for a living, I love the meat it brings for my family and friends and I am lucky that I can go back another time and try and get the same deer that I left.

Then there's the occassions when stalking with others, perhaps when many hands make light (and possibly quick) work - but that bottle of whisky in the larder isn't going to drink itself you know!