Those of you that process your own deer....how long is the process?

Well, I found a processor that offers salami and summer sausages and such. The next deer I take I'm going to give them a try. Looking for a little something different.

 

From hang up to putting packages in the freezer, about 3 hours. I used to hate it, but once I took some time to really learn about cuts and things I actually kind of enjoy it now and have no problem doing it.

 

Where I hunt, it's part of the camp experience to process deer. We drink a couple of beers, and get it done as a group. I usually do the majority of the work for everyones deer, the other guys are fetching bags and coolers, and maybe running the grinder if we are grinding then. I average somewhere between 5-10 deer processed per year.

It takes me about half an hour once a deer is hung to have him skinned/quartered and to get the inner/outer loins cut/pulled out (assuming they are still warm, if not skinning takes a lot longer). Once I have them quartered, I'll debone and cut into baseball size chunks for burger, and cut roasts/steaks. I really trim well on everything.......I don't like fat, sinew, etc. My meat is completely red in the bag, even if it's headed for the grinder. This process typically takes maybe another 45 minutes.

I usually grind at a later date, before it hits the freezer once I'm back at home, but that takes no time at all.......it takes me longer to clean the grinder than it does to actually grind. I'd say start to finish, it takes me a bit over an hour from hanging deer to having everything cut, trimmed, packaged.......and the burger ready to grind.

Tools I use are a 5" drop point style blade hunting knife, a 7" rapala fillet knife (great for deboning and cutting steaks), a pair of pruning shears (for cutting legs and the spine in the neck), and lots of saran wrap and freezer grade ziplocks. I find I get better freezer life when I wrap in saran wrap, get all the air out, then throw in the freezer bags. Other than this a good stainless steel table and a bucket with a bit of antibacterial soap and water is all I use.

I do occasionally bring venison into a local butcher that makes hotdogs, knockwurst, brats, salami, and kielbasa. While I'd love to learn to do this, I simply don't have the time for that. I'll gladly pay for that part, but I bring him the trimmed and chunked up meat already prepped.

 

I don't trust anyone with my deer. I am just as picky and have no fat or silver meat left. I is a 2 to 4hr ordeal but when done I know without a doubt I have the best cared for meat possible for my family

 

I would agree.

I grew up helping my father and his friends process their deer. I learned alot and now I'm on my own following a successful bow hunt. I imagine it takes me a few hours to fully process a deer but I don't really watch the clock. I set myself up in the garage and enjoy some music while I take care of business. As mentioned above, it's all part of the deal.

C

 

Rick- I used to do the same thing with my trim. I'd skin, quarter, butcher and package all the cuts etc.... but would take the trim to the local butcher to have specialty items made. I bought a grinder and smoker 4 or 5 years ago and we started doing all of it our own now. It was a pain in the butt at first learning how to make things edible lol. But now that it's down to a science and we make some really good stuff, it's just as rewarding as the rest of the process of the hunt. I have no need for any of my deer meat to go to a butcher again. Damn I want to jalepeno and cheddar summer sausage now!

 

it really doesnt take long...I dont see how it takes people 4 hours O_O

 

$45 or $95, I dont want to pay any. If you take a couple deer a year this can get pricey.I must admit that I am one of the lucky hunters out there. MY WIFE HELPS ALOT!!! Having two sons, we take several deer a year. So when it comes time to work-up the deer, we just make an assembly line so to speak. Most all our meat is tenderized for steaks, cut into chunks or cut for jerky. All fat and grissel are removed. I must admit, with all the help it is my least favored part.

 

The part I really can't stand is packaging. It probably takes me as long to package the stuff as it does to butcher it. Vacuum sealer probably would be faster, but that gets expensive too. I use good old fashion freezer paper. Is there a better quicker way that doesn't cost a lot?

 

Couldn't agree more NYB!!! I hate this part. You should see my wrapping of Christmas gifts!! I suck!! lol!!

I've got one of these and haven't even took It out of the box yet. Bought It brand new 3 years ago. I keep forgetting about It.

 

A vacuum sealer is kind of expensive if you get a good one but we use it for other things besides venison. The one I have is pretty versatile and we use it for a number of food related things.It does make pakaging venison really easy though.

 

Aside from the cost of the sealer, even the bags are pretty expensive arent they?

 

I buy the roll which is like one, long continuous bag. That way you can make a bag as big, lengthwise, as you need. The rolls are 8" or 11" width and vary in length depending on where you buy them. As far as expensive I haven't really broke it down but compared to just butcher paper it probably costs much more but, if you use plastic sealable bags like Glad bags then I imagine it is cheaper in the long run. Especially when you can make the bag a little bigger than a quart bag but smaller than a gallon bag for those in-between sizes of meat.

I currently have a VacUpack vacuum sealer as it, IMO, offers the most versatility and is easy to clean. They also offer longer rolls. It is what I would recommend.

http://www.vacuumpacker.com/index.p...pack-Vacuum-sealer-Foodsaver/Home/cat_id/3837

I have had a couple of Foodsaver sealers and, while they are good, they do not compare to the VacUpack.

http://www.foodsaver.com/Category.aspx?id=c&cid=87

 

Go on ebay. I bought 250yards of one gal size bags and 150 yards of 1/2 gal cost me 50 or 65 shipped to my door. But when ordering make sure the bags are the right thickness.

 

I haven't done it in a few years but I used to tan hides in a mixture of Borax, Alum and Salt in water. It works great and I have hides over 30 years old. I have it written down somewher but I am guessing it can be Googled pretty easily.

 

with me and my bro and occasionally my dad it will take 1-2 hrs bagged and in the freezer.

 

I will skin and quarter, and cut out the backstraps. Then, I like to let the quarters age a few days. You can either pack them in ice, or buy an old refrigerator to hang them in for a week or so. After a few days I will cut up the quarters into roasts and steaks and package/freeze all of the trimmings for burger in one gallon zip lock bags. After season, I get together with a couple of buddies to grind all of the trimmings from the season at once. We have a couple beers and a lot of laughs. Doing it in steps like this way seems much laborious and aging the meat makes a huge difference! I genuinely enjoy processing my own deer and I like controlling the quality of the cuts, but I don't think I would enjoy it near as much if I were trying to do it all at once. Plus, when you take your meat to a processor more than likely the ground meat you get back is not necessarily YOUR meat. I started processing my own deer 4 or 5 years ago after I caught my processor leaving my deer laying out in the sun with flies on it 3 hours after I dropped it off. That was the CATTLE DRIVE IN CANTON, ILL. Not what I want to feed my family....Anyway, take your time with it deer processing should be fun and rewarding. not a chore!

 

If I'm doing it myself it takes me around 3 hours literally from the start of the project of hanging the deer, getting my knives, meat containers, table, garbage, vacuum sealer, bags for vacuum sealer, beer, skin the deer, beer, backstraps, beer, loin, beer, front quarters, beer, cut hands, beer, rear quarters, find finger that I cut off, more beer, trim remainder of carcass, package, label packages, freeze, clean up mess and put away items. WIth just one person it takes half the time. WIth more than one person it takes longer 'cause there is just too much dang talking going on!

 

I can have a youngling done from field to freezer in less than 20 minutes

 

how long do you let the carcass dry for? if its warm i usually wait over night, but if its cooler ill wait maybe a day or 2 before butchering. wbu?