Why Register?Signing up could earn you gear (click here to learn how)! It also keeps offensive content off our site.
Welcome to Field & Stream!
Question by hunterkid94. Uploaded on June 20, 2009
The last few i've done myself. I then send about half of it, the lesser quality cuts, to the sausagemaker. I usually eat the tenderloins right away as a treat. I vacuum pack the backstraps and hams, though the backstraps don't last long either. They're too good.
I've always processed all of the deer that I've shot. It's not hard to do and adds, in my opinion, to the whole experience. Also I hate deer fat and cutting my own deer gives me the opportunity to cut all the fat away. There are plenty of good articles in various magazines to get you going on the right track. Good luck!
Of course! There is nothing like "home made" sauage,jerky,etc.
Most of the time yes. Depends how busy work is.
Yes, from start to finish. That way you know what you're getting.
Only the tenderloins. First deer each year, except for the tenderloins, goes to Farmers and Hunters Feeding the Hungry. They process it for free and distribute it to local food banks. The next ones are mine. I have never been happy with the results of my own processing. For a reasonable price ($60), they butcher, package, and label the meat. Well worth it to me.
Generally I process it myself. A deer is really pretty easy to cut up. It is nice to have a couple of sharp butcher knives and a good bone saw and packaging tools though. If pressed for time, I will pay someone to cut it up. Usually, if we do group hunts, we get together and help each other out... that way there is only one cleanup for all of us.
yes i all way do my own processing
most of the time yeah...
We started this year . It's great.
Every year my buddies and I hang and process around 10 whitetails ourselves. My grandmother had a very large industrial grinder and we use a vacuum sealer for the steaks. We set aside meat for "sausage weekend" that I host every winter, when there is little hunting/fishing to be had in MI. We made 110 sticks of summer sausage last year. I like knowing what I'm getting- I've seen operations where they just toss everyone's meat together for grinding, 10yr old does 1.5year old bucks, they all go in the same batch.
Yes, I don't really trust commercial processors and I like it done the way I want.
90% of the time. It depends on if I fill all my tags (and if its in a weekend) or what my schedule looks like. Back in college when I worked and went to school full time I actually let one rot in an ice chest (full of ice and water drained daily) after that I will never let meat go bad again and I will have it processed if I can't do it myself. Plus there is a meat cutter here that makes some great sausage so I will usually let him have the shoulders for sausage.
Over the years I've done it both ways and each has it's better points. Anymore it's just me and the wife and she won't eat game. My annual take of 5 or 6 whitetails is far more than I can eat so I field dress and give to my friends that like venison. Dan does his own butchering the other folks use a processor. Usually I keep a backstrap or 2 for my own use.
yes,sausage,tamalles,ground meat all in my shop out in back yard.
yep, 100% of the time. from the time it hits the ground, until it hits the plate, i have 100% control of the animals i shoot. after getting the animal(s) home, they are hung (weather permitting) for several days, then skinned and butchered. my wife helps with the wrapping. my meat is never out of my control. even my meat trimmings for burger which are taken to a local processor who grinds it while i watch and hands it back to me, never leave my sight. i know there are many good processors out there, but i've had too much mystery meat to ever risk my precious game meat again.
Yes, for the past 10 years. The meat's so much better when you take the time to get all the fat and membrane off of it. I bought a grinder attachment for the Kitchenaid mixer my wife got for our wedding. That thing has ground up probably 200# of venison over the years.
Always. We do everything, from start to finish. We debone the hams for steaks, cut the loins into 6-8" pieces, and either grind or can the rest. Used to have the burger commercially ground but that got to be a real nuisance so we bought a grinder a couple of years back and now do that too.
Deer - yes, elk - not usually. Since I hunt out of state for elk much of the time, I have elk processed most of the time. I usually bone out my deer and cut, wrap, and grind my own.
'jbird' is right. Venison is so much better when youget all the fat and tissue off the muscle/meat.
As a sidebar, my friend decided to completely bone out a deer he shot last year. Ignoring the advice of several guys in camp, he proceeded to bone out the deer down to every last scrap. Not surprisingly, he ground all the meat and it was mostly tainted from glands, tissue, etc to the point where it was not edible. His dog liked it.....
Agreed with jbird and + 1 for you sir!!!
Fieldandstream.com is part of the Field & Stream Network, a division of Bonnier Corporation.
Copyright © 2012 Bonnier Corp. All Rights Reserved. Reproduction in whole or in part without permission is prohibited.