Deer Processing - how many do their own venison processing?

Discussion in 'Deer Hunting' started by JERMSQUIRM, Sep 4, 2007.

  1. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    so how many do there own venison processing? i learned from a veteran meat butcher and processor. i am thinking of doing a post on how to butcher a deer when / if i get one lol,. but i hunt for venison so i wont be waiting on a big buck.

    i just ordered a sweet venison ham curing kit. it will cure 20lbs so i will be doing a whole boneless smoked round ham. the whole rear rump/leg. it will be a first for deer ham. supposed to be great.

    i make my own fresh brats, snack sticks, and summer sausage. in fact i just ate some summer sausage last night from the freezor, last season was my first making these and they turned out great. and froze fine. tasted just like fresh.

    i posted a couple in the diner on the snack sticks and brats.


    http://www.catfish1.com/forums/showthread.php?t=46769

    http://www.catfish1.com/forums/showthread.php?t=42543

    http://www.catfish1.com/forums/showthread.php?t=40591

    i have a great catalog if anyone is intrested send me a p,m, and i can give ya a website and tel# if ya want a free catalog. theres over 700 items including grinders, kits, seasonings, cures, casings, full curing kits with all ingreadients and instructions, knives ect..... a full line of venison butchering items. make deer hot dogs salami, and bologana. i started ordering from them last year and they are extremly fast in shipping. 4 days i recieved my items.

    they have a new item for sausages. high heat cheese chunks. they stay in cheese form up to 400 deg in smoked sausages and brats. i just ordered some to add to my sausages this season. my friends were all impressed with my homeade items last year and a couple came over with there deer to use my equiptment to make brats. i helped do 19 here last season. they couldnt believe one could make such store or locker tasting items at home. its really easy with todays kits. i learned this all in two seasons. i can make 15lbs of brats for $13. you cant hardly buy a lb of store brats for that. my neighbors dad said they were better than the ones he got from the locker last season.

    it becomes like a little party cleaning deer now. we have tons of fun and save lots of money with the same results. and no waiting on deer and we get our own meat with no suprizes. be as leanient or strict as ya want.

    i cant wait till bow season. im ready to but out the big tub of processing equipt. wish ya all a sucessful season.
     
  2. postbeetle

    postbeetle New Member

    Messages:
    6,598
    State:
    Iowa
    Jeremy: I would be interested in your techniques. I have cleaned deer for 40 years. Have not got fancy. Usually kill a 2-3 yr old doe. and everything goes into roasts or steaks. Usually bone everything, remove fat and silver skin and try and eat it as fast as possible. Don't like them in the freezer too long. Here a few years ago I helped a couple of guys take their kills to a local locker. The owner had us take their carcases into the back room. There were over 30 dead deer there. "Throw them on the pile" he said. "I'll move them into the cooler as fast as I can and get to them. They have been coming fast this morning." Jeremy most of those deer were not marked or owner tagged. That means he processed those deer as he came to them. He figured so many pounds of deer meat per deer and what your order was. A number of them were non-local or out of state hunters. That means you could have got somebodies gut shot, or improperly dressed, or testosterone laced deer. Made me sick. My buddies took theirs back home and we cut them up.
     

  3. derbycitycatman

    derbycitycatman Well-Known Member

    Messages:
    5,296
    State:
    Kentucky
    I also cut mine up but thats about it, eventually Ill get me a grinder and start getting fancy with it. Usually steaks, stew meat and jerky are plenty and they dont last long.
     
  4. Katmandeux

    Katmandeux New Member

    Messages:
    1,618
    State:
    Checotah, Oklahoma
    I agree with John. There's no telling what you might get back from a commercial processor.

    I grind everything but the loins, straps, and hearts, and package them in vacuum bags. I put up two each year.

    I met a guy from Iowa at a bluegrass festival that made veggie brats...potatoes, carrots, onions, celery, seasoning, and ground venison. Delicious!
     
  5. jtrew

    jtrew New Member

    Messages:
    4,404
    State:
    Little Rock, AR
    When I was stationed in Montana, and deer hunting, I bought the stuff to process my deer myself after taking an antelope to a processor and getting it back with hair, bone chips, and who knows what all. I bought the largest hand crank grinder I could get, then bought a 12" pulley wheel to take the place of the hand crank; a 2" pulley on an old electric motor, and I had a motorized grinder.
     
  6. Katmandeux

    Katmandeux New Member

    Messages:
    1,618
    State:
    Checotah, Oklahoma
    If you have a food processor, it will do apretty good job of grinding small amounts...freeze it in 1' cubes like you would use for chile or stew, thaw and grind.
     
  7. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    last season a locker close here had 30 or so stacked in the parking lot. it was 45 degrees and the next day they were tossing them in a truck "yes they were still in the lot" to take to another locker to help. i wouldnt take them to a locker ever again. that was gross.
     
  8. sarSWAMPFOX

    sarSWAMPFOX New Member

    Messages:
    381
    State:
    Union, South Caroilna
    About 10 years ago I started hunting with a friend of mind that has the best set up. In house meat cooler that holds up to 20 deer, industial meat saw, larger capacity 2hp grinder, power cuber, wrapping bench, and all sizes of styrefome trays. It is nice but alot of $$$ tied up in it all. Found out a few years back that his son is some big shot with a big grocery store chain and thats how he was able to come by all his equipment. I will say this , there is a lot of work in processing I mean a lot of work.
     
  9. randallewis

    randallewis New Member

    Messages:
    415
    State:
    Louisiana --Shreveport
    Our hunting club has a skinning rack, 12 x 12 walk in cooler, Stainless steel tables, meat grinder, tenderizer. hot and cold water, ice machine, free wrapping paper. 75% of the members haul their deer 20 miles to a processor.
    Some of them want even field dress them. Go figure
     
  10. catfishcentral

    catfishcentral New Member

    Messages:
    1,497
    State:
    OK
    I learned to process my own deer before ever taking one myself. My buddies showed me the ropes and it's not too bad. After field dressing and skinning I just quarter out the deer along with the backstraps and tenderloins. I use a old refrigerator to keep my deer aging for 2 weeks. What a difference that times makes in tender and better tasting deer. I mainly just make steaks from the loins and backstraps, roasts from the rear and the front just jerky or the dog gets a treat. I'd like to see what all you do there Jerermy. I'd like to learn the sausage, snacks and other good treats to make.
     
  11. 223reload

    223reload New Member

    Messages:
    10,798
    State:
    Oklahoma
    I've processed my deer and pronghorn for over thirty years,never could afford to pay someone else at first then it became a habit.I enjoy knowing what I have and we bone everything and make steaks , roasts and if the ribs aint too torn up I keep them too ,Mulies have a real thick brisket over the ribs that makes a nice treat.
     
  12. bootshowl

    bootshowl New Member

    Messages:
    2,288
    State:
    Indiana, J
    That's a great idea Jeremy, hope to read your style. I need to do my own. It's getting hard to find a healthy place to get er done round here if ya have the money.
    You can hook me up with the how to.

    :0a24:
     
  13. jason454ci

    jason454ci Active Member

    Messages:
    1,307
    State:
    Zanesville, Ohi
    I've been processing my own for the past 5 or 6 years now. Sure can't afford to take 4 or 5 to the processors at a minimum of $75 a piece for just the straight cut. I end up with a few extra usually every year from the horn hunter guys. The farms I hunt are over populated with the little buggers. And I will take a couple extras, sure beats buying hamburger at the store. Would like to get into making some good snack sticks and sausage. The ones that I have tried so far the dogs didn't mind. lol.
     
  14. postbeetle

    postbeetle New Member

    Messages:
    6,598
    State:
    Iowa
    Eight years ago this fall a man I worked with installing furnaces asked permission to hunt my place, bow and arrow. Here this is an early season and is always warm. On an early Sunday morning he punctured a 6 point basket buck. It went about 30 yards and got caught up in one of my fences. That's where it died. He checked the deer out and had to be in church by such and such a time.

    His wife was PO'd he was hunting and he didn't want to make her any more perturbed. He left the deer in the fence and went to church. It was 50 degrees and full sun. He got back about one in the afternoon and finally gutted that deer. Everything was made into sausage. Once the processed meat came back he passed it around in the shop. I refused to eat it, politely, and no one else would eat deer meat. His family at home would not eat it also. He was the only one who consumed it. A month later he got sick. A neurological (brain) problem. For 6 months he was in and out of the hospital. Spinal taps, brain scans, days in the hospital, from one specialist to another. No diagnosis. Eventually he got close to normal but just not quite a 100% if ya know what I mean.

    When you mentioned those guys not even field dressing their deer, this crossed my mind. No one on here I could imagine doing this. However times are a lot different and people have not had field experience like the "Old Timers" or knowledge of cleaning and cooling meat properly. If you see someone doing this please tell them to get it done right. John
     
  15. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    the way i learned is great. i start in the field. i only cut from the belly to the ribs. i dont cut through the rear hams or the ribs. i cut is only about 10". i cut and pull all the organs from the back and cut the windpipe as far as i can reach up into it. then cut around the rectum up in the cavity till it pulls out about 6". then tie a string to it to keep the poo in the colon. this heeps dirt and bacteria out of the meat and cavity. i hang by the neck till its time ti drag out. lets blood escape.

    after i get it home i wipe the cavity out with a damp rag the a dry one and open the cut with a twig to let meat cool for a few hrs before butchering. i skin the deer with two washcloths and my fists. no knife. i only wse a knife at the rear legs. i pull the skin off with my hands and cloths all the way to the neck. i wrap the head in a bag to keep hair off meat. then i use a boning knife to do the rest. i never cut through a bone especcially the spine. they recommend not to cut bones anywhere theres cronic wasting deseise.

    i learned where all the limph nodes are and they are removed. one is in each shoulder quad, one in each flank, one in each rear round. the rest are in and around organs and windpipe and most are eliminated in the feild dressing.

    thats it other than a meat grinder. NO SAWS,NO FANCY EQUPITMENT.
    i have mundial steaking knives and boning knives and a elect grinder. total of about $150.00. thats all i need to make sausage anack sticks brats you name it. its only as hard as you make it. the grinder has stuffing attachments fine cutting blades,course and med.

    i dont age meat. the brown lines that form between the muscle groups that come with age is really bacteria forming. it does help make tender but i cook venison med rare. never well done. well done venison is dry and tough.

    last season my cousin shot a 6pt at 5pm ish. at 9 pm it was wrapped and in the freezor. he said it was better tasting than the lockers. i let my work speak for its self.

    i get all my suet "fat" from a reputable locker to mix with meat. they sell from .25 a pound to .49 a pound in the off season. it get to $1.60 during deer season. thats why im preparing now.
     
  16. Roscoe Dog

    Roscoe Dog New Member

    Messages:
    37
    State:
    Missouri
    I've made summer sausage and breakfast sausage. I would like to make some brats. I had some made at a locker before and they tasted like mild summer ausage. Do you have a good recipe for brats you wouldnt mind given up?
     
  17. kkyyoottee

    kkyyoottee New Member

    Messages:
    754
    State:
    Iowa
    It took me 3 years to find a locker I trust . All deer are tagged. He is very paticular you bring in a deer thats been laying out in the sun or is full of dirt he tells you to do it yourself. We have ours all made into sasuage or sticks. But we did our own for years. But this is cheaper by the time you buy everything you need and a lot cleaner. But the biggest reason makes the wife alot happier!!!And when she is happy I am happy!!:big_smile:
     
  18. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv

    nope not at all. go to wal-mart and get the eastman variety kit,(available now at most stores in the hunting section or get it online). comes with itialian, bratwerst,beer chedder. follow instructions. add chedder cheese or peppers if ya wish. thats what i use. there great.
     
  19. Blue Duck

    Blue Duck New Member

    Messages:
    465
    State:
    Idaho
    I have always done my own. You know what your getting that way and its done the way you want it.
     
  20. Roscoe Dog

    Roscoe Dog New Member

    Messages:
    37
    State:
    Missouri
    Thanks for the info cat4u.