Up until last year, I would occasionally process my own deer and hogs, just for the satisfaction of doing so, and I'd borrow the grinder and slicer from a friend of mine.
Last year I took a deer to the local guy that, after skinning, weighed 210 pounds. I got 55 pounds of meat back and it wasn't the cuts that I had instructed be done. Clearly it wasn't my deer or my order. Somebody got a few boxes of really nice venison.
I bit my lip and bought the grinder/sausage stuffer, slicer, and smoker, and began processing all of our game. We already had an area in one of our sheds set up to hang and age the meat before taking it to be processed.
I'm having a blast so far, but it is a lot of work and I'm not as fast doing the butchering as someone who has been doing it for a living.
Hey!
+1 on ‘back porch’ processing! Nevermore on the deer grinder!
I will never look back!
Its not easy, but its fun... and tasty!
I've never taken my wild game to a butcher...yet. But I've been tempted....although you raise a good point. You probably are not getting your deer's meat.
There is a well respected butcher here in OK....that makes sausage. I will try him out...I think this year. Cause I'm not sure I can make a good sausage...and I really like it.
We shall see!!