I will pay the processing fee for any extra deer

SHOTTAS · Nov 23, 2013

Just a heads up I'm just trying to get a little extra meat for the winter time. so if any of you guys in southern maryland got an extra kill just let me know and I will pay to processing fee. thanks guys

mark71211 · Nov 24, 2013

If you really want deer meat I will give you some when I get one but I ain't got one yet. I have been waiting for the big one to walk by and let everything else go. I alway wait till muzzle loader season till I start taking does for meat.

556ready · Nov 24, 2013

I have 2 people on the waiting list for deer but I'll keep you in mind. Probably can have you one by mid next week.

itsslow98 · Nov 24, 2013

556ready said:
I have 2 people on the waiting list for deer but I'll keep you in mind. Probably can have you one by mid next week.

x2 but next one Im keeping then I have 2 people in line. Ive given away 3 already this year. There is a good chance ill get a few more this year and if so Ill shoot you a PM.

SHOTTAS · Nov 25, 2013

Thanks guys. I really appreciate y'all.

marko · Nov 25, 2013

Why not process it yourself, learn about how deer is made, and save the $$?
I've never spent a penny at the processor - and we do jerky, sausage, chops...
Plus I cut nearly all of the gristle, sinew, and silverskin off before grinding - really clean meat - I'm sure the butcher can't be bothered for all the nit-pickin' I do.

tball · Nov 25, 2013

Marko is right. I had a buddy teach me how to butcher a deer, removing all the silver skin, sinew and gristle. What I ended up with is +1 meat that has no gamey taste.

marko · Nov 25, 2013

Here is the best venison butcher on you tube.
how to butcher your venison at home. 4 parts.
You're Welcome. Plus he gives classes in California on butchering.

http://www.youtube.com/watch?v=uzYGBNDc_xU

MikeTF · Nov 25, 2013

marko said:
Why not process it yourself, learn about how deer is made, and save the $$?
I've never spent a penny at the processor - and we do jerky, sausage, chops...
Plus I cut nearly all of the gristle, sinew, and silverskin off before grinding - really clean meat - I'm sure the butcher can't be bothered for all the nit-pickin' I do.

Take it to the processor and you'll end up paying $150+, do it yourself in about 1 to 2 hours per deer (depending on your skill level and how you decide to cut up the deer).

GUNSnROTORS · Nov 25, 2013

Sorry dude, canning venison this year. Good luck.

marko · Nov 25, 2013

how you decide to cut up the deer

I like that. We like rib chops, so I sawsall up the backbone, and
then side to side. Some multi rib roasts, (standing rib roasts)
the entire porterhouse roast, then 3 rib sections off each side.
That leaves legs and shoulders and trim,
which is leading me to us boning all shoulders and legs this shotgun season,
we used to take them whole, but is more useful boned out.

a 3 rib roast -

MikeTF · Nov 25, 2013

marko said:
I like that. We like rib chops, so I sawsall up the backbone, and
then side to side. Some multi rib roasts, (standing rib roasts)
the entire porterhouse roast, then 3 rib sections off each side.
That leaves legs and shoulders and trim,
which is leading me to us boning all shoulders and legs this shotgun season,
we used to take them whole, but is more useful boned out.

a 3 rib roast -

Damn that looks good!

wilcam47 · Nov 25, 2013

marko said:
I like that. We like rib chops, so I sawsall up the backbone, and
then side to side. Some multi rib roasts, (standing rib roasts)
the entire porterhouse roast, then 3 rib sections off each side.
That leaves legs and shoulders and trim,
which is leading me to us boning all shoulders and legs this shotgun season,
we used to take them whole, but is more useful boned out.

a 3 rib roast -

Looks good...you should try this recipe...cook till med rare...
http://www.epicurious.com/recipes/food/views/Herb-Roasted-Lamb-Chops-351253

GUNSnROTORS · Nov 25, 2013

marko said:
I like that. We like rib chops, so I sawsall up the backbone, and
then side to side. Some multi rib roasts, (standing rib roasts)
the entire porterhouse roast, then 3 rib sections off each side.
That leaves legs and shoulders and trim,
which is leading me to us boning all shoulders and legs this shotgun season,
we used to take them whole, but is more useful boned out.

a 3 rib roast -

Awesome!

A buddy showed me a slow-cook method for shoulders a few years ago: Put both shoulders in a turkey cooker with water, red wine vinegar and spices, bring to boil and cook till tender, allow to cool enough to handle, then remove shoulders. Pull meat off bone with a fork. Pick out sinew as you go. Fat is reduced in the water, just make sure to pour out water before it congeals again - otherwise the pot will be a b!tch to clean. Meat can be eaten pulled as-is, or chopped for pretty much anything ...

tony b · Nov 25, 2013

Marko, i need to eat dinner at your place. tbvmax

SHOTTAS · Nov 25, 2013

OMG that looks so good. I am at work right now starving over this picture lol

SHOTTAS · Nov 25, 2013

I would love to learn how to process a deer. I am just getting into the outdoors lifestyle and really want to learn and teach my kids. I need to update my profile but I am now a homeowner in waldorf and my family live in Nanjemoy and have land on 231 near Benedict bridge. I started laying deer corn and placed 2 deer licks on my family property in Nanjemoy and my mother calls me every evening telling me that the infared buzzer goes off all night long from the deer crossing into the property. I am going to post some pictures of the area

c-03003 · Nov 26, 2013

Goodluck on learning how to deer hunt and all the game processing that comes with it. I've just started to hunt this year and it's hard to learn how to hunt if you've got no one to show you how.

I'll keep you in mind if I harvest any deer this week or next.

SHOTTAS · Nov 26, 2013

Yes man please do. I will link up with you.

SHOTTAS · Nov 26, 2013

Here are some pictures of my daughter and stepson and neighbor outside at my parents house in Nanjemoy. i picked up 100lbs of corn and deer licks. We plan to use the tree house as our blind. Pretty nice shooting lanes to start with. The kids enjoyed being outside and preparing the area. they are looking forward to learning about hunting and EATING :party29:

They got their first taste of venison a couple weeks ago and now they are hooked on it. They couldnt believe it was deer meat. My wife had gotten some grounded vension from a co-worker and made a delicious spaghetti

I will pay the processing fee for any extra deer

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