Self Processing,brilliant idea!

My family processing it's own deer. To expensive to get alot of deer processed and have heard too many stories of people not getting the meat from their deer.

I always do my own but around steuben county IN 220-270

I urge you guys that are paying to have the deer cut and ground up to try it yourselves. It is not a hard process and you will have total control of what cuts you get and how the meat is handled.All you need to do the processing is avery sharp steakknife and a meat saw. Once you have the deercut up,the best way I have found to store the meat is really easy. Get a roll of heavy plastic wrap from a kitchen supply, not GLAD or Surann(SP?). Wrap your steaks as tight as youcan get them. Then Rewrapthem and tape them shut with Freezer Tape. You can easily storethe meat in the freezer till next season. I have deer in the freezer from 2002 that is just fine,ignore the 3-6 month Bull@#$% they put inmagazines and stuff.

Yep, if you can try to help a friend that does it and learn form them. I do my own and it takes about 1-2 hours from start to finish (wrapped and in freezer). I bought an nice grinder and that makes all the difference. It paid for itself after I did one elk...ONE.

around here (twin cities metro) you will pay around $90-100+ for just burger and steaks and you don't get your own meat. To me this is a big deal after seeing how some people handle their kill.

wow i'm finding out that i've got it made

Started doing my own last year , I'll never pay a processor's rates after that . It wasn't difficult since my wife and I don't need fancy cuts , and it's pretty satisfying too . This year I may pony up for a grinder and stuffing tubes and try sausage making and jerky .

I do my own. I like my meat clean, boneless, and the silvery skin covering muscle tissue removed. Alot of facilities don't seem to understand that. However, should I be so lucky as to get a buck, I'll donate the meat to Hunters Helping the Hungry. The meat must be processed by an establishment approved by the charity in Ohio. You do have to pay for the processing even though your donating the meat, but I'm O.K. with that.

I do it all myself, my own Jerky, sausage, salami, peparoni, beer sticks, plus all the cuts. I do a little procesing for a few of the older hunters here in town also. I get 60$ just to cut and wrap. A 150 lb deer into jerky...about 200$ i suppose.

If you plan to do it yourself, my advice would be don't go cheap on a grinder/stuffer. Also, get a few friends to help out. We use the assembly line technique...takes no time at all.

Not to plug a product or anything, but the Outdoor Edge knife set has helped me TONS. Something in there for every situation.