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This is a badge bit (BB) that is part of the PEP curriculum.  Completing this BB is part of getting the straw badge in Foraging.

For this BB you will catch, butcher and preserve one large mammal (deer, pig, elk, antelope, etc)!

How to Field Dress an Elk:


To complete this BB, the minimum requirements is:
      o to catch, butcher and preserve one large mammal (deer, pig, elk, antelope, etc)

To document your completion of the BB, provide the following for one large mammal:
 - A picture of the harvested animal with the tool you used to harvest
 - A picture of the dressed out carcass
 - A picture of the finished preserved large mammal
 - A brief description of the preservation method used

Clarifications:
- This is "Foraging" so it has to be wild game
COMMENTS:
 
Mike Haasl
steward
Posts: 8848
Location: Northern WI (zone 4)
2543
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I caught a deer this past weekend during the annual gun deer season.  I butchered it in the garage, trimmed the meat in the kitchen, froze the steaks (9 lbs), ground the decentish looking meat (22 lbs) and canned the more sinewy meat as stew meat chunks (15 lbs).  The ground stuff was canned in two ways, half as chili and half as Italian sausage.
Buck-I-caught-with-the-tool-I-caught-it-with.jpg
Buck I caught with the tool I caught it with
Buck I caught with the tool I caught it with
Cleaned-out-and-ready-for-skinning.jpg
Cleaned out and ready for skinning
Cleaned out and ready for skinning
Trimming-(steaks-packaged-on-the-right).jpg
Trimming (steaks packaged on the right)
Trimming (steaks packaged on the right)
Chili-on-the-upper-left-and-sausage-on-the-lower-right.-Pint-jars.jpg
Chili on the upper left and sausage on the lower right. Pint jars
Chili on the upper left and sausage on the lower right. Pint jars
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