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Post by whitetaildave24 on Jul 23, 2020 19:18:22 GMT -5
I remember some on here talking about not having a place to take deer due to the regular places not doing it this fall. I picked up a meat bundle from Archers in Greenwood today and asked them if they would be processing deer this fall. Her answer was “absolutely.” They actually shut everything else down just to process deer once they start pouring in there. Just wanted to put that out there in case anyone is still looking for a processor. She told me to send everyone their way if they needed a place to get it done.
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Post by Pinoc on Jul 23, 2020 19:48:04 GMT -5
I assume you order ahead on that meat bundle? I want to get some extra thick bone in pork chops and cannot find anything thick enough at the stores.
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Post by whitetaildave24 on Jul 23, 2020 19:54:11 GMT -5
Yeah. They have some stuff on their website and also have a list of prices for individual stuff in the shop. I called last Tuesday for my order and it was ready on Monday. Second order we’ve made with them in the past couple months. It’s all been good stuff.
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Post by parrothead on Jul 25, 2020 8:08:39 GMT -5
I need to call the place I go to, to get Webbs specialty meats done. I saw online that they are not taking anymore reservations for farm animals. They are booked until Feb of 2021
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Post by Deleted on Jul 26, 2020 13:18:57 GMT -5
I`m going to give Baker`s Camp a try this season. I`ve spoken with them about how they cut, and they sound awfully good. I`m going to keep Archers in my back pocket too though. You never know when you`ll need someone else.
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Post by medic22 on Jul 26, 2020 13:22:21 GMT -5
I go to a guy about a mile down the road that only does deer. I assume its a big chunk of income and he plans to continue.
Or I'll just finally start doing them myself.
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Post by treetop on Jul 26, 2020 13:40:55 GMT -5
I go to a guy about a mile down the road that only does deer. I assume its a big chunk of income and he plans to continue. Or I'll just finally start doing them myself. It is a bit of work and does take a bit of time but honestly I enjoy It now biggest thing is spend a few bucks get good knives vacuum sealer grinder and a stuffer and your set. Sometimes if I’m busy I’ll 1/4 a deer put it in a white un sented trash bag freeze it than do a 1/4 or 1/2 when I’ve got time never hade a issue with taste
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Post by Deleted on Jul 26, 2020 14:00:03 GMT -5
I go to a guy about a mile down the road that only does deer. I assume its a big chunk of income and he plans to continue. Or I'll just finally start doing them myself. It is a bit of work and does take a bit of time but honestly I enjoy It now biggest thing is spend a few bucks get good knives vacuum sealer grinder and a stuffer and your set. Sometimes if I’m busy I’ll 1/4 a deer put it in a white un sented trash bag freeze it than do a 1/4 or 1/2 when I’ve got time never hade a issue with taste For the couple of seasons a buddy and I did our own, we did it up right. We had bought a really nice Cabela's 1hp professional grade meat grinder, freezer paper with the plastic wrap already inside that, good boning knives, meat lugs, and a refrigerator for the garage, along with a very long table and chairs and cutting boards. If pressed for time, as you said, after we skinned, we`d quarter the deer and put it into the meat lugs, then keep in the refrigerator for several days until we had time to cut. We would cut our grind scraps into at least 2" cubes and then freeze until we had what we wanted to grind, then we`d feed it through the grinder frozen. This kept the heat down inside the grinder head, and it was wonderful to see that beautiful, rich, red meat coming through the plates. We took our time and removed all the silver skin, fat and any bloodshot meat, and we knew when we thawed a package, it was ready to put into the pot, oven, skillet, etc. No trimming, no anything, it was ready to prepare. A lot of work, but, very satisfying at the same time. If I still had a place to hang, skin, and cut, I`d probably acquire all the equipment again and do it myself, but it`s just not possible now.
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Post by treetop on Jul 26, 2020 14:05:58 GMT -5
It is a bit of work and does take a bit of time but honestly I enjoy It now biggest thing is spend a few bucks get good knives vacuum sealer grinder and a stuffer and your set. Sometimes if I’m busy I’ll 1/4 a deer put it in a white un sented trash bag freeze it than do a 1/4 or 1/2 when I’ve got time never hade a issue with taste For the couple of seasons a buddy and I did our own, we did it up right. We had bought a really nice Cabela's 1hp professional grade meat grinder, freezer paper with the plastic wrap already inside that, good boning knives, meat lugs, and a refrigerator for the garage, along with a very long table and chairs and cutting boards. If pressed for time, as you said, after we skinned, we`d quarter the deer and put it into the meat lugs, then keep in the refrigerator for several days until we had time to cut. We would cut our grind scraps into at least 2" cubes and then freeze until we had what we wanted to grind, then we`d feed it through the grinder frozen. This kept the heat down inside the grinder head, and it was wonderful to see that beautiful, rich, red meat coming through the plates. We took our time and removed all the silver skin, fat and any bloodshot meat, and we knew when we thawed a package, it was ready to put into the pot, oven, skillet, etc. No trimming, no anything, it was ready to prepare. A lot of work, but, very satisfying at the same time. If I still had a place to hang, skin, and cut, I`d probably acquire all the equipment again and do it myself, but it`s just not possible now. That is one downside it does take a bit of room I’m lucky when I built my house I built a three car garage so room is not a issue. You really don’t need all that stuff but it sure makes it a lot easier and enjoyable.
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Post by bigbuckd on Jul 27, 2020 9:01:09 GMT -5
I`m going to give Baker`s Camp a try this season. I`ve spoken with them about how they cut, and they sound awfully good. I`m going to keep Archers in my back pocket too though. You never know when you`ll need someone else. I am also going to be using Baker's Camp for the first time this year. Does anyone have experience with using Baker's Camp?
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Post by steiny on Jul 27, 2020 9:40:53 GMT -5
For the couple of seasons a buddy and I did our own, we did it up right. We had bought a really nice Cabela's 1hp professional grade meat grinder, freezer paper with the plastic wrap already inside that, good boning knives, meat lugs, and a refrigerator for the garage, along with a very long table and chairs and cutting boards. If pressed for time, as you said, after we skinned, we`d quarter the deer and put it into the meat lugs, then keep in the refrigerator for several days until we had time to cut. We would cut our grind scraps into at least 2" cubes and then freeze until we had what we wanted to grind, then we`d feed it through the grinder frozen. This kept the heat down inside the grinder head, and it was wonderful to see that beautiful, rich, red meat coming through the plates. We took our time and removed all the silver skin, fat and any bloodshot meat, and we knew when we thawed a package, it was ready to put into the pot, oven, skillet, etc. No trimming, no anything, it was ready to prepare. A lot of work, but, very satisfying at the same time. If I still had a place to hang, skin, and cut, I`d probably acquire all the equipment again and do it myself, but it`s just not possible now. That is one downside it does take a bit of room I’m lucky when I built my house I built a three car garage so room is not a issue. You really don’t need all that stuff but it sure makes it a lot easier and enjoyable. All you really need to properly butcher deer is a good table, knives and cutting boards, and a grinder. We vac seal, but you can also bag or wrap in meat paper. I've got a walk in cooler, but you can easily cool the skinned halves or quarters down in a big cooler with some ice, or just use mother nature if temps are right. I can have a deer gutted, skinned, halved and hanging to chill in an hour or less and can fully process and package one in a couple hours. Had too many bad experiences with processors, so won't be going that route again.
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Post by treetop on Jul 27, 2020 11:39:49 GMT -5
Your faster than me most times it takes me 4 or 5 hours to cut wrap and grind a whole deer
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Post by treetop on Jul 27, 2020 11:42:31 GMT -5
That is one downside it does take a bit of room I’m lucky when I built my house I built a three car garage so room is not a issue. You really don’t need all that stuff but it sure makes it a lot easier and enjoyable. All you really need to properly butcher deer is a good table, knives and cutting boards, and a grinder. We vac seal, but you can also bag or wrap in meat paper. I've got a walk in cooler, but you can easily cool the skinned halves or quarters down in a big cooler with some ice, or just use mother nature if temps are right. I can have a deer gutted, skinned, halved and hanging to chill in an hour or less and can fully process and package one in a couple hours. Had too many bad experiences with processors, so won't be going that route again. So if I’m reading right you skin your deer and hang to cool I’ve always left the skin on even if it’s a day or two seems like it helps keep the dried crust down on the meat
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Post by Deleted on Jul 27, 2020 12:16:25 GMT -5
If I know I can butcher the deer in a week I will skin the carcass. If two weeks I will leave on. That's how I do it.
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