No. 1 - I LOVE TRACKING. I didn't think this was going to be a fun aspect of deer hunting......and I'd CERTAINLY rather see 'em go down......but tracking is a lot of fun. Having my wife ASK to help me was an unexpected joy, too.

No. 2 - I don't care for processing my own deer meat AT ALL. 2 of us took almost 3 hours, last night. I'm meticulous....and so's my friend, Kurt. We cut everything off the meat. Everything. I'll do one more like that.....then I'm wrapping quarters and doing them on the pig cooker.

That's my story.....

Jeff

Glad to hear someone else enjoys tracking as much as I do. I love it, its just another part of the hunt that makes everything worthwhile. I especially love tracking in the snow. Granted, its a bit easier, but seeing that bright red blood on fresh snow is great. I tracked my very first archerydeer when I was nine and I've been hooked ever since.

I actually like processing my own meat though. I can't see paying someone to do something that I can easily get done in a two night process. First night I cut all the meat off the deer and refrigerate it. The second night I'll go through it all and cut off all the fat and wash off whatever hair may have gotten onto the meat. Cut it all up, package, and freeze it.

Yes tracking is a lot of fun.

If you have not read it yet, I'd suggest you read John Trout's book "Tracking Wounded Deer". I believe you will enjoy it.

Wash.....I think we're just REALLY anal about what we leave on the meat. I try not to cut too much useable meat.....but I don't like ANY of the fat/silver/ANYTHING ELSE left on the meat before I freeze it. Also....My 172lb deer .......I had 4 lbs of burger. I vacuum sealed a LOT of bags, last night.

I'm still new at this thing.....so I'm going to let the processor do the next one. I'v egot the first one marked.....so I can compare. Either that.....or like I said....I'll just cut out the TLoins.....backstraps......and quarter the next one(s)......and cook them on the pig cooker.

We'll see.......I've got to get another one DOWN to have something to worry about!!

Jeff

No wonder it took you so long.

4 lbs. of burger?

I grind 80% of the deer when I process and it takes me and a buddy about an hour to do.

I take the backstaps out. Get a couple of cuts off the rear quarters and burger the rest.

BUT!!! Roasting a whole quarter is a great thing to do... Dry rub and wrap it in bacon... YUM

Its understandable, SB. I'm not knocking anyone for taking their game to a processor, some people just dislike processing their own meat and some people just don't have the time available. I enjoy it, but its not everyone's cup of tea, I suppose.

I've had friends offer to give me a quarter of the meat if I butcher their deer for them, I always jump on the offer.

Tracking is one of my favorite parts of hunting. It is where i can share my hunt with outher people.

As far as processing I kind of like that to. It takes about an hour to skin and bone and cut a few steaks. The only meat my wife will eat is sausage so the rest goes to the meat market for that.

Like you Jeff, I'm very particular when it comes to my deer meat. I trim, pull, poke and cut everything off that I don't care for. That is what makes for the best eating and not doing so is what turns people off of game meats.

I even went so far as to find a butcher who does balogna for individual people because I do not want my meat mixed in with others for the same process. Needless to say, you can eat my bologna and meat without fear. Wait, that didn't sound right.