bamaranger
New member
Just finished working up a 145 lb. +/- deer for the freezer. And as I was a bit curious, I kept track of the time involved. Here's what:
* skin, gut, quarter (hams and shoulders), back straps and innerloins...1.25 hr
The parts then get put in the cooler, iced down, 3 days later, we finish, thus:
*debone all four hams & slice to steaks and trim, slice/trim backtrapsinto
"fillets", trim and cube shoulders as well as any exceess for stew meat,
wrap- tape and label.........3.5 hrs.
TOTAL..........4.75 hr, call it 5 if you want.
Bamawife wrapped for me, saving about .5 an hour, at least. And none of this includes set up or clean up. A 100 lb bow killed doe in bow season took about an hour less.
So, in a comparable deer size, how long for everybody else?
* skin, gut, quarter (hams and shoulders), back straps and innerloins...1.25 hr
The parts then get put in the cooler, iced down, 3 days later, we finish, thus:
*debone all four hams & slice to steaks and trim, slice/trim backtrapsinto
"fillets", trim and cube shoulders as well as any exceess for stew meat,
wrap- tape and label.........3.5 hrs.
TOTAL..........4.75 hr, call it 5 if you want.
Bamawife wrapped for me, saving about .5 an hour, at least. And none of this includes set up or clean up. A 100 lb bow killed doe in bow season took about an hour less.
So, in a comparable deer size, how long for everybody else?