Venison Prosessing
 

How many here cut and grind there own veni. I'm just wondering if I'm old fashioned or what. I really do like bringing it from the field to table. Does any one else do there own?

I cut my own steaks and roasts and de bone the entire deer but we have always had a local butcher do our sausage and burger. He does a fantastic job and its nice to also help out a local business in our small town.

I do my own. I enjoy the process, and I know it is done the way i want.

I really like doing my own strip jerky.

The only thing that sucks right now is that I have no where to hang it if the weather does not cooperate. I am looking for an old frig to convert to a meat hanger, however.

We've always butchered our own deer. I believe it is as much a part of the hunt as the pre-season scouting. We've turned one of our many buildings here into a processing station equipped with an a/c unit, electric hoists, multiple gambrels, refrigerators, freezers, cutting boards, a grinder & packing tables. We've paid some $$$ over the years processing whitetails, but we've also made some $$$ from folks around the area too.

We also tan our own hides, though we haven't been doing this as long, we're getting pretty good at it & have some cool tools, equipment & knife sheaths to show for it.

ITs taken some years to get it the way we wanted it, but it's been fun & we as a family spend alot of quality time there together. It plays a major role in our deer camp.

On Point and I do it the same way. Cutting deer is a big part of my deer season. I cut deer for myself, most of my family, and a lot of friends also. I've had as many as nine deer hanging at one time. I enjoy it, and like to think that I do a good job.
-Jake

I do all my own processing. I am very picky about my meat. I have seen some real butchers in my area.

It is also rewarding to harvest and process my animal like my grandfather always did.

I cut up my own, never paid a butcher!! Hell where I come from everyone is a butcher! My wife is not a big veni eater, so its me and the kids eating it up, first one goes to jerky every year and Im usually out by the end of the week!

I do it all but the sausage.

Sausage is simple as long as you dont mind eating it in patty form. I make brats in 30 pound batches, and put em on the grill.

always done mine. The past few years i started helpin my friend get into hunting and now he helps process the deer to

In the past I did everything myself. Now, I'll hang them, skin and quarter them and take the quarters to my butcher. We used most of the meat for ground and salami sticks and our butcher will take it off the bone for free when they make the sticks for us. Saves me a lot of time so I don't mind.

do all my own, i dont trust anyone with mine. i wonder if i would actually be getting my met back, er someone else's. not to mention cleanliness as to where my meats going. i dont want my meat sliding through some other deer's juices that might have been handled improperly in the field.
its alot of work, but worth the peace of mind every time i pull meat out, that i know where its been.

We have a local farmer that does all of ours. He will have dozens of deer at one time and does a very good. In live in the Suburbs, the neighbors would freak if I hung one up in the front yard to butcher it. :p

we do it all the time, all the neighborhood kids come to see. i give em a lil song and dance, let em look and see. they never miss out...they are usually here when i get home from hunting, hoping i havnt 1/4'd it up yet. usually they get a let down, cause i usually do it b4 i get home.

Just got done cutting one up in my garage. I still need to grind and bag up some roasts, I ran out of food saver bags.

I do all my own, I use the does i kill for steaks, roasts,and chops, Everything on the bucks but the backstraps i make into to german ring sausage, breakfast sausage, burger and jerky. I use bacon ends and pieces to grind into my burger, usually 20%, It really helps the patties stick together and gives it that hint of smoked bacon flavor. When we make sausage a bunch us order pork butts and do a 60/40 mixture of pork to deer.

I use to do my own. But it just got to where it kills my back. Most of the time I end up doing it by my self, and that just got old... I did like doing it my self because then I knew I got all the meat possible off that deer and it was cut the way I wanted it... 2 years ago I shot a nice 8 point and got it mounted, the guy also did the meat processing for no charge because he was doing the mount.... Well I got 23 pounds of meat off of a 150 pound dressed out buck.. I was beyond pissed off... Then he got mad at me because he thought I was accusing him of stealing it... Needless to say he wont ever get any business from me again... Had a new person do my deer last year and he did a nice job.. I felt I got ALL of the meat from my deer..

We do our own. It got to expensive to have someone do it. It was running $80+ for a deer, regardless of size. My son shot a small doe, it costs $80 to get 25 lbs of meat.

We do it all now. Have a friend who remodels kitches. He got a us a 6 foot counter top, prop it up on saw horses, hang the deer in the garage and have at it. We have it skinned, taken apart, cleaned up, cut, wrapped, ground, in the freezer and cleaned up in under 2 hours.

I was raised killing our own hogs so the deer was just natural. I don't trust anyone to do it for me. I have everything I need to do the job and I know its done right.

I had processors do summer sausage before and got it back and had lead bird shot in it. Not joking. Another time I take it to a guy and he charged me a dollar a pound to make sure it was clean. It was the cleanest he ever had I would bet yet I had to pay. That ended it for me on the sausage. I can make it every bit as good as they can if not better.....and no lead shot or any ones elses deer.

Lead shot??!! :confused::confused: what else is he processing for you to end up with shot pellets in deer sausage??

Since most processors just grind the meat up all together you do not get your deer back when getting sausage made. You just get a certain amount back. I think someone must have shot a deer with bird shot and that ended up in the sausage. Thats the problem....you don't know how the deer you get back was handled. It may be a road kill or hung in 50 degree weather for 5 days.

Thats why I feel much better about my product because no one will care for it like I will.

I do all my own processing

Yup I do my own