re: Processing deer yourself

I do everything but smoke my own sausage, and would love to do that if I had the time.

One thing I do, is freeze all of my trimmings/sausage meat in long flat bags. When its sausage time, the wrapper can be cut away and the meat can be cut into chunks with a cleaver or when slightly thawed a knife.

I take all of my sausage meat to a processor to season and smoke....in July or August when they aren't processing other deer, that way I know my sausage has MY deer in it.