hey all. i do mine myself as well. but i got a question: does it take u guys a long time to get rid of that slimy substance (is that the sinu people are speaking of). i mean i take a while to cut off alllll of that slimy, filmy residue. does anyone not cut this off?

Go rent from your local storage outfit (this saves alot of smoke content from your own shed/garage)an 8X10 with an electrical outlet, hang it on the hoof from a rafter source and start an auger feedwich i prefer mesquite chips.

Here is a video.

http://www.inberg.ca/hunting_essentials/deer_cutting_&_butchering_(video).htm

Number one reason IMO to do your own. Once it is at the butchers, you have no idea whose deer you got back. The deer next yours may have had the gut bag busted while cleaning and the one on the other side may have had the bladder busted and piss all over the place. Plus, who knows if you are getting all of your meat. The butcher may very well be taking a part of every loin that comes in for himself. Butchering is pretty easy with alittle practice, and the best way to learn is to just start doing it. A basic knowledge of anatomy is really all you need to get started.

I do it both ways.

BWB,
Thanks for the video. Looks like that will help out quite a bit. I have dial-up at home, but I'm at work and I have my thumb-drive. No problem.

I do my own, cut into steaks and what not. I usually send a doe to my mom and dad so they cant get it ground up for hamburgers and what not.

I process my own deer, unless I donate one to Hunters for the Hungry, because they do it for free when you donate the whole deer. I see it as the last phase of the hunt and I give thanks to God while I do it.

I have processed all mine until last year I had a doe processed for $50. I just watched people do it and took it from there. Both ways have pros and cons.

CHEAP! Plus I know exactly what goes into my meat.