i know there are alot of you that do your deer your selfs.

i have thought about it .

Due to the cost , being able to know it is done right and clean.

I am good with a knife but do not really have a place to do it

where do you guys do it at . What place do you fine to be the best . i.e kitchen garage just out doors or what

what do you do about clean up and getting ride of the carcass.

Well before you can become a well renouned butcher you have to learn how to SHARPEN your spelling skills.

LOL,

I have a gambrel system in my garage, Prior to my new garage floor I simply hung it fromt he trusses. Now with my new floor, LOL I lay down plastic or cardboard to catch the blood etc....

I also have a can I use to catch the scrap, I lay a board across it and hang it, skin it, quarter it, debone it and put it in tin pans to move to the spare refridg. A couple days to set up and I microclean it and bag it.

I am very particular about my venison and I want to know it can go from bag to pan without issue. The closer you microbutcher your venny, the better the eatin too.

why can't you just answer the question or not respond. I am sure you make a typos aswell or are you just perfect

Bigtim, its not all that difficult. Im no where near a pro at butchering a deer, but the doe i did this morning didnt come out all that bad. Simply hang it anywhere you can, perferably somewhere that is cool. Then slowly start taking the deer apart. You are going to want a good sharp knife, i use a small filet knife.

"Deer Processing 101"by Brad Lockwood is the most informative how to dvd you can buy. It takes you through every step from feild dressing to the freezer. It is worth every penny...

Before we had a barn to hang one in we just used a tree limb to hang them from. I quarter them that way and then carry the quarter inside and debone on the kitchen counter. Burger gets cleaned, thengoesdirectly into the grinder. Steaks are cleaned,cut to size, wrapped, bagged, and frozen. Depending on what you want to do it can take anywhere from a couple hours to most of the day.

just about anywhere will work,throw the meat in bags or ice chest, then to the kitchen to cut it into freezer portions

I don't usually do this...in fact I don't do this at all. That is until someone comes on here who wants to point out a grammatical error. So before you do...please make sure that your post is free from all errors as well.

For instance...you spelled renouned incorrectly. The correct spelling would be renowned. Renown is used as a noun and means "widespread honor or fame..." While renowned is used as an adjective meaning "having renown; famous."

Just thought I'd clear that up for you...no harm, no foul.

NH1

We do all our butchering. We butcher in a garage with all the necessities. We have a grinder, and table we butcher on. We use the filet knives as well. They seem to work better. Make sure you clean everything after every use, and you wont have any problems. When we are finished we have a very big hole and we drop the remains in the hole. We have a fence over top of it to keep animals out. Then when hunting season is over we cover the hole...