[stevenattsu]

Has anyone tried or heard of Garlock Deer Processing in Lillian? The menu looks pretty good

 

[etrade92]

Never even heard of them. BRB gonna look em up.

 

[jaster]

He did my daughters Deer 2 months ago. Great guy. The loaf is darn good, the blueberry, maple, jalapeno bacon needs more flavor less heat, snack sticks are good. He doesnt use casings on them, smokes a slab then slices, I like it. Will be using him again.... this is coming from someone who doesnt like using anyone for processing have done my own for years.

Elevator man by trade, but has a darn fine shop set up just for processing!

 

[stevenattsu]

 

[Linkovich]

may have to check him out, he's way closer than the couple I usually use

 

[lettheairout]

Bunch girls from here wont use him. Says meat must be de-boned. They can't even cape a deer to bring in from Alabama. I'm willing to bring him a bucket of squirrels and see what he can do.

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[jaster]

Msg him, bet he has a recipe, lol. I debone mine while Hanging, regardless if I am taking to a processor or under the radar and to the house!

 

[Splittine]

Bunch girls from here wont use him. Says meat must be de-boned. They can't even cape a deer to bring in from Alabama. I'm willing to bring him a bucket of squirrels and see what he can do.

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Noticed that too. It’s takes longer to quarter one out than it does to debone. Most people are just never shown how to do it.

 

[YELLOWCAT]

Only time I gut a deer is if I'm gonna age one in the walk in cooler. Other than that I bone it out while it's hanging.

 

[Jason]

Only time I gut a deer is if I'm gonna age one in the walk in cooler. Other than that I bone it out while it's hanging.

Cant get the heart out unless you spill em out.....hahaha

 

[YELLOWCAT]

Cant get the heart out unless you spill em out.....hahaha

You hit him with one of then accubonds right, and you ain't got no heart left.

 

[lettheairout]

You hit him with one of then accubonds right, and you ain't got no heart left.

Why not high shoulder and he will be stone dead and save the heart

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[lettheairout]

Noticed that too. It’s takes longer to quarter one out than it does to debone. Most people are just never shown how to do it.

Yeah. I usually just debone while its still hanging up. Looks like a Halloween decoration when we are done.

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[jack2]

i've never deboned while it's hanging. i think the next one imma try that technique. i usually put all the meat in the freezerator for a couple of weeks, then debone and throw it in a cooler of water which sits in the freezerator for another week to soak the blood out..
jack

 

[MrFish]

Why would you quarter one if you aren't back packing it out? I always gut. Too dang hot most of the season to be leaving them hot ass guts in it. Gut them and let them cool down. Debone hanging. A lot easier that way than deboning quarters. I've posted this before, but this is how I do it. Double lung and then you only lose some rib meat and get the heart.

 

[jack2]

looks like somebody is cutting the rib meat out. man, y'all gave me hell about cooking ribs last year. said it was a waste of time.
jack

 

[MrFish]

looks like somebody is cutting the rib meat out. man, y'all gave me hell about cooking ribs last year. said it was a waste of time.
jack

Yea, always cut the rib meat out and it gets ground up.

 

[MrFish]

Neck usually gets hatcheted off and goes in the crock pot.

 

[YELLOWCAT]

Why not high shoulder and he will be stone dead and save the heart

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I'm not after the heart

 

[MrFish]

I'm not after the heart