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Deer processing
Posted on 1/20/16 at 1:51 pm
Posted on 1/20/16 at 1:51 pm
I'm not a deer hunter but was give a deer cleaned but not deboned on ice. I'm wondering how long is it good on ice before being brought to get processed. Also what do I need to know when I bring it as far as how many pounds I want of sausage, etc. Thanks in advance
5
Posted on 1/20/16 at 1:53 pm to Dj1127
If you want to get some of the game taste out of the meat, drain and replace ice every day for a week or so.
As for how to divide the meat up, that's totally up to you. Talk to the processor about what they offer and they can help you decide.
As for how to divide the meat up, that's totally up to you. Talk to the processor about what they offer and they can help you decide.
Posted on 1/20/16 at 1:54 pm to Dj1127
quote:we've kept ours on ice before 10-14 days
I'm wondering how long is it good on ice before being brought to get processed.
Posted on 1/20/16 at 2:02 pm to ForeverLSU02
This ^
Posted on 1/20/16 at 2:05 pm to Dj1127
When I bring it is it weighed and then I determine how many pounds I want of each item? Or does it need be deboned first to determine this.
Posted on 1/20/16 at 2:06 pm to Dj1127
Most places charge to debone. I would debone it myself.
Posted on 1/20/16 at 3:17 pm to Dj1127
Debone it yourself and save 40-50 bucks.
If you're getting sausage, it doesn't have to be pretty. Save a few roasts, back straps and tenderloin and bag the rest up, put on ice and drop off at processor. Fill out form as to what you want. They have prices on the sheet you fill out.
Eta: Make sure it's washed good before the last step.
If you're getting sausage, it doesn't have to be pretty. Save a few roasts, back straps and tenderloin and bag the rest up, put on ice and drop off at processor. Fill out form as to what you want. They have prices on the sheet you fill out.
Eta: Make sure it's washed good before the last step.
This post was edited on 1/20/16 at 3:19 pm
Posted on 1/20/16 at 3:19 pm to POONHOUND
Ok will do thanks for the info
Posted on 1/20/16 at 3:38 pm to Dj1127
quote:
Debone it yourself and save 40-50 bucks.
Though true, I would advise against this if you're not used to doing it. That's a lot of tedious work to get the meat clean and free of connective tissue (silvery skin that covers each muscle). This will take hours of your time. If all you want is sausage, a decent size deer's 4 legs and neck will fetch about 60lbs of sausage if it's cut 50/50 with pork-that's ball park. Fresh, non-smoked sausage usually runs in the $2.25-$2.50 per pound range. If you got 40 lbs of sausage, that would likely leave you some roasts, or meat left over to use on jerky, sticks, etc. Keep in mind, sticks, jerky or anything that gets smoked drives up the cost. Like someone said above, those places will generally have a products checklist to pick what you want done, and they'll give you options/estimates on cost/yield.
Make sure the price you leave with in your head, is after all of the back and forth and changing your mind has been done, and still expect some variability when you pick up.
This post was edited on 1/20/16 at 3:41 pm
Posted on 1/20/16 at 3:54 pm to Tiger-Striped-Bass
Receipt from this year:
4 legs and neck from 185# deer:
Jalapeno/Cheese Sausage $2.60 X 20# = $ 52.00
Cajun Sausage $2.30 X 20# = $ 46.00
Deer Jerky (smoked) $4.00 X 15 packs = $ 60.00
Deer Sticks (smoked) $5.00 X 20 packs = $100.00
De-bone $ 35.00
Vacuum Pack $ 7.00
Total $300.00
For the $300, I ended up with 5 extra packs of jerky, and 4 extra packs of sticks. So that could have been another $40. There was no tax either-not sure if that is typical. $35 is less than the $40 he told me to de-bone 4 legs too, plus the neck. $7 seems cheap for vacuum packing everything too. The guy I took it to, is someone I went to school with. Compared to other people who have taken there's elsewhere, it seems I did good. From the looks of the receipt, I think he rounded down to $300 and made the numbers work out on the receipt. So that may be lower than normal.
The point is, a free deer is far from free after processing.
4 legs and neck from 185# deer:
Jalapeno/Cheese Sausage $2.60 X 20# = $ 52.00
Cajun Sausage $2.30 X 20# = $ 46.00
Deer Jerky (smoked) $4.00 X 15 packs = $ 60.00
Deer Sticks (smoked) $5.00 X 20 packs = $100.00
De-bone $ 35.00
Vacuum Pack $ 7.00
Total $300.00
For the $300, I ended up with 5 extra packs of jerky, and 4 extra packs of sticks. So that could have been another $40. There was no tax either-not sure if that is typical. $35 is less than the $40 he told me to de-bone 4 legs too, plus the neck. $7 seems cheap for vacuum packing everything too. The guy I took it to, is someone I went to school with. Compared to other people who have taken there's elsewhere, it seems I did good. From the looks of the receipt, I think he rounded down to $300 and made the numbers work out on the receipt. So that may be lower than normal.
The point is, a free deer is far from free after processing.
This post was edited on 1/20/16 at 4:08 pm
Posted on 1/20/16 at 4:19 pm to Tiger-Striped-Bass
Great info it's much appreciated. I figured the cost would be around $300 or so. The place I'm bringing its website says specialty items such as jerky is only made certain times of the year so I guess I'll be getting sausage, tamales, and maybe some ground meat.
Posted on 1/20/16 at 4:31 pm to Dj1127
It's insane how much deer processors differ up here in NELA then in South LA.. A lot of places will only take whole deer and will turn you around with one quartered up, much less deboned. Reasoned being is they hang skinned deer for 7-10 days before processing. It also seems to be a lot more expensive down there. My cutting order the other day on a big (145 lb) doe was: 2 whole backstraps, 2 tenderloins, 1 neck roast, 5 lbs smoked sausage, 5 lbs jalepeno/cheese sausage, tenderized steak, pan sausage, deer burger and bacon burger. It cost me $90.00.
Posted on 1/20/16 at 4:35 pm to LSUballs
Wow, I want to say my last one was over $200, but not sure.
Posted on 1/20/16 at 4:40 pm to LSUballs
quote:
It's insane how much deer processors differ up here in NELA then in South LA.. A lot of places will only take whole deer and will turn you around with one quartered up, much less deboned. Reasoned being is they hang skinned deer for 7-10 days before processing. It also seems to be a lot more expensive down there. My cutting order the other day on a big (145 lb) doe was: 2 whole backstraps, 2 tenderloins, 1 neck roast, 5 lbs smoked sausage, 5 lbs jalepeno/cheese sausage, tenderized steak, pan sausage, deer burger and bacon burger. It cost me $90.00.
That's about what the Mennonites charge me in TN too. They do great work, and are really honest folk. I always take mine to a place that guarantees me that I am getting MY deer too. I don't want some from one of you jacklegs who gut shoots one and waits a day or so to dress him out.
Posted on 1/20/16 at 4:43 pm to CadesCove
Somewhat on this note, can someone fill me in on deer meat with respect to cuts? Like, your average LA doe will yield 5lb sausage, 5lb ground, 10lb roast etc. I have no idea.
Posted on 1/20/16 at 4:48 pm to LSUballs
quote:In south La that would cost about 30 bucks for the sausage if you added 50/50 pork butt, the tenderized steak would be included in processing fee of 20-30 bucks or so, then all you are doing is paying for the fat you put in the pan sausage and deer burger and the bacon ends for the bacon burger.
: 2 whole backstraps, 2 tenderloins, 1 neck roast, 5 lbs smoked sausage, 5 lbs jalepeno/cheese sausage, tenderized steak, pan sausage, deer burger and bacon burger. It cost me $90.00.
In S La that pan sausage and burger would be 50/50 pork. My time in N La says it was probably beef fat, which in S La they will do for free.
So if you ended up with 50 pounds of meat including sausage, you would have paid about 80-90 bucks plus packaging, if wrapped that is free, if vac packed it goes up about 20 bucks.
The reason it is so much more expensive is the different offerings you get down here, and the propensity to use at least 40 percent pork ,most the time 50 percent and up to 60.
Posted on 1/21/16 at 8:24 am to LSUballs
quote:
LSUballs
I know someone in Simmsboro, and I've been to the "locker plant" across the road from them a few times. Very interesting to see. Those skinners are like samurai. Blows my mind how many deer they process in a season. I think it was >5000. And yes, much different than down here. No one that I know, takes deer on the hoof down here - quartered in ice chests only. That's all I know of.
Trying to compare pricing, but you didn't say how much burger, bacon burger, and pan sausage you got. If it was 5 lbs each, like your sausage, that's only 25 lbs of processed product. The rest is in whole-meat cuts. So it makes sense to me that you spent less. And like was stated, down here everything processed is half pork(Boston butt usually). So my 40 lbs of fresh sausage, and the deer sticks that probably equate to another 20 pounds of sausage, took 30lbs of pork to make, and I'm sure that's not at the .99/lb sale price we find at the supermarket. The 20 packs of jerky (probably 5 lbs or so dried weight) obviously doesn't require pork, but to clean meat sufficient enough for jerky, cut it up, marinate and smoke, is a bit labor intensive, so it's costly. The statement I made earlier about making sure to get the estimate after all of the mind-changing, that was from personal experience. I thought I was coming back for a $160 pick up. But that number came out for an all-sausage price, early in the conversation. The specialties are what really add up.
This post was edited on 1/21/16 at 8:27 am
Posted on 1/21/16 at 8:36 am to Tiger-Striped-Bass
Not sure where OP is from, but there's a place in Houma, Mickey Brown's, that makes awesome burritos. I've seen his beef burritos at Rouses supermarket, and even at a grocery store in Natchez. So you can taste test before you decide to have them made. Last year, with 10 lbs of deer meat, I think I got 96 burritos, at $1.25 each. I think there is a 5 lb minimum, and I'm told he uses beef fat. He also does tamales and maybe other things too.
Posted on 1/21/16 at 8:45 am to Tiger-Striped-Bass
I'm in the Kenner area but my brother in law brought his deer to that guy in Houma just to get those burritos.
Posted on 1/21/16 at 8:46 am to jimbeam
quote:
Somewhat on this note, can someone fill me in on deer meat with respect to cuts? Like, your average LA doe will yield 5lb sausage, 5lb ground, 10lb roast etc. I have no idea.
I had another deer this year that was roughly 120-130 lbs, that I processed myself. I kept the neck, the back straps, loins, and the (4) large hind quarter roasts whole. The front legs, shanks of the back legs, and sirloins of the rumps, I cut up for grinding. I ended up with 17 lbs of grinder cuts. With one more decent sized roast, that could have been 20 lbs of grinder cuts, which would yield 40lbs of sausage if cut 50/50 with pork.
With a 90 lb doe, you may have to use another roast or two (or neck) to get to that total of sausage. But I think you could still get 40lbs of sausage while keeping your straps and a few roasts whole.
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