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Processing
Chief Shaway
Member, Moderator Posts: 6,264 ******
How many out process your own meat? Just started up again last year. We used to do it when I was younger but a guy started doing it for $50 and it wasn't worth our time doing it. He quit doing it so we bought a new grinder from Cabela's. Plastic burger bags and a tape machine for the bags and we did the last deer of the year in 1 1/2 hours.
Comments
I do the same thing that you do
I agree with bang. not worth it if I get a real small one I will do it but I have a guy that makes Itilian sasuage garlic and cheese, all the cuts are great for $70 bucks I just skin the deer and drop it off.
We don't do anything but field dress. Take the whole deer up. As long as you don't get a bunch of bologne and sausages its $55. If you want the other stuff it cost a little more I think like $3 a log for the summer sausage. Oh I cant wait now! I better go update my countdown thread.
We cut all our own. We end up with better product and are sure to get all out meat. No one elses, or shorted any. As for the sasuage, bacon, sticks, polish and other processed items, we wait until March to have them done. This way again, we know we get what we brought.
Better product[?] ?? What after it has been frozen for 5 months.
I have butchered dozens of deer myself and consider myself fair at it. There is no way you can cut meat and prep like a good butcher can unless you have all the processing equipment. shorted??? as far as being Shorted only a few butchers will take meat and if they do they are not gonna take ten pounds from one guy they do hundreds of deer I'm sure they can get all they want. Sometimes an arrow or bullet does more damage than meets the eye till you start processing then it is apparant. I think thats where most of the loss of meat comes into play. Just my thoughts. To many nights at 1:00am still cutting with a big mess to clean up... thats in the past for this guy.. more power to to ya.[;)]
I also have a mixer to attatch to the grinder motor to make summer sausage. Might try to do the stix this year.
Send some to me, I'll make sure its safe to eat.
I cut all my own, every other year we usually have 2 or 3 made up into deer dogs and trail or sausage, but we take the deboned meat in to them for that. Need to do another beef pretty soon, the hamburg in the freezer is getting low.
I didn't see anyone mention the key part of cutting up your own meat, gives you plenty of time with your buddies and drinkin beer. I keep my knifes and everything in my truck all season long, never know when a deer cuttin beer drinkin party will start up. [;)]
I cut all my own, every other year we usually have 2 or 3 made up into deer dogs and trail or sausage, but we take the deboned meat in to them for that. Need to do another beef pretty soon, the hamburg in the freezer is getting low.
I hear ya susp. it was lots of fun for many years did our own.
Time limits what I can do now. for me it's worth 70 bucks to get mine done . Went to New jersey a few years ago came back with 7 deer everybody was tired yet we had 7 deer to skin and butcher. It wasant pretty because the guys started cutting corners and wasting meat. me being the quiet one called them on it. and because of tiredness arguements broke out. almost lost a good friend. I dont believe in killing an animal and trrowing half away and thats what was happining.
We never cut ours up right away. Not sure if it's right or not but I have always heard it is best to get them field dressed, hung up, and cooled out as soon as possible and to let the meat hang (skinned) up to a week if possible. I'm sure other ways maybe better, but we have always had good luck with this.