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Thread: Butcher

  1. #13
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    Re: Butcher

    Quote Originally Posted by Oliver10 View Post
    I fixed it for you




    A sinking fly is closer to Hell - ​Unknown

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    Re: Butcher

    From the looks of LU's flies, i would say he is an excellent butcher

    To look good is to fish good

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    Re: Butcher

    Quote Originally Posted by Thursthouse View Post
    Anyone know a good butcher in the northeast jersey area that processes deer meat (burgers, sausage, jerky etc)?
    Not sure if you're close to pine island, but there's a place called the Quaker creek store (cia trained dude who decided to make sausage instead of working in fancy nyc Restos) he butchers and at the very least it's worth the trip for the kielbasa


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    Re: Butcher

    Quote Originally Posted by mtthwnvk View Post
    Not sure if you're close to pine island, but there's a place called the Quaker creek store (cia trained dude who decided to make sausage instead of working in fancy nyc Restos) he butchers and at the very least it's worth the trip for the kielbasa


    Sent from my iPhone using Tapatalk
    Thanks mtthwnvk, I opted to purchase a grinder and dehydrator and do the rest myself. But next time I'm out that way I may have to stop in if it's as good as you say


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    Re: Butcher

    Quote Originally Posted by Thursthouse View Post
    Thanks mtthwnvk, I opted to purchase a grinder and dehydrator and do the rest myself. But next time I'm out that way I may have to stop in if it's as good as you say
    Thurst - it can be very rewarding doing everything yourself. I started out butchering my own deer and making jerky. That later meant new grinders, new jerky makers, a smoker, etc. But my wife who seldom eats venison always helps me to put the cuts into vacuum sealed bags and freeze them while I'm butchering in the garage (on a gambrel which is yet another tool you'll need). My suggestion is to make very small batches at first until you find recipes you like. As in no more than 3 pounds and only 1 if you can. You're likely to find some recipes you don't like. Or you can buy the ready made seasonings for jerky, meat sticks, sausages of various flavors, etc. from places like Cabelas and they are almost always very tasty. Have fun experimenting. I'm headed out to the blind in a few hours or to still hunt if there's snow on the ground in Sussex as there is supposed to be.

    A sinking fly is closer to Hell - ​Unknown

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    Re: Butcher

    Quote Originally Posted by Rusty Spinner View Post
    Thurst - it can be very rewarding doing everything yourself. I started out butchering my own deer and making jerky. That later meant new grinders, new jerky makers, a smoker, etc. But my wife who seldom eats venison always helps me to put the cuts into vacuum sealed bags and freeze them while I'm butchering in the garage (on a gambrel which is yet another tool you'll need). My suggestion is to make very small batches at first until you find recipes you like. As in no more than 3 pounds and only 1 if you can. You're likely to find some recipes you don't like. Or you can buy the ready made seasonings for jerky, meat sticks, sausages of various flavors, etc. from places like Cabelas and they are almost always very tasty. Have fun experimenting. I'm headed out to the blind in a few hours or to still hunt if there's snow on the ground in Sussex as there is supposed to be.
    Yea I'm pretty happy with the decision - I did exactly as you suggested and put 4 cutlets per bag and, stored tenderloins in seperate bags, and 2 lbs of meat 'bits' per bag for grinding up beers or jerky. Only jerky seasoning I've haven't really been big on so far is the teriyaki. Hot and Spicy has been the best. Smoker is something else i want to purchase...or eventually build when i buy a house.

    Good luck and give us an update on the hunt


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    Re: Butcher

    Quote Originally Posted by Thursthouse View Post
    Smoker is something else i want to purchase...or eventually build when i buy a house.
    You can smoke meat or fish on pretty much any grill if you have one. I often just prop the wheels up on the one side of my propane grill and place the meat or fish on the high rack on the high side and turn on the burner on the opposite, low side on low. Just place soaked wood chips of your choice (hickory, apple, etc.) over the one burner and it will smoke like any other fancy smoker. Works great!

    A sinking fly is closer to Hell - ​Unknown

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    Re: Butcher

    Quote Originally Posted by Rusty Spinner View Post
    You can smoke meat or fish on pretty much any grill if you have one. I often just prop the wheels up on the one side of my propane grill and place the meat or fish on the high rack on the high side and turn on the burner on the opposite, low side on low. Just place soaked wood chips of your choice (hickory, apple, etc.) over the one burner and it will smoke like any other fancy smoker. Works great!
    I will have to try this. I have a bunch of goat and sitka black tail from Kodiak that I wouldn't mind smoking up.

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    Re: Butcher

    Quote Originally Posted by CTobias View Post
    I will have to try this. I have a bunch of goat and sitka black tail from Kodiak that I wouldn't mind smoking up.
    wrap it in a n E-Z Wider.....and ......well never mind...

    "I'm not out on the river to win." -Kieth Rutherford

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    Re: Butcher

    Quote Originally Posted by lightenup View Post
    wrap it in a n E-Z Wider.....and ......well never mind...
    Better off in a water bong. Ever try to light up some goat? It just canoes all over the place on you

    A sinking fly is closer to Hell - ​Unknown

  11. #23
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    Re: Butcher

    Quote Originally Posted by CTobias View Post
    I will have to try this. I have a bunch of goat and sitka black tail from Kodiak that I wouldn't mind smoking up.
    A smoker is nothing more than a low heat source and smoke which is easily added. I typically cut my own apple and peach chunks or hickory and soak them in hot water and just leave them in that water after it cools for a good 24 hours. The wetter it is, the more smoke it gives off. The key is low and slow, hence why I place the food on the opposite and higher side from the flame. Works great.

    A sinking fly is closer to Hell - ​Unknown

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    Re: Butcher

    Quote Originally Posted by Rusty Spinner View Post
    Better off in a water bong. Ever try to light up some goat? It just canoes all over the place on you
    We had a sweet little air pump setup from a fish tank back in the college dorm. Is there anything more horrible than dirty bong water!?


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