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Post by 10point on Nov 15, 2018 10:42:53 GMT -5
I have always done my own and don't think I've ever even had deer meat that was processed by a butcher. I'm thinking about trying it once if I get a doe this year. For those that have had both how's the difference in taste? I take the time to cut all the fat out and that's a tedious job especially on those grunt legs. I know a butcher can't take it all out.
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Post by barnettbuckbuster on Nov 15, 2018 11:12:50 GMT -5
I do my own as well i dont motice a difference and i know im getting my actual deer also. Have taken them in before and i believe they gave me back alot smaller of a deer than i took in a few times. So ill stick to doing them myself unless it's the first part of the season and really hot.
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Post by featherduster on Nov 15, 2018 11:29:18 GMT -5
I did my deer for over 30+ years until about 3 years ago when it was to warm to hang my deer so I took it to a butcher shop in Crumstown,Indiana.
The owner is the son of the man who taught me how to field dress and butcher a deer,the animal you bring in will be the one you pickup because they put a receipt # on all the packages that corresponds with your deer check-in number the state assigns to your deer.
I am very pleased with their work and the fact that I don't have any mess to cleanup.
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Post by urbanguy on Nov 15, 2018 11:36:12 GMT -5
I butcher mine as well but I soak my mean in salt/water and it helps wash out some blood and removes some of the "gamey" taste. I know the butcher cuts and packages the meat and some times I'm not sure I'm getting "my" deer back so I ahve my doubts. I want to take my deer to a German meat shop here in Indy and they process the meat into summer sausage. Great with cheese and crackers  |
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Post by duff on Nov 15, 2018 11:44:56 GMT -5
I do both depending on my schedule. I like a butcher finish as they typically wrap the meat better than me. I typically only grind 90% when I butcher.
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Post by urbanguy on Nov 15, 2018 12:32:56 GMT -5
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Post by oldhoyt on Nov 15, 2018 14:42:02 GMT -5
I've done my own for many years. I can tell you this, don't use a processor that cuts deer on a bandsaw. The bone chips that get drawn through the meat causes a bad taste.
I have wondered if a processor would let me hang a deer in their cooler for a week in hot weather. I've never called to ask though.
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Post by whitetaildave24 on Nov 15, 2018 20:52:38 GMT -5
I haven’t taken a deer to a processor in many, many years. I shot four deer in three days this past weekend. Luckily the weather has been very cooperative for hanging. My barn looks like a butcher shop. I have two deer totally finished, skinned the other two tonight, and will have them cut up and in the freezer sometime this weekend. If we kill 2 or 3 more I may take one to a processor in Mooresville to have deer brats and cheesy jalapeño sausage made. Had some over the summer from a friend of ours and it was delicious.
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Post by jdebose on Nov 15, 2018 21:01:12 GMT -5
I’ve done a full processing of my own deer a few times. For me I find it much more covienient to just drop it and let the experts do it. I use Dewigs in Johnson. For my deer speacialty items like salami and snack sticks I’ve always taken my bulk meat to Merkleys in Wadesville. He does fantastic job.
Speaking of Merkleys, does anyone have a 2018 price list by chance?
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Post by scrub-buster on Nov 15, 2018 22:10:20 GMT -5
I process my own. Always have and always will. I like to know how the meat is treated from the field to the freezer. I bought a grinder and vacuum sealer. I put 2 pieces of thick plexiglas on the kitchen island and butcher them there. Clean up is easy.
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Post by johnc911 on Nov 16, 2018 4:23:28 GMT -5
I take my buck every year to the Knightstown locker and donate the meat
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Post by popcornridgevevay on Nov 16, 2018 8:41:21 GMT -5
I’m not a fan of the Knightstown locker because you don’t always get your meat back from your deer, I have taken deer there in the past and the meat seems like it is from several different deer. We usually ground it up into burger and different package are different colors and tastes. I never have this when I butcher my own.
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Post by beermaker on Nov 16, 2018 10:15:18 GMT -5
I’ve been processing my own for 13 years and can’t imagine going to a commercial processor again. They ONLY people that I allow to touch my deer from field to freezer are myself and my brother. We learned processing from a family friend that would process for friends and family. I’ve watched my best friends and hunting partners in action and want no help from them. Sometimes a carcass looks like it was field dressed with a dull chainsaw.
In the defense of commercial processors, It’s not practical to make sausage, salami, etc.. unless you “batch” the meat. It’s not efficient to make 25 lbs for me, 32 for the next guy, etc. They only way it is profitable for them and affordable for the customer is to make large batches. This is part of the reason why I do my own. I also enjoy it.
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Post by 10point on Nov 16, 2018 10:37:31 GMT -5
I’ve been processing my own for 13 years and can’t imagine going to a commercial processor again. They ONLY people that I allow to touch my deer from field to freezer are myself and my brother. We learned processing from a family friend that would process for friends and family. I’ve watched my best friends and hunting partners in action and want no help from them. Sometimes a carcass looks like it was field dressed with a dull chainsaw. In the defense of commercial processors, It’s not practical to make sausage, salami, etc.. unless you “batch” the meat. It’s not efficient to make 25 lbs for me, 32 for the next guy, etc. They only way it is profitable for them and affordable for the customer is to make large batches. This is part of the reason why I do my own. I also enjoy it. The processor here will give you your own meat in sausage with a 25 lb minimum. |
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