I enjoy the processing part. I like to take my time and will store the quarters in a cooler so that I don't have to do them all at once. The meat gets cut and cleaned so I don't have to do any trimming to cook it. I keep some bones for broth and keep the skins. We are going to try canning some of the meat(why I need broth) and I am going to try my hand at tanning hides after the season is over.

We process our own, we use to pay to have it done, but price kept going up and $80+ regardless of the size of the deer gets costly. This year we put two deer in the freezer so far, we use a 6 foot counter top a friend who remodels kitches got us, a hand grinder and two saw horses and the garage.

With myself, wife and both sons working together starting with a field dressed deer, we have it in the freezer, cleaned up and back in the house in around 2 hours.

You need nothing more than a teaspoon of salt to can your meat, the broth comes from the cooking process.And believe me you will never regret doing it.The key to success is trimming all tallow from your pieces & keep them under 1 inch cubes.

Good luck ,Jim

During our Iowa shotgun and bow season, we process 14-20 deer a year, usually about 13-15 during shotgun season. We turn all of it into bologna.

Thanks very much. I was going to brown the meat (cut in 1" chunks)in a pan and then put it in jars and pour the broth in. I read about the browning and using broth in a canning book. What cooking process would give me the broth too? I would be very interested in going that route. I have already trimmed all the tallow off so that will not be a problem.

We use a pressure cooker on my fish frying grill. I do no more than place the raw meat into pint jars 18 at a time and one teaspoon of salt. Very simple and will last years if need be.

It won't be around very long I grantee it.Muller's home style noodles and one jar and you have a meal fit for Germ.

Thanks again. I'll give it a try. Do you think it would work in quart jars also? Iput up6 quarts deer chili last weekend. Gotta do that a couple more times then we start on the spaghetti sauce.

Any size jar will workjust, add salt accordingly. There is just my wife and I so pints work great and I enjoy more days of fine dinning.

I process all my own deer. Here's my process:
[ol][*]Shoot animal.[*]Drag it out.[*]Stuff it in the trunk.[*]Call people until I find somebody that wants it.[*]Drop off at their house or the butcher's place (their choice).[*]Go home.[*]Pick up the head when they're done.[/ol]

Nobody has ever asked to process my deer for me. None of you wish any success for my season. At least give me detailed directions to your house (or best stand) so I can drop my deer off for you to process for me. If you truly wished me success you would give up your own hunting to make sure my deer are processed.