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Process your own Deer

Discussion in 'Bowhunting Talk' started by CMTRAV, Aug 9, 2011.

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  1. Hoosier Daddy

    Hoosier Daddy Weekend Warrior

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    When i grind my burger up , i have a 5 pound slab of smoked pork belly before its sliced up for baccon i get from a local butcher shop , i then cube it up and mix it with my deer meat , with some other ingrediance
     
    Hoosier Daddy, Aug 9, 2011
    #41
  3. Finch

    Finch Grizzled Veteran

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    I'd really like to do my own deer but it takes me forever. I'm too picky and make sure I cut off every ounce of fat. Takes me forevvvvvvvvvvvvvvver. Last year on my buck, I stretched the processing out over three nights. It wasn't so bad that way.
     
    Finch, Aug 9, 2011
    #42
  4. striker

    striker Weekend Warrior

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    Smoked pork sounds good I think I may try that this year
     
    striker, Aug 9, 2011
    #43
  5. VA Bowbender

    VA Bowbender Die Hard Bowhunter

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    I've been a butcher for 39 years. I probably cut up 3 for myself and give the rest to Hunters for the Hungry. It generally takes me an hour from truck to freezer per deer.
    If you want to learn to process your own, here's a good DVD.
    https://www3.dgif.virginia.gov/estore/proddetail.asp?prod=VW250
    BTW: I was the butcher in the DVD for the Game Dept.
    [​IMG]
     
    Last edited: Aug 9, 2011
    VA Bowbender, Aug 9, 2011
    #44
  6. Tony

    Tony Legendary Woodsman

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    Yep ... I can't wait ;)
     
    Tony, Aug 9, 2011
    #45
  7. Greg / MO

    Greg / MO Grizzled Veteran

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    That's pretty cool to be featured in a DVD like that VA.
     
    Greg / MO, Aug 9, 2011
    #46
  8. VA Bowbender

    VA Bowbender Die Hard Bowhunter

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    I was a Hunter Ed instructor for the Game Dept. That's how they found me. I did the video for free and was happy to help out.
     
    VA Bowbender, Aug 9, 2011
    #47
  9. LittleChief

    LittleChief Administrator

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    You wish brother. :D

    You know, when you lose this winter, the sound of your "full head of steam" suddenly deflating is going to sound like someone sitting on the world's biggest whoopie cusion. When that happens, two old men sitting on a park bench in Memphis, TN will look at each other and ask "Did you just fart?"
    :whip: :nana:
     
    LittleChief, Aug 9, 2011
    #48
  10. Tony

    Tony Legendary Woodsman

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    There ya go .... fixed that for ya?
     
    Tony, Aug 9, 2011
    #49
  11. LittleChief

    LittleChief Administrator

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    Aw c'mon! Is that the best you can do Tony? As witty and creative as you are, I expected a come-back with some class, not the old "reply with quote and change what was written" trick.:bash:

    You need to step up your game a bit. :woot:

    :D :D :D
     
    LittleChief, Aug 9, 2011
    #50
  12. dawg007

    dawg007 Grizzled Veteran

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    I do all of it myself except smoking due to no smoker as of right now!
     
    dawg007, Aug 9, 2011
    #51
  13. Backcountry

    Backcountry Grizzled Veteran

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    Every animal that I take gets cut and processed by me.
     
    Backcountry, Aug 10, 2011
    #52
  14. Tony

    Tony Legendary Woodsman

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    outside of being REAL cutting ... I got nuthin ... lol ... so that was the best I can do and still keep you as friend ;)

    BTW ... answer to the OP ... I process my own deer ... I would never trust anyone else to do it, sans my fam ...
     
    Tony, Aug 10, 2011
    #53
  15. seanmoe

    seanmoe Weekend Warrior

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    You can get cow or pig fat from a butcher, and I wouldnt recommend cutting into the bone of a wild animal and exposing there marrow. To many wild deases out there, such as CWD, RABBIES, LIMES, ECT...
     
    seanmoe, Aug 10, 2011
    #54
  16. MOhunter1988

    MOhunter1988 Weekend Warrior

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    i always do my own too
     
    MOhunter1988, Aug 10, 2011
    #55
  17. NEW61375

    NEW61375 Die Hard Bowhunter

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    NEW61375, Aug 10, 2011
    #56
  18. Backcountry

    Backcountry Grizzled Veteran

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    Backcountry, Aug 10, 2011
    #57
  19. Oklahoma99

    Oklahoma99 Weekend Warrior

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    We use to process our own, but we recently started using one in a small town not too far away. I'm not sure but I think they're mennonites or something similiar, but they're really nice people and I trust them along with many people around here. That's the only reason my family uses them.
     
    Oklahoma99, Aug 10, 2011
    #58
  20. in da woods

    in da woods Grizzled Veteran

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    I do mine in the garage. skin it, butcher it and make jerky. next I'm going to try making my own venison sausage.
     
    in da woods, Aug 10, 2011
    #59
  21. shed

    shed Grizzled Veteran

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    Do it all on my own unless I am out of state and flying, then I try to find a local meat processor to do it for me and I have them ship it.
     
    shed, Aug 10, 2011
    #60
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