Deer Processing

How many of you guys process your own deer? I'm not talking about gutting it, I mean do the actual butchering instead of taking it to a professional to do it.

I used to take mine to the processor and pay between $60 and $80 depending on the size of the deer and the types of cuts and products I wanted out of it. However, last Sunday I was short on time, so I decided to take it to the house and do the skinning and butchering myself. I was amazed at how easy it was. Once I got the skin off I just followed the lines of the muscle groups. Took me maybe 35 - 40 minutes start to finish. I think I did about as good a job as the processor has ever done and I saved a load of money. Only thing I sacrificed was hamburger since I don't have a grinder, but it's not worth $60 to me.

One mistake I did make was letting my girlfriend see it. I don't know if she was more horrified by seeing the skinned deer or the fact that I did it in my basement :D.

Alright, just curious. Hope everyone's having a good season.

I actually enjoy doing my own processing and I’m sure you get a lot better job when you do it yourself!!! I don’t have a grinder either and really don’t want one but most processors take CLEAN Hair Free Meat and will grind it or make whatever you want and you save the initial fee. Mine charges $1.00 a pound to grind and package – well worth it to me.

I do all of my processing. I get all the steaks,I can then grind the rest for burger. Also used some of the good parts for canning. Most time used the burger for jerky,or sometime's make some awesome deer chilli out of it.
LittleJohn

Well I do my own plus about 100 others, dad and granddad were both butchers by trade, so durring season dad and I get together and butcher deer for extra christmas money. Dad still amazes me on how fast he can put a deer in the freezer, he has been at a desk job now for the past 10 or so years, he can still take one from haning to wraped in about 15min,it takes me that long just to skin and quater one. its not hard just take your time and use a sharp knife.

I do my own, it is so easy to do. Bought one of those hand crank tenderizers and it works great.

We do all of our own deer also. We make everything from onion sausage (link and loose), hamburger, bacon burger, jerkey, and cube steak. We've even started doing a few different things this year by making bacon/jalapeno/cheese burger and cheese sausage. We normally process 15-20 a year and it's usually 3 or 4 of us that do it together so it makes for a good time to hang out. I truly think by taking deer to the processor you miss out a big part of the fun of hunting! Lord willing I'll never take a deer to the processor.

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Originally Posted by Crappie Buster

I truly think by taking deer to the processor you miss out a big part of the fun of hunting!

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After doing it myself, I believe I agree with you. Thanks everyone for your replies.

I have a follow up question now. I was talking earlier like not having hamburger is no big deal and all, but I got to thinking about it and I like hamburger. So I was thinking about getting a grinder to make some of my own. The only thing is, where do you get the fat to put in it? Will butchers sell it to you? I was thinking of going down to the meat department at my local grocery store and asking about it, but I'm not sure if they sell fat. Not to mention how weird I'd feel asking to buy some. Anyway, where do you guys that grind your own burger get your fat?

Thanks again.

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Originally Posted by Black Crow

After doing it myself, I believe I agree with you. Thanks everyone for your replies.

I have a follow up question now. I was talking earlier like not having hamburger is no big deal and all, but I got to thinking about it and I like hamburger. So I was thinking about getting a grinder to make some of my own. The only thing is, where do you get the fat to put in it? Will butchers sell it to you? I was thinking of going down to the meat department at my local grocery store and asking about it, but I'm not sure if they sell fat. Not to mention how weird I'd feel asking to buy some. Anyway, where do you guys that grind your own burger get your fat?

Thanks again.

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I don't use extra fat in my burger and the only problem that creates is if you want to make hamburger patties.....the fat is used as a binder to hold the very lean deer burger together...

In chili, spagetti and other dishes where burger is used.. you'll never notice there's no fat in it....

I have used pork sausage or bacon ground in with the deer burger and it gives good binding properties...and distinct taste differences...

I do my own as well. Just gotta get me a grinder, till then I just use the scraps and such for stew meat.

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Originally Posted by Black Crow

Anyway, where do you guys that grind your own burger get your fat?

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You can go to your local grocery store and ask the butcher for fat. They usually have some on hand. If not, they are usually willing to save you some. They used to give it to us use, but the last couple years we've had to buy some but it's cheap.

You can also get it from a meat market or if you know anyone that works in a restaurant they can get you some. This year all of our beef fat has come from a local restaurant that trims it off their steaks.

You put beef fat with burger and pork fat with sausage. But we do use bacon in place of beef fat for bacon burger. We usually make our stuff with 25% fat. For sausage we have been using boston butts to make it lean and more healthy.