Deer Processor vs. DIY - Page 3 - The HuntingPA.com Outdoor Community
View Poll Results: Processor vs DIY
Deer processor 16 25.00%
Home Butcher 48 75.00%
Voters: 64. You may not vote on this poll

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post #21 of 30 (permalink) Old 02-09-2018, 11:04 AM
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Quote:
Originally Posted by cspot View Post
Just a guess, but I would bet more people on here butcher their own deer vs taking to the process than if you did a random poll of all hunters. From my experience alot of the members here tend to be more dedicated to the sport and more likely to do their own. Like I said just a guess.
I would agree with this. I would also venture to guess we are more likely to report our kills. Out of 30 or 40 some deer over the years I think I forgot to report 1 several years back.
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post #22 of 30 (permalink) Old 02-19-2018, 08:42 PM
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I find butchering my own deer is very therapeutic!
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post #23 of 30 (permalink) Old 02-19-2018, 08:53 PM
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Use to take mine to a processor. When my ground meat started to come back with lead shavings in it I knew I wasn't getting my deer back. I do my own now.
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post #24 of 30 (permalink) Old 02-19-2018, 09:05 PM Thread Starter
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Yeah, I don't think too many places take care to be sure you get your own meat back, and most places will tell you right up front you will not get your own ground meat back. They like to run the grind in batches, much more efficient. Some places do offer private batch grinding for a fee, usually around $ 20.00 extra from what I've seen advertised.
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post #25 of 30 (permalink) Old 02-19-2018, 09:11 PM
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the poll didnt let us say "Both". i usually debone mine at home and keep what i want to make chops, stew meat, jerky and some steaks. the rest go to the processor for burger and slim jim style smoked sticks, bologna or kielbasa and sausage

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post #26 of 30 (permalink) Old 02-19-2018, 09:27 PM Thread Starter
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Quote:
Originally Posted by bohunr View Post
the poll didnt let us say "Both". i usually debone mine at home and keep what i want to make chops, stew meat, jerky and some steaks. the rest go to the processor for burger and slim jim style smoked sticks, bologna or kielbasa and sausage
I would consider that doing your own as all the hard work has been done by the time you take it to the processor. Grinding isn't too difficult and making the "goodies" is actually fun !
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post #27 of 30 (permalink) Old 02-20-2018, 10:07 AM
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just have to find the cash for a grinder and smoker. that shouldnt be to hard. i can pay for them with the savings.
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post #28 of 30 (permalink) Old 02-20-2018, 11:02 AM
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Yep I always try to take extra care of the game I shoot. And I'm picky. Nothing goes to waist and its all clean meat. I bought a grinder a while back and its great. I make jerky, crock pot roasts and save the filets for myself when cooking burgers on the grill. Family is picky but they don't know what they are missing. Even though they gobble down my jerky. Not really that tough to cut up a deer.
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post #29 of 30 (permalink) Old 02-20-2018, 11:47 AM
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Quote:
Originally Posted by bohunr View Post
just have to find the cash for a grinder and smoker. that shouldnt be to hard. i can pay for them with the savings.
if you are patient, you can do both pretty cheaply.

I got my grinder from a guy on Craigslist. If it was used at all, it wasn't much and was cleaned properly. While I got a #8 1/2hp and would ideally prefer something bigger, I got that grinder for about 1/2 of shelf price at most stores, so I took the hit on the sizing and pocketed the difference. Honestly, the only issue with it being a #8 is that I have to chunk the meat a bit smaller when I bone it out. Not a huge issue. I'd love a really big grinder some day, but for now, saving about $200 was better.

I got my smoker on sale at Cabela's and had some gift cards, so I came out of that one with almost no money out of pocket. Even better.

I am a slow-poke for speed on butchering I guess, but I found that when I try to go faster, I cut myself. I just work slower and I'm fine.

When I'm butchering, I'm often at a point where I want it done and over with, but then throughout the year, we (myself included) enjoy knowing that meat we're eating was wholly handled by me and no one else. I send nothing anywhere for anything. I smoke, grind, etc everything myself.

If someone killed one a year and didn't like to butcher, a processor makes a lot more sense.

We are usually at 3-5 per year, so it doesn't take long for equipment to pay itself off.
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post #30 of 30 (permalink) Old 02-21-2018, 06:47 PM
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Home butcher as long as I can ever remember. We buy no red meat and use venison for everything that calls for red meat recipes. Between myself and my old man we both have our buck and doe tags and get many DMAP tags, red tag hunt, and take fresh hit deer by vehicle by calling our regional office any chance we get. I couldn't afford to pay a processor.

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