Do you drop your deer off to get processed?

I should have also added, I don't know how, BUT I want to learn how to care for it myself. Money is so tight right now, trying to get everything else in place on my land, If I'm going to do it, it's going to be done right the first time! good quality knives, and grinders, a walkin, and all stainless tables, a meat processing section of my barn is a few years away.

 

We've done all our own for 7 years now. Chest freezer in the basement stays full.

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The only times I will have someone do it for me is if time is not on my side to get it cut up on my own OR I want venison sausage or snack sticks made.

 

No I process all my meat... why pay for it to be done... that's just money I could spend else where

 

Do it my own. Save money and know that the deer I shot is what I'm having, not somebody else's.


Silent Assassin = Swine's Nemesis

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Seems like it is always too hot out so I have mine done at a small local place that gets right on them,last seasons buck cost 70.00 that's not to bad.

 

I do. I have for many years now. I have a friend that is going to teach me how to clean a deer. I will have my own Skinning Rack setup once my house is built.

 

Usually take mine in quartered up. Keep the neck roast and back straps.

 

I take mine to the butcher...oh that's right I'M A BUTCHER. LOL

For those that would like to process their own, all you need is a hoist, a gambrel, a table, some zip-loc bags and 2 knives.

6" boner


10" slicer



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Add a grinder and your set. I need to upgrade my little grinder I have now.

 

I get a kick out of people who say they don't like 'deer meat" changing their mind when they eat ours. My wife cooks it and it taste like Cracker Barrel's pot roast. When you get one of our burgers, there is zero tallow in the meat.

We fed the youth at church with deer burger, every Sunday for years. We never told anyone except the pastor... just in case someone had an allergic reaction of some type.(no one ever did) No one ever questioned the source though I am sure many of them hated deer meat. LOL

 

I am lucky I have a garage that is super insulated and air conditioned so I can hang a deer and let it age for 7-10 days, I do bring some meat in to have made into venison bacon and sticks but the rest I cut up myself

 

Very slick! Well played