Thread: Game processing

We process ours also, make lots of summer, breakfast sausage , hotlinks! Keep all if the blackstrap and tenderloins for steak.

I like processing our but with my back I can't stand for that long so i send it out now days

Originally Posted by Gindog

I like processing our but with my back I can't stand for that long so i send it out now days

After I get it quartered up , I sit at the kitchen table with plastic over it and a cutting board. If I tag out it could cost over 500 bucks if I let a processor do it all.! I perfer to do mine so I know it's done right and for sure is my meat. Some folks not near as carefull with their game after the harvest. I have seen yahoos hauling a Deer around for hours to show off with the guts in it bloating!

Good post nimrod.We just slice up or own have a friend that was a butcher for safeway before it closed has a walkin freezer pretty handy thinking of grinding our own.Have been looking at grinders what is a good price and where is a good place to buy a grinder!!!!!

We just did a buddies deer. Deboned and ground everything but the back straps and tenderloin. I does take time, but it is kind of relaxing. I enjoy it as much as cleaning fish and would never send one out unless I had back trouble, but then again, I've never been priveleged enough to do very many.

Originally Posted by jackie53

Good post nimrod.We just slice up or own have a friend that was a butcher for safeway before it closed has a walkin freezer pretty handy thinking of grinding our own.Have been looking at grinders what is a good price and where is a good place to buy a grinder!!!!!

You can get a grinder just about anywhere these days, Walmart, Cabelas, Bass Pro, they even have them at Lowes. You can get one for under $100 and it will last for years if you take care of it. It can easily pay for itself in one season. I do my own deer processing too, for the same reasons Nimrod has stated. You know exactly what you are getting, you can do it anyway you prefer, and I guarantee I do a much cleaner job than any paid processor is going to do. BTW deer grinds better if it is just a little on the frozen side, not rock hard but good and stiff. I always like to cut mine up in chunks and spread it out on a pan, place it in the freezer for a little while and then grind it. It just goes through the grinder easier that way. It might not matter much if you are adding fat with it but I never add fat.

I process my own. I cut the roasts from the hams, save the backstraps and tenderloins and grind the rest. I keep plenty of spices on hand to make jerky, summer sausage, breakfast sausage and even brats. I don't add fat to my deer either. If i'm making breakfast sausage, I will put 5lbs of boston butt with 5 pounds of lean deer. I enjoy processing the meat.

I use a grinder I got from Cabelas. 3/4 hp and will grind meat faster than I can feed it. I also get my casings for my sausage at cabelas

Have always done my own.Save some steaks, the tenderloins, and save some stew meat, and grind the rest for hamburger. I mix 15 lbs of deer to 5 lbs of smoked bacon ends(Petit Jean 10lb box), run both through coarse grinder and then mix together in big dishpan and run them together again. Best hamburger you can eat.