A part of me has always wanted to. I think it's awesome for the guys who DIY. But for the love of god, it only cost me $100 tops, and I get everything I want. After I shoot a deer, drag it, take 100's of pictures, dress it out - the absolute last thing I want to do in 80 degree heat is butcher the deer. I'm also allergic to deer, which is about as much fun as you can imagine.
We do all ourselves. You know its being handled properly, you know it's your deer. And we make everything imagineable with it. Plus it's a lot of fun. Everything from skinning, grinding, smoking sausage to backstraps on the grill. Made the mistake the last couple years of doing some favors for buddies and doing theirs. Has gotten out of hand a little and becoming too much work. We have enough to worry about with what our camp kills. Plus they don't know whats involved. Became a drop it off and pick it up packaged deal at the end of last year. Aint having much more of that.
my question for you all that process your own is what do you do for fat for the burger? you need a little bit to keep the patties together and i've always been told the processor adds in cow fat. Where do you all get your fat? I'd like to process my own this year and wont have any trouble with back straps and steaks but the burger is my question. Also, has anyone ever made ribs out of a deer? If so, is it good/worth giving up extra burger? thanks
We go to the butcher and get pork fat for sausage(s) and other stuff and beef fat to mix with hamburger although we also just eat real lean hamburgers sometimes
My brother and I process them. This way we have control over the whole process, from the time the deer dies until it hits the dinner plate. To me, everything in between those two are very important. I am very picky, and would not shoot a deer if I knew I had to take it to a processor.
I do mine, my brothers and wifes cousin. Last year was my first time doing it. Didn't do the best job on the first couple but, by the end of the season was pretty good at it. I would much rather do it myself. To me thats just part of it. Getting a sausage grinder and a meat cutter this season. Can't wait to make my own sausage.
Hi, I butcher my own deer and freeze. On occassion, I take my deboned meat and have sausage and brauts made. Note- I never take my deer to a processor during its busy season(gun season) I want to het my meat back!
Do the cutting myself save all the grinding leftovers till end of season then take that in and have pepperonis made.
We go to our local butcher or grocery store (wherever we can get it cheaper) and buy pork butt/fat. We keep an eye out throughout the year and see when it goes on sale and load up the freezer with it. I think last year we found it at one time for .99 a pound. Then we grind it 50/50 for burger, sausage etc....
I also do all the processing myself. I do a lot of hamburger lean, no fat added, works great for things like spaghetti. I've added pork like NY Bowhunter states, I've also taken cheap bacon. Usually the ends you can get in 5lb boxes and add that to burger for bacon burgers. Remember that anything you add pork fat too doesn't last as long in the freezer. A good grinder is definately worth it, I do agree!
Like NY Bowhunter had said checkout your local grocery store meat dept. Our store in town saves up their pork and beef fat all year for hunters to come buy, of course I live in a small hunting community so it makes the job of finding some alot easier. My family has been proccessing our own meat forever and love it, we make everything under the sun from elk, bear, and deer. Also like others have said a good grinder is a must. :D
I have and will continue to process every deer I kill. I've cleaned everything I've ever killed in fact. To me, it's just another part of hunting and if I don't do it, I'm not really hunting. Just to be clear, I don't pass that same judgement on anyone else, it's just what I need to do. I don't think it's all that bad and if you have some skill with a knife it can go pretty quickly. The first two deer I didn't have a hoist or gambrel, so I just tied a rope between the bone and the tendon, picked up the deer and tied it off to a garage rafter. Then skin it, quarter it and toss it in the fridge for a few days so it can age. That whole process takes me less than an hour. When I go to de-bone and steak out the rest, it probably takes me another hour or two. I usually only grind for specific dishes. If I'm going to do some burgers or sticks, I'll take the meat out of the freezer (probably a round roast or something similiar) and let it sit under running water till it defrosts until I can slice it. Then I just add pork or beef trim depending on what I'm grinding for, season and cook. Nothing ground or seasoned ever goes back in the freezer. It won't last as long as a full roast or steak.
I used to mix pork fat in with the ground meat but any more I just buy 80% lean ground beef and mix it in about 2/3 venison to 1/3 beef.
I process all my game , i will never take it anywhere to have done , infact i have built my own butcher shop and i do my friends deer up as well
It takes me about 20 minutes to skin a cold deer. An hour to debone, bag and wrap the meat. I grind the meat for chili, burgers and whatnot in batches. Usually 20-30lbs at a time. I mix in beef fat that I buy from the butcher. (fifty cents per lb) K12 helps when he can but he kind of likes the fact that he can bring home a deer, take a nap and when he wakes up the deer is already in the freezer.
