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Started By
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re: Deer processing. How many here process their own and to what level?
Posted on 10/6/15 at 3:11 pm to Bleeding purple
Posted on 10/6/15 at 3:11 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.
usually do front shoulders into stew meat, hq into roast. Backstrap and tenderloins. Vacuum seal and freeze
1
Posted on 10/6/15 at 3:13 pm to biggsc
That's it. It'll chew through some meat.
Posted on 10/6/15 at 3:18 pm to sonoma8
quote:
Had an LLC for game processing for a couple years. Now I just do it for alil extra cash.
So when I decide to go bust an ole skillet head I can just drop her off to you and pick up the following weekend?
Posted on 10/6/15 at 3:18 pm to Bleeding purple
usually D, C at least once a season, E when I can, B when I have to.
All comes down to time and planning. If I get to the lease on friday afternoon and shoot a doe early, then it will be D/E depending on how lazy i'm feeling and what I brought with me. If I shoot a buck Sunday afternoon, I'm just going to field dress him, deal with the horns, and then drop him off on the way home. I've only done sausage once though, and that was with a group. probably won't try that on my own soon.
All comes down to time and planning. If I get to the lease on friday afternoon and shoot a doe early, then it will be D/E depending on how lazy i'm feeling and what I brought with me. If I shoot a buck Sunday afternoon, I'm just going to field dress him, deal with the horns, and then drop him off on the way home. I've only done sausage once though, and that was with a group. probably won't try that on my own soon.
Posted on 10/6/15 at 3:20 pm to Bleeding purple
combo of D and E depending on how lazy im feeling that day
Posted on 10/6/15 at 3:27 pm to 34venture
We might can work something out. Just mainly do sausage and grind meat now.
That pepperjack and green onion sausage is the tits
That pepperjack and green onion sausage is the tits
Posted on 10/6/15 at 3:28 pm to FelicianaTigerfan
Is it worth it trying to make your own jerky?
Posted on 10/6/15 at 3:32 pm to Bleeding purple
E. I simply use the grinder attachment on my wife's kitchen aide mixer to run the meat through 2 times and then use a vacuum sealer to make bags. We only use the deer burger to add to other things like spaghetti or chili. If I'm grilling a burger, I use beef.
Posted on 10/6/15 at 3:33 pm to Bleeding purple
E
Quartered at the camp, then processed on the kitchen table at home.
Quartered at the camp, then processed on the kitchen table at home.
Posted on 10/6/15 at 3:48 pm to Lakefront-Tiger
E. Me and my wife are the only people to touch my meat.
I find it rewarding and I get a better quality product. One night is all I need to debone, vac seal steaks and roast and grind and package. Plus it's a lot of fun to look down and see 135 pounds of meat you just processed.
I find it rewarding and I get a better quality product. One night is all I need to debone, vac seal steaks and roast and grind and package. Plus it's a lot of fun to look down and see 135 pounds of meat you just processed.
Posted on 10/6/15 at 3:49 pm to Bleeding purple
E) full on processing. shite load of work but am too cheap to pay someone to do it.
Posted on 10/6/15 at 4:00 pm to Bleeding purple
Quarter it and put on ice for a few days. Put backstraps and tenderloins in freezer bags, debone front shoulders and hind quarters and take to processor for grinding and if needed sausage.
Posted on 10/6/15 at 4:02 pm to bayoudude
E
When I do deer hunt and kill, we do everything at my dads shop. he has a grinder and tenderizer. de-bone it mix it with pork and grind. its a few nights process but worth it in the long. plus my wife helps so its not too bad. she vacuum seals it as I make it.
When I do deer hunt and kill, we do everything at my dads shop. he has a grinder and tenderizer. de-bone it mix it with pork and grind. its a few nights process but worth it in the long. plus my wife helps so its not too bad. she vacuum seals it as I make it.
Posted on 10/6/15 at 4:04 pm to Bleeding purple
C.
Posted on 10/6/15 at 4:09 pm to Bleeding purple
I do everything but E. Want to get into that though. Don't want to get a cheap grinder though and haven't been able to pull the trigger on a commercial one.
Posted on 10/6/15 at 4:10 pm to Bleeding purple
E
It's easy cheaper and I know it is done cleanly and right. I get to drink beer and spend time with my dad and friends.
It's easy cheaper and I know it is done cleanly and right. I get to drink beer and spend time with my dad and friends.
Posted on 10/6/15 at 4:17 pm to smoked hog
quote:
Me and my wife are the only people to touch my meat.
That's good to know
Posted on 10/6/15 at 4:19 pm to CootKilla
E except on the rare occasion I want summer sausage. In that case it's D
Posted on 10/6/15 at 4:30 pm to Bleeding purple
A
Processor is 5mins drive from farthest stand, we are DMAP so we take him Does during the season to donate to Hunters for the Hungry, in return he doesn't charge us to skin /gut, I take back straps with me. I mainly meat hunt so most processing is roasts / steaks / hamburger. It seems the specialty meats are getting more expensive each year.
Processor is 5mins drive from farthest stand, we are DMAP so we take him Does during the season to donate to Hunters for the Hungry, in return he doesn't charge us to skin /gut, I take back straps with me. I mainly meat hunt so most processing is roasts / steaks / hamburger. It seems the specialty meats are getting more expensive each year.
Posted on 10/6/15 at 4:36 pm to Bleeding purple
quote:Processors sometimes take too long, and you don't really know whose deer you'll get back. I enjoy doing my own.
E. Full on processing with all meat cut into steaks and roasts, the rest ground, made into sausage if wanted, packaged and frozen.
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