Becker's and Bambie

I've cleaned squirrels with BK11, BK16 and BK9 just for the heck of it. For deer and for serious work, in my mind smaller is much better. For field dressing and butchering deer, I've had really good experience with my BK11. It's the right size and tough as heck. Don't have too many pictures of that stuff because frankly, I'm usually pretty bloody at that point.




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Beckerhead #42
 
i used my BK24 to debone my deer this year and an ESEE/Becker kitchen knife to cube it up before grinding.
meat is aged/drained in a cooler ful of ice & water - drain & refill twice daily for 3-5 days.

found actual curing salts at ye olde "School" Sports, which takes 1 teaspoon per 5 pounds of meat rather than Morton Tender Quick which is a blend of salt, sugar, and curing salts - and takes 1 tablespoon per pound. using the real stuff made for summer sausage that doesn't taste primarily of salt.
 
Skinning this year's harvest with the 11.
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Sorry, that's all I have.
I took a small buck during archery season, and my buddy gave me his buck from firearms season.
So I got to process 2 dear.
Didn't take pics though, but used my BK11 quite a bit.
 
Jerry D. said:
I was at a family gathering with my fiancee's extended family (where they were serving venison) during deer season. While some of the others were swapping the latest hunting stories, her grandmother asked me, "Jerry.... Do you eat venison?" I just said, "Grandma, where I'm from everybody eats venison.... Whether or not they know they're eating it is an entirely different question."

My future brother in law's spit take was priceless. :D
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Col Defender said:
We often feed venison stew to friends who "do not like deer meat" and only tell them afterwards what they just ate. 100% success rate on having them like it.
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Sometimes, well actually most of the time people say they don't like to eat a certain food, it's not because it tastes bad but because their mind tells them its bad before they even try it.

We used to do the exact same thing growing up. We would go offshore fishing and come home, invite the whole family and cook all the different fish. People already know what types of fish they liked so we would mix it up and tell them the Shark was really red snapper and stuff. Then they would tell us how that was the best red snapper they have ever eaten. lol After dinner we tell them the truth and they all get mad and say they didn't like it.

Oh I got one more.

When I was in 8th grade, I found my fathers old animal leg traps in my grand fathers attic, so lets just say I became a trapper over night. lol
Lived on the Bayou in LA so I started catching Nutria every week. The freezer was full of meat so my Dad took a bunch of the Nutria to work and had the Chef of the office cook it up for everyone. He told them it was rabbit and they all had seconds and thirds till the pot was empty. When my dad told them what it really was, at least two of the guys went and threw up!! My dad was laughing his ass off. And these were oilfield guys so you'd think they wouldn't be so squeamish.
 
My wife went from telling me "this is the best batch of spaghetti sauce ever" to going in the bathroom & puking it up in less than 60 seconds, when my daughter told her i used elk meat instead of ground beef. It's all in the head is right !!! My buddy gave me the elk meat, about 2 lbs. It was goooood.
 
Nothing this year, but did use my BK11 last year to skin 2 deer. It worked great. If it had G10 scales I would have used it more often. I have to remove the para chord wrap before any game prep.
 
I'm looking to add to this thread again this season. I have my license and an extra doe tag so wish me luck! Hope to see lots of us posting.
 
im ready as well, got a new rifle recently and took it out this past week end, it shoots like a dream! im hoping to get something this year but we will see
 
Oh Yea!

First fresh deer steak of the season!

Bout to cook this bad boy up.

Yea, I know it looks a little rough, but It was cold and dark outside and I had to just cut a chunk of real quick and hope for the best.

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Will up date and let y'all know how it turns out.

Update:


Got it all seasoned up!
'
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Cooking the tester piece.
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OMG! Tasting the Tester Piece! And it sure is good.
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Now on to big daddy!
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Just how I like it!
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Last Update:


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Man that was so good. The meat has only been aging for a couple of days and needs to go another week but I just couldn't wait to eat some.
 
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Man... I am chompin at the bit to get my first deer!
I am on my buddies property. While putting out some deer blocks etc before the season, I saw TONS of deer! Now every day this week... not a sound... (other than all of the squirrels that sound like cape buffalo!)
I am going to help a buddy skin out his buck tomorrow.
I might try a bk2, but most likely ill be using a little buck Skinner, my tops msk, or whatever he gives me to use, since its his buck.

Dex, not only am I jealous of that steak you cooked up, but also of your bk11. I LOVE it! I have been thinking lately that I want to swap my little patinad tops msk for a Becker, but they all seem a little large, and it is hard to find the sheath setup I want.
 
beachmaster said:
Man... I am chompin at the bit to get my first deer!
I am on my buddies property. While putting out some deer blocks etc before the season, I saw TONS of deer! Now every day this week... not a sound... (other than all of the squirrels that sound like cape buffalo!)
I am going to help a buddy skin out his buck tomorrow.
I might try a bk2, but most likely ill be using a little buck Skinner, my tops msk, or whatever he gives me to use, since its his buck.

Dex, not only am I jealous of that steak you cooked up, but also of your bk11. I LOVE it! I have been thinking lately that I want to swap my little patinad tops msk for a Becker, but they all seem a little large, and it is hard to find the sheath setup I want.
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Good luck on getting a Deer! And it always seems like the deer know when hunting season starts. haha. I haven't even put corn in my feeder in about 6 or 8 months but last year I had about 20 whitetail come every day to eat. About 8 of them were bucks. The opening day of deer season, they disappeared. lol. Only the little scrawny does or spikes would show up. Crazy.

And thanks man. I love that little knife now. I think a BK-11 or a BK-14/24 would be a great option for you. I used a BK-16 last year for most of my skinning and also the Ka-Bar JAB Gamestalker. That is a fantastic blade for skinning. I highly recommend it. Just wish they would offer micarta scales for it. It stayed sharp for a really long time too.

Take some pics of the BK-2 if you do in fact use it tomorrow! Have fun.
 
Delicious looking steak! looks like you cooked it hot and fast, perfectly rare. Man I cannot wait to get a deer. This is my first season, bought a bow this spring and actually found the Becker knives in the process of acquiring the right deer processing blades. I bought an ol' man steel climber stand and it broke before my second practice trip up the tree! so my hunting has been pretty limited so far as I find a new climber stand, been out stalking a couple times but can feel myself pushing the deer just beyond my sight... only have public land to work with up here in upstate NY so climbers are my best bet.

What process are you using to age the meat?
 
DanDanthedirtyoldman said:
Delicious looking steak! looks like you cooked it hot and fast, perfectly rare. Man I cannot wait to get a deer. This is my first season, bought a bow this spring and actually found the Becker knives in the process of acquiring the right deer processing blades. I bought an ol' man steel climber stand and it broke before my second practice trip up the tree! so my hunting has been pretty limited so far as I find a new climber stand, been out stalking a couple times but can feel myself pushing the deer just beyond my sight... only have public land to work with up here in upstate NY so climbers are my best bet.

What process are you using to age the meat?
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Pittsburgh rare baby! So good.

That sucks about your stand failing on ya. With most things I'd say try and rig something up to fix it, but in this case, it's very dangerous if it is not in perfect working order since you could fall many many feet to the ground. Hope you find a new stand soon.

Right now it is pretty cold outside so I just have it in an ice chest on the porch. It's just quartered and the backstraps and tenderloins are whole. I threw a few ice cubes on top and I check it a few times a day. When I see the Ice start to melt, I know it's not cold enough outside so I will cover it in ice and just let it continue to drain. Then just add ice as needed. I used to soak my meat in ice water and drain it everyday to get the blood out of the meat, but I actually like the way it tastes with a more dry aging. I am still experimenting and trying different ways. Back in the day, my father had an outdoor walk in cooler at our hunting lease that we would hang the deer in. He would leave them hanging whole for up to a month at a time sometimes. I think that is probably the best way but I don't think my wife would like me taking the shelves out of our fridge and sticking a deer in it. haha,

Good luck bow hunting! Hope you get a big one.
 
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