Deer Processing
Deer processing
I killed my first 2 deer ever last year. Took first one to a butcher and paid $65. They'll cut it up and pkg. it any way you want it. I invested $10 in a dvd on deer processing so I did the 2nd one myself. I bought a meat grinder and a dehydrator at Walmart; got a vacuum sealer from Sportsman's Guide; already had a smoker. Kept the tenderloin for frying; made some cube steak; ground the rest for making sausage , chili, spaghetti sauce, and jerky. Gave some of the jerky and sausage to my family and friends and they are asking, "When you gonna do more"?. The whole process is much easier than I thought. Don't see any reason to pay someone to do it. One more thing, the dvd came with some "Zick's" venison seasoning. I put it on all the frying meat; makes the best fried cube steak you will ever eat.
I do my own. Have for years, ever since I brought in a deer for p[rocessing only to find a 6' high heap of other deer moldering in the rain. I skin the animal as soon as possible. Let the carcass set up over night if temp permits and cut the next day. I never cut any bones to avoid spreading the marrow onto chops (which is very fatty and spoils ... even in the freezer). Don't make my own sausage at this time. Take the trim in for sausage around Dec or Jan to make sure I get my own meat back.
Draying 7 lbs of jerky at this very moment and just smoked a front shoulder which will be BBQd later. Makes great sandwich meat.
Draying 7 lbs of jerky at this very moment and just smoked a front shoulder which will be BBQd later. Makes great sandwich meat.
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crazyfarmer
- Posts: 5250
- Joined: Wed May 24, 2006 10:21 pm
- Location: Virginia
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ive been butching since I was 7 LOL and my parents and grandparents since they could walk. During the winter thats all we do since we get a custom killing and processing permitt. If anyone here doesnt have one and processes deer for others, I'd keep it on the downlow LOL since the government doesnt take kindly to that LOL(we found that out the hard way).
anyway, speaking for us we normally charge 55 per deer which isnt high by any means since we skin the deer, break it down, wash it, let it hang over night in the cooler, and then process and freeze the meat the next day. Its a long process, espically if its for only 2 deer which by the time you take out the wrapping paper, electric bill(cooling charge), labor and etc we only make about 10bucks IF THAT off a deer so we arent getting rich by any means doing them. We processed deer last year for hunters for the hungry also and its fun processing 35 deer in one night LOL with only 3 people. It normally only takes me 5 mins per deer to skin them since we made up a rig to strip the hide like a rabbitt. Keeps all the hair off the meat.
some said this well above... What makes the whole thing worthwhile is how the deer is field dressed and brought to us. We have had hunters bring us deer that are filled with mud and leaves and we even get some that are so shot up or have been left out in the 70 degree temps all day. We use all the best meat we can since we dont put anything in their meat that we wouldnt eat ourseleves. But then you get the ones that did the above and they wonder why didnt they get alot more meat back. We only mainly break deer down into chops or lions, roasts, and burger. Or if they have special cuts in mind we are flexible also. So keep the above in mind if you take a deer anywhere to get processed:)
anyway, speaking for us we normally charge 55 per deer which isnt high by any means since we skin the deer, break it down, wash it, let it hang over night in the cooler, and then process and freeze the meat the next day. Its a long process, espically if its for only 2 deer which by the time you take out the wrapping paper, electric bill(cooling charge), labor and etc we only make about 10bucks IF THAT off a deer so we arent getting rich by any means doing them. We processed deer last year for hunters for the hungry also and its fun processing 35 deer in one night LOL with only 3 people. It normally only takes me 5 mins per deer to skin them since we made up a rig to strip the hide like a rabbitt. Keeps all the hair off the meat.
some said this well above... What makes the whole thing worthwhile is how the deer is field dressed and brought to us. We have had hunters bring us deer that are filled with mud and leaves and we even get some that are so shot up or have been left out in the 70 degree temps all day. We use all the best meat we can since we dont put anything in their meat that we wouldnt eat ourseleves. But then you get the ones that did the above and they wonder why didnt they get alot more meat back. We only mainly break deer down into chops or lions, roasts, and burger. Or if they have special cuts in mind we are flexible also. So keep the above in mind if you take a deer anywhere to get processed:)
