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Started By
Message
Let us discuss deer processing
Posted on 12/27/12 at 2:23 pm
Posted on 12/27/12 at 2:23 pm
this is an anticipatory thread as i do not have a kill on the year, but have a few days to spend in the woods this weekend/holiday. if i am without a kill, i will contract out a cousin to kill one for me. if he happens to kill one while i'm at work, i'll just have him drop it off at the processor.
my questions are:
a) what is the cheapest way to have it processed?
ii) how do you have yours processed?
the last time i had one processed, i dropped over 2 bills on 50/50 sausage (mostly for my pop, as he isn't the worlds biggest fan of venison)
my questions are:
a) what is the cheapest way to have it processed?
ii) how do you have yours processed?
the last time i had one processed, i dropped over 2 bills on 50/50 sausage (mostly for my pop, as he isn't the worlds biggest fan of venison)
7
Posted on 12/27/12 at 2:26 pm to Flair Chops
quote:
a) what is the cheapest way to have it processed?
do it yourself
quote:
ii) how do you have yours processed?
drop it off at my parents, pick it up 4 days later
Posted on 12/27/12 at 2:27 pm to Flair Chops
1 150lb deer:
1-2lb roast
2-2lbs packs of stew meat
rest of the meat:
50% makes a 70/30 ground meat
25% makes a 50/50 smoked sausage
25% makes a 50/50 fresh sausage
that usually runs me $150
1-2lb roast
2-2lbs packs of stew meat
rest of the meat:
50% makes a 70/30 ground meat
25% makes a 50/50 smoked sausage
25% makes a 50/50 fresh sausage
that usually runs me $150
Posted on 12/27/12 at 2:29 pm to Flair Chops
Do it all myself.
Get a few roasts out of the hindquarters.
Backstraps. TLs.
Debone everything else for stew meat/ground meat/sausage.
Get a few roasts out of the hindquarters.
Backstraps. TLs.
Debone everything else for stew meat/ground meat/sausage.
Posted on 12/27/12 at 2:30 pm to Salmon
salmon, i'm going to need you parents address
thanks, map
thanks, map
Posted on 12/27/12 at 2:35 pm to Dooshay
i would like to be able to do it all myself, but if he kills it whilst i'm at work, the last thing i want to be doing is cutting a deer up all night long.
i'd really just assume quarter it and throw them on the grill
i'd really just assume quarter it and throw them on the grill
Posted on 12/27/12 at 2:35 pm to Flair Chops
sure thing..
you can save money by cutting the stew and roast yourself and then bring the meat to a processor from there.
you can save money by cutting the stew and roast yourself and then bring the meat to a processor from there.
Posted on 12/27/12 at 2:36 pm to Flair Chops
I do mine myself, but I don't get sausage made either.
Posted on 12/27/12 at 2:38 pm to Flair Chops
Once quartered it takes about 4 hours for me to debone and vacuum seal it all.
Usually do that a day or two later after it's been on ice.
Usually do that a day or two later after it's been on ice.
Posted on 12/27/12 at 2:39 pm to MapGuy
quote:
you can save money by cutting the stew and roast yourself and then bring the meat to a processor from there.
yeah, cut out what you can, then bring the rest to the processor for sausage
Posted on 12/27/12 at 2:39 pm to Flair Chops
Doesn't take that long. I cut it up and the Mrs wraps in freezer papaer. Less than an hour for a deer. Way less is you are more skilled than I am.
For two or three deer a year you can get a grinder for less than $200
For two or three deer a year you can get a grinder for less than $200
Posted on 12/27/12 at 2:45 pm to DownshiftAndFloorIt
quote:i'm not getting sausage made, that's for sure.
I do mine myself, but I don't get sausage made either.
don't get me wrong, i like sausage, but that was mostly for my dad. dad won't have any input on this one.
Posted on 12/27/12 at 2:45 pm to Dooshay
i may try it that way.
Posted on 12/27/12 at 2:46 pm to Flair Chops
always let the meat sit on ice for 2-3 days
Posted on 12/27/12 at 2:46 pm to Flair Chops
Cut it up and make roasts. Free.
too many people only make sausage and ground meat.
too many people only make sausage and ground meat.
Posted on 12/27/12 at 2:47 pm to Flair Chops
The most aggravating part is wrapping for the freezer. With the Mrs doing that is goes quick.
After you cut up a few you will learn what cuts you like and how you like it. Having my wife wrap helps alot.
After you cut up a few you will learn what cuts you like and how you like it. Having my wife wrap helps alot.
Posted on 12/27/12 at 2:48 pm to Flair Chops
Do it yourself then. Freezer paper, plastic wrap, and masking tape. Nothing to it, just takes some time, a knife, and a meat saw if you want bone-in roasts.
Posted on 12/27/12 at 2:48 pm to DownshiftAndFloorIt
quote:
a meat saw if you want bone-in roasts.
I got to get another saw. I miss the bone in roasts
Posted on 12/27/12 at 2:54 pm to Dooshay
quote:
Once quartered it takes about 4 hours for me to debone and vacuum seal it all.
Deer processed in 8 minutes.
Just do this, he makes it look pretty easy.
Posted on 12/27/12 at 2:54 pm to Salmon
i do know that much. i killed about a 70# doe a few years ago and i did most of it myself and had my powpow smoke the quarters. best way i've ever had it.
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