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San Diego butcher


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#1 jrbdad

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Posted 27 January 2012 - 07:14 PM

Guys from San Diego were are you taking your stuff for processing? Have spoken to Bishers and they sound good?

#2 ShooterJohn

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Posted 27 January 2012 - 07:35 PM

They have two locations but don't list game processing.

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#3 jrbdad

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Posted 27 January 2012 - 07:47 PM

when I talked to the guys in Ramona they sounded like they do alot of wild game. would hate to make a mistake though... Have to learn to do my own?

#4 ShooterJohn

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Posted 27 January 2012 - 08:49 PM

Lots of good do it yourself butchering videos on the web.

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#5 fakawee

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Posted 07 February 2012 - 09:29 PM

I got tired of paying hundreds of dollars to Bishers to butcher my game so I did like Shooter John said, bought some videos and books. I've been doing my own butchering for the last 6 years. I find it rewarding to do it myself. Bishers has been butchering game for a long time so they know what they're doing. Just make sure your animal has no hide or hair on it.
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#6 Baja_Traveler

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Posted 08 February 2012 - 08:29 AM

Gut it Out and Hang itPrint this out and laminate it - I bring it with me on deer hunts to help refresh my memory on the butchering steps and what to do since I'm only successful once a decade or so...No way I would ever pay to have it done when I can do a much better job myself. Remember, a butcher is going to make quick work of it and waste alot of scrap for jerky or sausage because he won't take the time to remove it.I copied it, corrected the spelling and added a neck processing piece to the end from an excellent thread that was running on Archery Talk 5-6 years ago - so I cant take any credit for the excellent pictures or layout.

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#7 Rooster707

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Posted 08 February 2012 - 09:58 AM

Bishers in ramona say they do alot of wild game, personally i dont like to pay for that sort of thing. Processing your own animal isnt as hard as it sounds and its way more rewarding. Theres books, videos and youtube links showing you how to do all this. I process ALL of my wild AND domestic game including my beef. What are you having processed?

#8 jrbdad

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Posted 08 February 2012 - 10:54 AM

Were hoping to have a pig or two next month. Going to try and take Doug's class.

#9 docskinner

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Posted 08 February 2012 - 10:59 AM

Used to do it back in Idaho - where/how do you guys handle the hanging time? We used to do at least a week, but we had a big shed and teh temperatures were low enough after deer season (although not so much even there anymore).

#10 MosesNagant

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Posted 24 July 2012 - 10:28 AM

Were hoping to have a pig or two next month. Going to try and take Doug's class.


Dougs class????? Info Please!!!!!

#11 Bowhunter_619

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Posted 24 July 2012 - 05:34 PM

Dougs class????? Info Please!!!!!


here you go... I have heard great things from this operation. http://www.dougswild...adventures.com/

#12 KNOCKED UP

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Posted 24 July 2012 - 06:18 PM

That was a good tutorial. I was suprised that they mentioned the tailgate of the truck. I have a piece of plywood with a smoothe finish that is cut for my tailgate. I have butchered many fish, deer, and a few Antilope on the tailgate. I like it because it is easy on my back, it is also easy to clean, and you can hose it off. I did not see anything about the heart and liver, so I assumed that he already ate it, with onions. One other thought that was not covered, was having several different types of sharp knives, and a good sharpener. To keep fly's off of your meat, use cayenne pepper, or pepper spray. (cautiously) and cool the meat asap after the kill.
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