How many of you process your own deer? (Page 1 of 2)
Posted: 12/23/2025 4:30:47 PM EDT
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It seems like I see less and less of that in these parts. Most people seem to prefer dropping them off at the processor. Maybe I'm cheap, or have control issues, but I prefer doing it all myself. I mostly grind it up and make jerky. The rest gets pressure canned. It makes for handy quick meals. How about you folks? |
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In my garage and in my kitchen. I ice down my meat for a few days, then I may freeze if things arent busy and I need to process later. I setup a table in the garage and cut and fill trays. Stuff that got steak or roast cut gets vacuum sealed when I am done and stuff that is going to be ground, gets frozen for grinding later. Then I use the ol-kitchenaid with my stainless steel grinder setup and grind and vacuum seal. Then we enjoy - or make links, summer sausage, etc. |
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Originally Posted By VAbull: We do our own. No way they are gonna take care of it as well as we do. And I know I get all my meat. This. I’ve watched many butchers in action. They don’t cut away the fat, gristle, ligaments, and tendons like I do. |
17 And that no man might buy or sell, save he that had the mark, or the name of the beast, or the number of his name.
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Always do my own, don't know of anyone who doesn't. For one thing, "processors" around here are pretty rare. Even if I knew of one, I would only do my deer myself. Rarely someone will set up shop in their garage and do it as a sideline, but I think they soon go out of business. There was a woman doing it in a nearby town about 10 years ago, but I think it didn't last long; maybe just the one season. For one thing, none of them ever have walk-in coolers, or any sort of refrigeration, so it isn't like you're getting that benefit when it's September bow season and 70 or more degrees outside. Professional processors are even more rare. People doing livestock here have to schedule their animals months, or even a year, out. Excessive government controls, among other things. It's a big problem for meat producers here. We had a farmer doing our turkeys one year. Contacted them the next year and they'd quit doing it, so we processed them all ourselves. I remember one male in particular that dressed out to some 55 pounds; Another strong guy and I each had one leg, and when the neck got chopped and the thrashing began, it was all we could just to hang on. 'Bout broke our damn wrists. |
Feb 2025 It’s 48 to 0 and we’re only 2 minutes into the first quarter
trobertson5-0 I wasn't put in jail for what I did. I was put in it for what I think. There were FBI agents posting in my threads. I've seen the discovery showing this.
trobertson5-0 I wasn't put in jail for what I did. I was put in it for what I think. There were FBI agents posting in my threads. I've seen the discovery showing this.
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I normally drop them off but if I had a good walk through from someone helping me with it, I'd be way more comfortable. FWIW I totally made a mess of the last squirrels I killed and those should be easy. |
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Originally Posted By AJE: I normally drop them off but if I had a good walk through from someone helping me with it, I'd be way more comfortable. FWIW I totally made a mess of the last squirrels I killed and those should be easy. |
Feb 2025 It’s 48 to 0 and we’re only 2 minutes into the first quarter
trobertson5-0 I wasn't put in jail for what I did. I was put in it for what I think. There were FBI agents posting in my threads. I've seen the discovery showing this.
trobertson5-0 I wasn't put in jail for what I did. I was put in it for what I think. There were FBI agents posting in my threads. I've seen the discovery showing this.
| Always did my own. Lately I’ve taken some to the processor (I have one I trust). Weekend before thanksgiving I killed 3 deer. Had family coming into town on Tuesday, the mrs had a fit about meat everywhere while everyone was trying to be festive. It wasn’t an unreasonable request. |
Not fly enough to be halal....
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Ive never even thought about it. My friends dad came over and helped with my first one when i was 12 Attached File I did get a grinder this year and made burger and sausage for the first time this year. This video definitely helped me this year  Learn how to debone a deer round. ???? #shorts |
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Originally Posted By Jodan1776: I've found that, the smaller the animal, the harder it is to dress. Originally Posted By Jodan1776: Originally Posted By AJE: I normally drop them off but if I had a good walk through from someone helping me with it, I'd be way more comfortable. FWIW I totally made a mess of the last squirrels I killed and those should be easy. I made this video this year. At least with squirrel you just cut the meat off and stew it up. Or gravy or what not.  How to utilize a large knife to clean small game |
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This year I dropped one off at the processor down the street because it was very warm out and wanted to hunt the next day rather than process it. I processed the second one myself. And generally I'll take the inner loins, backstraps and at least one roast off and pressure can the rest. Last year I ended up with something like 32 jars or so. |
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Originally Posted By ag04blast: In my garage and in my kitchen. I ice down my meat for a few days, then I may freeze if things arent busy and I need to process later. I setup a table in the garage and cut and fill trays. Stuff that got steak or roast cut gets vacuum sealed when I am done and stuff that is going to be ground, gets frozen for grinding later. Then I use the ol-kitchenaid with my stainless steel grinder setup and grind and vacuum seal. Then we enjoy - or make links, summer sausage, etc. Attached File |
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Originally Posted By Oldgold: This. I’ve watched many butchers in action. They don’t cut away the fat, gristle, ligaments, and tendons like I do. Originally Posted By Oldgold: Originally Posted By VAbull: We do our own. No way they are gonna take care of it as well as we do. And I know I get all my meat. This. I’ve watched many butchers in action. They don’t cut away the fat, gristle, ligaments, and tendons like I do. Agree with both above. Plus, most places nearby charge too much. |
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I'll be doing mine at home for the first time this year. I have three deer in the freezer, one in a cooler on ice. I'm going to work on grinding and bagging this break while I'm off work. I'm trying to gauge how much to freeze the meat ahead of time, how long it'll take to trim, and how long the total process takes? I know the first time will be slower, but I'm probably overthinking keeping the meat cold while you're doing all the work. How do y'all usually manage all the steps, handling the meat and keeping it safe? |
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I have always processed our game meat - except I had one cow elk butchered one year because it was too warm to hang it for a few days and I didn't have enough cooler space to keep it cool. Last few years though I've kind of lost interest in chasing deer or elk. So I really haven't had the need to do so. |
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I process my own deer, the meat yield is much higher. I used to do a mix of doing my own or using a processor, depending on how busy I was. The processor I used stop taking deer, so I tried a new one. They either stole or threw away 2/3s of the meat. I only received back about 20 lbs of meat, at a $120 cost! Ever since then my wife and I process them ourselves. 3 whitetail this year. |
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I clean my shop up every fall and turn it into a deer processing station. Attached File Attached File Attached File Since I have the space, it makes zero sense to not do it ourselves. I have a large commercial freezer in the shop that I use a temperature control on to use as a fridge if needed, and a washtub/running water in the shop. |
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I take mine to the processor anymore. I used to do it myself but sometimes its too warm to leave it overnight, let alone into the next day. I dont really feel like dealing with coolers and ice. A couple weeks ago I paid $115 and ended up with 80#'s of deer burger. They do a good job and mix it with beef fat. Its an Amish place. You see a bunch of kids between 5 and 12 years old processing deer with a couple of women overseeing them. |
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Always, lord knows what goes through the grinder at the processors. Plus I have all the toys to do it. I make the best mild hot Italian coils with the addition of my homemade maple syrup. Lots of pork in it . Perfect for the Blackstone griddle  ETA: Mild hot cuz of so many people like their hot tame. 
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Originally Posted By Samal: Exactly the same here - the garage freezer is full of quartered and deboned deer meat - will stuff sausages sometime in January https://www.ar15.com/media/mediaFiles/277406/20251125_143702_jpg-3680840.JPG Originally Posted By Samal: Originally Posted By ag04blast: In my garage and in my kitchen. I ice down my meat for a few days, then I may freeze if things arent busy and I need to process later. I setup a table in the garage and cut and fill trays. Stuff that got steak or roast cut gets vacuum sealed when I am done and stuff that is going to be ground, gets frozen for grinding later. Then I use the ol-kitchenaid with my stainless steel grinder setup and grind and vacuum seal. Then we enjoy - or make links, summer sausage, etc. https://www.ar15.com/media/mediaFiles/277406/20251125_143702_jpg-3680840.JPG Looks good! I enjoy teaching my kids the process as well. You don't need big money in equipment either. I am not anything pro but get it done. I always offer to help any buddies that want to take a go at it. |
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I process all our hunting game here at the farm. We do send our pigs to a butcher that we personally know, so it's only our meat, and we never have him do anything but butcher. No spices, seasoning or curing. We do that all ourselves, and make our own sausages and so forth. Just got tired of butchering multiple 300-400 pound hogs. Too much work when our butcher has electric lifts! |
Dont call it a comeback, Been here for years.
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I've processed all of my game. I had been helping my family process deer for several years by the time I killed one at 12. Squirrels, turkeys, dove, deer, etc. My kids help process their deer. Field to table. I don't really care what other people do, but I consider the butchering process just as much part of the hunt as what leads up to killing the animal. To me, hiring someone else to butcher the animal is exactly the same as hiring someone to go out and kill it for you. |
| I used to have an extra fridge in the garage that was ONLY used for venison. I put extra racks in the fridge. I boned the deer out in the field, and put the meat in the fridge for 7-12 days before bringing in inside piece by piece to clean, cut up, wrap and make freezer ready. Yes it took lots of time but back then I had more time than money and I got the most meat for the least money by doing things that way. |
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Why have a butcher shop if you’re not going to do it yourself. We have a blast processing deer after dinner.Attached File |
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I do all my own always have I've butchered 100"s of deer several dozen elk and a pile of hogs. It's a lot of work but pretty rewarding Sharp cheddar green olive deer salami Attached File |
Originally Posted By nickforney
This subforum has filled up with a bunch of worthless fudds and I feel less and less that this is any kind of community I want to be a part of.
This subforum has filled up with a bunch of worthless fudds and I feel less and less that this is any kind of community I want to be a part of.
| I took a class on butchering deer and have done my own for at least the last 10 years. Backstrap and tenderloins are everyone's favorite, but I also really like doing all the cuts, top round, bottom round, eye round, sirloin tip, etc. Each cut has their own cooking and eating characteristics. And a bunch ends up as burger, of course. |
For a people who are free, and who mean to remain so, a well-organized and armed militia is their best security.
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"He didnt punch anybody. He punched an idea." DrFrige
Thomas Jefferson
"He didnt punch anybody. He punched an idea." DrFrige
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Originally Posted By JCoop: I took a class on butchering deer and have done my own for at least the last 10 years. Backstrap and tenderloins are everyone's favorite, but I also really like doing all the cuts, top round, bottom round, eye round, sirloin tip, etc. Each cut has their own cooking and eating characteristics. And a bunch ends up as burger, of course. I have watched a bunch of videos, but not since I have shot a deer... |
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Originally Posted By penrod72: Where does one find such a class? My uncle has shown me a lot, and have processed maybe 20-30 with him, self and others, but a class would be cool. I have watched a bunch of videos, but not since I have shot a deer... |
For a people who are free, and who mean to remain so, a well-organized and armed militia is their best security.
Thomas Jefferson
"He didnt punch anybody. He punched an idea." DrFrige
Thomas Jefferson
"He didnt punch anybody. He punched an idea." DrFrige
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