well, i gave yall 2 days.
you boys are slacking.
you boys are slacking.
Big meat thread.
- Thread starter Quiganomics
- Start date
Got a little warm while I wasn't looking. 383# antelope (field dressed).
Now we're showing hanging meat.....I'm in.
We tend to do pretty well on elk around here.
We tend to do pretty well on elk around here.
Getting a bull out whole has been a dream of mine. My dad did it.
This is how it usually goes. Two bulls opening day.
Dang those roadless wilderness areas!
P
I loved watching this... was done for a veterans group/fundraiser.
Awesome!
My next project is going to be a whole-tenderloin beef-Wellington. Probably have to do it in two halves... as my oven is not big enough. But ummmmm beef Wellington!!!!
Sirhr
Awesome!
My next project is going to be a whole-tenderloin beef-Wellington. Probably have to do it in two halves... as my oven is not big enough. But ummmmm beef Wellington!!!!
Sirhr
I do a bunch of smoking over the holiday season. Brisket, prime rib, pork loin, pork ribs and butts to freeze BBQ for the next 6 months. Got to do something after processing all the deer meat for the year is finished.
Dont forget the collards and the fried cornbread!
Dont forget the collards and the fried cornbread!
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I've done several whole hogs that way. (The cooking is a better party than the official party. Better class of people show up for the cooking.) Never had the chance to do a buffalo this way.
I've done a lot of hogs, but in a cooker... not rotisserie. I'd love to build a big rotisserie some day. Here was Christmas Dinner cooking... Leg of lamb!
I don't even bring the bones. I'd love to hang one several days but that's not an option.
Snow on the ground helps with hanging temps. Ten days is great.
Do you ever have a problem with cold shortening with no bones? Not talking about your dick.
P
Thst looks handy. I should build one like that for my fireplace.
My big rotisserie is something I built as a rainy weekend project one winter. The hardest part was the scavenger hunt to put together the geared motor/gear reduction unit that powers the rotisserie. That required designing and fabricating a adapter plate that allowed me to mate two dissimillar pieces of equipment. I was going for a 40,000:1 gear reduction to give me 1 revolution per minute with a whole shitload of torque. In a perfect world, that's what it would be. In reality,with the accumulated slopt in all the various parts, what I got was 1 revolution per every 52 seconds. Close enough.
I can configure it a couple different ways. Running multiple skewers I can do up to 18 prime rib roasts at once. For this party I "only" did 8.
This sow dressed out at over 350 pounds. The rotisserie never turned her like she was nothing.
If you build one, you'll wind up surrounded by zombies. They'll come shambling up to the pit with their eyes fixed and glazed over, and a bit of drool trickling out of their mouth. They're mostly harmless and easy to assign tasks to.
That’s awesome.
We knocked down 3 elk this weekend with cow tags we had. It’s a lot of work butchering them ourselves but worth it.
You would think so, but actually no.
When you take the meats off the fire and slice into it, the juices just flow. That has held true for beef, pigs, and turkeys.
You know the turkeys are ready to come off when you hear all their joints start popping and they start dumping juice. That's all the cartilage desolving and letting go. Again, when you slice into them, even the white meat is flowing with juices Only drawback to turkeys is that the skin can get a little tough.
It's kinda cool to watch the rib roasts as they tumble over each other. Each roast gets basted by and contributes its own juices to basting the other roasts in the vertical stack. (See the pic above.
Here it's heat and time. I'm usually 6-10 miles from the truck. 2-4 nights worth of camp plus meat. From trigger pull to ice chest is a race to prevent spoiling. This is deer, not elk. I usually hunt solo and it's manageable (in a very masochistic way...lol). Elk wouldn't be doable solo where I go.
ETA: Northern Komifornia deer season runs August to end of October stays pretty warm even in the high country.
Such an awesome thread and so many mouth watering pictures to boot. I can appreciate the heck out of it but as for me- I just lost all interest in hunting (likely due to a lack of fellow hunters my age & diminishing hunting grounds along with CWD).
Maybe in another year or two I'll reignite that 'fire in the belly', but for now I can just enjoy your pictures.
-LD
Maybe in another year or two I'll reignite that 'fire in the belly', but for now I can just enjoy your pictures.
-LD
How do you like the Stone Glacier pack in the snow pic?? I'm running my 2nd Exo Mountain Gear pack and love the frame but don't love the zipper layout on the lid.
I have 2 kifaru and 1 bozman made mystery ranch and I prefer the stone glaicer to all of them. Stone glaicer also has incredible customer service. I didn't like my frame stays after I packed out this elk.....they still sent me the other frame stays knowing mine were not like new nor likely clean. That will NEVER happen with kifaru.
Currently in the works of developing a new spice blend, at what point is it “too hot for mass appeal”?
Something you don't see everyday helping my friend make Southern Puddin. Two frozen hog heads are the base, and it's job to cut through. Boil it, grind it, season it, case it. It's all in there!
Actually, with the right gear that's very doable. I stole the idea from Aron at Kifaru. My pack doesn't have a bag, just a Cargo Panel (and I can attach pouches to the outside of it for my daypack stuff). I put my food, shelter and sleep system in a drybag and toss it inside the CP.
Here it's heat and time. I'm usually 6-10 miles from the truck. 2-4 nights worth of camp plus meat. From trigger pull to ice chest is a race to prevent spoiling. This is deer, not elk. I usually hunt solo and it's manageable (in a very masochistic way...lol). Elk wouldn't be doable solo where I go.
ETA: Northern Komifornia deer season runs August to end of October stays pretty warm even in the high country.
Once I am ready to pitch camp, my pack weight 13-16lbs (depending on amount of water I am carrying).
After taking an animal the pack is already in freighter mode BUT, if I have to make multiple trips to the truck and worry about the bagged quarters spoiling, I place the meat in the drybag and set it in a stream someplace shaded. Just be sure to tie it to a tree or something. Not only does this cool the meat and prevent spoiling, it controls the smell too...less chance of having your kill discovered by predators and birds. That Aron is a smart dude.
The pack in day mode.
I consider this the quintessential backpack...goes with me on every hunt.
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I've killed a few mule deer on BP hunts. I toss the meat in a drybag and put it in my pack. I keep my sleeping bag above it incase of a leak....but hasn't been an issue yet. I typically can get out in one day as the deepest I've killed one was about 7 miles in amd camp was 5. I weigh about 45lb going in and 110-120 coming out.
It sucks, but I'm built like a tractor for such an emergency.
It sucks, but I'm built like a tractor for such an emergency.
