7MMXBOLT

I must be the slowest cuz I started at 2pm today and stopped at 7pm and I figure I still have another 2-3 hours to go. I have been processing my own deer for the last 15-20 years at 2-3 a year. The deer I got yesterday "in the avitar" weighed 173lbs and there was no meat lost at all. I do make a lot of jerky and chuck a lot up for grind mostly for sausage. The backstrapes I cut into butterfly chops and this deers strapes were 32" long. Seemed like they went on forever! The tender loins I wrap but won't freeze cuz I like them fresh so I'll have them tomorrow. But mostly everything else is either chucked for stews or it will be ground for sausage, chillies, sauses, or to be canned. But a lot is for jerkey cuz every year there is a long list of friends who love my jerky. I think the next deer might have to be all jerky!

fastetti

Id say it takes me about 4 hours from the time I start skinning to the time I am done cleaning up. I wind up taking the meat I am having ground up to our butcher. We have enough things made that he doesn't charge us for ground. We also know we are getting the same deer back, he is a real stickler about that. A real class act, which is why we drive and hour and a half to get sticks, sausages, etc made. I don't mind the drive when Im eating good for the rest of the year!

Father Forkhorn

6 hours, including skinning, quartering, boning, trimming, steaking, packaging and clean up.

The Rev

It doesn't take me that long because I cut and grind most of the meat. Only the back strap I cut into steaks.

Now making sausage is a complete different story! I actually hate the whole sausage making process, but it's so GOOOOOOd.

isatarak

It takes maybe an hour to hang, skin, gut, and clean up a deer and get it hung in the cooler. Then it hangs for 2-5 days. I am set up pretty good, so it takes 2 of us about 2 hours to cut up steaks, tenderize the steaks and package, grind up the trimmings and front quarters, and clean up. My grinder could grind up a whole deer in less than 5 minutes.

wis_bow_huntr

Depends on the size of the deer. The last two bucks I have shot have been larger than average. The one I shot in 06 took a total of 8 hours and the one I shot this year took a total of 7 hours. The normal for me to butcher an average sized deer weighing roughly 150-170 about 2 hours to butcher not including skinning time. But again this depends on how much work youre willing to do and what you want made out of it.

teedub31

Seeing as how most people are saying 5-6 hours, I cannot justify giving up 6 hours of work at $25.00/hr when I can have a quality stand up guy do my deer (better then I have done in the past) for $60 a deer. But that goes with being an incomplete hunter I guess.

DeerandbearhoG

Must be hard working 7days a week 24 hrs a day whats next? "the dog ate my freezer bags"?