I'm just wanting to get a tally of how many guys actually process their own kills opposed to the ones that pay a butcher. Also, how long does it take you to process a deer once it has already been "quartered?" I'm starting to wonder if I want to continue doing this myself or start paying someone. Maybe I am doing something wrong or I'm OCD but I feel like it takes way TOO much time. Honestly, I used to have it made. My dad's buddy who processed deer for extra cash, always hooked me up for free. I like the idea of doing it myself because of the self satisfaction and also I know what I'm getting.
I do all the butchering myself on my first 2 deer of the season.I have a friend make the sausage and Jerky for me though.I get alot of satisfaction doing all the processing myself although it is time consuming.If I get 3 or more deer I give them to the butcher.
I have done all of them on my own, but am thinking hard about dropping off a doe this year to have it made into summer sausage and bologna.
Well I have only gotten one and had it done. But that is definetly something that I would like to learn how to do one day.
My uncle built a cooler and a meat shop and we do the cutting and packaging ourselves. The farmer bought a grinder so we also do the burger. We send out to have the sausage made up in Wisconsin Rapids, Wi. Ferg when we do one up at the farm I will give you a jingle and have you come on up. It really is just like a puzzle when it comes to butchering them.
Yep....a puzzle I can't quite put together all the way. I plan on making my own breakfast sausage here in the next day or two. Can't wait to try it.
Haha glad to see your finally got to it!! Hey man I am always complainin about it about halfway through but after you do a few it will come easy to ya!! I am going to try and find some links I have watched that have made me do it much quicker, I will let you know if I find them!! Stick with it dont get disgusted, it will save you tons of money and not too mention YOU KNOW what kind of meat you are getting back!!! Did you get a grinder????
Pay the man, My son and I love the summer sausage our butcher makes. Besides not set up with the right equipment or enough room.
Yeah, I went to Sportsman's warehouse and bought a LEM 575 Watt grinder. Cost about $100. I hear good things about them and they are a lot cheaper than the Cabela's brand. I haven't ground anything yet. That will be tomorrow. I look forward to those links. Thanks man.
I do it myself, but I don't grind any. I just cut into roast, stew, steaks and sometimes some jerky. It doesn't take that long.
I do 95% of It myself. The trimmings go to the butcher to get whatever I want made. In the future I will have a sausage stuffer so I can make that on my own as well. No butcher will be needed then!
I shoot between 7-9 deer a year...If I was to take all of them in I would go broke Around here the lockers want $85 just to lay hands on your deer then charge up from there....I bone everything out at home; cut the steaks, backstrap, loins, roast...then chunk everything else up then take it to the locker. I have the summer sausage,snack sticks, and ground made. The locker I started using makes the best Hawaian Sticks...They are out of this world!:d
My buddy and I did my doe I shot last week in 3 hrs. That is from hanging on the pole to the meat vacum sealed and burger ground and all in the freezer. Walt
i do my own but it sure took a while last yr by myself, taking all the tallo off and connective tissue! i'd rather spend the time on the front end and reap the rewards at the dinner table! i butterfly the steaks and make roasts of the rest (single guy i luv my crock pot) whatever is left i spent 150 bucks at bass pro on a grinder. mix it with some side pork from the local butcher (free most of the time) and slap the largest gage plate on there and run it thru twice. salt before grinding and wrap in freezer paper lable and freeze.
Depends where I hunt. If I am in Arkansas we usually butcher it ourselves, I remember one Thanksgiving when I showed up and two freshly killed does were hanging up skinned in the barn and I carved out my roast for dinner! Around here I have nowhere to cut and package the deer so I keep the local economy in check and drop it off. The butcher puts it in Butchers Paper, makes great sausage and also does it quick. If I get up to Wisconsin I'm going to the Fraley Farm and butchering it up Cheesehead style!
Next year I am hunting Arkansas pal near Mountain Home and also get some good fishing in on norfolk and white rivers.
90% of the time I do my own unless its warm and I like my deer to hang so then I'll take it in.$50.00 and he does a real good job! He's the same guy that butchers beef for us so I trust him.
Usually do my own, I'm too cheap and like it boned! Bought a grinder on Ebay last year used it last week, sweeet! It was a Gander Mt. brand. Don't remember the size but it worked great. Do any of you guys donate your deer to the feed the homeless program? ........lp
