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Started By
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re: When getting your deer processed, how do you know if you're getting the same meat back?
Posted on 11/25/23 at 9:24 am to SwampyWaters
Posted on 11/25/23 at 9:24 am to SwampyWaters
Last week I bit into bone fragment in one of the burritos I had made. I had brought them clean, deboned, and cubed meat. There’s a 49% chance it came from the pork they cut it with, a 49% chance they mixed it with another deer, and maybe a 2% chance I missed it.
I already decided I could make them just as good for less that what I paid and later in the year not having to commit to a minimum in the freezer so I wouldn’t do it again, but it added some reassurance.
I already decided I could make them just as good for less that what I paid and later in the year not having to commit to a minimum in the freezer so I wouldn’t do it again, but it added some reassurance.
1
Posted on 11/25/23 at 9:31 am to PetroAg
quote:
I butcher my own.
Posted on 11/25/23 at 10:14 am to SwampyWaters
I always assume I’ve gotten human meat back.
Posted on 11/25/23 at 10:36 am to Citica8
Hearing all these stories has me wondering if I should ever use a butcher for any kind of meat. Now that I think about it, even when I get lunch meat sliced at places like Walmart, I can't recall ever seeing them clean their slicer before or after completing my order.
Posted on 11/25/23 at 11:44 am to SwampyWaters
quote:that’s why your sliced meat turns white and slimy after a few days.
I can't recall ever seeing them clean their slicer before or after completing my order.
Posted on 11/25/23 at 3:30 pm to Columbia
quote:
quote:
Last couple times I’ve taken meat there, I feel I got shorted. Looking for some other options.
There's a processor in Holcomb, MS, the running joke is you take a 200lb buck or 20lb yearling and you get 30lbs of meat back
This post was edited on 11/25/23 at 3:31 pm
Posted on 11/25/23 at 3:35 pm to Columbia
quote:
Last couple times I’ve taken meat there, I feel I got shorted. Looking for some other options.
Check out Dwights south of Jxn on highway 18. His sausage is the closest to edible of any I've tried.
Posted on 11/25/23 at 4:25 pm to SwampyWaters
I don’t know. I’ve always processed my own. I don’t get shooting one only to bring it to the processor. I find breaking it down, determining if it’s jerky, ground, or roasts is part of hunting.
Then, making sausage out of it later (still looking for a grilling sausage I like). We absolutely love a breakfast sausage mix and dedicate a doe for that.
I would think one trip to the processor is about equal to most everything you’d need to do it yourself.
Then, making sausage out of it later (still looking for a grilling sausage I like). We absolutely love a breakfast sausage mix and dedicate a doe for that.
I would think one trip to the processor is about equal to most everything you’d need to do it yourself.
Posted on 11/25/23 at 6:54 pm to SwampyWaters
On their youtube site, the Bearded Butchers will provide you with all of the guidance that you need to do your own and you will know what quality you have and enjoy doing the job with friends and family.
Deer processing videos
Deer processing videos
Posted on 11/25/23 at 7:37 pm to Junky
quote:
still looking for a grilling sausage I like)
Have you tried rebel seasoning, it is what vines uses and I have used it two years now and everyone loves it.
You can smoke it or leave it fresh and slow cook it on the pit.
Posted on 11/26/23 at 3:05 am to Ol boy
quote:
Have you tried rebel seasoning, it is what vines uses and I have used it two years now and everyone loves it. You can smoke it or leave it fresh and slow cook it on the pit.
Rebel is great. They make a smoked sausage seasoning and a breakfast sausage blend. Their bbq rub is pretty good too.
Posted on 11/26/23 at 3:20 am to SwampyWaters
quote:
is there a way to ensure this doesn't happen?
Write your name on the deer in permanent marker
Posted on 11/26/23 at 7:02 pm to turkish
quote:
I mean even if it’s mostly your meat, all the equipment it’s touching has touched others’ meat.
hmmmmmm.
Posted on 11/26/23 at 8:42 pm to SwampyWaters
At best you may get the majority of your deer back, but if you’re getting ground meat or sausage, it’s highly likely that you got at least a bit of someone else’s deer. You also don’t know how long your deer sat out while they were processing it.
Nobody touches my deer from the time it’s shot until when I’m cooking it. It’s just one of my thangs lol.
Nobody touches my deer from the time it’s shot until when I’m cooking it. It’s just one of my thangs lol.
Posted on 11/26/23 at 11:27 pm to RefineryRich
You eat cremated remains?
Posted on 11/27/23 at 6:29 am to SwampyWaters
Know the processor and use reputable processors.
At the end of the day though does it really matter??? If you get all of the parts you were expecting does it matter if it was deer a or deer b? I get wanting whats mine but if I don't know what difference does it make?
At the end of the day though does it really matter??? If you get all of the parts you were expecting does it matter if it was deer a or deer b? I get wanting whats mine but if I don't know what difference does it make?
Posted on 11/27/23 at 8:07 am to SwampyWaters
Process my own animals.
Posted on 11/27/23 at 9:21 am to SwampyWaters
The odds of you not getting your deer back are pretty good.
CWD notwithstanding I don’t want someone else’s deer that sat in an ice chest for 3 days or was improperly handled prior to going to processor.
CWD notwithstanding I don’t want someone else’s deer that sat in an ice chest for 3 days or was improperly handled prior to going to processor.
Posted on 11/27/23 at 9:31 am to greenbean
quote:
Check out Dwights south of Jxn on highway 18. His sausage is the closest to edible of any I've tried.
That’s high praise
Posted on 11/27/23 at 9:33 am to bushwacker
quote:
I mean even if it’s mostly your meat, all the equipment it’s touching has touched others’ meat.
hmmmmmm.
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