I thought this thread was stickied at one point. Any mods care to sticky this?
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Butchering your own deer
- Thread starter the_great_white
- Start date
Wish he showed the grinding process…that damn silver skin drives me crazy.
I need to start doing this.
Also quartering in the field.
Processors are not cheap and they get more expensive every year.
Also quartering in the field.
Processors are not cheap and they get more expensive every year.
For me it was always a question of am I getting back the deer I shot or packed out of a batch process
Yes almost all that I’m aware of process several at a time, that’s why so many weigh them, they give you back according to the weight. I can’t stand it because I have seen deer dropped off after an hour or more ride not even field dressed. I don’t want mine mixed with that
I skin and gut, then deliver to the wife. Processing is womens' work.
I just take mine to Pitman's....let them do it....I get what I want, pick it up the next week....allows for more drink'n time.....I'm just say'n
i do all of mine myself. every time i use a processor i get.. less meat, gamey meat, poor cuts and no real value...
there is a respect for the animal when you do it yourself. you get more of the deer, you defiantly get your deer and not just how many pounds of meat. i have felt many times i would get real gamey old stringy buck meat when i dropped of a nice young doe or forky.
its not real hard to do and i think i put up a recipe of my 24 hour brine in cooking and recipes. if not i will. when you brine it and then pull it from the freezer, it smells like you could just eat it out of the bag...
processors have a place if you live in a apartment, or somewhere you cant clean a deer. but if you have a yard or a spot on the hunting land, field dress asap ( i always carry a 5 gallon bucket and some 55 gallon trash bags so i can field dress and hall out the guts) get it home, skin it, process it, and brine it..
if you can build a fire and sharpen a stick when cleaning. then roast a good cut of meat while you are working on it. makes a great snack...
always go for a clean shot, always feel a little bad after, always thank the animal, appreciate Gods bounty, go for as little waste as possible, find a spot for the carcass so other animals can eat it, and get in the woods early.........
poop
there is a respect for the animal when you do it yourself. you get more of the deer, you defiantly get your deer and not just how many pounds of meat. i have felt many times i would get real gamey old stringy buck meat when i dropped of a nice young doe or forky.
its not real hard to do and i think i put up a recipe of my 24 hour brine in cooking and recipes. if not i will. when you brine it and then pull it from the freezer, it smells like you could just eat it out of the bag...
processors have a place if you live in a apartment, or somewhere you cant clean a deer. but if you have a yard or a spot on the hunting land, field dress asap ( i always carry a 5 gallon bucket and some 55 gallon trash bags so i can field dress and hall out the guts) get it home, skin it, process it, and brine it..
if you can build a fire and sharpen a stick when cleaning. then roast a good cut of meat while you are working on it. makes a great snack...
always go for a clean shot, always feel a little bad after, always thank the animal, appreciate Gods bounty, go for as little waste as possible, find a spot for the carcass so other animals can eat it, and get in the woods early.........
poop
I “butcher” all mine myself except 1-2 a year i take in to someone i trust and have it ground into sausage. I dont have a mixer or grinder all though its on my Christmas list this year lol. I have the guys recipe he uses for the sausage i like so once I get the equipment i will do everything myself.
