North Carolina Sportsman
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Butchering & Processing in Southeast North Carolina
I had family over for my wife's lasagna tonight. She used my Italian seasoned brown ground / venison. My college niece said, 'this is the best lasagna I've ever eaten'. I told her thank you. She said but, aunt Marci made it. I told her yeah but, I killed it. She said, How do you kill lasagna. Thought I was going to pee my pants. I told her it was deer meat and she said it sure is good.
This is....  Read More
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November 12, 2010 at 11:09pm
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Butchering & Processing in Southeast North Carolina
It's that time again. Pre-Rut is here. Thought I'd share a Jerky recipe with you!

Deer Jerky by Jeff
An awesome venison jerky that you can make and be the envy of your friends in your food dehydrator, you can dry the jerky @ 155 degrees for 4 ½ hours. ________________________________________
2 venison hams / roast
16 tablespoons soy sauce
16 tablespoons Worcestershire....  Read More
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October 18, 2013 at 9:47am
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Butchering & Processing in Southeast North Carolina
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  • Venison Pepperoni Sticks
Well it's late but I just finished grinding up 6 hams and 4 back straps. Total weight 40.9 pounds with 28 pounds of Boston butt to grid tomorrow. I bought some pepperoni snack sticks mix that makes 20 pounds so it looks like 48.9 pounds are going to be burger and sausage.

100 dollars into a grinder and another 100 into a sausage stuffer, a good cutting board and a Sharp knife and your set for....  Read More
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October 26, 2012 at 11:09pm
twm1969Profile Photo
Butchering & Processing in Northeastern North Carolina
Are there any processors near Ahoskie? Could be an hour or so form there.
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October 08, 2012 at 2:20pm
Lauren JohnsonProfile Photo
Butchering & Processing in Eastern North Carolina
I'm in Fayetteville, North Carolina and unfortunately am not a hunter so I can't get my own meat. I know deer season has just ended, and I have just finished eating some delicious backstrap with caramelized onions and bacon. I'm looking for all types of meat that you might have from this season or last season (freezer burned is okay with me). Deer, wild boar, duck, pheasant, quail, rabbits,....  Read More
January 13, 2012 at 6:13pm
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Butchering & Processing in Southeast North Carolina
In the Freezer: 26 pounds of deer burger Italian seasoned, 24 pounds of sausage Texas style, back straps for dinner.....PRICELESS!

Next deer.......Jerky!

Self-processing is a little time consuming but worth it! Might I add easy to do!
November 06, 2011 at 10:44am
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Butchering & Processing in Southeast North Carolina
I am soooooooooooo glad I took that 4 pointer last Sunday. I am chowing down on deer burgers for luch as I type this. All I can say is it's been 3 months since I ran out of Vinison and these burgers are umm umm good!

I processed up 12 one pound packs of deer sausage and 5 three pound packs of Italian seasoned burger!

All I need now is about 10 more deer! Fillin' the freezer!!!!
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September 16, 2011 at 11:43am
bmh0212Profile Photo
Butchering & Processing in Southern North Carolina
Looking for a new processor this year either in Richmond or Anson County. Post price is you know this year's price. Thanks
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August 07, 2011 at 3:40pm

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