I have in the past on a little deer I took when first hunting. I had no idea what I was doing and do ok at best.

But I have learned alot since and probably will try one if I get another this year. My bigest problem is the space to do it. My butcher does one at a time and vacume packs everything. I like the steaks and roast mostly. I don't care much for alot of ground. I eat it I just prefer the other stuff. So I'm thinking I'll get a vacumn sealer and a table and go for it on my next one. Got to make some room in the garage I guess.

Pluss its been several weeks since I shot my doe and I've heard nothing from the butcher. Which is strange they have been great in the past.

Man when I was a kid my dad would put at least two deer a year in the freezer and all we had was a old hand crank grinder. We had a bench that we would clamp it to and I would sit on it an crank it till on arm got tired and then I would switch arms! I would never pay someone else to procees my deer. If I had the land and the means to do it I would raise and butcher my own pork and beef as well.

X2!!!!!!!!!!!!!!

I was taught to when I was younger as a part of learning to hunt. It is part of the overall experience!

I do my own and I will tell you why. I control how long it hangs, where it hangs, how I want the meat and how it is wrapped. Last time I needed a butcher I was going on a trip a day afterI killed a deer. I needed to have someone do it so I could leave on the hunting trip. The deer lay on a concrete floor in a cooler for about 5 days and then was cut up with thin steaks and all kinds of crap in the burger. The meat tasted bad and the steaks were too thin to be tender and rare. I do it my way and actually enjoy the process. It takes me about 4 hours from the skinning to clean up so it isn't that bad.

I have done my own all of my life. That way, I know that all of the grisile is gone, and the deer that I shot and the meat I field dressedis the same that ends up in my freezer.

I do my own- I've had them processed before, it turned out okay but it was expensive. Started doing it myself about 6 years ago- takes a little extra time, but its worth it.

I totally agree. My dad, brother, and I take great care with our deer and the flavor reflects it. Often times with a processor, they will give you back the poundage equivalent of what you brought in, and not necessarily the specific deer that you brought to them (this is especially true with grindings). So you don't know how well other hunters took care of their deer that gets tossed in with yours, and the processor might do a very sloppy job with trimming. A lot of them will give you the option of ensuring you get your deer back for a premium, but why pay for something that I can do myself??

ditto

Ive heard some of the horror stories on how people bring in there deer. I really don't want the chance of mine being mixed in with those type of deer. There are a couple butchers that I know of that really take pride in giving people back there game, so in a crunch I would get them processed by someone I trust.