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Finally, one down...


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That’s a huge doe.  The biggest I’ve ever seen to known weight was a 150# doe a friend shot.  And that weight was not a dressed weight.  This day in time a pretty big buck will weigh a little mare than 150# before dressed. 

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5 minutes ago, Canuck said:

The tarsal glands are really large and dark on your doe.

They are very large and she smelled like a rutting buck. Almost thought it was an anterless buck, but no “junk” to be found. 

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2C4A2792-11F8-4D9C-BB5E-ECF7BC8724CE.jpeg
 

21DF22F7-B923-4D71-97A2-FCA694F4A40C.jpeg
 

I’ve never had to cut through so much fat to get to the meat. I don’t think she fawned (old does often don’t I have heard) so wasn’t depleted one ounce. Skinned. Check. Quartered. Check. Cut. Check. Inner tenderloin, backstrap and all steaks vac sealed. Check. Tomorrow the burger grind will happen, etc. 

 

 

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Birdcountry70

If that amount of fat is an indication of what kind of winter Maine is going to have,  you're in trouble!

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8 hours ago, bmeador said:

Wow, what a doe!  How much burger did she give you in addition to the other cuts?

I think I’m at around 16 pounds. Could have been 20 if I spent a whole day picking away at ribs and bones. I find front shoulders pretty much burger territory, but rear quarters are all roasts and steaks. I did save a nice section of backstrap for a slow smoke. Gonna grind for burger and breakfast sausage today. Will add some ground pork to some as well.

 

Oh yeah, with another Any Deer tag (Buck or another Doe) I bought a muzzleloader license. That season runs til Dec 12th. So, I guess it ain’t over til it’s over as they say. Would love some snow to head to camp and take up a track in the big woods.

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I can't get over the amount of fat on that doe, much less her size!  You got a good amount of meat off her.

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Fat as a dang hog. Save the date, render it on low heat, save the oil and use it to fry home made chips and french fries?? Or oil a squeaky door?

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Brad did you. Find yourself having to sharpen your knife with all that fat. I shot a deer that was like that and it seemed to me to really take the edge off your knife despite being relative soft and easy to cut.

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28 minutes ago, Auto-5 said:

Brad did you. Find yourself having to sharpen your knife with all that fat. I shot a deer that was like that and it seemed to me to really take the edge off your knife despite being relative soft and easy to cut.

I have a full set of skinning, caping and processing knives, and I did run the sharpener over the skinning knife more than usual while trimming hind quarter fat and trying to get to the backstraps.
 

A friend is coming by tomorrow to pick up the scraps, head, hide, bones, etc for coyote bait. Them yotes will eat well before getting whacked.

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