Your point about the cold being important for meat safety made me reflect on the lack of cold in some places at some times, and increasingly so as the planet warms because of (mostly rich people's) pollution.
you running into that yet hank?
Would love to hear your thoughts on the end of cold...
Beautiful, gutsy writing about this livelihood. While I don’t hunt, I respect those who do. I’ve learned a lot about how to take apart whole animals and large cuts of meat from your articles and videos.
Thanks Hank. You really nailed it with blood tightening your skin and fat in every crevice of hands and arms that you smell for days.
Puts light and reflection on my Thanksgiving trip. I returned to Central Georgia to visit family and was invited to hunt with my old college buddies aka deer hunting buddies. On the second day and final hunt of the trip, at the 11th hour, my buck stepped out after what seemed like 15 minutes but was less than 1. I took the shot and he was drt. Only a little movement and then steam. We loaded on the 4 wheeler (I had to sit on top) and took to camp. Dark. With flashlights we got him field dressed and to the processer. My adrenaline dropped at some point and I slept like a rock that night. First one in 7 years. I can't imagine 3 days of butchering.
Thank you for the highly satisfying read. Thank you for saying that which a lot of us haven’t had to experience, processing so many deer or other wild game in such a short time. I know our deer processors in Texas are seriously backed up with work at this time, God bless them. I have sat countless hours this season so far watching and waiting for that mature buck or doe that perfectly fit my criteria. We get 4 days to hunt does where I live right at and after thanksgiving, not easy hunt time for a wife who works full time on rotating shifts. Otherwise there would’ve been a fawnless mature doe in my freezer by now. These posts reaffirm my thoughts as well each time I make a kill, the humbling sorrow I felt for the last cull buck I took as he expired quickly. I had watched and known him for all his years, resident on our low fence old fence often broke fence ranch. He loped fatality shot in his lungs to a mesquite tree, folded up, fell, and died. I choked up to see him go, reminded myself he was to feed me and my family, reminded myself the herd genetics would get stronger and better, make room for younger deer to come along and make new life. The same ideas roll through my head each morning or evening I spend watching these resident deer from my blinds on our farms or at my kitchen window. Death begets life. And no, it never gets easier for the truly conscientious, feeling, mindfully, soulfully present hunter. It’s our responsibility to make the right and honorable and worthy choices when it comes to pulling the trigger. I still want to learn to butcher in terms of quality and speed as we live in south central texas where cold days are rare and timing and time are super crucial to good meat preservation.
Your writing is conscientious and so well delivered, the thought flow is so easy to follow and never disappoints. Better than most of the writings you see in the nationally known hunting and fishing magazines that have cluttered my home for years. SO glad I finally decided to subscribe!!! God bless you Hank and thank you for all your works.
Thanks for this great piece of writing. I've come to consider a hunting trophy to be a well-cared-for carcass or freezer full of carefully wrapped packages, rather than large antlers. The more I read about factory farming (especially for chickens and pigs). the more I value my wild game and fish. Tom
I was lucky enough to join the culinary deer hunt this year. At the risk of making it harder to get a spot if you do it again in future years, what a phenomenal experience! The butchery class, the meals, the knowledge dumps about all things wild food!
I also cannot express how accommodating the entire staff was at Coastal Wings as well, true professionals, every single one. They made everyone feel welcome and comfortable.
I have butchered many animals alongside my father for over thirty years and have seen him pause many times in his work to just look at the meat before us. It's hard work, it's emotional work, but in the end, it's satisfying work knowing that the deer in your freezer will not face starvation that year or any other. That instead of dying in agony it died quickly and cleanly and will feed us for some time. My sister was a semi vegetarian who refused to eat any meat but fish and chicken because she considered hunting 'murder'. She's never walked 3 Mile Creek in early spring after the snow's gone off and seen (or smelled) the bodies of starving deer that litter it's banks. I have and I am grateful for every deer that passes through my hands for that is another deer that won't suffer in the coming winter.
Fantastic reflection on the event and conclusion of the season. My son and I did 5 deer in a week this year. I'm sick of deer and butchering. Can't imagine doing as many as you did! This is my first year of retirement and it made it all easier time wise. I finally got back around to making jerky, sausage and for the first time meat sticks. You did an excellent job expressing the thoughts in my head that I never really talk about - well done.
I don't think I will ever be a hunter but these articles make me reflect on food and the meat that I eat, the process, and the spirit of life. I am curious about butchering(because I love cooking), and who knows, life is short, I may try it....
You are right- something feels "missing" if you don't butcher an animal yourself that you killed. The elk I took in Wyoming this year was commercially processed out of necessity, and although we will enjoy the meat it feels like there's a disconnect between the animal and the frozen packs of meat in the freezer.
The big doe I took this year with the muzzleloader was hung for over a week, butchered myself and packaged with each cut done the way I want it for specific meals. It really doesn't get any better than that!
Also liked your comment about the pig knuckle. Reminds me of the meals of Schweinhaxe I had in Germany. Looking forward to your recipe.
Your point about the cold being important for meat safety made me reflect on the lack of cold in some places at some times, and increasingly so as the planet warms because of (mostly rich people's) pollution.
you running into that yet hank?
Would love to hear your thoughts on the end of cold...
Beautiful, gutsy writing about this livelihood. While I don’t hunt, I respect those who do. I’ve learned a lot about how to take apart whole animals and large cuts of meat from your articles and videos.
Thanks Hank. You really nailed it with blood tightening your skin and fat in every crevice of hands and arms that you smell for days.
Puts light and reflection on my Thanksgiving trip. I returned to Central Georgia to visit family and was invited to hunt with my old college buddies aka deer hunting buddies. On the second day and final hunt of the trip, at the 11th hour, my buck stepped out after what seemed like 15 minutes but was less than 1. I took the shot and he was drt. Only a little movement and then steam. We loaded on the 4 wheeler (I had to sit on top) and took to camp. Dark. With flashlights we got him field dressed and to the processer. My adrenaline dropped at some point and I slept like a rock that night. First one in 7 years. I can't imagine 3 days of butchering.
So well said, Hank.
Thank you! I didn't know you were here, Lily! Thank you for reading.
Thank you for the highly satisfying read. Thank you for saying that which a lot of us haven’t had to experience, processing so many deer or other wild game in such a short time. I know our deer processors in Texas are seriously backed up with work at this time, God bless them. I have sat countless hours this season so far watching and waiting for that mature buck or doe that perfectly fit my criteria. We get 4 days to hunt does where I live right at and after thanksgiving, not easy hunt time for a wife who works full time on rotating shifts. Otherwise there would’ve been a fawnless mature doe in my freezer by now. These posts reaffirm my thoughts as well each time I make a kill, the humbling sorrow I felt for the last cull buck I took as he expired quickly. I had watched and known him for all his years, resident on our low fence old fence often broke fence ranch. He loped fatality shot in his lungs to a mesquite tree, folded up, fell, and died. I choked up to see him go, reminded myself he was to feed me and my family, reminded myself the herd genetics would get stronger and better, make room for younger deer to come along and make new life. The same ideas roll through my head each morning or evening I spend watching these resident deer from my blinds on our farms or at my kitchen window. Death begets life. And no, it never gets easier for the truly conscientious, feeling, mindfully, soulfully present hunter. It’s our responsibility to make the right and honorable and worthy choices when it comes to pulling the trigger. I still want to learn to butcher in terms of quality and speed as we live in south central texas where cold days are rare and timing and time are super crucial to good meat preservation.
Your writing is conscientious and so well delivered, the thought flow is so easy to follow and never disappoints. Better than most of the writings you see in the nationally known hunting and fishing magazines that have cluttered my home for years. SO glad I finally decided to subscribe!!! God bless you Hank and thank you for all your works.
Simply an Awesome writing!!
Thanks for this great piece of writing. I've come to consider a hunting trophy to be a well-cared-for carcass or freezer full of carefully wrapped packages, rather than large antlers. The more I read about factory farming (especially for chickens and pigs). the more I value my wild game and fish. Tom
Well written Hank,
I was lucky enough to join the culinary deer hunt this year. At the risk of making it harder to get a spot if you do it again in future years, what a phenomenal experience! The butchery class, the meals, the knowledge dumps about all things wild food!
I also cannot express how accommodating the entire staff was at Coastal Wings as well, true professionals, every single one. They made everyone feel welcome and comfortable.
John
That makes me super happy to hear! And yes, we do plan on doing it next year.
I have butchered many animals alongside my father for over thirty years and have seen him pause many times in his work to just look at the meat before us. It's hard work, it's emotional work, but in the end, it's satisfying work knowing that the deer in your freezer will not face starvation that year or any other. That instead of dying in agony it died quickly and cleanly and will feed us for some time. My sister was a semi vegetarian who refused to eat any meat but fish and chicken because she considered hunting 'murder'. She's never walked 3 Mile Creek in early spring after the snow's gone off and seen (or smelled) the bodies of starving deer that litter it's banks. I have and I am grateful for every deer that passes through my hands for that is another deer that won't suffer in the coming winter.
Beautifully written..
Hank,
Your writing skills are unmatched.
Even though I only fish and do not hunt I can relate completely with everything you describe in this article.
Have a Merry, Minnesota Christmas!
Tad
So excellent, Hank. Raw and reverent. Thank you.
Fantastic reflection on the event and conclusion of the season. My son and I did 5 deer in a week this year. I'm sick of deer and butchering. Can't imagine doing as many as you did! This is my first year of retirement and it made it all easier time wise. I finally got back around to making jerky, sausage and for the first time meat sticks. You did an excellent job expressing the thoughts in my head that I never really talk about - well done.
I don't think I will ever be a hunter but these articles make me reflect on food and the meat that I eat, the process, and the spirit of life. I am curious about butchering(because I love cooking), and who knows, life is short, I may try it....
If yoiu ever, do, you know where to come with questions.
Absolutely! Its intimidating but given how many times, I have mangled meat, learning some proper techniques may help my cooking game a bit more....
Exquisitely said. Thank you
You are right- something feels "missing" if you don't butcher an animal yourself that you killed. The elk I took in Wyoming this year was commercially processed out of necessity, and although we will enjoy the meat it feels like there's a disconnect between the animal and the frozen packs of meat in the freezer.
The big doe I took this year with the muzzleloader was hung for over a week, butchered myself and packaged with each cut done the way I want it for specific meals. It really doesn't get any better than that!
Also liked your comment about the pig knuckle. Reminds me of the meals of Schweinhaxe I had in Germany. Looking forward to your recipe.