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Deer processing. How many here process their own and to what level?
Posted on 10/6/15 at 2:34 pm
Posted on 10/6/15 at 2:34 pm
A. Totally lazy and bring dead deer to processor and watch them gut the thing 1.5 hrs after you shot it?
B. Quick and simple, just field dress and drop off?
C. Field dress, hang in a cooler, skin, and quarter meat then drop off for processing?
D. Down to quarters and then cut out all your steaks and roasts and send the rest for ground or sausage?
E. Full on processing with all meat cut into steaks and roasts, the rest ground, made into sausage if wanted, packaged and frozen.
Why do you choose your method?
B. Quick and simple, just field dress and drop off?
C. Field dress, hang in a cooler, skin, and quarter meat then drop off for processing?
D. Down to quarters and then cut out all your steaks and roasts and send the rest for ground or sausage?
E. Full on processing with all meat cut into steaks and roasts, the rest ground, made into sausage if wanted, packaged and frozen.
Why do you choose your method?
34
Posted on 10/6/15 at 2:36 pm to Bleeding purple
quote:
D. Down to quarters and then cut out all your steaks and roasts and send the rest for ground or sausage?
That. It avoids a $20 "de-boning fee" at my local place.
Posted on 10/6/15 at 2:37 pm to Bleeding purple
I mainly field dress it for the back strap then take the rest of it to the processor.
C
C
Posted on 10/6/15 at 2:38 pm to Bleeding purple
quote:
C. Field dress, hang in a cooler, skin, and quarter meat then drop off for processing?
Similar to this, but we don't field dress. Just skin, take quarters and backstraps to cooler and dump carcass. Much less of a mess keeping the guts in the cavity.
Posted on 10/6/15 at 2:39 pm to Bleeding purple
D
Posted on 10/6/15 at 2:39 pm to MillerMan
The best thing in the world is that venison jerky
Posted on 10/6/15 at 2:41 pm to Bleeding purple
quote:
E. Full on processing with all meat cut into steaks and roasts, the rest ground, made into sausage if wanted, packaged and frozen
I bought a meat grinder last year when I moved into my new house. I now have an entire 'processing center' in my shop for when I kill a deer. I processed 6 deer last year (between myself, dad, and brother) and never felt like it wasn't worth the time/effort.
Posted on 10/6/15 at 2:42 pm to GreenTrout
quote:
I bought a meat grinder last year when I moved into my new house. I now have an entire 'processing center' in my shop for when I kill a deer. I processed 6 deer last year (between myself, dad, and brother) and never felt like it wasn't worth the time/effort.
Where did you get your meat grinder?
Posted on 10/6/15 at 2:43 pm to Bleeding purple
quote:
E. Full on processing with all meat cut into steaks and roasts, the rest ground, made into sausage if wanted, packaged and frozen.
It's really not that hard to do if you keep the grinding to simple burger/sausage/links.
Posted on 10/6/15 at 2:45 pm to Bleeding purple
C
If I actually deer hunted often, I think I'd go further
If I actually deer hunted often, I think I'd go further
Posted on 10/6/15 at 2:46 pm to Bleeding purple
E
Had an LLC for game processing for a couple years. Now I just do it for alil extra cash. I either make a ton of sausage w it or I grind and mix w pork for ground meat. Havent bought ground meat in 4 years
Had an LLC for game processing for a couple years. Now I just do it for alil extra cash. I either make a ton of sausage w it or I grind and mix w pork for ground meat. Havent bought ground meat in 4 years
This post was edited on 10/6/15 at 2:48 pm
Posted on 10/6/15 at 2:47 pm to Bleeding purple
E.
I've had someone make sausage before, but now I don't fool with it. All roasts and ground meat
I've had someone make sausage before, but now I don't fool with it. All roasts and ground meat
Posted on 10/6/15 at 2:48 pm to Bleeding purple
I'll go E every once in a while, but mainly stick to D.
The first one I kill this year will probably go full E. I got so too much sausage right now and would prefer more ground meat.
The first one I kill this year will probably go full E. I got so too much sausage right now and would prefer more ground meat.
Posted on 10/6/15 at 2:58 pm to biggsc
I got a 1hp from Cabelas last year.
Posted on 10/6/15 at 2:59 pm to GreenTrout
Posted on 10/6/15 at 3:01 pm to Bleeding purple
All I know is that Schexnayder's makes some mean sausage.
Posted on 10/6/15 at 3:07 pm to Bleeding purple
E.
Our club has all the meat processing equipment and we process and package our meat as we want it.
Our club has all the meat processing equipment and we process and package our meat as we want it.
Posted on 10/6/15 at 3:08 pm to Bleeding purple
I prefer to do E and just finished processing the doe I shot Sat last night.
If it is late in season, I am too busy, or it is an older buck I will do B or sometimes C. it only saves me 12 dollars difference between B and C. My concern is I a pretty certain I am not getting back my deer. Sure I get my share of ground venison but it is likely from a large pile of ground they did that day. So young fresh tender does I always do myself.
If it is late in season, I am too busy, or it is an older buck I will do B or sometimes C. it only saves me 12 dollars difference between B and C. My concern is I a pretty certain I am not getting back my deer. Sure I get my share of ground venison but it is likely from a large pile of ground they did that day. So young fresh tender does I always do myself.
Posted on 10/6/15 at 3:08 pm to Bleeding purple
E. I've been doing it with my grandparents since I was 4 years old. It's not hard at all.
Posted on 10/6/15 at 3:09 pm to Bleeding purple
It depends on how I'm feeling and what time of day I kill one.
If in the evening, it goes straight to the processor for them to skin, gut, and process.
If I kill in the morning, sometimes I'll quarter them out and just deliver quarters to processor.
If in the evening, it goes straight to the processor for them to skin, gut, and process.
If I kill in the morning, sometimes I'll quarter them out and just deliver quarters to processor.
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