Crop damage permit question

Rich · Post by **Rich** » Sat Jul 05, 2008 1:57 pm

I just got access to 35 crop damage permits and have a question regarding the meat. Several people have told me that deer are like rabbits and other small game and will have parasites/worms this time of the year. I didn't think this applied to deer and planned on consuming the meat. Can someone set me straight, crop damge permits or not, I can't see letting them lay to rot.

Rich

vixenmaster · Post by **vixenmaster** » Sat Jul 05, 2008 2:17 pm

tick toters are good to eat at anytime of the year

ecoaster · Post by **ecoaster** » Sat Jul 05, 2008 2:36 pm

I think they can have parasites this time of year, but don't quote me on it.

Here's a link I found. It may help answer some questions.

http://instruction.cvhs.okstate.edu/koc ... eerpar.htm

frisky · Post by **frisky** » Sat Jul 05, 2008 6:38 pm

Hey Rich....Need any help filling them?

raydaughety · Post by **raydaughety** » Sat Jul 05, 2008 7:29 pm

I grew up in the lowcountry of SC where hunting season opens August 15th every year. We've killed deer when the temps were above 100f and as long as you took care of them quickly, there wasn't a problem. If I'm not mistaken, here in NC you have to leave the deer where it falls and I "thought" that crazyfarmer has posted the same for Va at one time

Knock em down

Rich · Post by **Rich** » Sat Jul 05, 2008 7:39 pm

Ray,

The game warden was asked that very question and we can take the meat. I'm getting the grinder and sausage stuffer ready now. I also broke out the Exocet and put it back together, 3 shots and it's driving tacks again. Hope to get out next week.

Rich

flbuckmaster · Post by **flbuckmaster** » Sat Jul 05, 2008 9:20 pm

we kill tick infested deer here all the time. these pics were taken during archery season last year. notice the wad of ticks around the eyes

besides, shake them off the skin and place them in an old iron skillet, salt and butter them like punkn' seeds and fry till chrispy! yum! yum!

jay

Grizzly Adam · Post by **Grizzly Adam** » Sat Jul 05, 2008 9:56 pm

Take it from yet another hot-weather southern bowhunter ... not a problem.

That much closer to cooking temperature!

raydaughety · Post by **raydaughety** » Sat Jul 05, 2008 10:31 pm

There I go thinking that I remembered something that someone else might have said about something that I know nothing about except that I thought that I heard someone say what I thought that they said but I was wrong

. Sounds like you'll be getting a good head start on us but it's a little to hot for me

. Good luck and enjoy the fresh meat. I still have a few pounds of sausage left but it won't be long before we're at it again. Good luck!!!!

dick195252 · Post by **dick195252** » Sun Jul 06, 2008 1:59 am

It is a shame to just let them rot

If i knew the animal was just killed i would have no problem eating it

Grizzly Adam · Post by **Grizzly Adam** » Sun Jul 06, 2008 7:53 am

raydaughety wrote:There I go thinking that I remembered something that someone else might have said about something that I know nothing about except that I thought that I heard someone say what I thought that they said but I was wrong .

Now there's a mouthful!

kitty kat · Post by **kitty kat** » Sun Jul 06, 2008 8:03 am

Just pretend you have the finest organic raised meat. I there is a much higher chance of organic raised meats to have parasites and such other things than regular meats. The regular feeds are sometimes medicated to prevent parasites and such. I don't think I would have a problem taking that meat especially if it was put into suasages and cure meats. Just have a closer look before packaging. Happy feasting.

Vladymere · Post by **Vladymere** » Sun Jul 06, 2008 8:36 am

flbuckmaster wrote "besides, shake them off the skin and place them in an old iron skillet, salt and butter them like punkn' seeds and fry till chrispy! yum! yum!"

You're saying fry up the ticks and eat them? I'll bet their crunchy. Not sure I'm up for trying that.

Vlad

Country · Post by **Country** » Mon Jul 07, 2008 8:05 am

I always look at the inerds of what I kill. I stopped killing warm weather rabbits and early squirels because of parasites. You should always check the livers on anything for liver flukes, etc.. I suppose most parasites are killed by adaquate cooking and being in the freezer. I've never heard of anyone getting sick from eating parasitic meat but there is always one somewhere. I like my deer steaks rare so if anyone is going to come down with something it would probably be me.

vixenmaster · Post by **vixenmaster** » Mon Jul 07, 2008 8:14 am

all those parasites don't harm or taint the meat in any way. they either draw blood or body fluids from their host. Bears need their meat fully cooked to stop their particular parasite. its diseases that you need to be careful with. once thourghly cooked or smoked or brined the meat is safe to consume.

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Crop damage permit question

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