After seeing pics of 1984's "Buck Truck" how about people posting pictures of their "larder" set ups??

Whether you're lucky enough to have a proper larder in dedicated building, or just a fly proof net hanging in the corner of the garage, please post some pics..

A couple of days ago, the high winds brought down a large bough which finally finished off the roof of the old shed I was using...It was the perfect excuse to tear the rest of it down, which I did today.

As far as replacements go, I don't have the space nor the through put of beasts for anything
fancy, but I would still be very interested in what other people use.

Andrew Yooles DVD on carcass prep shows him using a converted Porta-loo, which looks a good idea....

Regards,

Pete

Pete,

As you know I have a commercial chiller trailor. A few weeks ago a part failed that took 2 weeks to fix. I have a spare double door drinks cabinet chiller which coped fine with a couple of muntjac and a couple of roe. It did however struggle with 3 fallow and 2 muntjac. Despite just fitting (interesting packing) the mass of warm damp carcass somewhat overwhelmed it.

I would say that a cosmeticaly challenged commercial drinks cabinet is an excellent idea for the stalker who is going to get a couple of roe or a fallow. They might just manage a red hind but I think a stag is not a goer. Most commercial refridgeration engineers have a graveyard which they are only too happy to allow one to take a chill from. The racking is a simple affair.

If you go this route a unit where the compressor etc is on top allows easier washing etc.

I should warn you that once you have been down the chilled route living without one is a nightmare.

Any work is very expensive and don't forget that if the unit is outside it must be run (counter intuitively) in the winter to prevent some costly damage to the condenser (the refridgerant migrates into the oil in cold weather)unless you put a tape heater on the condensor.

Do seriously consider a fly proof larder in a cool place if you aren't selling carcasses.

I been down the fly proof larder route, and would probably do it again if my stalking was local...

As it is, with no local stalking, my trips usually consist of long weekends away, and that means that any carcasses may end up being unchilled for a couple of days before i even get them home...

In the summer, that obvious does not give much wriggle room to get them skinned and butchered upon my return...

It would also be nice to be able to sell the odd carcass.. .The "Hunter Exemption"
in the new regulations would seem to make that easier to do in a legal manner.....

Somebody else here uses one of those drinks chillers and they do seem ideal for what I want..

I've watching ebay and as you say they can go quite reasonably if they are cosmetically untidy...I just need to drop on something local, thats all...

If you have any pics of your set up with a carcass or two in them, I, and I am sure others, would be interested in seeing them...

Regards,

Pete

This is a very interesting discussion. Exactly what stage of the meat handling process is the larder used for? Photos would be great if anyone has them.

quote:

Originally posted by Pete E:
II've watching ebay and as you say they can go quite reasonably if they are cosmetically untidy...I just need to drop on something local, thats all...

Pete,

I think you are likely to pay over the odds on evil bay. I would suggest you look out a couple of large local refridgeration engineering companies (who do repairs) I found one with a number of usable chills that I could have taken for free. Likewise scrapyards that do refridgerators.

Wooly,

Unlike in the States or Canada, there is no tradition of being able to get your deer carcass to be cut up by a local meat locker...

You might be able to come to some arrangement with a friendly local butcher, but I'd venture for most Brits who stalk, thats exception rather than the rule.

That means most folks either sell the carcass to a game dealer, who puts into the commercial food chain, or they skin and butcher the deer them selves.

In either case, its very handy to have as a minimum a fly proof area to hang the carcass while its being sorted ie waiting to be skinned ect, and even better to have some sort of cold room/chiller unit where the carcass can be stored just above freezing. As we stalk all year around, including the summer, you can imagine how much easier it is if you have such a chiller.

The drinks chiller cabinets that 1894 mentions are becoming more and more popular, but I know quite a few guys who have proper walk in cold stores, but of course you need the space in an outbuilding or similar for one of those..

Up to now, I've mamanged with something along the lines of the picture below:


and have ended up skinning the carcass outside and butchering it in the kitchen. That is not too bad with a 35lb Roe carcass, but is not so practical with a 70lb or bigger carcass from a Fallow, and I wouldn't even think of trying a burther Red deer in that manner!

A double door version of the chiller below in a dedicated room is what I would like..



Both of those pictures are from the Deer UK Site which is worth a look around if your interested in deer and deer stalking in the UK...Unfortunately its rarely updated but it gives you an idea of the species we have ect..

Regards,

Pete

Just on the butchering post chiller

I use a white plastic outdoor patio table with detachable legs and do the butchering outside, using a piece of Iroku as a cutting block and pack it all into freezer cuts as I go along. Then hose the whole thing down and bung it back in the shed.

Keeps the kitchen and any domestic strife completely out of the loop

Hollis500,

The patio table sounds a very good idea; except for perhaps the heaviest carcasses, it could possibly double as skinning trestle too?

Regards,

Pete

Tend to do the skinning with it still on gimble and hanging up, skin legs and over haunch then grip skin and pull down, most cases getting the thing off in one go