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Started By
Message
re: Deer processing. How many here process their own and to what level?
Posted on 10/6/15 at 4:54 pm to SCwTiger
Posted on 10/6/15 at 4:54 pm to SCwTiger
quote:
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.
Same here, I bought all the equipment last year. Plus I only care to shoot a couple deer a year so we aren't talking but a few afternoons of work.
1
Posted on 10/6/15 at 6:41 pm to MotorBoater
Been processing them my whole life. Just never tried to make summer sausage. Maybe I will give it a try.
Posted on 10/6/15 at 6:50 pm to Bleeding purple
B. My processors charge less if gutted. I dot have the tools or location to do anything beyond field dressing and I'd rather spend my time doing something else.
Posted on 10/6/15 at 6:53 pm to Bleeding purple
Somewhere between C and D
Posted on 10/6/15 at 7:10 pm to Bleeding purple
Only thing I don't do is make my sausage/boudin. I do make my own summer sausage sometimes.
Posted on 10/6/15 at 8:16 pm to jgthunt
The most I do is skin and take to the processor. If it is warm weather, late at night when I get the deer out of the woods or just too busy I will take it whole and have the processor do everything. It's not that much more to have one skinned and gutted.
I will soon be able to do this myself but now I am not set up for it.
I will soon be able to do this myself but now I am not set up for it.
Posted on 10/7/15 at 9:53 am to Bleeding purple
e. I got cabela's 1 & 1/2 hp with a 44lb mixer and meat tenderizer/cuber attachment. processed 14 deer last year Lots of work but it adds to my hunting experience. Tenderized steaks are the shite. That grinder will make it happen!
Posted on 10/7/15 at 10:17 am to Bleeding purple
Either D or E depending on how much time I have and how many deer I'm going to kill. Used to have a buddy that would process them on halves and I'd skin and quarter them at his place, he'd process and let me know when the meat was ready and he was ready for another.
Posted on 10/7/15 at 10:23 am to Bleeding purple
A if I am cramped for time and need to take care of other shite. Mostly done when not at a camp. C for all other times.
Posted on 10/7/15 at 10:52 am to Bleeding purple
Almost always E.
However, the last couple of years I have been doing D, and then taking some to the local meat plant to have some sausage and snack sticks made.
However, the last couple of years I have been doing D, and then taking some to the local meat plant to have some sausage and snack sticks made.
Posted on 10/7/15 at 11:23 am to LSUFootballFANATIC
between D and E
I always quarter and debone my meat. I will grind it myself, vacuum seal the roasts,or send the deboned meat to have sausage made.
I always quarter and debone my meat. I will grind it myself, vacuum seal the roasts,or send the deboned meat to have sausage made.
Posted on 10/7/15 at 12:55 pm to MillerMan
quote:
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 10/7/15 at 1:07 pm to dnm3305
quote:
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.
Interesting, never heard of this.
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