SHOTTAS
Active Member
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
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.
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).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.
I like that. We like rib chops, so I sawsall up the backbone, andhow you decide to cut up the deer
Damn that looks good!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...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 -
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 -