dbHunterNY Posted January 27, 2009 Report Share Posted January 27, 2009 When I was little I helped my dad process his and relatives' deer. I've been doing it ever since. We've never had a deer processed. One of my uncles even got a moose in Canada and we cut that up too. My parents used to have a general store with a deli, and they still have a lot of processing equipment like a commercial Hobart grinder. So yea always have done it myself. Usually do about three a year, exactly how I want them done. - Dan Quote Link to comment Share on other sites More sharing options...
NS whitetail Posted January 28, 2009 Report Share Posted January 28, 2009 (edited) I butcher my deer myself nice setup doubleA, and the product looks mighty tasty Edited January 28, 2009 by NS whitetail Quote Link to comment Share on other sites More sharing options...
Sam16 Posted January 29, 2009 Report Share Posted January 29, 2009 I am really looking into start butchering my own deer. I feel like I am young enough in 21 years old where I can save myself a boatload of money over the course of my lifetime (hopefully). Especially since I rarely pass up big does. Do any of you guys have a link or advice that will help me and my buddy get started into butchering? What tools are necessities, and what tools are helpful if we have the money? Thanks in advance! Quote Link to comment Share on other sites More sharing options...
NY_Bowhunter14 Posted January 29, 2009 Report Share Posted January 29, 2009 we always do our own deer, usually 3 of us are doing the butchering at once, so it goes by real quick even when we have two or three to do... Quote Link to comment Share on other sites More sharing options...
redkneck Posted January 29, 2009 Report Share Posted January 29, 2009 You dont need that much Sam16. A good sharp knife, a cutting board, and a grinder will take you a long long ways. I kill about 5-6 a year on avg and usually i take about 3 to process and do the others myself. It's nice to get someone else to do your smoked sausage unless you got more time than i got to stuff and smoke. It does save you a lot of money. Actually, just deboning saves a lot. I killed a buck this year that weighed 165, we ate one backstrap at the camp for supper, then deboned the entire deer. My bill was just over a hundred bucks for one half ground burger, one quarter smoked saus, and one quarter jalepeno and cheese saus. Now, i promise you if i'd left the bone in, i'd paid over 150 bucks, cuz your paying for bone in weight when you take it to process, and you'd be amazed how much weight in bone they are going to throw out. So yes, you can save a big chunk over the years without even buying a grinder, but pick one up and i think you'll find it easy and satisfying if you have a little time. Quote Link to comment Share on other sites More sharing options...
Heavy Metal Posted January 29, 2009 Author Report Share Posted January 29, 2009 I am really looking into start butchering my own deer. I feel like I am young enough in 21 years old where I can save myself a boatload of money over the course of my lifetime (hopefully). Especially since I rarely pass up big does. Do any of you guys have a link or advice that will help me and my buddy get started into butchering? What tools are necessities, and what tools are helpful if we have the money? Thanks in advance!This link right here is killer. It's how I learned and after you watch him break it down it's so easy it's silly. Tell him Troy sent you! http://www.huntingheadlines.com/ Also, I'd recommend everybody go there and read the report on lead found in 80% percent of processed dear inspected from butchers. If you never wanted to mess with cutting your own deer....you will. Quote Link to comment Share on other sites More sharing options...
wv hunter Posted January 29, 2009 Report Share Posted January 29, 2009 i do my own here i like to know what im getting and the family likes to help Quote Link to comment Share on other sites More sharing options...
yooperkenny Posted January 29, 2009 Report Share Posted January 29, 2009 I normally process 3 deer each year with a lot of help from my wife. Living where cool weather is a pretty sure thing helps a lot since they can hang for a while until work, family and other priorities allow you to deal with em. A buddy showed me how about 10 years ago and we've done them all since. No expert here but we get it done and it's all delicious. I would never go back to paying someone to process my deer - like someone said it's just the next natural step of the hunt and has become a family tradition. When our kids were still at home we'd involve them in packaging and labeling too. We use the grinder attachment for the KitchenAid mixer and it works great. Getting into making jerky, snack sticks, and sausage too - guess the next step is a smoker! Brought 2 caribou home from Quebec in late '07 and did those myself too - absolutely delicious. Hope to butcher my own elk and moose someday too. I am really looking into start butchering my own deer. I feel like I am young enough in 21 years old where I can save myself a boatload of money over the course of my lifetime (hopefully). Especially since I rarely pass up big does. Do any of you guys have a link or advice that will help me and my buddy get started into butchering? What tools are necessities, and what tools are helpful if we have the money? Thanks in advance! Sam - This is definitely something you learn by doing and will get a little better each time. I like this instructional thread - lots of good info: http://www.michigan-sportsman.com/forum/showthread.php?t=245289& Quote Link to comment Share on other sites More sharing options...
redkneck Posted January 29, 2009 Report Share Posted January 29, 2009 Double-A you are waaaaaay above my head. And yeah, i can see my wife stuffing sausage out on the carport with me...... I'm the redneck, not her.....lol Quote Link to comment Share on other sites More sharing options...
saphira Posted January 30, 2009 Report Share Posted January 30, 2009 (edited) i process my own deer to have ever since i got my first buck. i think when you take your deer to a processer they keep some of the meat and still charge you out the wazua. But i have down it all my life on the farm. Edited January 30, 2009 by saphira Quote Link to comment Share on other sites More sharing options...
TuffnufOutdoors Posted February 1, 2009 Report Share Posted February 1, 2009 We cut up all our deer. But we turn everything but the back strap into ground because we make brats, Italian sausage, snack sticks and breakfast sausage. If Kill a big buck I usually take it in to have it caped since i dont want to screw it up for the mount. Quote Link to comment Share on other sites More sharing options...
High Country Posted February 4, 2009 Report Share Posted February 4, 2009 I have processed my own for about 10 years now. I can honestly say that I probably had a long learning curve. Help...google the Kentucky Department of Fish and Wildlife website...they sale (for a very modest price) a complete how to butcher a deer video (done by a professional with only a 4" knife and a grinder). The Kentucky PBS stations (Kentucky Afield is the oldest sporting program on TV) actually shows "parts" of the video right before modern firearms season. I have been butchering my deer lately in about 4 hours (removing all traces of tainted meat) producing some of the best deer I have ever had...the quality of my work now greatly exceeds anything I have ever had done "professionally"...and it is all boneless...reduces CWD worries. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.