Reply
Go Back   TexasBowhunter.com Community Discussion Forums > Topics > Around the Campfire
 
Thread Tools Display Modes
Old 12-01-2017, 02:46 PM   #1
Grant2
Ten Point
 
Grant2's Avatar
 
Join Date: Sep 2012
Hunt In: Sonroa, Comfort
Default I'm Done With Deer Processing

With the prices going up every year to have a deer processed it time to start doing my own. I have a big smoker and have made sausage many times, so I guess now is a good time to start doing my own. Couple friends had their deer processed and the money was crazy at what they charge. I know they had quite a bit of sausage and pencil sticks done, but the rest was hamburger and steaks which only takes seconds to cut and package. I know they work hard for their money, but the prices have gotten way up there these days.
Grant2 is online now   Reply With Quote Back To The Top
Old 12-01-2017, 02:47 PM   #2
jmeghunts
Ten Point
 
Join Date: Aug 2008
Default

Quote:
Originally Posted by Grant2 View Post
With the prices going up every year to have a deer processed it time to start doing my own. I have a big smoker and have made sausage many times, so I guess now is a good time to start doing my own. Couple friends had their deer processed and the money was crazy at what they charge. I know they had quite a bit of sausage and pencil sticks done, but the rest was hamburger and steaks which only takes seconds to cut and package. I know they work hard for their money, but the prices have gotten way up there these days.
You've made a wise choice.
jmeghunts is offline   Reply With Quote Back To The Top
Old 12-01-2017, 02:48 PM   #3
panhandlehunter
Pope & Young
 
panhandlehunter's Avatar
 
Join Date: Sep 2010
Location: Sweeny
Hunt In: Brazoria, Matagorda & Kinney Counties
Default

Yep. I started doing my own a few years ago. I've already made the money I spent on equipment back.
panhandlehunter is online now   Reply With Quote Back To The Top
Old 12-01-2017, 02:52 PM   #4
popup_menace
Pope & Young
 
popup_menace's Avatar
 
Join Date: Jan 2011
Location: El Campo, tx
Hunt In: Back yard, stand, or my dreams
Default

Making my own sausage and hamburger meat always makes me feel a bit more proud of the accomplishment. Especially since we use a hand crank grinder!
popup_menace is offline   Reply With Quote Back To The Top
Old 12-01-2017, 02:54 PM   #5
Double-O-Dave
Eight Point
 
Double-O-Dave's Avatar
 
Join Date: Nov 2014
Location: Austin, TX
Default

Same conclusion I drew this year about processing our own deer. Wish me luck, I'm trying to make my first batch of deer jerky tonight. Next is sausage making.

Regards,

Dave
Double-O-Dave is offline   Reply With Quote Back To The Top
Old 12-01-2017, 02:59 PM   #6
Grant2
Ten Point
 
Grant2's Avatar
 
Join Date: Sep 2012
Hunt In: Sonroa, Comfort
Default

I know if you take 5 deer to have done your bill alone will pay for all the equipment you would need. You would only need your smoker for the sausage.
Grant2 is online now   Reply With Quote Back To The Top
Old 12-01-2017, 03:02 PM   #7
IvoryRoot
Six Point
 
IvoryRoot's Avatar
 
Join Date: Oct 2016
Location: Buda TX
Hunt In: Kerr Co.
Default

Will definitely save you some coin. Iíve always done my own but with three kids and being busy this time of year itís just easier to pay someone.
IvoryRoot is online now   Reply With Quote Back To The Top
Old 12-01-2017, 03:06 PM   #8
BrianL
Pope & Young
 
BrianL's Avatar
 
Join Date: Oct 2006
Location: Paris,TX
Hunt In: Lamar, Dickens
Default

I made the same decision several years back, then few years later I stopped shooting them so I wouldn't have to process them. Now I just go to stand and watch deer, and hope for a pig or coyote to come by so I can shoot something.

Sent from my SAMSUNG-SM-G900A using Tapatalk
BrianL is offline   Reply With Quote Back To The Top
Old 12-01-2017, 03:09 PM   #9
Grant2
Ten Point
 
Grant2's Avatar
 
Join Date: Sep 2012
Hunt In: Sonroa, Comfort
Default

I know it's definitely a lot of work, but a few buddies and beer we will get it done LOL!
Grant2 is online now   Reply With Quote Back To The Top
Old 12-01-2017, 03:11 PM   #10
Ishi&Elvis
Six Point
 
Join Date: Jan 2014
Default

I have never paid a dime to process mine. My deer, my trimmings, my steaks, my sausage, my time. You have chosen wisely.
Ishi&Elvis is offline   Reply With Quote Back To The Top
Old 12-01-2017, 03:17 PM   #11
Bazo
Ten Point
 
Bazo's Avatar
 
Join Date: Dec 2013
Location: Texas
Hunt In: Where I can
Default

I've been thinking about doing this too. What's the mix ratio when making burger out of deer?
Bazo is offline   Reply With Quote Back To The Top
Old 12-01-2017, 03:20 PM   #12
AgHntr10
Pope & Young
 
AgHntr10's Avatar
 
Join Date: Oct 2006
Location: Shepherd
Hunt In: Where the thieves and poachers roam
Default

I do everything but my own smoked sausage. I just don't have the setup or experience/recipe to do it. One day I will build a smoker and see what I can do but for now I will keep taking it to the coon *** that has it down!
AgHntr10 is offline   Reply With Quote Back To The Top
Old 12-01-2017, 03:21 PM   #13
glen
Pope & Young
 
glen's Avatar
 
Join Date: Oct 2006
Location: Lake Georgetown
Hunt In: anywhere
Default

Since I turn everything into hamburger I go straight from the hoof to bagged and in freezer. I just hang skinned deer next to me and cut off strips and chunks grind with chili blade into ice chest. Then I grind some brisket into chest. Take mortar mixer on drill and mix up. Run meat through a second time on hamburger blade and bagging tube and straight to freezer in 1# marked packages.

And it isn't much more work. I do it at the house but you could travel with grinder and easily come home with processed hamburger from your trip.
glen is online now   Reply With Quote Back To The Top
Old 12-01-2017, 03:21 PM   #14
AgHntr10
Pope & Young
 
AgHntr10's Avatar
 
Join Date: Oct 2006
Location: Shepherd
Hunt In: Where the thieves and poachers roam
Default

Quote:
Originally Posted by Bazo View Post
I've been thinking about doing this too. What's the mix ratio when making burger out of deer?
I buy briskets when HEB puts them on sale and go about 50/50 but not exact. I just weigh the deer then buy as many briskets as I need to cover that and error on the side of more beef.
AgHntr10 is offline   Reply With Quote Back To The Top
Old 12-01-2017, 03:22 PM   #15
Calrob
Six Point
 
Calrob's Avatar
 
Join Date: Jan 2015
Location: lampasas
Hunt In: Burnet, Joppa, Wilco, My backyard
Default

Quote:
Making my own sausage and hamburger meat always makes me feel a bit more proud of the accomplishment. Especially since we use a hand crank grinder!

Ive got a hand crank grinder too.... took the handle off, put a belt and a chevy alternator on it. Its electric now!
Calrob is online now   Reply With Quote Back To The Top
Old 12-01-2017, 03:23 PM   #16
Creedmore
Six Point
 
Creedmore's Avatar
 
Join Date: Oct 2008
Location: Cedar Hill
Hunt In: Carta Valley/Loma Alta
Default

My family has done our own venison sausage for 30 years.

I'm about to start butchering and doing my own steaks, chops, etc. Haven't been real happy with any of the processors I've tried and always been skeptical if those packs of venison were actually *my* deer or just a collection of packages from the big pile of customers.
Creedmore is offline   Reply With Quote Back To The Top
Old 12-01-2017, 03:26 PM   #17
Bazo
Ten Point
 
Bazo's Avatar
 
Join Date: Dec 2013
Location: Texas
Hunt In: Where I can
Default

Quote:
Originally Posted by AgHntr10 View Post
I buy briskets when HEB puts them on sale and go about 50/50 but not exact. I just weigh the deer then buy as many briskets as I need to cover that and error on the side of more beef.
Do you use a trimmed one or just cube a whole one?
Bazo is offline   Reply With Quote Back To The Top
Old 12-01-2017, 03:29 PM   #18
dk_ace
Four Point
 
Join Date: Jan 2013
Location: Sherman
Hunt In: Grayson and Lamar
Default

I do both, depends on how busy I am at the time I put something on the ground. Last year, I took it to a processor. They did a great job and the price was reasonable.

This year, I did my own. I enjoy the process and find it rewarding, but sometimes it just isn't feasible.

I've also kept the meat on ice for 5-7 days and then deboned it and froze the meat for grinding and any other processing later. That works well too and can be easier if you don't have time to do the whole job at once.

D
dk_ace is offline   Reply With Quote Back To The Top
Old 12-01-2017, 03:30 PM   #19
Slew
Pope & Young
 
Slew's Avatar
 
Join Date: Jun 2010
Location: Lindale, TX
Hunt In: nowhere close to home
Default

Ive done all my own for 10-12 years. Did most the processing for a place in town when they were open. Miss using his grinder, stuffer, and smoker but way better than $200+ tickets for a hill country deer.


Sent from my iPhone using Tapatalk
Slew is offline   Reply With Quote Back To The Top
Old 12-01-2017, 03:32 PM   #20
BigThicketBoy
Pope & Young
 
BigThicketBoy's Avatar
 
Join Date: Aug 2011
Location: Barbers Hill Tx
Hunt In: Hardin Co
Default

I've done my own the last few years and to me it brings the whole process full circle.
Must appeal to the caveman in me.

Sent from my XT1585 using Tapatalk
BigThicketBoy is online now   Reply With Quote Back To The Top
Old 12-01-2017, 03:33 PM   #21
Double-O-Dave
Eight Point
 
Double-O-Dave's Avatar
 
Join Date: Nov 2014
Location: Austin, TX
Default

Quote:
Originally Posted by Bazo View Post
I've been thinking about doing this too. What's the mix ratio when making burger out of deer?
It's a matter of taste, but fat is also needed to keep the meat from sticking to the pan when cooking (browning it) in the pan, and to keep the deer burgers sticking together when grilling. We buy the bacon ends and pieces from the grocery store (HEB) and add about 3-4 oz. to every pound of ground deer. After shooting my first young hog, I'm thinking about leaving most of the fat on the hindquarters and smoking it. Once the meat has cooked, I'm thinking about cleaning the fat off of the smoked hindquarters and adding that to the ground venison instead of the bacon ends and pieces.

Regards,

Dave
Double-O-Dave is offline   Reply With Quote Back To The Top
Old 12-01-2017, 03:34 PM   #22
AgHntr10
Pope & Young
 
AgHntr10's Avatar
 
Join Date: Oct 2006
Location: Shepherd
Hunt In: Where the thieves and poachers roam
Default

Quote:
Originally Posted by Bazo View Post
Do you use a trimmed one or just cube a whole one?
I buy untrimmed and cut off/discard the hard fat that won't render almost like I am trimming it to smoke then just cube it up.
AgHntr10 is offline   Reply With Quote Back To The Top
Old 12-01-2017, 04:05 PM   #23
Comanchehunter
Four Point
 
Join Date: Oct 2006
Default

Made the same decision about 10 years ago after waiting in line 25 minutes to drop off a deer at THE processing place in Dallas. I watched my deer get put in a pile with a whole bunch of deer that had ridden in the beds of pickups from South Texas. Knew I would never get my deer back.

Did some research and took some cues from Mesquite Country's excellent thread on sausage making. Never looked back.


Sent from my iPhone using Tapatalk
Comanchehunter is offline   Reply With Quote Back To The Top
Old 12-01-2017, 04:10 PM   #24
meltingfeather
Ten Point
 
Join Date: Oct 2012
Location: austin
Hunt In: Gillespie, San Saba & Kerr primarily
Default

Quote:
Originally Posted by Grant2 View Post
the rest was hamburger and steaks which only takes seconds to cut and package.
I'd like to see you cut, grind and package a deer in "seconds."

I enjoy the process for the most part and share the "full circle" sentiment, but my time is getting more and more valuable and I'm happy with the trade-off sometimes.

Last edited by meltingfeather; 12-01-2017 at 04:12 PM..
meltingfeather is offline   Reply With Quote Back To The Top
Old 12-01-2017, 04:19 PM   #25
-HIC-
Six Point
 
Join Date: May 2017
Location: Tomball, TX
Hunt In: Hill Country
Default

Quote:
Originally Posted by Calrob View Post
Ive got a hand crank grinder too.... took the handle off, put a belt and a chevy alternator on it. Its electric now!
How does this work? An alternator is driven by another motor to charge the battery. By itself, I would think you would be looking at something that will not turn anything??
-HIC- is offline   Reply With Quote Back To The Top
Old 12-01-2017, 04:20 PM   #26
DuramaxDude
Ten Point
 
DuramaxDude's Avatar
 
Join Date: Oct 2013
Hunt In: Tom Green Co., Motley Co., Oldham Co., and any other place I get a chance to.
Default

I started processing my own 4 years ago or so. The equipment, ingredients, materials etc... I bought that first year was probably still about 1/2 of what I would have paid a processor. That said if I figured in labor that wouldn't have been the case lol. It is definitely some work especially processing 1/2 dozen or so by yourself.
DuramaxDude is offline   Reply With Quote Back To The Top
Old 12-01-2017, 04:27 PM   #27
kd350
Ten Point
 
kd350's Avatar
 
Join Date: Jun 2011
Location: houston
Hunt In: Reagan wells, fedor, paige, rocksprings
Default

Yep been doing ours for a while now. Get some buddies and beer and have a good ole time with it. Hard part is finding a good seasoning recipe and mix ratio you like. We do 50/50 mix, and buy pork buts when they are on sale

We didn’t smoke our sausage for a few years, even though we have a cold smoker now we still don’t smoke a whole lot of it. Our way of thinking is your gonna get smoke on it when you grill it so no need to double smoke it.
kd350 is online now   Reply With Quote Back To The Top
Old 12-01-2017, 04:30 PM   #28
Shinesintx
Ten Point
 
Shinesintx's Avatar
 
Join Date: Aug 2013
Location: North of Dallas
Hunt In: South Franklin County
Default

I pay someone to mow my yard. I pay someone to process my deer. These are two things I find zero joy in doing.
Shinesintx is offline   Reply With Quote Back To The Top
Old 12-01-2017, 04:36 PM   #29
Rack Ranch
Ten Point
 
Rack Ranch's Avatar
 
Join Date: Jul 2011
Location: South Of The Gulf Coast Aquifer
Hunt In: Knee Deep Salty Water
Default

Buy yourself a new grinder for Christmas.
Rack Ranch is offline   Reply With Quote Back To The Top
Old 12-01-2017, 04:53 PM   #30
Quackerbox
Pope & Young
 
Quackerbox's Avatar
 
Join Date: Jul 2010
Location: Magnolia
Hunt In: The woods
Default

Quote:
Originally Posted by -HIC- View Post
How does this work? An alternator is driven by another motor to charge the battery. By itself, I would think you would be looking at something that will not turn anything??
Maybe its charging his cranking arm but I wondered the same.

I assume hes actually got and electric motor on it
Quackerbox is offline   Reply With Quote Back To The Top
Old 12-01-2017, 05:18 PM   #31
megger89
Four Point
 
Join Date: Mar 2015
Location: Victoria
Hunt In: All of Over
Default

My family and I have always done our processing for generations now.
megger89 is offline   Reply With Quote Back To The Top
Old 12-01-2017, 05:21 PM   #32
SmTx
Pope & Young
 
SmTx's Avatar
 
Join Date: Sep 2008
Location: San Marcos/Hempstead
Hunt In: Jim Wells
Default

Spent the last few hours cutting up and grinding a deer and pig. Time to stuff my bags and vacuum seal backstraps and I'm done. But for now, beer break!
SmTx is online now   Reply With Quote Back To The Top
Old 12-01-2017, 05:22 PM   #33
Brute Killer
Pope & Young
 
Brute Killer's Avatar
 
Join Date: Oct 2006
Location: Llano.
Hunt In: Pleasanton
Default

I started just a couple of years ago, myself.
Brute Killer is offline   Reply With Quote Back To The Top
Old 12-01-2017, 05:23 PM   #34
Biggs
Pope & Young
 
Biggs's Avatar
 
Join Date: Feb 2008
Location: Williston, ND
Hunt In: North Dakota
Default

We have bought a nice piece of processing equipment each year for the last three. Now all we really need is a vacuum packer.

Ponied up for a nice commercial grinder, slicer, and dehydrator. Commercial vacuum packersí gunna run $1000!!!


Sent from my iPhone using Tapatalk
Biggs is offline   Reply With Quote Back To The Top
Old 12-01-2017, 05:27 PM   #35
ColinR
Ten Point
 
ColinR's Avatar
 
Join Date: Oct 2010
Location: Spring Branch, TX-in the Hill Country not Houston
Hunt In: Roosevelt/Sonora
Default

Grant, let me know if you have any questions. I started doing my own several years ago and while it is a lot of work I enjoy it. I make pan sausage, smoked link sausage, summer sausage, dried sausage, jerky, hamburger, and tenderized steaks for CFS. If you are looking for sausage seasoning, pm Cajun Blake. I've tried a lot over the years and in my opinion he has the best.
ColinR is offline   Reply With Quote Back To The Top
Old 12-01-2017, 05:41 PM   #36
Skinny
Pope & Young
 
Skinny's Avatar
 
Join Date: Mar 2010
Location: Forestburg,Tx
Hunt In: Montague County
Default

My BIL recent bill was $615 for one deer. He got back 140 pounds of smoked sausage and the backstraps were cut up into steaks and bacon wrapped. Pretty expensive eats if you ask me.


Skinny
Skinny is offline   Reply With Quote Back To The Top
Old 12-01-2017, 05:45 PM   #37
locknload
Ten Point
 
locknload's Avatar
 
Join Date: Sep 2010
Location: Flower Mound
Hunt In: Throckmorton, Hamilton Counties
Default

I would process my own deer, but I cannot make sausage as good as Joe's over at Cinnamon Creek Ranch in Ft Worth.
locknload is offline   Reply With Quote Back To The Top
Old 12-01-2017, 05:46 PM   #38
SmTx
Pope & Young
 
SmTx's Avatar
 
Join Date: Sep 2008
Location: San Marcos/Hempstead
Hunt In: Jim Wells
Default

Quote:
Originally Posted by Skinny View Post
My BIL recent bill was $615 for one deer. He got back 140 pounds of smoked sausage and the backstraps were cut up into steaks and bacon wrapped. Pretty expensive eats if you ask me.


Skinny
Must've been a pretty hefty deer. Even with pork being added
SmTx is online now   Reply With Quote Back To The Top
Old 12-01-2017, 05:46 PM   #39
HoustonHunter
Pope & Young
 
HoustonHunter's Avatar
 
Join Date: Jul 2014
Location: Conroe, TX
Hunt In: Houston/Angelina/Trinity Counties
Default

Started 4 years ago and haven't looked back.
HoustonHunter is offline   Reply With Quote Back To The Top
Old 12-01-2017, 05:47 PM   #40
Skinny
Pope & Young
 
Skinny's Avatar
 
Join Date: Mar 2010
Location: Forestburg,Tx
Hunt In: Montague County
Default

Quote:
Originally Posted by SmTx View Post
Must've been a pretty hefty deer. Even with pork being added


Yeah it was a good sized cull buck. I figured it would yield quite a bit, but not that much.


Skinny
Skinny is offline   Reply With Quote Back To The Top
Old 12-01-2017, 06:04 PM   #41
gemini2759
Eight Point
 
gemini2759's Avatar
 
Join Date: Nov 2013
Location: South Texas
Hunt In: Hither and yonder
Default

I got a quartered doe in the cooler now icing down. Sunday will get out the grinder and grind everything except back straps and tenderloins and then freeze it in two pound increments. Make sausage or burger throughout the year as I need too. I'm not keen on making big batches.
gemini2759 is offline   Reply With Quote Back To The Top
Old 12-01-2017, 06:14 PM   #42
krisw
Pope & Young
 
krisw's Avatar
 
Join Date: Sep 2009
Location: Hughes Springs, TX
Hunt In: Cass County
Default

Ive been doing mine for years. I hate to pay for it. But I have let a lot of deer walk because I didn't want to mess with them. I shot one this year and feel like I wasted a lot of the meat when I was processing it.
krisw is offline   Reply With Quote Back To The Top
Old 12-01-2017, 06:34 PM   #43
thebowhunters
Ten Point
 
thebowhunters's Avatar
 
Join Date: Nov 2007
Location: Kingsland, Texas
Hunt In: Concho Co.
Default

DIY is all that I know, that’s what Dad showed me when I was 10, so yes it’s the only way. I’m 56 and just made some hamburger for the month. Love it and can not amagin paying someone to not clean my meat and return someone else’s meat to me. Because you know you don’t get YOUR meat back, just saying.
thebowhunters is online now   Reply With Quote Back To The Top
Old 12-01-2017, 06:43 PM   #44
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

DIY processor here as well for basically since the late 70s. Used a few processors here and there on busy years and just prefer to do my own with my meat and my recipes. Buy you a quality grinder once....one large enough to stuff off of .....and build yourself a smokehouse to cold smoke your sausage. Your brisket smoker will work but the cold smoker yields a much better product. Your first year's savings on 4 deer will more than pay for your equipment.
Smart is offline   Reply With Quote Back To The Top
Old 12-01-2017, 07:00 PM   #45
berto
Ten Point
 
berto's Avatar
 
Join Date: Sep 2009
Location: Clute...
Hunt In: San Saba
Default

One buck, 400.00. Yep gonna figure this out too
berto is online now   Reply With Quote Back To The Top
Old 12-01-2017, 07:53 PM   #46
Grant2
Ten Point
 
Grant2's Avatar
 
Join Date: Sep 2012
Hunt In: Sonroa, Comfort
Default

Deer processing has gone way to high for me and that's the only reason I'm doing it myself now. Don't get me wrong I know they have to pay guys and time is money, but these days they have gotten way out of hand on pricing. With the going rate 4-5 deer is $1200 plus thanks, but no thanks.
Grant2 is online now   Reply With Quote Back To The Top
Old 12-01-2017, 08:02 PM   #47
TxAg
Pope & Young
 
TxAg's Avatar
 
Join Date: Feb 2007
Default

I did my own one year. I must have missed a gland or two. All the ground meet smelled nasty when cooked. The dog ate good that year.

Now I just pay to have burger and steaks done. It ends up being around $50/doe and $65/buck
TxAg is online now   Reply With Quote Back To The Top
Old 12-01-2017, 08:29 PM   #48
CrookedArrow
Ten Point
 
CrookedArrow's Avatar
 
Join Date: Dec 2006
Location: Midland
Hunt In: Tamplias Chiwawa, Mejico
Default

Quote:
Originally Posted by Skinny View Post
My BIL recent bill was $615 for one deer. He got back 140 pounds of smoked sausage and the backstraps were cut up into steaks and bacon wrapped. Pretty expensive eats if you ask me.


Skinny
How?? Thats crazy
CrookedArrow is online now   Reply With Quote Back To The Top
Old 12-01-2017, 08:48 PM   #49
Skinny
Pope & Young
 
Skinny's Avatar
 
Join Date: Mar 2010
Location: Forestburg,Tx
Hunt In: Montague County
Default

Quote:
Originally Posted by CrookedArrow View Post
How?? Thats crazy


Well Iím guessing the smoked sausage is around $4.00 a pound plus whatever they charge to do the backstrap. Then Iím sure there was a skinning fee? Iím not too sure. I havenít taken a deer there in years.


Skinny
Skinny is offline   Reply With Quote Back To The Top
Old 12-01-2017, 08:56 PM   #50
sharpstick35
Four Point
 
sharpstick35's Avatar
 
Join Date: Feb 2017
Location: odessa tx
Hunt In: rocksprings tx
Default

My wife and I can knock out 2 deer in an afternoon. Other than backstraps most of it waits until after new years to be done. Depending on the age and sex of the deer its made into stew meat,roasts or sausage/burger/jerky. Most years we dont even buy red meat.
sharpstick35 is offline   Reply With Quote Back To The Top
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 06:23 PM.


Powered by vBulletin® Version 3.8.1
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright 1999-2012, TexasBowhunter.com