1 00:00:07,920 --> 00:00:10,680 Speaker 1: As a guide and hunter, I've spent thousands of days 2 00:00:10,680 --> 00:00:13,760 Speaker 1: in the field. This show is about translating my hard 3 00:00:13,800 --> 00:00:17,560 Speaker 1: won experiences into tips and tactics they'll get you closer 4 00:00:17,600 --> 00:00:21,360 Speaker 1: to your ultimate goal success in the field. I'm Remy Warren. 5 00:00:21,720 --> 00:00:29,000 Speaker 1: This is cutting the distance when it comes to processing 6 00:00:29,040 --> 00:00:32,080 Speaker 1: and butchering wild game. If I think about it, I've 7 00:00:32,280 --> 00:00:36,720 Speaker 1: literally cut up meat everywhere. I'm talking hotels, motels, back 8 00:00:36,760 --> 00:00:39,760 Speaker 1: of the truck one time, in this multimillion dollar condo, 9 00:00:39,840 --> 00:00:42,600 Speaker 1: which is kind of an interesting story, at a friend's house, 10 00:00:42,840 --> 00:00:46,879 Speaker 1: on boats, various parking lots, and most of this for 11 00:00:46,960 --> 00:00:49,360 Speaker 1: me is because I've been trapped, like just traveling to 12 00:00:49,440 --> 00:00:52,360 Speaker 1: different places, out of state, hunts, what have you. So 13 00:00:52,400 --> 00:00:54,960 Speaker 1: maybe you're traveling for a hunt this season, or maybe 14 00:00:54,960 --> 00:00:57,280 Speaker 1: you're just not fully set up with a complete butcher 15 00:00:57,320 --> 00:01:00,800 Speaker 1: station at your house. Not everybody how space to hang 16 00:01:00,840 --> 00:01:02,960 Speaker 1: the whole elk or have a walk in freezer, but 17 00:01:03,080 --> 00:01:05,959 Speaker 1: you do want to process the animal yourself. As a 18 00:01:06,000 --> 00:01:10,039 Speaker 1: self proclaimed I would say small space butcher expert. It's 19 00:01:10,080 --> 00:01:12,520 Speaker 1: kind of a tongue twister. I have a few trips 20 00:01:12,560 --> 00:01:15,679 Speaker 1: to help you successfully manage the butchering task with limited 21 00:01:15,760 --> 00:01:18,880 Speaker 1: room and how to make the job more simple with 22 00:01:19,000 --> 00:01:21,720 Speaker 1: limited time. But first, I want to answer the question 23 00:01:21,840 --> 00:01:34,679 Speaker 1: where's the strangest place I've processed gave meat. Now, for 24 00:01:34,720 --> 00:01:37,959 Speaker 1: most people, that's if somebody said, what's the weirdest place 25 00:01:38,000 --> 00:01:41,080 Speaker 1: you've processed gave meat, that would probably be like a 26 00:01:41,240 --> 00:01:43,760 Speaker 1: strange question. But for me, that's a tough question to 27 00:01:43,800 --> 00:01:46,640 Speaker 1: answer because there's been a lot of strange places that 28 00:01:46,680 --> 00:01:50,120 Speaker 1: I've cut up and done some butchering. Uh Now, are 29 00:01:50,160 --> 00:01:53,080 Speaker 1: we talking big game or just any wild meat? Because 30 00:01:53,080 --> 00:01:54,920 Speaker 1: I know that off the top of my head, I 31 00:01:54,920 --> 00:01:58,280 Speaker 1: can think of a few funny stories. The weirdest place 32 00:01:58,280 --> 00:02:02,120 Speaker 1: I've cut up any meat would probably probably be, Oh, yeah, 33 00:02:02,120 --> 00:02:04,960 Speaker 1: this one time in Alaska, we're fishing and just staying 34 00:02:04,960 --> 00:02:08,960 Speaker 1: in this motel and we caught some salmon and and 35 00:02:09,000 --> 00:02:12,760 Speaker 1: some other stuff. We we processed some of it down 36 00:02:12,840 --> 00:02:15,639 Speaker 1: by the boat, but we came back and we're like, oh, 37 00:02:15,720 --> 00:02:18,120 Speaker 1: we want to We're gonna do up like a good 38 00:02:18,440 --> 00:02:22,480 Speaker 1: sushi like essentially sashimi feast. And caught an octopus on 39 00:02:22,520 --> 00:02:25,520 Speaker 1: that trip, and so we had like no space, and 40 00:02:26,320 --> 00:02:28,360 Speaker 1: I had a cutting board and I was were like 41 00:02:28,480 --> 00:02:31,440 Speaker 1: literally cutting using the back of the toilet in this 42 00:02:31,480 --> 00:02:34,560 Speaker 1: motel room like the as it was like the only 43 00:02:34,720 --> 00:02:38,280 Speaker 1: flat spot in the hotel. It was like a fairly 44 00:02:38,440 --> 00:02:41,000 Speaker 1: small room that didn't have anywhere to do anything. So 45 00:02:41,040 --> 00:02:43,600 Speaker 1: we have the cooler in there, We pull out this octopus, 46 00:02:43,600 --> 00:02:46,920 Speaker 1: were like slicing up sashimi on the cutting board on 47 00:02:46,960 --> 00:02:49,280 Speaker 1: the back of the toilet in the motel room, and 48 00:02:49,320 --> 00:02:52,680 Speaker 1: then went out back and had our ourselves a sashimi 49 00:02:52,919 --> 00:02:56,720 Speaker 1: a sashimi dinner that was that was pretty strange. We 50 00:02:56,760 --> 00:03:01,160 Speaker 1: called it toilet sushi and sounds disgusting, but it was 51 00:03:01,200 --> 00:03:04,040 Speaker 1: really good and it was a long day. Uh, nothing 52 00:03:04,080 --> 00:03:06,440 Speaker 1: better than a little bit of fresh, fresh sushi cut 53 00:03:06,520 --> 00:03:10,280 Speaker 1: up on the back of a toilet. I don't know 54 00:03:10,280 --> 00:03:13,560 Speaker 1: why that makes me laugh. Um, if we're talking big game. 55 00:03:13,880 --> 00:03:16,079 Speaker 1: The whole story is kind of long, but we actually 56 00:03:16,160 --> 00:03:19,680 Speaker 1: got invited on this hunt and kind of somehow lucked 57 00:03:19,680 --> 00:03:22,679 Speaker 1: into getting this really nice condo to stay in that 58 00:03:22,840 --> 00:03:25,560 Speaker 1: was kind of camped, so it was like they were Anyways, 59 00:03:25,720 --> 00:03:28,480 Speaker 1: we got this condo and it was like this multimillion 60 00:03:28,520 --> 00:03:30,920 Speaker 1: dollar mansion on the ocean, which you're like, sweet, this 61 00:03:30,960 --> 00:03:34,480 Speaker 1: is really awesome, except for this place was just pure 62 00:03:34,480 --> 00:03:36,360 Speaker 1: white and we're hunting in an area that's just like 63 00:03:36,800 --> 00:03:38,680 Speaker 1: red dirt, and we happened to shoot quite a few 64 00:03:38,720 --> 00:03:42,400 Speaker 1: deer and there's no place to put them. Um, so 65 00:03:42,520 --> 00:03:45,240 Speaker 1: that like, honestly, that condo never looked the same and 66 00:03:45,520 --> 00:03:47,360 Speaker 1: we never got the invite to stay in that condo 67 00:03:47,440 --> 00:03:51,840 Speaker 1: again after the fact. I think another really random place 68 00:03:51,960 --> 00:03:55,120 Speaker 1: that I butcher deer. It was actually in Mallie. It 69 00:03:55,200 --> 00:03:57,880 Speaker 1: was my wife's first hunt, the first time she was 70 00:03:57,920 --> 00:04:01,280 Speaker 1: successful harvesting a deer. But it just happened in the 71 00:04:01,360 --> 00:04:02,840 Speaker 1: day that we could hunt was pretty much the day 72 00:04:02,880 --> 00:04:04,400 Speaker 1: we had to leave. So we had like an evening 73 00:04:04,400 --> 00:04:08,600 Speaker 1: flight out and we went hunting with my friend Robin, 74 00:04:09,120 --> 00:04:11,160 Speaker 1: and she shoots her buck and we're like okay, We're 75 00:04:11,200 --> 00:04:12,920 Speaker 1: like looking at the time, We're like we gotta dude, 76 00:04:12,920 --> 00:04:15,200 Speaker 1: we gotta get to the airport. Because as things go, 77 00:04:15,240 --> 00:04:17,159 Speaker 1: when you're hunting, it's like, oh, we'll do that one 78 00:04:17,240 --> 00:04:20,520 Speaker 1: more stock, we'll do that one more whatever. So we 79 00:04:20,600 --> 00:04:22,279 Speaker 1: shoot this day, we pack it back, we get it 80 00:04:22,279 --> 00:04:24,200 Speaker 1: in the truck. He's got a big yetty in the back. 81 00:04:24,279 --> 00:04:27,119 Speaker 1: We throw the meat in there and we're just thinking, like, dude, 82 00:04:27,120 --> 00:04:29,680 Speaker 1: we don't have time to run back to your house, 83 00:04:29,720 --> 00:04:33,560 Speaker 1: get to the airport whatever. Generally, when I'm traveling, I 84 00:04:33,640 --> 00:04:37,080 Speaker 1: bring everything i've got, like a yetti backflip soft side cooler, 85 00:04:37,560 --> 00:04:40,800 Speaker 1: and then I generally like, will vacuum seal the meat 86 00:04:40,920 --> 00:04:43,320 Speaker 1: or put it in bags, somehow freeze it, put it 87 00:04:43,320 --> 00:04:45,480 Speaker 1: in that bag, and go home. But I did bring 88 00:04:45,600 --> 00:04:48,359 Speaker 1: some of these yetty ice packs, so they actually colder 89 00:04:48,440 --> 00:04:50,880 Speaker 1: than then I settle freeze stuff that's in there, but 90 00:04:50,880 --> 00:04:52,760 Speaker 1: it will definitely keep it cool. So I had enough 91 00:04:52,800 --> 00:04:55,680 Speaker 1: forethought to bring this with me. They were pre frozen. 92 00:04:56,640 --> 00:04:58,720 Speaker 1: So I'm like, Okay, here's the plan. We're gonna cut 93 00:04:58,720 --> 00:05:01,120 Speaker 1: this meat up, we're gonna put it in baggies, then 94 00:05:01,120 --> 00:05:02,640 Speaker 1: we're gonna stuff it in the cooler, and then I'm 95 00:05:02,640 --> 00:05:04,960 Speaker 1: gonna use those ice packs to freeze. It's like okay, 96 00:05:05,080 --> 00:05:08,239 Speaker 1: and we're thinking like, well, we're pretty dirty. Uh, probably 97 00:05:08,240 --> 00:05:10,960 Speaker 1: should shower. So he's like, oh, there's a country club 98 00:05:11,000 --> 00:05:14,400 Speaker 1: I remember too along the way, so we're like, sweet, 99 00:05:14,440 --> 00:05:17,400 Speaker 1: this will be perfect, right, So we roll up to 100 00:05:17,600 --> 00:05:20,640 Speaker 1: the country club and it's like we're parked in their 101 00:05:20,760 --> 00:05:24,120 Speaker 1: dirty vehicle. There's all these like nice cars, golf course whatever. 102 00:05:24,520 --> 00:05:25,880 Speaker 1: So he's like, okay, I can get you in. We 103 00:05:26,279 --> 00:05:28,520 Speaker 1: go in shower up and I'm like, Okay, we're gonna 104 00:05:28,560 --> 00:05:30,479 Speaker 1: have to butcher this thing like right here in the 105 00:05:30,520 --> 00:05:33,480 Speaker 1: parking lot. So you've got the back of the car open, 106 00:05:34,000 --> 00:05:36,640 Speaker 1: and I don't know why this is funny, but well, 107 00:05:36,640 --> 00:05:39,080 Speaker 1: I know it's funny. It's just kind of funny. So 108 00:05:39,200 --> 00:05:42,200 Speaker 1: I'm thinking, like somebody's gonna somebody's gonna get like, see 109 00:05:42,240 --> 00:05:44,200 Speaker 1: what are we doing. We're getting like all these weird looks, 110 00:05:44,240 --> 00:05:46,200 Speaker 1: like what are these guys doing. We've got like a 111 00:05:46,240 --> 00:05:51,200 Speaker 1: butcher setup going slicing Dyson on the top of the cooler, 112 00:05:51,640 --> 00:05:54,320 Speaker 1: and then we're like assembly line into bags and then 113 00:05:54,360 --> 00:05:57,120 Speaker 1: we're gonna be stuffing it into this backpack Cooper to go. 114 00:05:58,120 --> 00:06:00,560 Speaker 1: And we're like in the middle of like saying. People 115 00:06:00,560 --> 00:06:03,120 Speaker 1: are like looking kind of like skirting around, and the 116 00:06:03,400 --> 00:06:06,480 Speaker 1: one old guy goes up to my buddy Robin and 117 00:06:06,560 --> 00:06:10,719 Speaker 1: he's like Meredith and where He's like, we're like covered 118 00:06:10,760 --> 00:06:15,360 Speaker 1: in blood, uh in camo butchering a deer. And this 119 00:06:15,440 --> 00:06:18,720 Speaker 1: guy like I think maybe he thought like we were 120 00:06:18,760 --> 00:06:20,560 Speaker 1: where he was parked, or if he was just trying 121 00:06:20,600 --> 00:06:23,640 Speaker 1: to like didn't notice us and looked past. So we're 122 00:06:23,680 --> 00:06:26,960 Speaker 1: like laughing because it's like, here's two guys butchering a 123 00:06:27,040 --> 00:06:31,919 Speaker 1: deer in a parking lot in a country club, and 124 00:06:32,040 --> 00:06:35,120 Speaker 1: he thinks that one of us might be his wife. 125 00:06:35,160 --> 00:06:38,960 Speaker 1: So we're like, oh, man, um, are you okay? Man, Like, 126 00:06:39,040 --> 00:06:41,800 Speaker 1: are you confused? And I think he was slightly confused, 127 00:06:41,839 --> 00:06:43,520 Speaker 1: but then he kind of was like, wait, this is 128 00:06:43,560 --> 00:06:46,400 Speaker 1: obviously maybe he was trying to talk past us. We 129 00:06:46,400 --> 00:06:48,799 Speaker 1: didn't know what was going on, but we're laughing because 130 00:06:48,839 --> 00:06:52,000 Speaker 1: here we are butchering a deer and uh, Robin got 131 00:06:52,040 --> 00:06:55,800 Speaker 1: mistaken for this guy's wife, which makes no sense. I 132 00:06:55,839 --> 00:06:57,720 Speaker 1: don't know, it was just random. You know, of all 133 00:06:57,720 --> 00:06:59,719 Speaker 1: the things that you think somebody's gonna say while you're 134 00:06:59,720 --> 00:07:02,279 Speaker 1: butchering a deer, that was not one of them. So like, okay, 135 00:07:02,279 --> 00:07:05,760 Speaker 1: so we got this deer butchered. Now like we run 136 00:07:05,760 --> 00:07:08,479 Speaker 1: in shower real quick, come back out, make it to 137 00:07:08,520 --> 00:07:12,000 Speaker 1: the airport just in time. And uh yeah, that was 138 00:07:12,080 --> 00:07:15,640 Speaker 1: the processing the buck in the back of the truck 139 00:07:15,800 --> 00:07:18,440 Speaker 1: at the country club. But I say that to say 140 00:07:18,560 --> 00:07:22,320 Speaker 1: you can really butcher an animal wherever you are, whatever 141 00:07:22,720 --> 00:07:25,120 Speaker 1: your space or limited availability. I get a lot of 142 00:07:25,200 --> 00:07:27,680 Speaker 1: questions of guys like, hey, I live in an apartment, 143 00:07:27,920 --> 00:07:30,880 Speaker 1: or I've got a small house not a lot of 144 00:07:30,920 --> 00:07:34,880 Speaker 1: storage area. How do I get uh an animal process 145 00:07:34,920 --> 00:07:36,400 Speaker 1: without just having to drop it off? I want to 146 00:07:36,400 --> 00:07:39,680 Speaker 1: go through the process myself, So these tips are really 147 00:07:39,680 --> 00:07:42,880 Speaker 1: good for that, or especially people traveling somewhere where you 148 00:07:42,960 --> 00:07:45,280 Speaker 1: might be staying in a motel, staying in a tent camp, 149 00:07:45,520 --> 00:07:48,280 Speaker 1: staying wherever, and you've got a long trip back. How 150 00:07:48,320 --> 00:07:51,720 Speaker 1: to get that meat butcher and processed for the trip home? 151 00:07:51,920 --> 00:08:02,600 Speaker 1: Or if you've got limited space. I'm gonna set this 152 00:08:02,720 --> 00:08:05,480 Speaker 1: up with three scenarios that I think a lot of 153 00:08:05,480 --> 00:08:07,920 Speaker 1: people will encounter at some point. So the first scenario 154 00:08:08,000 --> 00:08:10,640 Speaker 1: would be, maybe you're that traveling hunter. You shot a deer. 155 00:08:10,720 --> 00:08:14,040 Speaker 1: Maybe say hey, drew Wyoming gear tag went out to 156 00:08:14,080 --> 00:08:17,720 Speaker 1: Wyoming staying at a local motel, and you're like, well, 157 00:08:17,760 --> 00:08:19,640 Speaker 1: what do I do? I've got a deer, but I've 158 00:08:19,680 --> 00:08:22,680 Speaker 1: got a long drive home, or I've got extra time. 159 00:08:22,720 --> 00:08:25,000 Speaker 1: Maybe your buddy's got a tag, or you guys have 160 00:08:25,040 --> 00:08:26,560 Speaker 1: a couple of days before you got a head home, 161 00:08:26,560 --> 00:08:29,160 Speaker 1: Well what do you do now? Another scenario would be 162 00:08:29,280 --> 00:08:31,680 Speaker 1: you shot an elk and maybe you live in a 163 00:08:31,760 --> 00:08:34,839 Speaker 1: small house or apartment with no yard. Um, I get 164 00:08:34,880 --> 00:08:37,280 Speaker 1: that question a lot. And then the third scenario would be, 165 00:08:37,520 --> 00:08:40,080 Speaker 1: let's say you had what it doesn't even matter, but 166 00:08:40,080 --> 00:08:42,240 Speaker 1: it Let's say it's a cow wok tag. Right, you 167 00:08:42,320 --> 00:08:46,720 Speaker 1: go out the last day your hunt, you're hunting weekend, Sunday, 168 00:08:47,000 --> 00:08:49,640 Speaker 1: you shoot a cow o, You're like sweet, you get 169 00:08:49,679 --> 00:08:52,720 Speaker 1: home late, but Monday morning you have to go to work. 170 00:08:53,360 --> 00:08:56,760 Speaker 1: Now what? So this series is gonna be breaking down 171 00:08:56,800 --> 00:08:59,920 Speaker 1: and answering the questions on a good way to cross 172 00:09:00,080 --> 00:09:02,600 Speaker 1: us with small space and what to do or kind 173 00:09:02,640 --> 00:09:06,200 Speaker 1: of this methodology of setting up your processing when maybe 174 00:09:06,200 --> 00:09:08,319 Speaker 1: you've got a limited amount of time or you've got 175 00:09:08,320 --> 00:09:10,640 Speaker 1: to be back and doing something the next day, but 176 00:09:10,720 --> 00:09:12,040 Speaker 1: you want to you don't want to have to drop 177 00:09:12,040 --> 00:09:13,320 Speaker 1: it off at a butcher. You just want to do 178 00:09:13,360 --> 00:09:16,240 Speaker 1: it yourself. So the first thing we'll do, we'll kind 179 00:09:16,240 --> 00:09:19,440 Speaker 1: of touch on those first two questions, starting off the 180 00:09:19,480 --> 00:09:22,760 Speaker 1: limited space thing, the motel, whether you're traveling, maybe flew whatever, 181 00:09:23,200 --> 00:09:27,120 Speaker 1: or you've just got a small area. So here's the gear. 182 00:09:27,200 --> 00:09:29,680 Speaker 1: Let's start with the gear that I kind of recommend. 183 00:09:30,640 --> 00:09:32,920 Speaker 1: I always travel with these items. So I'm going on 184 00:09:32,920 --> 00:09:35,360 Speaker 1: a hunt, let's say, flying to a recent one I 185 00:09:35,440 --> 00:09:39,679 Speaker 1: just flew to Hawaii Hunting Access dere Um. That recent 186 00:09:39,720 --> 00:09:41,600 Speaker 1: hunt was a little bit different because I had access 187 00:09:41,640 --> 00:09:44,640 Speaker 1: to a lot of different processing equipment. But here's some 188 00:09:44,720 --> 00:09:47,280 Speaker 1: items that I always bring with me wherever I'm going 189 00:09:47,480 --> 00:09:50,720 Speaker 1: cutting matt A filet knife, so I really like the 190 00:09:50,760 --> 00:09:53,640 Speaker 1: Gerber Controller file a knife. It's made for fish, but 191 00:09:54,160 --> 00:09:59,760 Speaker 1: it's incredible for processing, cutting up big game, small game whatever. 192 00:09:59,800 --> 00:10:01,400 Speaker 1: I use it as a butcher knife. And there's a 193 00:10:01,400 --> 00:10:04,160 Speaker 1: folding version as well as just like I like the 194 00:10:04,200 --> 00:10:06,200 Speaker 1: one that goes into the hard sheet that has a 195 00:10:06,200 --> 00:10:08,960 Speaker 1: sharpener on it. Just a six inch file at knife. 196 00:10:09,360 --> 00:10:13,160 Speaker 1: And then some sort of cooler, So even if I'm traveled, 197 00:10:13,200 --> 00:10:16,600 Speaker 1: like flying somewhere, I use a cooler that I could pack, 198 00:10:16,640 --> 00:10:20,319 Speaker 1: a soft sided cooler, you know, if I'm driving or whatever, 199 00:10:20,360 --> 00:10:22,480 Speaker 1: I always have, you know, a big cooler full I 200 00:10:22,640 --> 00:10:25,800 Speaker 1: somewhere to keep the meat cold. And then I've got 201 00:10:25,880 --> 00:10:29,200 Speaker 1: bags of some kind, whether they're vacuum sealed bags or 202 00:10:30,120 --> 00:10:33,559 Speaker 1: the big ziplocks. And then a marker to label stuff. 203 00:10:34,160 --> 00:10:37,920 Speaker 1: And then generally I will bring some form of vacuum sealers, 204 00:10:37,960 --> 00:10:42,200 Speaker 1: so there's smaller vacuum seelers. I use the meat brand 205 00:10:42,840 --> 00:10:45,680 Speaker 1: vacuum steelers found it meet your Maker dot com, so 206 00:10:45,720 --> 00:10:47,560 Speaker 1: they've got a small one and then they've got more 207 00:10:47,600 --> 00:10:50,240 Speaker 1: of the pro version. It depends on the type of trip, 208 00:10:50,280 --> 00:10:53,440 Speaker 1: how I'm going, where I'm going, I don't generally bring 209 00:10:53,480 --> 00:10:56,240 Speaker 1: like a chamber back with me. Which is absolutely the 210 00:10:56,280 --> 00:10:57,960 Speaker 1: best kind of vacuum s heeler. We can talk about 211 00:10:57,960 --> 00:11:01,480 Speaker 1: all the processing equipment later. It um some kind of 212 00:11:01,559 --> 00:11:04,200 Speaker 1: vacuum heiler because it's actually a really good way, especially 213 00:11:04,200 --> 00:11:07,000 Speaker 1: if you're traveling or if you have limited space, because 214 00:11:07,200 --> 00:11:09,120 Speaker 1: when you vacuum see it, you can store it in 215 00:11:09,160 --> 00:11:11,440 Speaker 1: a different way. And we'll talk about that here in 216 00:11:11,480 --> 00:11:14,480 Speaker 1: a minute. To give yourself to provide more space while 217 00:11:14,480 --> 00:11:16,840 Speaker 1: you're butchering and between putting things in the like, if 218 00:11:16,840 --> 00:11:19,320 Speaker 1: you need time for things to age, you can age 219 00:11:19,360 --> 00:11:21,520 Speaker 1: them in the fridge in the vacuum sei there by 220 00:11:22,000 --> 00:11:24,679 Speaker 1: um wet aging them. Or you can also use it 221 00:11:24,720 --> 00:11:27,240 Speaker 1: if you're traveling because it doesn't leak as much. Now 222 00:11:27,280 --> 00:11:30,440 Speaker 1: the vacuum seiler, I would say it can be faster 223 00:11:30,559 --> 00:11:33,319 Speaker 1: to wrap stuff. If you are going to wrap, I 224 00:11:33,360 --> 00:11:35,480 Speaker 1: always would double wrap, so I use saran wrap and 225 00:11:35,480 --> 00:11:38,359 Speaker 1: then wrap it butcher paper. But for stuff like traveling. 226 00:11:38,440 --> 00:11:42,080 Speaker 1: I like that extra assurance um of having it in 227 00:11:42,200 --> 00:11:45,560 Speaker 1: the vacuum sealed plastic. And it's also like a really 228 00:11:45,559 --> 00:11:49,880 Speaker 1: good preservation preservation method that works really well. Now I 229 00:11:49,880 --> 00:11:51,960 Speaker 1: will say this to you, we're kind of I'm talking 230 00:11:51,960 --> 00:11:54,320 Speaker 1: about two different things. Small space while you're traveling, in 231 00:11:54,360 --> 00:11:57,400 Speaker 1: small space where you live. Small space while you're traveling, 232 00:11:57,679 --> 00:12:00,760 Speaker 1: you can always do like just get everything broken down 233 00:12:01,080 --> 00:12:04,360 Speaker 1: and use ziplock bags. I use that a lot. But 234 00:12:04,480 --> 00:12:08,680 Speaker 1: the key about butchering in small space is kind of compartmentalizing. 235 00:12:09,040 --> 00:12:11,080 Speaker 1: So what we're doing is we're taking a big animal 236 00:12:11,920 --> 00:12:16,760 Speaker 1: and we're breaking it down into pieces of work that 237 00:12:17,160 --> 00:12:19,560 Speaker 1: can be managed in an area that doesn't really matter 238 00:12:19,559 --> 00:12:22,640 Speaker 1: where it's at. So I broke this down into a 239 00:12:22,720 --> 00:12:24,840 Speaker 1: few different steps. So step one is going to be 240 00:12:25,000 --> 00:12:27,120 Speaker 1: the field breakdown. So I think about it. We're going 241 00:12:27,200 --> 00:12:29,960 Speaker 1: big too small. Um, it's really great if you've got 242 00:12:30,000 --> 00:12:32,280 Speaker 1: a lot of room. You know, when where a guide 243 00:12:32,280 --> 00:12:34,640 Speaker 1: out of In Montana, we've got a walk and chiller. 244 00:12:34,720 --> 00:12:37,400 Speaker 1: We can put everything in there. If somebody wants to butcher, 245 00:12:37,480 --> 00:12:40,040 Speaker 1: we can pull out pieces at a time from the chiller. 246 00:12:40,080 --> 00:12:43,319 Speaker 1: We've got plenty a room, big table, all the processing 247 00:12:43,400 --> 00:12:48,080 Speaker 1: gear in essentially a giant shop warehouse, plenty of room 248 00:12:48,120 --> 00:12:50,440 Speaker 1: for that. But that's not the case all the time. 249 00:12:50,480 --> 00:12:52,840 Speaker 1: That's a very rare case. So what we need to 250 00:12:52,840 --> 00:12:56,000 Speaker 1: think about is, well, we don't have room to take 251 00:12:56,040 --> 00:12:58,200 Speaker 1: care of an entire animal. We need to kind of 252 00:12:58,240 --> 00:13:00,319 Speaker 1: figure out the steps along the way and where to 253 00:13:00,400 --> 00:13:04,000 Speaker 1: do these steps to make it super manageable in an 254 00:13:04,040 --> 00:13:07,120 Speaker 1: area the size of your tailgate. So step one is 255 00:13:07,160 --> 00:13:10,959 Speaker 1: going to be the field breakdown. What the field breakdown 256 00:13:11,040 --> 00:13:13,679 Speaker 1: is going to be a skinning and quartering the animal 257 00:13:13,960 --> 00:13:16,800 Speaker 1: in the field. This is the this is I always 258 00:13:16,920 --> 00:13:19,000 Speaker 1: pack everything out. I use the gutless methods, so I 259 00:13:19,040 --> 00:13:21,640 Speaker 1: always skin and quarter in the field anyways. But I 260 00:13:21,679 --> 00:13:23,160 Speaker 1: know there's a lot of people that do the gut 261 00:13:23,160 --> 00:13:25,719 Speaker 1: and drag method. If you've got limited space and you're 262 00:13:25,800 --> 00:13:28,640 Speaker 1: saying like, hey, I gotta come come home and I 263 00:13:28,679 --> 00:13:32,360 Speaker 1: gotta process this in an apartment building and you've got 264 00:13:32,400 --> 00:13:34,240 Speaker 1: an entire hole deer in your truck, it's gonna be 265 00:13:34,240 --> 00:13:36,560 Speaker 1: really hard. I mean, I guess you could do it 266 00:13:36,559 --> 00:13:40,400 Speaker 1: in your bathtub or whatever, but um, it's probably not 267 00:13:40,400 --> 00:13:43,760 Speaker 1: not recommended. So what I would do is I would 268 00:13:44,440 --> 00:13:47,600 Speaker 1: essentially break the animal down in the field somewhere you 269 00:13:47,600 --> 00:13:50,320 Speaker 1: know it's it's a great place because you've got the room, 270 00:13:50,360 --> 00:13:53,120 Speaker 1: you've got the space, and you're gonna have you're cooler 271 00:13:53,160 --> 00:13:55,320 Speaker 1: with you, one of those essential pieces of year, so 272 00:13:55,600 --> 00:13:58,199 Speaker 1: you can start breaking down the pieces. Breaking down the quarters. 273 00:13:58,440 --> 00:14:01,199 Speaker 1: I removed the hind quarter and front shoulder. I then 274 00:14:01,320 --> 00:14:04,040 Speaker 1: can remove the backstrap, either off the rib or leave 275 00:14:04,080 --> 00:14:06,040 Speaker 1: it on and use a saw cut it in half. 276 00:14:06,080 --> 00:14:08,840 Speaker 1: Doesn't really matter. You're just breaking it down into manageable 277 00:14:08,840 --> 00:14:11,600 Speaker 1: pieces that you can fit in your cooler to take home. 278 00:14:11,800 --> 00:14:13,920 Speaker 1: So that's gonna be your first stage of like where 279 00:14:13,920 --> 00:14:16,320 Speaker 1: do I keep this stuff? How's it all gonna work out? 280 00:14:16,559 --> 00:14:19,520 Speaker 1: You're gonna use your cooler as the storage space while 281 00:14:19,560 --> 00:14:23,520 Speaker 1: you're processing those individual pieces. Now, let's say we get 282 00:14:23,560 --> 00:14:26,440 Speaker 1: back to our motel, our hotel, the back of the 283 00:14:26,480 --> 00:14:30,240 Speaker 1: truck wherever, and it's time to break down. So step 284 00:14:30,240 --> 00:14:34,000 Speaker 1: two is gonna be breaking down those pieces into the 285 00:14:34,040 --> 00:14:37,120 Speaker 1: butcher portion. So while you're butchering one piece, everything else 286 00:14:37,200 --> 00:14:43,960 Speaker 1: is gonna be chilled in your cooler to Step two 287 00:14:44,160 --> 00:14:46,280 Speaker 1: is gonna be the de boning process. And I generally 288 00:14:46,280 --> 00:14:48,840 Speaker 1: do this once I get like unless it's a super 289 00:14:48,840 --> 00:14:52,240 Speaker 1: far pack out. I'll actually start the de boning process 290 00:14:52,360 --> 00:14:54,120 Speaker 1: right at the kill site, like if it's an elk 291 00:14:54,160 --> 00:14:56,840 Speaker 1: and I'm like, man, I'm way back here. Is heavy. 292 00:14:56,880 --> 00:14:59,120 Speaker 1: I don't want to carry these bones. But most of 293 00:14:59,120 --> 00:15:01,720 Speaker 1: the time, honestly, it's a little easier to just manage 294 00:15:01,760 --> 00:15:05,520 Speaker 1: things with bone in. So i'd say eight time, I 295 00:15:05,560 --> 00:15:07,560 Speaker 1: don't really bone stuff out in the field unless I 296 00:15:07,600 --> 00:15:09,480 Speaker 1: need that, and it's more of a space saving thing 297 00:15:09,600 --> 00:15:12,840 Speaker 1: for me. Honestly, I was opposed to wait. But once 298 00:15:12,880 --> 00:15:14,720 Speaker 1: I get back to wherever I'm gonna start cutting up, 299 00:15:15,000 --> 00:15:17,800 Speaker 1: then I bring out that filet knife, that butcher knife. 300 00:15:18,000 --> 00:15:20,360 Speaker 1: I've got my cutting matt, and I'm going to start 301 00:15:21,160 --> 00:15:23,680 Speaker 1: deboning those quarters. Wherever I'm at this is. This can 302 00:15:23,720 --> 00:15:25,840 Speaker 1: be all the tailgate. This could be in the kitchen 303 00:15:25,880 --> 00:15:31,360 Speaker 1: of your motel room, hotel room, condo, house, apartment, whatever. 304 00:15:31,800 --> 00:15:33,240 Speaker 1: So you've got all your other piece in there, You've 305 00:15:33,240 --> 00:15:34,840 Speaker 1: got you pull out one quarter and now you're gonna 306 00:15:34,840 --> 00:15:38,120 Speaker 1: start breaking down deboning. You're removing the muscle groups and 307 00:15:38,120 --> 00:15:40,840 Speaker 1: you're like, sweet, this is the first stage of the 308 00:15:40,880 --> 00:15:44,960 Speaker 1: butchering process. And just as a little like hint tip 309 00:15:45,440 --> 00:15:47,400 Speaker 1: the way the muscles grow. You know the thing that 310 00:15:47,440 --> 00:15:49,240 Speaker 1: I do. If I got a front shoulder of hind quarter, 311 00:15:49,280 --> 00:15:52,040 Speaker 1: let's start with the hind quarter. You just start separating 312 00:15:52,040 --> 00:15:54,360 Speaker 1: those muscle groups out. You'll see there's a fascion that 313 00:15:54,440 --> 00:15:56,800 Speaker 1: kind of holds everything together. You'll go in there, you'll 314 00:15:56,800 --> 00:15:59,040 Speaker 1: take your knife and you'll just start laying out and 315 00:15:59,120 --> 00:16:01,800 Speaker 1: separating out the different cuts and the different pieces of 316 00:16:01,840 --> 00:16:05,400 Speaker 1: meat from there. Once it's separated, we go to step 317 00:16:05,480 --> 00:16:07,840 Speaker 1: three and this is the cut and separate. So I'll 318 00:16:07,880 --> 00:16:11,120 Speaker 1: take that one piece that I'm working on. Obviously, i'll 319 00:16:11,160 --> 00:16:12,960 Speaker 1: separate it out. I'll say, okay, these are steaks. I 320 00:16:13,000 --> 00:16:15,880 Speaker 1: cut that bag it tag it right on the bag, 321 00:16:16,600 --> 00:16:18,880 Speaker 1: this is what it is. And then I have a 322 00:16:18,920 --> 00:16:22,800 Speaker 1: separate bag set aside for the grind, because that's one thing. 323 00:16:23,040 --> 00:16:25,320 Speaker 1: There's a lot of grind off these animals, and that's 324 00:16:25,320 --> 00:16:27,480 Speaker 1: the thing that starts piling up. So I start one 325 00:16:27,520 --> 00:16:30,520 Speaker 1: bag for grind, and then I start bagging out my 326 00:16:30,680 --> 00:16:34,400 Speaker 1: individual butcher cuts. So I've got those cuts, and then 327 00:16:34,600 --> 00:16:37,360 Speaker 1: I start to store and put away the grind and 328 00:16:37,400 --> 00:16:39,680 Speaker 1: the freezer. So if it's in a zip lock or 329 00:16:39,720 --> 00:16:42,080 Speaker 1: a vacuum seal bag, I'll close that bag, seal it 330 00:16:42,440 --> 00:16:44,920 Speaker 1: stick that in the freezer. One thing that you want 331 00:16:44,920 --> 00:16:47,440 Speaker 1: to think about is, you know, I get the question 332 00:16:47,480 --> 00:16:49,360 Speaker 1: a lot. Okay, I don't have a lot of space. 333 00:16:49,480 --> 00:16:51,920 Speaker 1: How do I age the animal? So there's a couple 334 00:16:51,920 --> 00:16:54,480 Speaker 1: of ways that I do that in the storage process, 335 00:16:54,560 --> 00:16:56,680 Speaker 1: before I cut it or after I cut it, depending 336 00:16:56,680 --> 00:16:58,880 Speaker 1: on how much time you have and how much space 337 00:16:58,920 --> 00:17:01,040 Speaker 1: you have. So that's where the keep seiler comes in. 338 00:17:01,880 --> 00:17:04,400 Speaker 1: One thing you'll find like, so the aging process. What 339 00:17:04,440 --> 00:17:06,440 Speaker 1: it does is it breaks down that rig of mortis 340 00:17:06,520 --> 00:17:09,959 Speaker 1: and makes the meat more tender. You know, people ask like, Okay, 341 00:17:10,000 --> 00:17:11,960 Speaker 1: if I freeze, if I freeze it right away, if 342 00:17:11,960 --> 00:17:13,399 Speaker 1: I shoot it, I cut it up and I freeze 343 00:17:13,400 --> 00:17:15,320 Speaker 1: it right away, will it be tough? The answer is 344 00:17:15,359 --> 00:17:17,720 Speaker 1: probably yes, because what you're gonna get is a term 345 00:17:17,760 --> 00:17:21,199 Speaker 1: called cold shortening, where you freeze the meat before the 346 00:17:21,280 --> 00:17:23,040 Speaker 1: rigor has time to break down, and it's kind of 347 00:17:23,080 --> 00:17:26,040 Speaker 1: gonna always be tough. So here's your options. You can 348 00:17:26,040 --> 00:17:28,879 Speaker 1: either dry age it or wet age it. Dry aging 349 00:17:29,440 --> 00:17:31,840 Speaker 1: is kind of keeping it in a climate controlled environment 350 00:17:32,119 --> 00:17:34,440 Speaker 1: and giving it a little bit of time to break down. 351 00:17:35,160 --> 00:17:37,600 Speaker 1: The way that I do this in my house, um, 352 00:17:37,640 --> 00:17:41,560 Speaker 1: I use plastic meat totes. I clear out my fridge 353 00:17:42,160 --> 00:17:44,560 Speaker 1: and I try to stack everything on one thing shelf 354 00:17:44,920 --> 00:17:46,439 Speaker 1: and then I keep the meat in the fridge for 355 00:17:46,440 --> 00:17:48,119 Speaker 1: a little bit, but I try. You want it to 356 00:17:48,160 --> 00:17:52,080 Speaker 1: be like spread out enough where it's got room to breathe. 357 00:17:52,600 --> 00:17:54,320 Speaker 1: If you don't have that space, you could do it 358 00:17:54,400 --> 00:17:56,119 Speaker 1: in the cooler. You just want to make sure that 359 00:17:56,160 --> 00:17:59,480 Speaker 1: it's not sitting in water. Um, it's not gonna dry 360 00:17:59,520 --> 00:18:01,199 Speaker 1: age where it's going to develop a crust, but it 361 00:18:01,240 --> 00:18:05,040 Speaker 1: will be allowed to age in that cold um in 362 00:18:05,040 --> 00:18:07,879 Speaker 1: that cold storage. I don't suggest aging things in the 363 00:18:07,880 --> 00:18:10,080 Speaker 1: cooler though, I think that they turn out not as well. 364 00:18:10,720 --> 00:18:13,480 Speaker 1: Um they can kind of sometimes because it's really hard 365 00:18:13,480 --> 00:18:14,840 Speaker 1: to keep them out of the water. So that's your 366 00:18:14,880 --> 00:18:18,680 Speaker 1: last case scenario. The next scenario would be you could 367 00:18:18,720 --> 00:18:21,280 Speaker 1: do it one of two ways, which would be a 368 00:18:21,400 --> 00:18:24,040 Speaker 1: wet age. And what that is is you're using your 369 00:18:24,119 --> 00:18:28,119 Speaker 1: vacuum seal to remove any oxygen that could cause the 370 00:18:28,119 --> 00:18:30,399 Speaker 1: meat to go bad, so you're kind of preserving it, 371 00:18:30,480 --> 00:18:32,720 Speaker 1: and then you're keeping it under cool temperature, which could 372 00:18:32,720 --> 00:18:35,520 Speaker 1: be a refrigerator. But the nice thing about this is 373 00:18:35,520 --> 00:18:37,639 Speaker 1: it doesn't leak, it doesn't cause a mess, and you 374 00:18:37,640 --> 00:18:40,199 Speaker 1: can stack things on top of each other um in 375 00:18:40,240 --> 00:18:42,760 Speaker 1: the fridge, so you've got limited space. I go with 376 00:18:42,800 --> 00:18:45,919 Speaker 1: this wet age process almost of the time because I 377 00:18:45,920 --> 00:18:47,960 Speaker 1: can start to butcher if I need to right away, 378 00:18:48,320 --> 00:18:50,639 Speaker 1: and then I can use the refrigerator to let the 379 00:18:50,720 --> 00:18:53,800 Speaker 1: rig and more to break down without letting oxygen get 380 00:18:53,800 --> 00:18:56,240 Speaker 1: to it where it's gonna start crusting over. You don't 381 00:18:56,240 --> 00:18:59,080 Speaker 1: have as much meat loss or whatever after the fact, 382 00:18:59,560 --> 00:19:02,520 Speaker 1: and it still comes out extremely tender. So you can 383 00:19:02,560 --> 00:19:04,960 Speaker 1: do this wet aging process in one of two ways. 384 00:19:04,960 --> 00:19:07,560 Speaker 1: You can butcher it, vacuum seal it stored in the 385 00:19:07,600 --> 00:19:09,680 Speaker 1: fridge for a week and then freeze it, or even 386 00:19:09,720 --> 00:19:11,800 Speaker 1: you can go up to two months like this um 387 00:19:11,840 --> 00:19:13,800 Speaker 1: I've had I've done it where I've actually just like 388 00:19:13,880 --> 00:19:17,639 Speaker 1: vacuum seal the whole hind quarter wet aged it. UM 389 00:19:17,880 --> 00:19:19,320 Speaker 1: let us sit in the fridge for about a month 390 00:19:20,000 --> 00:19:22,280 Speaker 1: three to four weeks and then taking it out, butchered it, 391 00:19:23,000 --> 00:19:24,760 Speaker 1: sealed it back up, and put it in the freezer. 392 00:19:24,800 --> 00:19:27,199 Speaker 1: But you can do it either way. That's where that 393 00:19:27,280 --> 00:19:30,600 Speaker 1: vacuum sealer comes in handy for this process. Like let's 394 00:19:30,600 --> 00:19:34,080 Speaker 1: say you need a little bit of more aging to go. Um, 395 00:19:34,119 --> 00:19:36,320 Speaker 1: you've got like enough time where you're like, hey, I 396 00:19:36,320 --> 00:19:37,800 Speaker 1: can butcher it in a few days. I can butcher 397 00:19:37,800 --> 00:19:40,720 Speaker 1: it next weekend. Then you would probably get the vacuum seal, 398 00:19:40,800 --> 00:19:44,520 Speaker 1: create a long bag, vacuum seal each individual broken down piece, 399 00:19:44,600 --> 00:19:47,679 Speaker 1: or maybe a big block of boned out pieces, vacuum 400 00:19:47,720 --> 00:19:51,359 Speaker 1: seal it and then pull those out and start to process. Now, 401 00:19:51,400 --> 00:19:53,359 Speaker 1: let's answer that question. Maybe you were on a hunt 402 00:19:53,480 --> 00:19:55,240 Speaker 1: and you you got something the last day and you 403 00:19:55,280 --> 00:19:57,639 Speaker 1: don't have time to butcher it right away because you've 404 00:19:57,640 --> 00:19:59,359 Speaker 1: gotta go to work or whatever. This is a this 405 00:19:59,400 --> 00:20:02,080 Speaker 1: is a real life scenario. I run into this more 406 00:20:02,119 --> 00:20:04,199 Speaker 1: times than not a lot of friends. I know this 407 00:20:04,280 --> 00:20:07,080 Speaker 1: is the problem. You get home, you're like, man, I 408 00:20:07,160 --> 00:20:09,879 Speaker 1: want to process this myself. But I just I was like, 409 00:20:09,920 --> 00:20:11,439 Speaker 1: I feel like I don't have the time. What do 410 00:20:11,520 --> 00:20:13,520 Speaker 1: I do? How long can it last? How do I 411 00:20:13,520 --> 00:20:15,120 Speaker 1: take care of it? I don't want it to go bad? 412 00:20:15,200 --> 00:20:17,280 Speaker 1: Like this is the whole reason I went out struggle 413 00:20:17,320 --> 00:20:19,440 Speaker 1: all weak. You know, I finally am successful. I want 414 00:20:19,440 --> 00:20:21,240 Speaker 1: the meat to be really good. Do I just drop 415 00:20:21,240 --> 00:20:22,960 Speaker 1: it off at the butcher or do I do it 416 00:20:23,000 --> 00:20:25,160 Speaker 1: myself and that's that's a really good question to ask. 417 00:20:25,240 --> 00:20:28,400 Speaker 1: But it is definitely doable to do yourself. And it's 418 00:20:28,480 --> 00:20:30,800 Speaker 1: kind of on some of these things that we started 419 00:20:30,800 --> 00:20:33,159 Speaker 1: to touch on. What I like to do is I 420 00:20:33,200 --> 00:20:35,760 Speaker 1: like to kind of stagger the time. So we come home, 421 00:20:35,960 --> 00:20:37,640 Speaker 1: we got the elk, and you're like, man, I don't 422 00:20:37,640 --> 00:20:39,800 Speaker 1: have room to hang this oult. What do I do? 423 00:20:39,880 --> 00:20:41,439 Speaker 1: So the first thing that I do this is just 424 00:20:41,520 --> 00:20:44,640 Speaker 1: me the way they're like, what my scenario would be. 425 00:20:44,840 --> 00:20:48,240 Speaker 1: Let's say I've got room for one or two quarters 426 00:20:48,840 --> 00:20:50,200 Speaker 1: in the fridge, or if I could hang in my 427 00:20:50,240 --> 00:20:52,720 Speaker 1: garage and the temperatures right awesome, That's what I would do. 428 00:20:52,800 --> 00:20:55,560 Speaker 1: You know, I like to keep it around. I mean 429 00:20:55,800 --> 00:20:57,280 Speaker 1: I kind of I kind of play with it a 430 00:20:57,280 --> 00:20:59,080 Speaker 1: little bit. You want to kind of keep it around 431 00:20:59,080 --> 00:21:01,679 Speaker 1: that forty degrees if you can, you know, as long 432 00:21:01,720 --> 00:21:04,440 Speaker 1: as you get cool air running over it, it's okay. 433 00:21:04,520 --> 00:21:06,199 Speaker 1: So what I do if it's a little bit warmer, 434 00:21:06,359 --> 00:21:08,199 Speaker 1: if I've got room in the garage, I hang up 435 00:21:08,320 --> 00:21:09,639 Speaker 1: the meat in the garage and then I have a 436 00:21:09,640 --> 00:21:12,600 Speaker 1: little fan and I just turned that fan on and 437 00:21:12,680 --> 00:21:15,680 Speaker 1: let it blow and keep circulating air pass the meat. 438 00:21:16,200 --> 00:21:18,280 Speaker 1: You will notice that it's gonna dry it out pretty good, 439 00:21:18,440 --> 00:21:21,080 Speaker 1: create this crust around it, but it's gonna protect the meat. 440 00:21:21,119 --> 00:21:23,000 Speaker 1: It's gonna break down. I try not to do that 441 00:21:23,040 --> 00:21:26,240 Speaker 1: for more than four or five days, but um, you know, 442 00:21:26,359 --> 00:21:28,240 Speaker 1: shorter is better if you've got three days or whatever. 443 00:21:28,240 --> 00:21:29,879 Speaker 1: But it gives you a little bit of time to 444 00:21:30,000 --> 00:21:31,720 Speaker 1: then mess with the meat. So you come back from 445 00:21:31,960 --> 00:21:34,680 Speaker 1: work every day that week and you just grab a quarter, 446 00:21:34,800 --> 00:21:37,240 Speaker 1: process that quarter, and then you save your grind up. 447 00:21:37,280 --> 00:21:40,199 Speaker 1: So you'll put all your grind into the freezer or whatever, 448 00:21:40,440 --> 00:21:42,800 Speaker 1: and then as you're processing, and then you'll do all 449 00:21:42,800 --> 00:21:44,960 Speaker 1: your grind at once. One reason that I like to 450 00:21:45,040 --> 00:21:47,359 Speaker 1: put the grind and the freezer is because it actually 451 00:21:47,359 --> 00:21:49,840 Speaker 1: grinds up better when it's semi frozen. So I'll just 452 00:21:49,880 --> 00:21:52,320 Speaker 1: start to dethaw that in the fridge when it's grind day, 453 00:21:52,320 --> 00:21:55,159 Speaker 1: so I get all my everything done, process done, and 454 00:21:55,200 --> 00:21:58,200 Speaker 1: then I do grind day one day after I've done 455 00:21:58,240 --> 00:22:01,480 Speaker 1: all the other butchering separates it out a little bit 456 00:22:01,520 --> 00:22:04,280 Speaker 1: and also makes it easier because it's like semi frozen. 457 00:22:04,280 --> 00:22:05,960 Speaker 1: You want you don't want it frozen, but you want 458 00:22:05,960 --> 00:22:09,960 Speaker 1: to like fairly cold for your grind process. So we're 459 00:22:09,960 --> 00:22:13,040 Speaker 1: gonna go into um, we've got that that limited time. 460 00:22:13,080 --> 00:22:15,160 Speaker 1: Maybe you've got the garage set up sweet, you can 461 00:22:15,240 --> 00:22:17,159 Speaker 1: use the fan. That'll buy you a little bit of 462 00:22:17,160 --> 00:22:19,600 Speaker 1: time that you can pull a quarter in once a 463 00:22:19,720 --> 00:22:22,479 Speaker 1: night or whatever whenever you've got time that week and 464 00:22:22,520 --> 00:22:25,280 Speaker 1: start processing and do it the same way, cut it up, 465 00:22:25,359 --> 00:22:28,119 Speaker 1: vacuum seal that, put your grind in the freezer. You're 466 00:22:28,160 --> 00:22:30,240 Speaker 1: good to go. Next day. You maybe grab another quarter 467 00:22:30,400 --> 00:22:32,560 Speaker 1: or however much you can do within that time that 468 00:22:32,600 --> 00:22:35,280 Speaker 1: you've got. Now, if you don't have that hanging space, 469 00:22:35,440 --> 00:22:37,760 Speaker 1: or it's too hot, or it's like, hey, I'm in Arizona, 470 00:22:38,680 --> 00:22:40,880 Speaker 1: my garage is way too hot for this doesn't even matter. 471 00:22:40,880 --> 00:22:43,120 Speaker 1: If i've got the got the fan on it. Then 472 00:22:43,119 --> 00:22:46,520 Speaker 1: you can use a combination of the cooler refrigerator or 473 00:22:46,640 --> 00:22:50,320 Speaker 1: that vacuum ceiling method and in the refrigerator. So I'll 474 00:22:50,320 --> 00:22:52,199 Speaker 1: do a couple of different ways. You know, when you've 475 00:22:52,240 --> 00:22:53,760 Speaker 1: got an elk and a cooler, it doesn't matter how 476 00:22:53,760 --> 00:22:56,439 Speaker 1: big you're it will they're are giant coolers. But what 477 00:22:56,480 --> 00:22:58,119 Speaker 1: I like to do is keep it out of the 478 00:22:58,160 --> 00:23:02,320 Speaker 1: ice but still definitely cold. Continually check the temperature of 479 00:23:02,359 --> 00:23:05,240 Speaker 1: it and make sure that it's not in water. That's 480 00:23:05,280 --> 00:23:08,280 Speaker 1: the biggest thing. So I'll probably pull a couple quarters 481 00:23:08,320 --> 00:23:10,680 Speaker 1: out and try to make room in my refrigerator, putting 482 00:23:10,720 --> 00:23:12,760 Speaker 1: them in the toates where they're separated, where Eric can 483 00:23:12,760 --> 00:23:16,359 Speaker 1: get around them. Or I'll do that technique of getting 484 00:23:16,359 --> 00:23:19,359 Speaker 1: a really long vacuum seal bag out, sealing the bottom 485 00:23:19,400 --> 00:23:22,119 Speaker 1: of it, putting quarter in vacuum sealing it and storing 486 00:23:22,160 --> 00:23:24,760 Speaker 1: it in the fridge. That way, I can actually stack them. 487 00:23:24,920 --> 00:23:27,719 Speaker 1: They won't go bad that way, and they give me. 488 00:23:27,800 --> 00:23:29,919 Speaker 1: They buy me a little bit of time to actually 489 00:23:30,000 --> 00:23:32,040 Speaker 1: get to the butchering process. Then I'll pull it out, 490 00:23:32,560 --> 00:23:34,800 Speaker 1: cut it up when I can same thing, put the 491 00:23:34,840 --> 00:23:37,639 Speaker 1: grind in the freezer, and then put my process steaks 492 00:23:37,640 --> 00:23:39,959 Speaker 1: in the freezer, and it's ready to go. Now when 493 00:23:40,000 --> 00:23:43,159 Speaker 1: it comes to grind day or you know, if you 494 00:23:43,240 --> 00:23:45,400 Speaker 1: got the time you come back, you've got plenty of time. 495 00:23:45,400 --> 00:23:47,119 Speaker 1: You can do it all at once. That's great. But 496 00:23:47,200 --> 00:23:50,879 Speaker 1: even while I'm processing the entire year, I stick or 497 00:23:51,040 --> 00:23:53,680 Speaker 1: elk or whatever, I stick whatever grind. Once I get 498 00:23:53,840 --> 00:23:56,600 Speaker 1: a good sized bag, then put that grind in the freezer, 499 00:23:56,640 --> 00:23:58,520 Speaker 1: even if i'm doing it that day to start cooling 500 00:23:58,520 --> 00:24:01,280 Speaker 1: it down to temperature, and then I'll pull out the 501 00:24:01,359 --> 00:24:04,000 Speaker 1: grinder and then do it that way. I will say, like, 502 00:24:04,040 --> 00:24:06,640 Speaker 1: when it comes to grinding your own meat, that's one 503 00:24:06,680 --> 00:24:09,320 Speaker 1: thing where you probably you want the better version of 504 00:24:09,359 --> 00:24:11,800 Speaker 1: whatever you can get. So I like at least the 505 00:24:11,840 --> 00:24:14,560 Speaker 1: half horse grinder. If I'm doing an elk or whatever, 506 00:24:14,600 --> 00:24:17,840 Speaker 1: it's just it's just a better process. I've owned some 507 00:24:17,880 --> 00:24:21,200 Speaker 1: pretty crappy grinders in the past, So I will say, like, 508 00:24:21,560 --> 00:24:23,800 Speaker 1: if you're butchering yourself, the two things you want to 509 00:24:23,800 --> 00:24:26,040 Speaker 1: invest in, I'd say the first thing you'd want to 510 00:24:26,080 --> 00:24:28,000 Speaker 1: invest in is a good grinder, and then the second 511 00:24:28,040 --> 00:24:32,080 Speaker 1: thing would be that vacuum sealer or maybe simultaneously at 512 00:24:32,119 --> 00:24:35,400 Speaker 1: the same time, those two pieces of kit, because it's 513 00:24:35,400 --> 00:24:38,760 Speaker 1: gonna make the entire butchering process so much easier when 514 00:24:38,800 --> 00:24:40,280 Speaker 1: you do it at home if you have those two things, 515 00:24:40,320 --> 00:24:43,760 Speaker 1: because it gives you the flexibility to wet age, it 516 00:24:43,760 --> 00:24:45,879 Speaker 1: gives you a flexibility to to get a good seal. 517 00:24:45,920 --> 00:24:49,280 Speaker 1: And whether you use it just for preserving things between 518 00:24:49,359 --> 00:24:51,960 Speaker 1: the breakdown process or whether you use it for the 519 00:24:52,000 --> 00:24:55,359 Speaker 1: final seal up set in the freezer, doesn't really matter. 520 00:24:55,400 --> 00:24:57,720 Speaker 1: It's just gives you that extra ability to move things 521 00:24:57,800 --> 00:25:00,639 Speaker 1: around and storm different places with a lot of ease. 522 00:25:00,960 --> 00:25:03,840 Speaker 1: And it's definitely great if you're traveling because you can 523 00:25:04,040 --> 00:25:06,920 Speaker 1: um they don't leak as well, So especially if you've 524 00:25:06,920 --> 00:25:08,320 Speaker 1: got something A lot of times, what I'll do if 525 00:25:08,359 --> 00:25:10,320 Speaker 1: I'm traveling, I'll butcher it. I'll cut it up, I'll 526 00:25:10,359 --> 00:25:13,520 Speaker 1: use big pieces, vacuum seal, freeze it sticking to my 527 00:25:13,520 --> 00:25:15,800 Speaker 1: cooler bag and just take it his carry on, pretend 528 00:25:15,880 --> 00:25:18,320 Speaker 1: like it's just like walk around like it's super light. 529 00:25:18,760 --> 00:25:21,800 Speaker 1: I'll have about fifty pounds and that thing stuffing in 530 00:25:21,840 --> 00:25:24,640 Speaker 1: the overhead bin. Um. So that's that's a good way 531 00:25:24,680 --> 00:25:26,719 Speaker 1: to do things if you're traveling, if you have limited 532 00:25:26,760 --> 00:25:32,159 Speaker 1: space or a limited amount of time. I want to 533 00:25:32,280 --> 00:25:35,200 Speaker 1: address that way of butchering because I've been getting a 534 00:25:35,280 --> 00:25:37,680 Speaker 1: lot of questions as guys are planning for their season. 535 00:25:37,800 --> 00:25:39,879 Speaker 1: Maybe you know it's it's a question that comes up 536 00:25:39,920 --> 00:25:42,920 Speaker 1: every year, and I figured, Okay, it's definitely worth talking 537 00:25:42,960 --> 00:25:45,600 Speaker 1: about if so many people are asking about it for 538 00:25:45,680 --> 00:25:47,879 Speaker 1: a little bit more in depth, like how to butcher 539 00:25:48,280 --> 00:25:50,479 Speaker 1: If you're like, okay, that tells me, gives me an 540 00:25:50,520 --> 00:25:52,960 Speaker 1: idea of the strategy. If I don't have enough space 541 00:25:53,000 --> 00:25:55,159 Speaker 1: where to store things, how to move things from stage 542 00:25:55,160 --> 00:25:57,600 Speaker 1: one to stage two, or some ways of you know, 543 00:25:57,720 --> 00:26:00,280 Speaker 1: keeping the meat safe for a little bit longer period 544 00:26:00,320 --> 00:26:03,680 Speaker 1: of time. But if you want more in depth processing 545 00:26:04,040 --> 00:26:07,600 Speaker 1: butchering field care, you can always go to my YouTube 546 00:26:07,680 --> 00:26:10,960 Speaker 1: channel subscribe to that because leading up to the season, 547 00:26:10,960 --> 00:26:14,240 Speaker 1: I'm gonna be releasing videos on pretty much every stage 548 00:26:14,320 --> 00:26:16,679 Speaker 1: of breaking it down in the field highd court or 549 00:26:16,720 --> 00:26:20,639 Speaker 1: backcourt or backstrap whatever, like every piece of it, and 550 00:26:20,680 --> 00:26:23,879 Speaker 1: then the kind of the butchering process along the way, 551 00:26:23,960 --> 00:26:26,600 Speaker 1: So feel free to check that out and it will 552 00:26:26,640 --> 00:26:29,920 Speaker 1: kind of be a good like visual aid Q too, 553 00:26:31,200 --> 00:26:33,520 Speaker 1: kind of figuring out this in the field breakdown because 554 00:26:33,520 --> 00:26:37,600 Speaker 1: it's really hard to explain everything just via podcast, So 555 00:26:37,600 --> 00:26:42,560 Speaker 1: a little bit of an ancillary content if you will. Now, 556 00:26:42,760 --> 00:26:45,760 Speaker 1: um oh, actually I forgot. I tried to work out 557 00:26:45,800 --> 00:26:48,280 Speaker 1: a deal, so if you listen to the podcast, if 558 00:26:48,280 --> 00:26:50,399 Speaker 1: you do need some butchering stuff I work with meat, 559 00:26:50,840 --> 00:26:54,040 Speaker 1: it's meet your Maker dot com. They sell all kinds 560 00:26:54,040 --> 00:26:58,640 Speaker 1: of stuff, high quality grinders, vacuum steelers up to professional grade, 561 00:26:58,840 --> 00:27:02,440 Speaker 1: pretty good prices. But if you put my name in there, Remy, 562 00:27:02,560 --> 00:27:05,400 Speaker 1: you'll get a discount. So that's cool. Um, just if 563 00:27:05,440 --> 00:27:07,000 Speaker 1: it's something that you you're like, Hey, I want to 564 00:27:07,000 --> 00:27:09,440 Speaker 1: start butchering processing my own stuff. There's plenty of stuff 565 00:27:09,480 --> 00:27:12,760 Speaker 1: on there. So something that I worked out for listeners 566 00:27:12,760 --> 00:27:14,600 Speaker 1: of the show. I thought I might be sweet get 567 00:27:14,600 --> 00:27:17,119 Speaker 1: a little bit of a discount. But anyways, thank you 568 00:27:17,119 --> 00:27:20,840 Speaker 1: guys for listening. Keep the messages coming. Next week is 569 00:27:20,960 --> 00:27:26,480 Speaker 1: our hundred episode. Is crazy man, hundred weeks of doing this. Wow, 570 00:27:27,040 --> 00:27:29,480 Speaker 1: that's pretty nuts. It just seems like yesterday I was 571 00:27:29,520 --> 00:27:33,280 Speaker 1: talking about the biggest buck in my life. So gearing 572 00:27:33,359 --> 00:27:36,160 Speaker 1: up for the hundredth episode, I've got some cool I'm 573 00:27:36,160 --> 00:27:38,639 Speaker 1: gonna do a little bit of a cool giveaway something 574 00:27:39,080 --> 00:27:41,800 Speaker 1: is a thank you for everyone that listens, and we'll 575 00:27:41,840 --> 00:27:44,400 Speaker 1: talk about some of my favorite tactics and go over 576 00:27:44,480 --> 00:27:48,360 Speaker 1: some solid tips, maybe even a little bit of flashback session, 577 00:27:48,600 --> 00:27:51,480 Speaker 1: and maybe figure out the total sign off, the final 578 00:27:51,560 --> 00:27:57,080 Speaker 1: sign off. So until next week, keep cutting. Well that 579 00:27:57,160 --> 00:28:00,000 Speaker 1: works good. That was good because it's like, keep cutting 580 00:28:00,040 --> 00:28:03,120 Speaker 1: the distance. But I was talking about meat. It could 581 00:28:03,119 --> 00:28:05,400 Speaker 1: be that that could be in the great that could 582 00:28:05,440 --> 00:28:07,560 Speaker 1: be the goat of sign offs. I like that one. 583 00:28:07,560 --> 00:28:11,240 Speaker 1: All right, keep cutting, guys. H