|
|
Post by scrub-buster on Oct 9, 2020 15:49:10 GMT -5
I process my own. Always have, always will. I look at it as part of the hunting season. It means I had a successful hunt and will have many great meals during the year. I process 4-5 each year. I cut it exactly how I like it, grind my own burger mix, and do all of the trimming. It takes some time but I don't mind. I try to do it on Sunday afternoons while listening to a football game.
|
|
|
|
Post by bowonlykindofguy1 on Oct 10, 2020 16:27:40 GMT -5
I just processed mine today 2 1/2 hours of wielding a knife and about an hour of cleanup time.
|
|
|
|
Post by lawrencecountyhunter on Oct 10, 2020 17:10:33 GMT -5
I shot a deer last Saturday, kept it on ice in the cooler, and processed today. Took about 5 hours to clean the kitchen, do the cutting/grinding/packaging, and clean the kitchen again.
Like Scrub said, it's definitely work but it is part of the process.
|
|
|
|
Post by whitetaildave24 on Oct 10, 2020 21:04:56 GMT -5
I enjoy the butchering. It is all part of the process and experience to me. Now the year I had 4 deer hanging in the barn at the same time, it became quite a bit of work, but we got it all done. When my son killed his on youth Sunday I hung, skinned, and deboned all the meat. Put it in a cooler with ice. Next day I trimmed it all up and put it in a large bowl. The following day I ground and packaged everything. Probably had 3-4 hours in the total process.
|
|
|
|
Post by colts1888 on Oct 10, 2020 21:49:36 GMT -5
Used to have a processor do it until several years ago my ground meat had so much fat in it we couldnt even eat it without a nasty film stickin to your mouth. Me and a buddy did our own for years after that. Last year i got a doe late in season and was not going to be able to cut it up myself so i took it to the processor hoping my last experience was just a one time deal. All the cuts were pretty good and vacuum sealed but the ground meat still had too much fat for my liking. I just dont think they take the peoper time or care to trim that stuff off. I would recommend doing it yourself if u have the time and resources to do it.
|
|
|
|
Post by steiny on Oct 11, 2020 8:49:22 GMT -5
Used to have a processor do it until several years ago my ground meat had so much fat in it we couldnt even eat it without a nasty film stickin to your mouth. Me and a buddy did our own for years after that. Last year i got a doe late in season and was not going to be able to cut it up myself so i took it to the processor hoping my last experience was just a one time deal. All the cuts were pretty good and vacuum sealed but the ground meat still had too much fat for my liking. I just dont think they take the peoper time or care to trim that stuff off. I would recommend doing it yourself if u have the time and resources to do it. You definitely don't want deer fat ground into your burger. I carefully debone and chunk up my venison and simply grind it plain; no beef fat, no pork fat, no bacon, etc. When I open a package of deer burger I want to eat venison. |
|
|
|
Post by bullseye69 on Oct 11, 2020 9:53:58 GMT -5
Used to have a processor do it until several years ago my ground meat had so much fat in it we couldnt even eat it without a nasty film stickin to your mouth. Me and a buddy did our own for years after that. Last year i got a doe late in season and was not going to be able to cut it up myself so i took it to the processor hoping my last experience was just a one time deal. All the cuts were pretty good and vacuum sealed but the ground meat still had too much fat for my liking. I just dont think they take the peoper time or care to trim that stuff off. I would recommend doing it yourself if u have the time and resources to do it. You definitely don't want deer fat ground into your burger. I carefully debone and chunk up my venison and simply grind it plain; no beef fat, no pork fat, no bacon, etc. When I open a package of deer burger I want to eat venison. The only thing we add to our burger is powdered milk. One cup per 15lbs of meat. It helps it stay together when cooking burgers. If we leave it out then its for spaghetti or the like. |
|
|
|
Post by lawrencecountyhunter on Oct 11, 2020 10:07:58 GMT -5
Used to have a processor do it until several years ago my ground meat had so much fat in it we couldnt even eat it without a nasty film stickin to your mouth. Me and a buddy did our own for years after that. Last year i got a doe late in season and was not going to be able to cut it up myself so i took it to the processor hoping my last experience was just a one time deal. All the cuts were pretty good and vacuum sealed but the ground meat still had too much fat for my liking. I just dont think they take the peoper time or care to trim that stuff off. I would recommend doing it yourself if u have the time and resources to do it. You definitely don't want deer fat ground into your burger. I carefully debone and chunk up my venison and simply grind it plain; no beef fat, no pork fat, no bacon, etc. When I open a package of deer burger I want to eat venison. Same here. Can always throw some bacon on top when you cook it if you want that. |
|
|
|
Post by colts1888 on Oct 11, 2020 14:02:58 GMT -5
Used to have a processor do it until several years ago my ground meat had so much fat in it we couldnt even eat it without a nasty film stickin to your mouth. Me and a buddy did our own for years after that. Last year i got a doe late in season and was not going to be able to cut it up myself so i took it to the processor hoping my last experience was just a one time deal. All the cuts were pretty good and vacuum sealed but the ground meat still had too much fat for my liking. I just dont think they take the peoper time or care to trim that stuff off. I would recommend doing it yourself if u have the time and resources to do it. You definitely don't want deer fat ground into your burger. I carefully debone and chunk up my venison and simply grind it plain; no beef fat, no pork fat, no bacon, etc. When I open a package of deer burger I want to eat venison. Yeah its deer fat i didnt have any beef or pork added. I just dont think they bother to trim it up like they should. Thats why i started to do it myself we would trim it all off and cube it and grind it. Steiny i think you live in cass county if i remember right...thats where i live as well...the processor is the popular one just west of town. Ive never heard anyone else complain about this issue from there though. |
|
|
|
Post by esshup on Oct 11, 2020 14:23:29 GMT -5
It took years of processor "shopping" to find one that I am VERY comfortable with.
|
|
|
|
Post by welder on Oct 11, 2020 19:52:02 GMT -5
I have said many times before:
If you go to a processor and say "add beef fat", you might be in for a surprise. Fat isn't created equal, there is good,fresh fat that does really help with moisture and flavor - in my opinion. There is also rank, nasty fat that will give you rank nasty deer burger. Unless you really know who you are dealing with, I suggest going plain.
|
|
|
|
Post by tynimiller on Oct 12, 2020 9:01:58 GMT -5
We used to process our own, and in a pinch I'll still do it, although not gonna lie just don't desire to. We have been blessed to always have a trustworthy butcher over the years...had to switch two years ago and this guy hasn't raised any red flags for me yet. Before him we were with a small amish guy operation and he was awesome, before him was 10 years with a family friend.
|
|
|
|
Post by medic22 on Oct 12, 2020 10:58:11 GMT -5
I usually take mine somewhere, just because with small kids I usually hunt evenings when I have to work the next day.
I have all the equipment to do it, and I was a meat cutter for 6 years. Now that I have an emoty freezer, I may take the time to skin and quarter and toss everything on top of ice until I can get too it.
|
|
|
|
Post by Pinoc on Oct 12, 2020 13:52:13 GMT -5
My wife thinks I am nuts because I literally get hungry when I am butchering deer. I told her while the cuts do look good to me it is more that as I am cutting it up I am thinking ahead to the different meals I want to make. Anyone else?
|
|
|
|
Post by beermaker on Oct 12, 2020 16:50:06 GMT -5
My wife thinks I am nuts because I literally get hungry when I am butchering deer. I told her while the cuts do look good to me it is more that as I am cutting it up I am thinking ahead to the different meals I want to make. Anyone else? She'd really think I am nuts. I keep a gas burner and iron skillet handy during the season. If I am successful, after skinning I celebrate by frying up a fresh tenderloin in the garage. Season with salt & pepper, fry to medium-rare in a little bacon grease and wash it down with a fine microbrew. |
|
|
|
Post by bullseye69 on Oct 12, 2020 16:52:26 GMT -5
My wife thinks I am nuts because I literally get hungry when I am butchering deer. I told her while the cuts do look good to me it is more that as I am cutting it up I am thinking ahead to the different meals I want to make. Anyone else? She'd really think I am nuts. I keep a gas burner and iron skillet handy during the season. If I am successful, after skinning I celebrate by frying up a fresh tenderloin in the garage. Season with salt & pepper, fry to medium-rare in a little bacon grease and wash it down with a fine microbrew. I've done the same many a time. Even at Potato creek park hunt. We stayed the night and ate tenderloins from our fresh kills. |
|
