Saturday, August 16, 2008
Johnny Steinbrecher brought in this nice one! It dressed out at 104.4 lbs., the biggest so far. Notice that it is not in velvet. Now I don't know if there is scientific evidence to support it, but from my vantage point across the order-taking desk here at Cordray's, I think that you can make a prediction about the time of the rut based on when deer start coming in without velvet. We've been processing deer for 17 years and some years the velvet deer come in well into September. But some years, there are no deer in velvet at all. It seems to me that on the years when velvet is scarce, the rut comes in early. But when we have weeks of it, the rut is a few weeks later. So... if Johnny's deer is an indication of a trend, we might see deer in rut a little earlier this year. No science to it, ( I don't think? Let us know if you know otherwise.) but it is now officially an old processor wives' tale!
In the 17 years we've been processing deer, we've seen them come in on the top of cars, in the trunks of Mercedes, in the backseat of police cars, and once even on a bicycle, but we've never had one on a motorcycle until last night! Guenter Weber took this deer for a spin! And the funny part is he got stopped at a license check on the way. The policeman did a double take!
Check out the First Deer Hall of Fame and Big, Bad, and Unusual pages for more pictures.
Friday, August 15, 2008
Well, we are right in the middle of the first day and have a few early photos for you. The fun started at 7:45, but our first visitor wasn't a deer hunter. Robert Bellamy got this nice wild hog on the first day!
About an hour later, John Hodges brought in the first deer of the 2008 season. It was a 3 point in velvet. He didn't stay the Big Buck winner for long though! The winner for right now is Jeremy Goette with a 9 point, also in full velvet. Will update the Big Buck winner as the night rolls on... We've got a meat case full of beef ready to go, including beef Summer Sausage and Peppers and Cheddar smoked sausage. We're sampling beef Cheddarwurst, so stop by!
Thursday, August 14, 2008
This is Kenneth Cordray writing to ya’ll about antlers in velvet. Over the past few weeks I have had many questions about how to treat that early season buck that you want to save. I can do a shoulder mount, an antler mount, European mount, or just preserve them for you to nail up on the barn!
Velvet is a living part of the deer, just like the meat. And antlers in velvet are one of the fastest growing living tissues in nature. So to keep the velvet on that special buck in good condition, there are a few things that need to be done.
-Treat velvet like meat. Get the antlers cooled quickly.
- Be sure you don’t soak them in water. They’ll begin growing bacteria and ruin.
- Be gentle with velvet covered antlers. Try not to bump or drag them on the ground.
-Get those antlers to me quickly so that they can be treated.
I have all the necessary chemicals to treat your velvet antlers to ensure they last. We only see velvet covered deer for about 2 weeks into the season. So get out there and get you one!