Scrounging Firewood (and other stuff)

[sean donato]

Called the hydro shop at break, gave them the numbers off the cylinder + the dimensions. Said they could attempt to straighten the rod, or "custom make" a new rod. No price for either, basically time and material. $120 hr shop rate. 1 hour minimum for the rod, no guarantee it would be right.
Asked what they wanted for a replacment cylinder. Said they could order me a prince 5x24" 1 1/4" rod for $1100.00 (tie rod style.) + shipping fee.
Thanked them for their time.
I'll do some looking on the internet later, I have some log splitter web pages marked from prior research for the new splitter. I recall seeing splitter cylinder with larger rods being about half the cost of what they quoted me for a new one.

 

[StihlMS360]

I think my uncle payed about $200.00 for the basic butchering fee. And then it was something like an extra $0.67 for each pound of sausage and other extra cuts. I think his final bill was over $400.00. He had good sized 12 point buck, so there was quite a bit of meat.

 

[SS396driver]

I’ve always done my own butchering

 

[sean donato]

Skinning is always a PITA!

I hang my deer with the head up, remove the shoulders, then the backstraps, then the rumps and put them in a large cooler.

That way, if I get fatigued with the butchering, I can keep it on ice and process it when I feel like it. I turn as much as I can into steaks and make chunks out of the rest. We gave up on the grinding, never did get the burgers to be as good as I wanted.

I separate all the muscle in the hind quarters and remove them from the bone before making my steaks. I also remove all fat and as much gristle as possible. It takes a lot of time, but the finished product is worth it.

Our marinate on the steaks and chunks always makes them taste good, and it is very healthy meat (lower in fat than chicken or beef, and more B vitamins and Omega 3.

I only use knives to butcher, one medium size and one large (to keep my steaks straight). We package just enough for the wife and I to have a meal. Using a band saw and smearing fat or bone marrow on the meat degrades the taste of venison. It will also make you more vulnerable to contracting an illness if your deer has one.

I only use the reciprocating saw (with carbon teeth) to shorten the legs before skinning, and to remove the antlers from the skull. I cut straight down about an inch or so behind the antlers, then across even with the lower part of the eyes. Cutting the fur/skin first with a knife before using the saw on the bones really makes things go faster.

shoot, outside of the loins and a few roasts everything gets turned into burger meat. My kids won't hardly eat a hunk of meat, no matter how it's cooked if you put it in front of them. Shred it, burger it, cube it then they will eat it. I hope they eventually grow out of it.

 

[MustangMike]

Our marinate, and not over cooking it, are key to making it good tasting and tender.

 

[GrizG]

Skinning is always a PITA!

I hang my deer with the head up, remove the shoulders, then the backstraps, then the rumps and put them in a large cooler.

That way, if I get fatigued with the butchering, I can keep it on ice and process it when I feel like it. I turn as much as I can into steaks and make chunks out of the rest. We gave up on the grinding, never did get the burgers to be as good as I wanted.

I separate all the muscle in the hind quarters and remove them from the bone before making my steaks. I also remove all fat and as much gristle as possible. It takes a lot of time, but the finished product is worth it.

Our marinate on the steaks and chunks always makes them taste good, and it is very healthy meat (lower in fat than chicken or beef, and more B vitamins and Omega 3.

I only use knives to butcher, one medium size and one large (to keep my steaks straight). We package just enough for the wife and I to have a meal. Using a band saw and smearing fat or bone marrow on the meat degrades the taste of venison. It will also make you more vulnerable to contracting an illness if your deer has one.

I only use the reciprocating saw (with carbon teeth) to shorten the legs before skinning, and to remove the antlers from the skull. I cut straight down about an inch or so behind the antlers, then across even with the lower part of the eyes. Cutting the fur/skin first with a knife before using the saw on the bones really makes things go faster.

It’s interesting to see how many different methods people use. A supermarket butcher did one of my deer when I was a kid and he quartered the deer, used a bandsaw, and used other techniques as if it were a big beef carcass. My uncle did my first one and he quartered it too. I didn’t see the point!

I hang mine head down with a pine gambrel through the knees using a chain fall. I put a bag lined trash can under the deer. Then I skin it down to the point where I can cut the head off and let it all fall in the can. I do that for tick control… Lyme disease has hit almost every household around the woods where I hunt. My father had it twice and Ehrlichiosis once. I hose my hunting clothes and boots down with Permethrin… chainsaw pants too!

I do not remove the legs, split the spine or cut any bone before or during the butchering outside of removing the head.

Then, using gravity as an aid, I bone out the hind quarters, and work my way down from there removing all the meat. The chain fall lets me raise and lower the carcass to a convenient height. The front shoulders are boned after removing them from the carcass… my uncle pointed out that that can be removed with little karate chops as there is no joint per se… I use a knife.

When all the meat is off I chop the spine off at the rib cage and drop the rib cage end into a lined barrel and then take the back end and fold the legs up while putting it into the barrel.

All the boned meat goes into the refrigerator and is then cut up for packaging. Backstrap is cut into butterfly steaks, tenderloins left whole, some steaks, and lots of cubed meat for speedies and stew. Some is ground for chili.

When my wife was around she and the boys were butchering and packaging while I was boning out the meat. It went pretty quick.

My buddy shot a couple deer at the same time one time. We boned them out in the woods using my process and only brought the meat out in a backpack. A lot easier!

I have been removing the skulls and racks and doing European style mounts in recent years…

 

[StihlMS360]

I’ve always done my own butchering

I've never been deer hunting - I have always wanted to - but I probably would do my own if I went deer hunting. I've butchered lots of other animals rabbits, ducks, hogs, chickens, etc. So, I could probably do a deer. Plus, I already have access to a hoist since we butcher hogs at my dad's place.

 

[SS396driver]

I've never been deer hunting - I have always wanted to - but I probably would do my own if I went deer hunting. I've butchered lots of other animals rabbits, ducks, hogs, chickens, etc. So, I could probably do a deer. Plus, I already have access to a hoist since we butcher hogs at my dad's place.

Its really not all that hard to do .

 

[SS396driver]

Do my own sausage and chop meat too

 

[SS396driver]

I’ve always done my own butcheringView attachment 1239266

The hanger was also used for cows

 

[GrizG]

I’ve always done my own butcheringView attachment 1239266

I paid for my first one. My uncle did my second while explaining his process. Outside of those two, and the one with my oldest son’s birthdate written on the packages, I did all the rest. My wife wasn’t happy I was hunting up to the last minute before delivery and was really annoyed our son’s DOB was on the packages.

 

[farmer steve]

Called the hydro shop at break, gave them the numbers off the cylinder + the dimensions. Said they could attempt to straighten the rod, or "custom make" a new rod. No price for either, basically time and material. $120 hr shop rate. 1 hour minimum for the rod, no guarantee it would be right.
Asked what they wanted for a replacment cylinder. Said they could order me a prince 5x24" 1 1/4" rod for $1100.00 (tie rod style.) + shipping fee.
Thanked them for their time.
I'll do some looking on the internet later, I have some log splitter web pages marked from prior research for the new splitter. I recall seeing splitter cylinder with larger rods being about half the cost of what they quoted me for a new one.

Sean ,surplus center has a 5x24 x2 for $349. Says speeco brand. https://www.surpluscenter.com/Brand...draulic-Cylinder-Speeco-S390117BC-9-16296.axd

 

[MustangMike]

I warned my wife, before we got married, that I go upstate hunting every opening WE, but it is always either on or near her birthday, so I catch lots of flack just the same ... but I go!

 

[sean donato]

Our marinate, and not over cooking it, are key to making it good tasting and tender.

I like the way venison tastes, so does my wife, so it's seldom we marinate or season it. I like mine pretty rare too. Go for a medium for the kids. They just won't eat it. They do the same thing with beef too. Just weird kids.

Sean ,surplus center has a 5x24 x2 for $349. Says speeco brand. https://www.surpluscenter.com/Brand...draulic-Cylinder-Speeco-S390117BC-9-16296.axd

Thanks, that seems more inline from what I was recalling.

 

[farmer steve]

Thanks, that seems more inline from what I was recalling.

Here another place I've used for some splitter stuff Sean.
https://www.daltonhydraulic.com/hyd...zz0gy5QFZeIa2wNfRVlTH6sMq9NrTBUQPxGHX3b6AEcdv

 

[sean donato]

Here another place I've used for some splitter stuff Sean.
https://www.daltonhydraulic.com/hyd...zz0gy5QFZeIa2wNfRVlTH6sMq9NrTBUQPxGHX3b6AEcdv

Thanks Steve. Those all look like sae #8 fitting on their cylinders, should either be #12 or 3/4" pipe for my set up.

 

[farmer steve]

Thanks Steve. Those all look like sae #8 fitting on their cylinders, should either be #12 or 3/4" pipe for my set up.

Yes. The specs say #8.

 

[H-Ranch]

That’s where cutting your own is handy…

I’ve always done my own butchering

but I probably would do my own if I went deer hunting

I wasn't exactly hunting or expecting to get a deer, so I was not prepared to butcher one this week. I almost just left it for the coyotes. I wouldn't have searched it out, but since it happened right next door I decided to go for it. I have processed deer (with friends) in the past, and may someday again.

That way, if I get fatigued with the butchering

This, in addition to convincing my wife on a moments notice, and having other things taking priority is why I didn't do it myself (see the title next to my name.) I figure this is still cheaper than grocery store meat.