I personally don't agree with dropping off at a processor then picking up what "may" be my meat. I do get why people do it and think the price is fair enough.. but for those who don't mind the work...?

What I want to know is how many of you process and prepare your meat when done. My upcoming experiment is "deer menudo" not much fun processing the stomach but its just a little work... Planning on dicing the heart for Thanksgiving dressing.. Liver yumm... Chili meat. Carne Guisada.. Ate deer fajitas the other day.. Planning on making sausage over the holiday break..

I think its all just part of the experience. There is not a bad cut of meat "if" you can find the best way to cook it.... What say you?

We do.

Spent 3 days doing the two deer I shot a couple weeks ago.

Well worth it.

I say whatever makes you happy.

I drop mine at Kuby's...

My family has been processing our own deer ever since I was little. I have all of my own recipes, equipment, and smokers. It takes LOTS of practice and will have failures, but nothing is BETTER than killing and bringing it to the table yourself. If you have any questions I would love to help out.

I process my own.....have done klobase,breakfast sausage,jerky,steak,hamburger meat,summer sausage and tamales.

Mmm... tamales is a good idea.

Got a recipe?

It's not really that much work and you get the meat in the way you want it. Just have a good sharp knife and a hacksaw and it's done in no time!

LOL, never even thought of deer menudo as I can't handle any type of menudo....barf!! lol. I'm not big on eating guts myself. But hey, this "gringo" didn't grow up eating it either lol. Naw seriously, give it a shot heck you might like it ? I'm done with using processors myself, I've got a brand new meat grinder I'm about to break in.

I process all my own deer. Have for 4 years now. I Just do the backstraps, tenderloins and large muscles in the back hams into steaks, and I grind the rest into burger. Havent tried making sausage or anything else yet. I dont mix anything with the ground, just straight venison. I also do alot off trimming of the non useable stuff and keep it for dog food. Give my dogs a some eveery day for a week or so afterwards.

I do everything myself other than make sausage or salami. I let Kubys do that. They know what they are doing. I don't.

I process my own wild game, start to finish.

Same here.

Hehe. Most anypart of meat is good if cooked the right way. Properly cooked menudo rocks... so figured what the heck...

x2 except I have been doing most all of my meat most of my life. only time I pay to have it done is I am going out of town and won't have time. I have spent more than a week working on meat every day after work and on weekends did a red stag and a fallow doe at the same time. That was a chore

I still catch hell sometimes down at the ranch for not eating some of the traditional foods. Opening weekend of dove season is a big deal & alot of people show up for it. They always cook tripas & menudo & I just can't do either. Tripas aren't bad if they're clean & cooked crispy on some corn tortillas with pico & avocado, (cold beer). But last time they were really sandy & about gagged lol. Had to go around the barn & spit it out, fed the rest to the dog, then came back & complimented the shef as to not hurt any feelings. I don't know what it is about menudo but I just don't like it, tried it numerous times & just always tasts like kaka to me They say it's the best cure for a hangover, I can understand why.....you always feel better after you throw up lol! I guess alot of my Mexicano friends would probably say the same thing about some of the things that I grew up eating, (like bisquits & chocolate gravy) hhmnnn! You're absolutely right though on the cooking attitude. I love to hunt/fish & I love to cook. If you take the time & try & learn from your mistakes you can take a piece of meat that alot of folks throw away, & turn it into something mighty tasty. I do like lengua & barbacoa, (no brains for me), sweet breads etc. Never thought about deer lenqua.....hmn?

When i eat deer I dont want no guts ughhhhhhhhhhhhh make some cubes fry them with no flower just a little poor some Worcestershire sauce and franks red hot mix dip meat and eat yummmmmmmmmmmmmm

I sure would like to try doing my own...I know it just takes time and practice. I really don't have a good place to do it though that would satisfy me and my wife. I'm happy with my processor and have 100% confidence that the deer they process is the one I shot. If it is not, then they take a lot of time and effort to make their process look that way.

Hand the deer up on a tree branch, gut it and skin it. Cut off the neck with a hacksaw and then the legs and upper body. Fits nicely into a big cooler filled with ice. Once home just take the pieces and with a sharp fillet knife separate different cuts. It's easy since the pieces have a very distinctive separation and it is mostly just like skinning. Freeze the meat to tenderize and once you take them out you decide what to do with them; ground meat, sausage, steaks etc.

I don't think it takes any more time than dropping it off and picking up from a processor.

I've got a small, independent butcher shop near me. They also process deer. I know the owner well. You always get the deer that you brought in. Best thing is, he's cheap.

I have the backstraps, tenderloins and one ham of each deer cut into steaks. The rest is ground and mixed with 25% bacon. Then every thing is wrapped in 2 lb packages. Cost per deer is less than $100.

For the time it would take me to do it, I'll gladly pay $100. I normally don't have time once I get in from the lease and then have to return to work the next day.

I do keep one deer per year (quartered and froze) that I take to a buddy's house when he makes sausage. He's set up for it with all of the appliances and tools needed. He also has a smokehouse.

I do a lot of it myself short of making sausage..

There's a processor near our lease that will pick up the deer from the walk in cooler that's been field dressed and then process out the meat into steaks, ground, whatever for about 60 bucks for a doe...

and I know you get back your deer
that's hard to beat!

I don't like his sausage though so that goes to a different place if I want it made

Just killed my first two deer this last weekend and I'm processing my own as well. The straps and filets were super easy to cut out. I'll be working on the leg quarters tonight.

I've always done everything but sausage & bone-in-steaks, but that's changing this year since I finally broke down & bought a meat grinder. Just gotta get a ban saw & a few other things & I'm all set!

Congradulations on your first & second deer!

I enjoy processing my own. I hear alot of people saying that it takes to much time, but i just call a few friends over. We drink beer, and make it happen. Gives us something to do around the house instead of running off spending $$$. This will only be my secound year to do it. So any seasoning recipes & amounts per pound of meat are welcome!!