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Post by tampaspicer on Oct 24, 2023 13:28:53 GMT -5
I've done my own in the past. Save a little money but I still prefer to have a processor do it. I'm a busy man and prefer to make more money with my time than trying to save money. I can go make a couple hundred in a few hours instead of saving myself 50-100 in the same amount of time.
James and Bohica got the right idea. My grandfather use to hang em the shed cut in half for weeks if the weather permitted. He use to do the same thing.
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Post by stc1993 on Oct 24, 2023 14:01:34 GMT -5
Nothing better than venison cube steak. My favorite.
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Post by One Man Gang on Oct 24, 2023 14:36:50 GMT -5
Everyone should experience hanging a buck outside for a couple months cutting off what you want and let the rest age out with the skin on. Its pretty cool but James has it down What liberal bastion are you hunting where you can only kill one deer every few months and have all that time to waltz around cutting a piece off here or there, son?
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Post by 4ward on Oct 24, 2023 16:15:58 GMT -5
Bigger deer normally get heavy on the burger side. Does and younger bucks, we will do plenty cubed and a neck roast and the “football”roast out of the ham. Straps always get halved and loins are normally eaten as soon as the guy dumping the gut bucket gets back.
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Post by 4ward on Oct 24, 2023 16:46:30 GMT -5
I've done my own in the past. Save a little money but I still prefer to have a processor do it. I'm a busy man and prefer to make more money with my time than trying to save money. I can go make a couple hundred in a few hours instead of saving myself 50-100 in the same amount of time. James and Bohica got the right idea. My grandfather use to hang em the shed cut in half for weeks if the weather permitted. He use to do the same thing. Not about the money, we actually enjoy it. I like control of what I have to work with. I know were the fat comes from, how much I want to add. Plus we can play around a bit with sausage seasoning. Not knocking you but nobody’s hanging a deer in a shed in FLA. I can almost have a panic attack trying to get 150# of ice on my shit within a couple hours normally.
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Post by 4ward on Oct 24, 2023 19:09:41 GMT -5
I still want to try pressure canning some deer at some point. I started looking at them last year and my wife got wind of it. For Christmas I got a very nice electric water bath canner (I now have 2 🙄). I didn’t have the heart to tell her that she forgot the “pressure” part. So I had to let that one go for a little while. Maybe this year
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Post by pinman on Oct 24, 2023 19:40:28 GMT -5
What is this thing ya'll speak of?....this "shooting a Deer"?....
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Post by ogbohica on Oct 25, 2023 7:56:09 GMT -5
Everyone should experience hanging a buck outside for a couple months cutting off what you want and let the rest age out with the skin on. Its pretty cool but James has it down What liberal bastion are you hunting where you can only kill one deer every few months and have all that time to waltz around cutting a piece off here or there, son? Disneyworld...son
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Post by wayvis on Oct 25, 2023 13:38:34 GMT -5
What is this thing ya'll speak of?....this "shooting a Deer"?.... Thats funny.....its not for everyone
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Glenn
Junior Member
Posts: 93
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Post by Glenn on Oct 25, 2023 14:09:50 GMT -5
I've done my own in the past. Save a little money but I still prefer to have a processor do it. I'm a busy man and prefer to make more money with my time than trying to save money. I can go make a couple hundred in a few hours instead of saving myself 50-100 in the same amount of time. James and Bohica got the right idea. My grandfather use to hang em the shed cut in half for weeks if the weather permitted. He use to do the same thing. I enjoy doing my own processing and trying new cuts of meat or recipes. Most processors will take meat from the deer they receive and process as burger, so you could be getting any funky type of mixture of venison. Same goes with sausage and other cuts of meat. To each his own though because it does take time to prepare and process correctly.
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Post by tampaspicer on Oct 25, 2023 15:26:06 GMT -5
Depends on the processor you use but I totally understand what you mean.
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Post by micciman on Oct 25, 2023 20:04:53 GMT -5
Vac seal burger and cubed meat. Make sausage and vac seal if patty or link. Every February make about 600lb (40# mine) of summer sausage. Doesn't take long to process meat that is already ready to be processed. Doing our own gives me piece of mind I'm getting my meat that I know how it was treated.
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