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Old 10-29-2018, 01:19 PM   #1
TalonErickson7
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Default What do you get done at the Processor?

Taking in my buck today to get processed. I typically just get some regular sausage, jalapeŮo and cheese and hamburger meat and butterfly the back straps.

Iím wanting to try something new. What do you get done?


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Old 10-29-2018, 01:29 PM   #2
gingib
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nothing. I do it all myself and save alot of money

Sausage, hamburger plain, hamburger mixed with fat, jerky, tenderized steaks
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Old 10-29-2018, 01:32 PM   #3
TalonErickson7
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nothing. I do it all myself and save alot of money

Sausage, hamburger plain, hamburger mixed with fat, jerky, tenderized steaks


Cool.


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Old 10-29-2018, 01:35 PM   #4
BW96
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Chorizo and fajitas. I do everything myself but the chorizo I have a buddy/processor who does a good job at that.

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Old 10-29-2018, 01:38 PM   #5
COOLDAD1
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Just picked up my son's. We had 15#'s of German Sausage, 15#'s of breakfast sausage, Hamburger with bacon ends mixed in, and backstrap butterflied.
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Old 10-29-2018, 01:38 PM   #6
gingib
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Chorizo and fajitas. I do everything myself but the chorizo I have a buddy/processor who does a good job at that.

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How do you do the fajitas? How do you season?
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Old 10-29-2018, 01:41 PM   #7
duckmanep
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Summer sausage is usually a good choice.
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Old 10-29-2018, 01:46 PM   #8
BW96
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How do you do the fajitas? How do you season?
Take my fillet knife and cut sheets, with the grain. The hunks in the hind quarters work best. Then I just season with bottle marinade from the store or a dry seasoning. I dont know the name of either. I'll check when I get home this evening. It is super tender when cut with the grain. I like to season them like steaks too and eat it that way. Good stuff.

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Old 10-29-2018, 02:05 PM   #9
WItoTX
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The only thing we get from the processor is beef sticks and summer sausage with the trimmings pile. Generally around 20 lbs of those is all. The rest stays whole until we decide what we want to make.
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Old 10-29-2018, 02:11 PM   #10
Lynn21
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Grind all into burger except bacstraps, quarter them and package separately.
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Old 10-29-2018, 02:18 PM   #11
ultralite09
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Hot links, summer sausage, hunter sticks, and jap cheese sausage.

I grind my own burger and cut my own steaks. All I take to the processor is freezer bags of cubed venison. I know how many lbs to expect and I'm too lazy to learn how to make my own sausage and / buy / build sausage stuffer and a cold smoker
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Old 10-29-2018, 02:25 PM   #12
czechgrubworm
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I am capable of doing my own, but sometimes convenience is key... I get klobase made at the processor and have them grind my burger in 1 lbs packages for me and a few sticks of jalep/cheese summer sausage. I do the back straps myself as well.
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Old 10-29-2018, 02:29 PM   #13
texan4ut
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I do my own. I make summer sausage using a store bought mix, same with snack sticks and jerky. I freeze the trimmings in food saver bags and mark it grinds, cut the various roasts from the hind quarters I leave the tender loins whole and cut the back straps in half.
YouTube deer processing and you can learn a lot.
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Old 10-29-2018, 02:41 PM   #14
powderburner
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I only take my trimmings to the processor. And have them make sausage.

I use different processors to get different types made.
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Old 10-29-2018, 03:02 PM   #15
jerp
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Some of you guys kill a lot of deer, but when you kill from zero to maybe two deer each season I don't think it's worth the time or investment to process myself, so I have it done.

As for suggestions, in addition to sausage and such I have them do a lean grind with no fat added. It works great for making ground jerky in my jerky shooter.
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Old 10-29-2018, 04:46 PM   #16
hogmess
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Antelope eggs


Bacon wrapped Marinades



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Old 10-29-2018, 04:49 PM   #17
Mexico
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Those antelope eggs look awesome!
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Old 10-29-2018, 04:52 PM   #18
brianlg31
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Those antelope eggs look awesome!


They sure do! Recipe for us diy processors


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Old 10-29-2018, 04:59 PM   #19
txhunter806
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Process myself- Sirloin tip roasts, steaks out of remaining hind quarters, neck roast, usually smoke backstraps whole, tenderloins whole, heart, grind front shoulders and remaining trimmings.
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Old 10-29-2018, 05:03 PM   #20
HoustonHunter94
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I typically do it myself but there are some cases where I am just too busy to mess with it. When I take a deer in, I usually just keep it very simple. Backstrap and tenders whole, hams cut into whole roasts and then grind whatever is left from front legs and scraps, no fat added. That way it gives me options when it comes time to cook, I break it down further from there.
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Old 10-29-2018, 05:19 PM   #21
PapaBear
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I generally process my deer myself. Unlike some, though I thoroughly enjoy the processing. However, I have not built up my processing "tools" if you will. So, I leave the tenderloins whole, cut the back strap into thirds or half, and then the rest goes to snack sticks without a casing or cut into strips for jerky. However, I will take one deer a year to my Uncle who runs a sausage making business/butcher shop here in San Angelo. I will cut up the entire deer minus the backstrap and tenderloin and take about 40-50 pounds to them and they will mix in a little pork and make me some dried sausage. Once I get my house built and figure out exactly how he does it I am going to make my own.
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Old 10-29-2018, 06:27 PM   #22
hogmess
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Originally Posted by brianlg31 View Post
They sure do! Recipe for us diy processors


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Ever in the San Saba area I will give you a bunch of samples
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Old 10-29-2018, 07:50 PM   #23
brianlg31
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Ever in the San Saba area I will give you a bunch of samples


Unfortunately not very often


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Old 10-29-2018, 08:01 PM   #24
Dusty Roads
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Snack sticks and summer sausage are always a good choice.
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Old 10-29-2018, 08:04 PM   #25
Ronnie
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Quote:
Originally Posted by TalonErickson7 View Post
Taking in my buck today to get processed. I typically just get some regular sausage, jalapeŮo and cheese and hamburger meat and butterfly the back straps.

Iím wanting to try something new. What do you get done?


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Around SW Louisiana you'll get RIPPED OFF!!

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Old 10-29-2018, 08:05 PM   #26
BrandonA
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Ever in the San Saba area I will give you a bunch of samples
Where do you take your deer?
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Old 10-29-2018, 09:10 PM   #27
ColinR
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Quote:
Originally Posted by Mexico View Post
Those antelope eggs look awesome!
Quote:
Originally Posted by brianlg31 View Post
They sure do! Recipe for us diy processors


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Agreed, what does it consist of? I gotta make some of these.
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Old 10-30-2018, 03:38 PM   #28
Txhuntr2
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Jap Summer Sausage
Smoked links
Jerky
Hamburger
Steaks from the backstraps.

I have a grinder and knives. Iíve done it myself numerous times but it takes hours and makes a big mess in the kitchen. Itís one of those things that Iíve decided my time is worth more than the money it costs to pay someone else to do it.



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Old 10-30-2018, 03:42 PM   #29
gingib
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Quote:
Originally Posted by jerp View Post
Some of you guys kill a lot of deer, but when you kill from zero to maybe two deer each season I don't think it's worth the time or investment to process myself, so I have it done.

As for suggestions, in addition to sausage and such I have them do a lean grind with no fat added. It works great for making ground jerky in my jerky shooter.
i killed 2 deer a season at least and up to 4.

What do you pay to have 2 deer processed how you want?
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Old 10-30-2018, 03:43 PM   #30
quarterback
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My processor will cut the hindquarters into steaks and then tenderize them into cutlets. They cook up and taste almost as good as backstrap steaks. Yum yum good!

Just some food for thought. And consumption.
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Old 10-30-2018, 03:58 PM   #31
alack392
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Jerky links are tough to beat.
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Old 10-31-2018, 05:43 PM   #32
Brute Killer
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Dried sausage. Cherry Spring Smokehouse.
I do everything else myself.
What most of my deer goes into is jerky, because the kids gobble it up. I also will cut some steaks, and of course save the back straps and tenderloins for cooking. The trimmings I will grind into sausage, mixed with pork shoulder from HEB.
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Old 10-31-2018, 07:38 PM   #33
kenforu
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Belleville meat market has some of the best Tamales I’ve ever had, summer sausage and link.
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Old 10-31-2018, 08:55 PM   #34
critter69
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Quote:
Originally Posted by gingib View Post
How do you do the fajitas? How do you season?
Dude, go to the recipe section here and look up killer fajita, perfect name, they rock. I have never taken an animal to a processor. It's really not worth it, you can't really mess it up. It's what ever you want it be, steaks, roasts, jerky, stew, hamburger (mix with spices and get sausage)

Last edited by critter69; 10-31-2018 at 08:59 PM.
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Old 10-31-2018, 10:11 PM   #35
critter69
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Quote:
Originally Posted by jerp View Post
Some of you guys kill a lot of deer, but when you kill from zero to maybe two deer each season I don't think it's worth the time or investment to process myself, so I have it done.

As for suggestions, in addition to sausage and such I have them do a lean grind with no fat added. It works great for making ground jerky in my jerky shooter.
I would much rather do one or two animals at a time myself. We have done 12 elk and several deer at a time, that's when I wish we would have had them done for us. But then again, the more you have the more it cost. And we know what we're getting, when done ourselves. One or two are really easy and I find it a waste of money to have some one else do it. And really all you need is a knife and grinder. One or two deer just about any cheap grinder will do. I can easily do two deer by my self in less then a day, cut and warped. A lot of guys just cut muscle groups and make what ever there going to make out of it when thawed, steaks, roast or what ever. That way is super easy, couple, three hours total.

Last edited by critter69; 10-31-2018 at 10:16 PM.
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Old 11-01-2018, 11:02 AM   #36
SabreKiller
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I have the backstrap made into filets, tenderloins left whole, tenderized cutlets out of the hams and usually the rest made into burger mixed with brisket. I've had smoked sausage made as well as jerky in the past.
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Old 11-05-2018, 05:58 PM   #37
TalonErickson7
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How much does your processor typically charge for back straps to be tenderized and the rest to be made into hamburger meat and sausage? I feel like I just got way over charged


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Old 11-05-2018, 06:49 PM   #38
Duane
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Quote:
Originally Posted by hogmess View Post
Ever in the San Saba area I will give you a bunch of samples
Those look awesome, I would love to try some. And I occasionally drive through San Saba on the way to my deer lease.
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Old 11-05-2018, 07:04 PM   #39
txtradesman
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Quote:
Originally Posted by TalonErickson7 View Post
How much does your processor typically charge for back straps to be tenderized and the rest to be made into hamburger meat and sausage? I feel like I just got way over charged


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Depends how much sausage you got. Where I go its a 25lb minimum for sausage at around 2.99 a lb and for the hamburger if bone in its about a 1.00 lb
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Old 11-05-2018, 07:06 PM   #40
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Did you bring your deer in gutted, quartered, bone in or out all makes a difference
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Old 11-05-2018, 07:29 PM   #41
Lkon81
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Nothing! Because I don't take it to the processor I do it myself...


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Old 11-05-2018, 07:31 PM   #42
Strummer
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Quote:
Originally Posted by hogmess View Post
Antelope eggs


Bacon wrapped Marinades



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What is the antelope egg all about ?
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Old 11-06-2018, 02:28 AM   #43
MisterSanders
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Rice sausage! YOu will thank me later!
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Old 11-06-2018, 03:19 AM   #44
sharpstick35
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processing is my wife's favorite part of hunting season. she's always trying new things.
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Old 11-06-2018, 04:33 AM   #45
Pedernal
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What do I get done at the processor?? About as much as the Cowboys get done on offense, Nothing!!

For the few animals I harvest I just debone most of it and find a way to cook it depending on what it is. For example, I roasted the ribs and let them cool... I than shredded the meat in a blender and use it to make machacado.
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Old 11-06-2018, 07:54 AM   #46
sbushee
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I get my deer processed
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Old 11-06-2018, 07:56 AM   #47
hogmess
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What is the antelope egg all about ?
All the good Stuff in them
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Old 11-06-2018, 08:41 AM   #48
Strummer
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All the good Stuff in them


Like a boudin ball .


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