if you guys could kind of write a step by step process to how you guys go about butchering (dont need advice on the actuall butchering), Like from field to freezer or however you guys store it. The reason im looking into a GOOD processor is i no longer have a garage or deep freezer/refer to hold the meat tell i can get to cutting it up. I used to hang my meat at camp for a few days in the shade then bring it home and hang it in the very cool garage for a day or so until my family and i could get to cutting and grinding? I now live in a condo and dont have the space anymore.
Here is the scenario... you sit in your 2 piece climbing stand and your foot inadvertently bumps the lower section while there is no weight on it - and it slides down the tree, out of reach!
OK, you are safe - you have a string tied from the upper section that you are sitting on and the foot portion that slid 4-5 feet down the tree. All you have to do it pull the other section up, reposition it and you are back in business, correct?
Have you ever tested this theory?
I have -...