tjjon

I butcher my own deer it's not that hard give it a try you will save alot of money and you can be sure it's the meat from your deer not someone elses. I recomend that you buy the new ziplock bags with the vacume pump it works better than the commercial grade vacuum sealers that I have. Remember if it looks like meet cut it off and cook it and eat it.Good Luck

joebogey

The Kentucky Afield show also sells a butchering DVD.
You can get it here for 13.00.
https://secure.kentucky.gov/Mall/Store/7803440a42df458c815d9db55890b738/Product/2457ec1426cd42e2b5d4cbb53d6d2387/

Father Forkhorn

You tube has some videos that will help.

wis_bow_huntr

Ive been doing my own for manyyears as well as doing others and formerly a butcher. Its really not that hard or expensive to get started. If youre on a tight budget hit some flea markets and such, pick up a good meat grinder (hand crank will do you just fine) also might want some stuffing tubes as well, pick up a good bone saw. I recomend getting a new one. Check with your local butchers to see what they recomend for casings, seasons, cure, mixture amounts, etc. Then you need to figure out what you want to make. Most of your venison sausages are mixed with pork. I like to mix 50/50. Get yourself some good pork but roasts. Trim off the fat. From here the rest is up to you or what ever you find online or in game processing books. Have fun with it and do not be afraid to experiment.

Bob1961

my first deer i got back in 1982 i paid a friend 20 bucks to do it while i helped....took bout 2 hours and thought "that's it?"....52 deer later and i have had it done once for me when i got lazy withmy 180#doe that froze overnight when i didn't get it done the same day....by a place that i only got back 40 pounds of meat from that doe................bob

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UncleNorby

This is not really on the theme of the thread, but useful formulas for meat yield I have found that work pretty accurately are:

Live Weight x .78 = Field Dressed Weight x .75 = Hanging Weight (no skin, heador lower legs) x .75 = Yield of boneless meat.

Or, Live Weight x .44 = Yield of boneless meat. Field Dressed Weight x 1.28 = Live Weight.

RJPOUTDOORS

Semi, My son and I got a video from Kentucky afield called Deer Processing from field to freezer. This is a great video it shows everything from field dressing to buthering and how to wrap it. To order go to www.fw.ky.gov the cost is $ 13.00. We are going to do our own buthering to help cut down cost. Good Hunting.

RIStrutStopper

Watch this video.

http://www.newjerseyhunter.com/video/deerfield.wmv

Rhody Hunter

I have that video as well and it is very good at showing how to debone a deer . worth the money