Snipe Posted October 30, 2008 Report Share Posted October 30, 2008 Do you process your own game? Not just field dress. But from field to freezer. Quarter, Skin, Grind, Slice, Make Sausage, Package and label.. . Quote Link to comment Share on other sites More sharing options...
Guest Brutal Posted October 30, 2008 Report Share Posted October 30, 2008 This year I will be since shortage on funds starting college and down to 1 income vs the 2 we had past 5 years =/ If I had funds on hand I dunno... Gets cold around here and hands start to freeze usually lol Quote Link to comment Share on other sites More sharing options...
PotashRLS Posted October 30, 2008 Report Share Posted October 30, 2008 Absolutely!!! No floor sweepings or meet sharing here. We do take a batch of trimmings or two per year to a local meat shop for some specialty products, but overall we do it. A friend of ours is big into it and helped us out a lot. He is gracious enough to do the smoking. Its a big get together in the early winter. Lots of fun and good eats. Quote Link to comment Share on other sites More sharing options...
toddyboman Posted October 30, 2008 Report Share Posted October 30, 2008 Sure do. starting within the last couple years so still learning. Quote Link to comment Share on other sites More sharing options...
pendog Posted October 30, 2008 Report Share Posted October 30, 2008 Yep Quote Link to comment Share on other sites More sharing options...
Michiganbowhunter_SQ2 Posted October 30, 2008 Report Share Posted October 30, 2008 Sure do...MOST of the time. Sometimes it turns into a big hassle, especially if you have more than a couple to do at once. But we tend to do our own if possible. I need to get a good smoker though Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted October 30, 2008 Report Share Posted October 30, 2008 Do it all myself,we also take some to get summer sausage,brats,deer sticks and bacon made but jurkey and everything else we do ourself. Quote Link to comment Share on other sites More sharing options...
RangerClay Posted October 30, 2008 Report Share Posted October 30, 2008 But from field to freezer. Quarter (YES), Skin(YES), Grind(YES), Slice(YES), Make Sausage(YES), Package and label (My Kids:D) NO One touches my deer but me or my family. Quote Link to comment Share on other sites More sharing options...
oldksnarc Posted November 7, 2008 Report Share Posted November 7, 2008 No and yes. Don't have the space or facilities for most of it - but, me and brother and friends get together in February to make sausage and jerky. Quote Link to comment Share on other sites More sharing options...
Illinois59 Posted November 7, 2008 Report Share Posted November 7, 2008 Both. Depends on the time and manpower. Prefer to do it ourselves. It's nice to know your getting "your" deer. Quote Link to comment Share on other sites More sharing options...
OUTSIDER Posted November 9, 2008 Report Share Posted November 9, 2008 If the weather is good we hang them until we skin them, hang then then process them ourselves. We have done so many it is not too much of a hassle anymore. We have gotten pretty good and quick at it. Quote Link to comment Share on other sites More sharing options...
Flintlock1776 Posted November 9, 2008 Report Share Posted November 9, 2008 Too bad there was not a BOTH option When I travel far from home I do it myself and pack it in collers ready to cook and eat. When I am close to home I take it to my local butcher. I like the extra things they can make and does not cost that much. Here is the Butcher's score board of the Jerzey deer bought in thus far: http://www.gamebutcher.com/HunterGallery2008/ Some nice big bucks for such a little state;) He posts pics on his site for each successful hunter. Nice extra feature especially if you forgot your camera that day, like me! Quote Link to comment Share on other sites More sharing options...
tedicast Posted November 10, 2008 Report Share Posted November 10, 2008 From the shot, to the grill. no one elde touches our deer. My brother and I, with help from our wives packing have dome every deer we have gotten since 1994. Quote Link to comment Share on other sites More sharing options...
doubleA Posted November 10, 2008 Report Share Posted November 10, 2008 Here in Texas, deer go from being live on the hoof to the smokehouse usually in 24-48 hours. When I take game out of state or country I leave it with the outfitter to use or donate. Quote Link to comment Share on other sites More sharing options...
kidd Posted November 20, 2008 Report Share Posted November 20, 2008 sure do!! Quote Link to comment Share on other sites More sharing options...
oneshot Posted November 24, 2008 Report Share Posted November 24, 2008 Like most I do my own deer. But the snack stix I have done by a butcher. Quote Link to comment Share on other sites More sharing options...
redgreen Posted November 24, 2008 Report Share Posted November 24, 2008 From the field, to the garage, to the freezer, I do it all. Gotta make some jerky, when I get a little time. Quote Link to comment Share on other sites More sharing options...
mandyjo62 Posted November 28, 2008 Report Share Posted November 28, 2008 My dad worked at a meat processing plant ages ago so my parents & I do all of our own, always have since I can remember. Besides regular cuts we do summer sausage, jerky, breakfast sausage, polishes, etc. =] Quote Link to comment Share on other sites More sharing options...
m gardner Posted November 28, 2008 Report Share Posted November 28, 2008 I was raised doing it and still do. When we were young it was our job to run the hand grinder. I was really glad to develop enough skill with a knife so I could cut meat instead!! We do elk too. mark Quote Link to comment Share on other sites More sharing options...
JimT Posted November 29, 2008 Report Share Posted November 29, 2008 Yes. Got one hanging in the garage right now actually. My girlfriend got her first deer Thanksgiving morning. A 133 pound doe. Going to start cutting it up tomorrow. Quote Link to comment Share on other sites More sharing options...
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