Markster Posted October 19, 2018 Report Share Posted October 19, 2018 Does anyone know of a butcher near st.Catharines that cuts deer? I see a previous post for Greg Bodner in port colbourne, (which appears to be a good option) but i just wondered if there was someone closer to me. Thanks. Link to comment Share on other sites More sharing options...
kgm Posted October 19, 2018 Report Share Posted October 19, 2018 I don't know of any closer but I do know Bodner does a good job. Link to comment Share on other sites More sharing options...
Markster Posted October 20, 2018 Author Report Share Posted October 20, 2018 Thanks for the info fishingking. I'll give him a call. Link to comment Share on other sites More sharing options...
fishingking Posted October 22, 2018 Report Share Posted October 22, 2018 Thanks roly always good to have options.il keep that number handy! Link to comment Share on other sites More sharing options...
dave524 Posted October 22, 2018 Report Share Posted October 22, 2018 Honestly, I find the flavour better if you debone and remove the fat and silverskin, not difficult. Link to comment Share on other sites More sharing options...
mooseslayer Posted October 22, 2018 Report Share Posted October 22, 2018 I'm with you Dave...I do all my own butchering as it is so much better with the care I take to get all the fat, bone and silverskin off...which I think is what causes any sort of gamey taste in the freezer. I can do a medium size deer myself cut, vacuum sealed and cleaned up in a few hours. Better with a friend and a few beers and doesn't even seem like work. Did 4 bears and a moose so far this year and hopefully a deer will come my way soon. Link to comment Share on other sites More sharing options...
fishingking Posted October 23, 2018 Report Share Posted October 23, 2018 Agreed ! Been doing my own last few years and making sausage and jerky and don't mind spending the time to do it while enjoying a couple beers also.will not likely shoot anytime soon until it's cool enough to hang.good luck guys! Link to comment Share on other sites More sharing options...
mooseslayer Posted October 24, 2018 Report Share Posted October 24, 2018 To properly age meat it is best to hang at least 24 hours in temperatures above freezing but below 40F. Aging just makes it more tender and if it is warmer I just butcher it earlier especially if it is not an older deer. I open my window in the garage and put a fan on the deer if it is warmer. A friend hangs quarters in an old fridge but leave the hide on or it will dry out the outside and you end up trimming it off. Here is an article on it... https://www.fieldandstream.com/articles/other/recipes/2006/01/deer-hang-time Link to comment Share on other sites More sharing options...
Markster Posted October 27, 2018 Author Report Share Posted October 27, 2018 Thanks for the info guys. I've done them myself in the past but I don't have the time or the facilities to keep them cool enough long enough anymore to get the job done right. i've used a butcher in st.catharines in the past but I guess he's no longer cutting deer. Lots of options now though. Thanks. Link to comment Share on other sites More sharing options...
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