Deer Processing

[mnsqueeze]

so how many of you cut up your own . i do all my own in my garage. i have a grinder,dehydrator.,smoker,stuffer, now the only thing is need is the deer we make it a family event., my wife really does help allot, even though she really dont care to hunt, she will help. and i do some of my friends deer, and young hunters just coming to the outdoors, there deer also.,

[Monie]

Yep. I've done my own ever since I got a bad batch back from the processor, sans the backstraps!

It was THE gamiest meat I've ever had! I think he ran his knife through the tarsal gland before he started cutting! I can stand some gamey meat, but that stuff was gross!

[bowhunter9797]

Never did my own but then again I have never had an experience like that Monie. I would like to try to do my own sometime.

[Monie]

I'm not the best at it. I could stand some instruction, cut wise, but at least I know HOW it was handled.

[nhbowhunter21]

Originally Posted by mnsqueeze

so how many of you cut up your own . i do all my own in my garage. i have a grinder,dehydrator.,smoker,stuffer, now the only thing is need is the deer we make it a family event., my wife really does help allot, even though she really dont care to hunt, she will help. and i do some of my friends deer, and young hunters just coming to the outdoors, there deer also.,

I only assisted my dad when I was young. My wife doesn't like venison, not even the smell when cooking. I have a local butcher do the cutting to my specs. but it sure would be better if I could do it myself.

[TLC]

heck, just do this instead of sending out a bunch of PM's. have a tape I'll make copies of for anyone who wants it. shows how to field dress and butcher a deer in 5 steps. can do a whole deer in 2 hours or less, including the skinning. sausage and grinding not included in time frame. even shows what you'll need to wrap the deer in.

[Monie]

Give it a go! It gets easier each time you do it!

[TLC]

I'll make a few over the next few days, and if anyone wants them, they'll be ready. it shows field dressing, skinning, caping for a mount, the materials you need for butchering, then the actual 5 steps to do it. shoulders, sirloin tip steak or roasts, the round and sirloin, backstrap(YUM!!!), and scrap for burger or sausage. waqtch it quite a bit as you can tell.

[ACPOSSETIM]

I do my own also, first of all it's MUCH cheaper than the local shops and I cut it up and trim it the way I like it. Also I'm kind of particular what is made into jerky and sausage, from a commercial shop you never quite know what is in your sausage!

[Monie]

everything except the hind end part.