Jump to content


NJW&W Members
  • Content Count

  • Joined

  • Last visited

  • Days Won


jerseyhunter last won the day on April 15 2016

jerseyhunter had the most liked content!

Community Reputation

330 Excellent

About jerseyhunter

  • Rank
    5 Pointer
  • Birthday 11/25/1956

Profile Information

  • Gender
  • County, State
    Passaic County, New Jersey

Recent Profile Visitors

1,428 profile views
  1. I skin asap prop open the cavity and butcher at my convenience. I never butcher before it's out of rigor. As far as the temp goes I can regulate it fairly well by opening the garage door at night and closing during the day , or visa versa.
  2. I used to keep an 8' foot section of a wooden ladder in the bed. I'd drag the deer out in the sled, slide onto the ladder , lift up and push the whole shebang in. Took all of 1 minute.
  3. here's mine. by the way I believe Iodine will react poorly with either the ingrediants or cookware. Corned Venison Brine 5 qts Ice water ¾ cup kosher salt 1/3 cup instacure no 1 ½ cup powdered dextrose ½ cup pickling spice Submerge venison in brine and refrigerate Meat not over 3” thick will cure in about 3 days(72hrs.) add 24 hrs. for each additional inch of thickness. By injecting brine it will cut the curing time . Discard brine and make it as you would store bought. To turn into Pastrami mix together 1 Tablespoon Coriander 1 Tablespoon Paprika 1 Teaspoon Black Pepper Rub over meat and Bake at 225 till 175 internal temp. or toss in the smoker.
  4. Skin and prop the cavity open overnight, then qtr the next day and put it in the fridge if you have room If not then butcher it. Hanging Time 65-70 degrees 24-36 hours 50 degrees 3-4 days 35-40 degrees 7-10 days I took these from a book on butchering. I’ve been following these guidelines for over 19 years as I do all my own butchering.
  5. He got his reward by being a sportsman and you got yours knowing the kind of son you raised.
  6. My old stomping grounds. My wife and I kicked up quite a few deer there while pheasant hunting. You just have to wait the hunters out and the deer will settle back down. GL. PS right before sundown is the time to be there when it's Pheasant season.
  7. Both are a pleasure to have when you need one.
  8. Besides the meat barely being frozen and the cutter and plate are tight have the grinder cold also. Once you have used the grinder mark the plates and cutter with a file so as to put them on the same way each time so that they will marry each other and act in sync not fight each other as in real life.
  9. When I hunted from a tree it was on before I left the ground and didn't come off till I was down.
  • Create New...