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Post by lkrus on Jan 11, 2008 19:02:39 GMT -5
not sure if this is the right place to post this ? i am going back to processing my own deer after this past year of paying for disappointment!!! had a small doe (just under 100lb) cost me $100 to have her put in to burger!!! plus i told the guy i wanted some breakfast sausage $10 or $15 extra dont right remember now but any way just got into the breakfast sausage the other day and it is just plain old burger!!!!! nothing sausage about it except for the label saying it is sausage!!....So with that said how has plans for a small hanging hut for deer ? nothing to big maybe 2-3 deer at a time and going to chill with 1 and or 2 window air units thanks in advance for the info guys!!
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Post by Hoosier Hunter on Jan 11, 2008 20:28:50 GMT -5
I went full swing this season. I did 7 and helped a person with a another. I have a regular fridge in my garage. I skin and quarter it then place it in big tubs that take up the entire shelf. I have 3 tubs in there. I'm really happy with how this works out. I've fit 2 deer in there at once. If you do want to build a hut and use a window AC unit you may want to get a COOLBOT as well to keep it real cold. www.whitetailcooling.com They also have some instructions on building a cooler. I have some good knives and a carcass saw and a meat grinder for starters. All my meat then gets vacuum sealed. All the chunk meat I save for the specialty meats I weigh into proper portions so that when I thaw it out I have the exact amount. I also have a meat mixer, sausage stuffer, jerky cannon, smoker and all the goodies for making my own breakfast sausage, summer sausage, chubs and snack sticks. |
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Post by danf on Jan 11, 2008 20:29:36 GMT -5
There's been discussion on this in the past, not too long ago really. No more than the second page of topics, I'm sure.
If you've got a standing building, it's not too hard to insulate it (or a walled off section). The tricky part is the cooling. Someone posted a link to a device that hooks to an AC unit for cooling. Your other option is to use a refridgerator built into one of the walls...
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Post by danf on Jan 11, 2008 20:30:27 GMT -5
HH and I posted at the same time.  His link is what I was referring to! |
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Post by greenhunter5364 on Apr 4, 2008 0:40:03 GMT -5
Hey if you can get your deer cut up into the pieces you want, you can let it age in your fridge until you're ready to finish it and wrap it. 2-3 days should be long enough. They don't have to hang whole to age properly.
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Post by cambygsp on Jun 18, 2008 4:32:55 GMT -5
I too was disappointed with processing last year. I used a place just south of Mooresville and got ripped bad on a 100 pound doe my 14 year old son shot.
We normally jerk the first deer of the year, may jerk them all for now on.
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Post by steiny on Jul 20, 2008 9:25:31 GMT -5
When we go out west, we de-bone them, leaver the meat in lager chunks and simply put them in a cooler w/ ice until we get home for final butchering. A couple tubs in the fridge is fine, if you don't want to go to the trouble of building a walk in.
That said ......... I've had a walk in for 20 years. Wouldn't do without it, because myself, family and buddies kill and butcher a bunch of deer. First walk in was an old glass door soda pop cooler I bought for $50 from a conveniece store that was closing down. It worked great, but finally died. Last year I bought a regular 4' x 6' commercial, walk-in which should last the rest of my life.
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His link is what I was referring to!
