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What Did You Do Today?

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Piddler:
Pappy yes it does.
Yeah Pat I was surprised. On inspection it apparently had bug damage that went inside a very small knot I had little concern for. It went down about three rings and all the way across the limb. That damage was done while it was still a tree and it filled the hole. It was looking promising to that point.
Piddler

JW_Halverson:

--- Quote from: Piddler on January 29, 2024, 07:59:47 pm ---Pappy yes it does.
Yeah Pat I was surprised. On inspection it apparently had bug damage that went inside a very small knot I had little concern for. It went down about three rings and all the way across the limb. That damage was done while it was still a tree and it filled the hole. It was looking promising to that point.
Piddler

--- End quote ---

Drat!  I recently had finished next-to-final tillering on a lovely hickory bow and was heat treating/toasting and adding an inch of setback in the limbs. As I started on the second limb I heard some cracking noises, I discovered that a delamination between growth rings had opened up. I was gutted. All that work down the drain right before the finish line!

Eh, life of a bowyer, huh brother?

Piddler:
JW
I wasn't as far into it as you but did have some time involved. Tiller was going good as well. Oh well.
Piddler

Eric Krewson:
I have a friend who loves to kill deer, my sister-in-law needed some burger, my friend shot a button buck that needed a home. He had gut shot it so it took more time to trim and clean up. The season in Alabama ends this Saturday.

It was small so I decided to cut it up myself rather than pay what has become an exorbitant processing fee. I haven't cut up a deer in 30 years or so but have a grinder and meat cuber. The last deer I cut up I used a #32 hand crank grinder which was a chore.

Being a little rusty I decided to set up a YouTube classroom and learn how to do it right, a gal who goes by Outdoor Allie has some really good videos on deer processing. She has a magnetic personality as well which makes her videos fun to watch.

I removed all the fat, sinew, membrane and paid close attention to removing the nasty glands from the shoulders and hind quarters. This close trimming and cleaning up the gut shot mess took me a long time.



Raw stock ready to cut;



My grinder and my cuber, I bought the grinder used off eBay for $19 shipped, no one else bid on it. It is powerful and grinds as fast as I can throw meat in it. 



I made mostly burger with about 8 pounds of cube steak. Here is the first course grind on the burger, I added about 20% pork butt roast for fat and taste. The button head didn't have an oz of fat on him this late in the year.



Done for today, I have to do another grind on the burger, here is 18# chilling in the freezer ready for another pass through the grinder.

Stoker:
Nice work Eric. Never shot a deer this year. I helped my friend and his boys make sausage 180lbs.We started making together in '89. Always a good time.

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