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Do you butcher or take game to a processor?

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  • Buckshott00
    replied
    A little of column A and a little of Column B.

    This year I paid to have my deer processed. Other years I have done it myself.

    Leave a comment:


  • Treestand
    replied
    Originally posted by Treestand View Post
    The last time i butched my deer was in 1983 Moved to Fl, (1984) and processing is the only way to go in HOT Florida bean using the same Guy/place for 20years Almost all 25 Club members use him also.
    From Bow season to the end of Gen.Gun with 1 week of Doe season, 1 week of Blk.Power season. 36+ most are doe's with 15-18 Hogs.

    Leave a comment:


  • jhjimbo
    replied
    Originally posted by Treestand View Post
    The last time i butched my deer was in 1983 Moved to Fl, (1984) and processing is the only way to go in HOT Florida bean using the same Guy/place for 20years Almost all 25 Club members use him also.
    How many deer come off the lease each year ?

    Leave a comment:


  • jhjimbo
    replied
    Originally posted by rockhound View Post
    We do our own . I use to de bone then take the meat to a person to grind and make Summer sausage and Snack sticks. It was cheaper than doing it ourselves. Then he decided to ad a process fee for the work already done. I saved $$ and now do the hole thing. We now know fore sure this product from shot fired to the plate was handled with care.
    A guy I hunt with does his own and usually gets several a year. His wife is allergic to beef. Ever hear of that ?

    Leave a comment:


  • FirstBubba
    replied
    Originally posted by rockhound View Post
    We do our own . I use to de bone then take the meat to a person to grind and make Summer sausage and Snack sticks. It was cheaper than doing it ourselves. Then he decided to ad a process fee for the work already done. I saved $$ and now do the hole thing. We now know fore sure this product from shot fired to the plate was handled with care.
    Amen on knowing how and who handled your deer!
    Another big AMEN on knowing the end product will be acceptable.

    Leave a comment:


  • rockhound
    replied
    We do our own . I use to de bone then take the meat to a person to grind and make Summer sausage and Snack sticks. It was cheaper than doing it ourselves. Then he decided to ad a process fee for the work already done. I saved $$ and now do the hole thing. We now know fore sure this product from shot fired to the plate was handled with care.

    Leave a comment:


  • FirstBubba
    replied
    Originally posted by jcarlin View Post
    It depends.
    My first one ever I dropped off. The second I had help cutting up.
    After that it used to be warm weather and how busy I am at work were the two biggest factors. I bought a small fridge that'll hold one deer to age a few days in warm weather. The last deer I dropped off at a buddies who processes it was because the weather was warm and that fridge already had a doe in it that was waiting (if I remember properly) for me to get to it from the week before, and work was piling up. I happened to be out with him when I took it and it was an easy decision to let it go home with him for processing.
    A doe a few years before that I had processed because while I was out of town to take it, things got complicated on another level and it was just simpler to drop the deer off and take care of other things.
    I enjoy processing my own, but if fitting it in is going to cause some other disruption, I have no problem with paying for someone to do it either.
    Also, those two deer, one due to location, and the other due to the 'on the side' nature of the processor ran about $100 for basic cuts and a little more for some extras, plus were big enough to make it worth it. My old place the local processors would start in the area of $200.
    Guy in town charges $100, whatever you want done.
    Another processor, if you unloaded your deer it was $50! I was at the counter when another hunter was checking out.
    $50.00 deposit
    $75.00 cut, wrap, sausage, jerky
    $125.00 total and it all fit in two brown grocery sacks about two thirds full!
    I'm just too much of a tightwad! LOL!
    As it is, I CAN make sausage, both breakfast and smoked links. I can make summer sausage. I can cut roasts, steaks or just grind up the whole bloody thing.
    My breakfast sausage and link sausage are awesome. No brag, just fact! LOL!
    Why pay good money?
    When I get through, I have what I want, how I want it and don't have to worry if it's "MY" deer!
    OFS? Maybe so!

    Leave a comment:


  • Treestand
    replied
    The last time i butched my deer was in 1983 Moved to Fl, (1984) and processing is the only way to go in HOT Florida bean using the same Guy/place for 20years Almost all 25 Club members use him also.

    Leave a comment:


  • jcarlin
    replied
    Originally posted by PigHunter
    I take deer to the processor. Been using the same one for over 20 years. That saves me a lot of time and he has a large cooler for hanging the carcass to age.

    However, he no longer takes feral pigs so I process those myself. Most of the time I just take the back straps and hams, leaving the rest of the animals for coyotes to finish.

    My motivations for hunting are mainly for the experience. The meat is always a secondary issue and I give most of the venison away. But PigHuntress has venison stew packed in my lunch box for today. She's a great cook!

    EDIT- The stew is very tasty!
    Stew was the first thing the wife made with this year's deer. Good stuff.

    Leave a comment:


  • jcarlin
    replied
    Originally posted by FirstBubba View Post
    I'm a self processor. I used to make steaks out of the hams. Anymore, I just grind everything except the back strap and loin. I have a #22 hand grinder I motorized. Works like a champ and is much, MUCH quieter than the small electric grinders
    Man.. I like grilled venison steaks a lot.

    Leave a comment:


  • jcarlin
    replied
    Originally posted by jcarlin View Post
    It depends.
    My first one ever I dropped off. The second I had help cutting up.
    After that it used to be warm weather and how busy I am at work were the two biggest factors. I bought a small fridge that'll hold one deer to age a few days in warm weather. The last deer I dropped off at a buddies who processes it was because the weather was warm and that fridge already had a doe in it that was waiting (if I remember properly) for me to get to it from the week before, and work was piling up. I happened to be out with him when I took it and it was an easy decision to let it go home with him for processing.
    A doe a few years before that I had processed because while I was out of town to take it, things got complicated on another level and it was just simpler to drop the deer off and take care of other things.
    I enjoy processing my own, but if fitting it in is going to cause some other disruption, I have no problem with paying for someone to do it either.
    Also, those two deer, one due to location, and the other due to the 'on the side' nature of the processor ran about $100 for basic cuts and a little more for some extras, plus were big enough to make it worth it. My old place the local processors would start in the area of $200.
    I've never had a problem in general. The only thing I recall not being thrilled with was a batch of jerky that was a waste of good meat. Was just over dry and tough and over done. Ended up using most of it as bait, it wasn't even worth suffering through.
    With a big processor I do have the 'not my deer' concern as I'm a meticulous field care guy and not everyone is. With my buddy who I'd currently go to if that was the call I'd make, not so much of a concern.

    Leave a comment:


  • jhjimbo
    replied
    Originally posted by FirstBubba View Post
    I'm a self processor. I used to make steaks out of the hams. Anymore, I just grind everything except the back strap and loin. I have a #22 hand grinder I motorized. Works like a champ and is much, MUCH quieter than the small electric grinders
    I take some steaks and slightly freeze them then cut into small cubes and brown. Then with some Italian Sausage, right in the chili. Even people that don't like venison some back for seconds.

    Leave a comment:


  • pineywoods
    replied
    Originally posted by pineywoods View Post
    I butcher my own deer. Most of the meat goes into the grinder, which is what my family likes best, but it's no problem to cut out the backstraps to be cooked whole or cut into steaks. I sometimes cut round steaks off the hams. We don't do roasts, but I know how to cut them. Our southern deer aren't real big, so it isn't much trouble to cut them up, and I have a real good grinder.
    Make sure you get a foot switch for your grinder, especially if you are doing it by yourself. It makes life a great deal easier.

    Leave a comment:


  • pineywoods
    replied
    Originally posted by pineywoods View Post
    I butcher my own deer. Most of the meat goes into the grinder, which is what my family likes best, but it's no problem to cut out the backstraps to be cooked whole or cut into steaks. I sometimes cut round steaks off the hams. We don't do roasts, but I know how to cut them. Our southern deer aren't real big, so it isn't much trouble to cut them up, and I have a real good grinder.
    No fat at all---keeps it fresh tasting longer in the freezer. Most of what I use the ground meat for has plenty of moisture---chili, spaghetti, burritos, dirty rice, etc., and don't need the fat for moisture. If I were making sausage, it would be a different story. I have eaten two year old ground venison and it tasted just fine (you know, that package or two that gets hidden under other stuff in the freezer.

    Leave a comment:


  • FirstBubba
    replied
    I'm a self processor. I used to make steaks out of the hams. Anymore, I just grind everything except the back strap and loin. I have a #22 hand grinder I motorized. Works like a champ and is much, MUCH quieter than the small electric grinders

    Leave a comment:

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