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Message
Deer Self Processing Setup
Posted on 1/4/24 at 8:13 am
Posted on 1/4/24 at 8:13 am
I am looking at getting into this and handle everything myself. I don't want to go full scale commercial, but maybe high end, high volume personal use.
I am planning on building a dedicated insulated "clean room" from the ground up that will include skinning rack, prep tables, sinks, butchering area, seal wrap and pack, and either a small walk-in cooler, or maybe a couple of glass fronts.
Let's see pics of your setup, and things you would do different, etc
I am planning on building a dedicated insulated "clean room" from the ground up that will include skinning rack, prep tables, sinks, butchering area, seal wrap and pack, and either a small walk-in cooler, or maybe a couple of glass fronts.
Let's see pics of your setup, and things you would do different, etc
12
Posted on 1/4/24 at 8:21 am to No Colors
A buddy has a cleaning room that's top notch. Everything moves along a trolley system.
Starts with a winch above the beam outside to hang the deer straight from the bed of the ranger, then there's a scale inline with the beam, then a bunch of drains in the floor with ample space, and finally it rolls straight back into a walk in cooler. I'll throw up some pics.
Starts with a winch above the beam outside to hang the deer straight from the bed of the ranger, then there's a scale inline with the beam, then a bunch of drains in the floor with ample space, and finally it rolls straight back into a walk in cooler. I'll throw up some pics.
Posted on 1/4/24 at 8:21 am to No Colors
Sounds like a good setup.
Mine is a towel and cutting board on the kitchen table, stainless bowls, a filet knife, and a hand tenderizer. My meat storage is a NC cooler on the back porch.
Mine is a towel and cutting board on the kitchen table, stainless bowls, a filet knife, and a hand tenderizer. My meat storage is a NC cooler on the back porch.
Posted on 1/4/24 at 8:22 am to reds on reds on reds
This post was edited on 1/4/24 at 8:23 am
Posted on 1/4/24 at 8:24 am to reds on reds on reds
I’m so jealous right now
Posted on 1/4/24 at 8:26 am to reds on reds on reds
Damn that’s nice.
Posted on 1/4/24 at 8:27 am to No Colors
I have an outdoor shed on the other side of my carport with a dump sink that I build out counter tops around. Use a plastic folding table as well. Have a window unit for warmer months. I have a mostly empty fridge inside that I can keep meat in for a few days.
I have the giant cutting boards and stainless bowls from a restaurant supply place. Ducote's in BR. I like the Dexter 7" and 9" filet knifes a lot for the cut work. Handles don't slip when wet and hold and edge and re-sharpen easy. I have a 1/4 hp grinder. It works good, but I would upgrade to a 1/2 or 3/4 hp if I did it over again.
Hand crank stuffer for sausage works better IMHO. I clean all the surfaces before and after with bleach water or 409 w/bleach.
I have the giant cutting boards and stainless bowls from a restaurant supply place. Ducote's in BR. I like the Dexter 7" and 9" filet knifes a lot for the cut work. Handles don't slip when wet and hold and edge and re-sharpen easy. I have a 1/4 hp grinder. It works good, but I would upgrade to a 1/2 or 3/4 hp if I did it over again.
Hand crank stuffer for sausage works better IMHO. I clean all the surfaces before and after with bleach water or 409 w/bleach.
Posted on 1/4/24 at 9:08 am to reds on reds on reds
Now that is a nice set up!
Posted on 1/4/24 at 9:13 am to No Colors
I have a Weston 3/4 HP grinder and it'll chew meat up as fast as you can feed it.
Weston
If I had a dedicated space for it to live I'd go bigger. Don't really want to carry something bigger than that to and from the shed.
I have an 11 lb hand crank stuffer and an LEM ground meat packaging kit. They make putting up ground meat a breeze.
Amazon
I think my stuffer brank is Hakka. It's been solid for ~5 years. Only complaint is how much gets left in the tube when it empties.
Weston
If I had a dedicated space for it to live I'd go bigger. Don't really want to carry something bigger than that to and from the shed.
I have an 11 lb hand crank stuffer and an LEM ground meat packaging kit. They make putting up ground meat a breeze.
Amazon
I think my stuffer brank is Hakka. It's been solid for ~5 years. Only complaint is how much gets left in the tube when it empties.
This post was edited on 1/4/24 at 9:35 am
Posted on 1/4/24 at 9:26 am to No Colors
We have 12 feet of clearance under the back deck, so I put a winch and use a cable and gambrel to skin and quarter there. From there to 2nd fridge (boneless) or ice chest (quarters) to dry out before butchering on a big island in the kitchen. So, not commercial or impressive at all. I would love a walk in cooler. When it's this cold, I could hang one under the deck for days, but the ones I shot this year were when it was warmer so all got cleaned right away.
Posted on 1/4/24 at 9:27 am to Loup
quote:I will look into this, spooning it into the vac bags is a pain at times.
LEM ground meat packaging kit.
Posted on 1/4/24 at 9:29 am to No Colors
quote:This sounds absolutely awesome. I am thinking of investing in a second garage fridge to hand quarters up in, I really like the taste better when it has been hung versus ice.
I don't want to go full scale commercial, but maybe high end, high volume personal use.
I am planning on building a dedicated insulated "clean room" from the ground up that will include skinning rack, prep tables, sinks, butchering area, seal wrap and pack, and either a small walk-in cooler, or maybe a couple of glass fronts.
Aside from my grinder and big arse cutting board and big bowls, I have nothing else to offer
Posted on 1/4/24 at 9:30 am to calcotron
quote:Us too, seemed every deer killed was in short sleeves and in the evening
When it's this cold, I could hang one under the deck for days, but the ones I shot this year were when it was warmer so all got cleaned right away.
Posted on 1/4/24 at 10:13 am to tigerfoot
I swapped from vac sealing that bag setup for ground meat last year and I will never go back. I used my sausage stuffer with the largest tube to fill the bags then twist snap and done. Actually has less trapped air than the vac bags as well
Posted on 1/4/24 at 10:22 am to SCwTiger
quote:
My meat storage is a NC cooler on the back porch.
Rating: Strong to Very Strong
Posted on 1/4/24 at 10:26 am to reds on reds on reds
Reds:
That is strong as a garlic milkshake.
I would hate to know what you have in all of that. I am not sure what my budget is, but it is not that
But I may start out with that kind of footprint (12x24 is what I am thinking or maybe 16x24) and then I can add equipment as I go.
I have been very pleased at all the stainless sinks and tables that you can find on FB Marketplace used in the $200 range. And used glass front convenience store coolers are $200 to $350 which is also a good value. If the compressor fails, go get another one.
How expensive was that rail system? That would be a great luxury, but not sure I can justify it. I have kids and nephews for the heavy lifting
That is strong as a garlic milkshake.
I would hate to know what you have in all of that. I am not sure what my budget is, but it is not that
But I may start out with that kind of footprint (12x24 is what I am thinking or maybe 16x24) and then I can add equipment as I go.
I have been very pleased at all the stainless sinks and tables that you can find on FB Marketplace used in the $200 range. And used glass front convenience store coolers are $200 to $350 which is also a good value. If the compressor fails, go get another one.
How expensive was that rail system? That would be a great luxury, but not sure I can justify it. I have kids and nephews for the heavy lifting
Posted on 1/4/24 at 10:41 am to No Colors
R on R on R's processing room looks perfect. Sloped slab with drainage is essential. Just a few more ideas: shelving to get supplies off the floor and easy to see for inventory purposes. Plenty of electrical outlets, several water hook-ups for water hoses and run a hot water line. I'd build it large enough for a simple bathroom area which can be used as a mud room with space for a washer & dryer to clean towels and aprons.
Posted on 1/4/24 at 10:43 am to No Colors
The OB can spend money better than an ex wife
Posted on 1/4/24 at 10:44 am to Got Blaze
Some fine setups here. I just butcher them on my tailgate then use my wife’s kitchen island for the rest.
Posted on 1/4/24 at 10:45 am to Jack Daniel
quote:
I swapped from vac sealing that bag setup for ground meat last year and I will never go back.
Can you go into more details on why?? I am almost certainly going to get a commercial rated vac sealer. Just curious about which one to get and what people like or don't like about their setup
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