Small but helpful processing cleanup tip
Contributors to this thread:General Topic
From: Meat Hunter
03-Dec-18
I may be the last person to have figured this out, but boiling water does wonders to take congealed fat, blood and hair off your knife post processing. I used to struggle mightily using soap and water. Now I put the kettle on the boil, knife in the sink and in a few minutes boiling water poured directly on the knife takes everything off. I know, Lincoln was shot.
From: APauls
03-Dec-18
Even just hot tap water is good enough no need to boil. Just hold it under the tap for a few seconds.
From: Elkoholic
03-Dec-18
I cover all counter spaces that I’m going to use with Saran Wrap before I start also. Makes counter and table clean up a snap.
From: jrhurn
03-Dec-18
Our processing area at the farm has an old propane burner set up, think turkey fryer. Part of setting up is water and a drop or two of dish soap in the pot. Turn on the fire and let it come up to temp. We have hot water to wash our hands, clean knives and use to rinse the table when complete.
A must have. Use a camp stove or some other method, but must have hot water while processing.
James
From: Franklin
03-Dec-18
If you use the "boil method" just be sure to keep your knife handles out of the water. I won`t even put my knives in a dishwasher.
From: Al Dente Laptop
05-Dec-18
A 2-3 mil clear plastic painter's tarp from Home Depot overs my entire surface, and just one item to roll up and throw away. If you vacuum seal your cuts/grind/sausage, purchase the pre-made bags. A lot faster than cutting and making your own. A little more money than the rolls, but it is definitely a time saver. A Sharpie to mark the items before packing in the freezer. Always scrambling to look for one, have it part of your processing kit, ready to go when you need it.
From: ELKMAN
05-Dec-18
One thing we do at the finish of every animal is be sure that we get ALL the scraps, bones, hide, head, whatever back to some place out where nature can finish anything we leave. Please don't throw your leftovers in a land fill. Let ALL of the animal get used in some way by nature.
From: M.Pauls
05-Dec-18
Yeah my carcasses get “used up” by coyotes at a precisely measured 180 yards from my kitchen window :)
From: LINK
05-Dec-18
Lol. Then the crows get the coyotes.
From: wild1
05-Dec-18
FWIW, one the best things I ever did was buy a used (craigslist) stainless steel sink for the garage - the foundation for all my processing.
From: t-roy
05-Dec-18
I thought you Canucks measured in meters, or is that metre?!!
From: 1boonr
05-Dec-18
I think the only thing that will eat a coyote is maggots or turkey buzzards
From: dirtclod Az.
05-Dec-18
Or Steve Rinella!
From: greg simon
05-Dec-18
I saw that episode. Steve said it was not very good and he would not eat coyote again!
From: jdbbowhunter
05-Dec-18
After skinning deer,I go over with propane torch to singe off any hair on the meat.
From: drycreek
05-Dec-18
After gutting, I take them to my processor :-)
From: M.Pauls
05-Dec-18
T-Roy just the liberal ones :)
From: IdyllwildArcher
06-Dec-18
I also have the grinder parts to contend with so I put hot water in the sink with dawn soap and soak. Works great. Boiling water does work great though, but you don't have to go all the way to boiling.
From: deerslayer
08-Dec-18
LOL.... 180 yards.... A thinking man's thinking man. Did a certain non-residents deer carcass produce any results?
Some great tips here. I really like the 3 mil plastic idea. My wife will thank you for it!
From: Tradman and Huntress
09-Dec-18
To help clean the grinder, I save up any old bread or crackers in the freezer and then run them through after the last grind. This not only pushes the last bit of meat through, but makes the blades and plates much easier to clean. -Cheryl
From: KSflatlander
09-Dec-18
An Apple or potato through the grind at the end works good too
