Getting set up to process our own game.

[Armored farmer]

Commercial deer processors in our area get overwhelmed during deer season. It is becoming a problem to get the deer in the freezer. We must phone ahead to make a reservation. If they are in peak season they require you to debone your deer, and it may be weeks before we get our packaged venison.
We have decided that if we are going to debone our deer anyway, we had just as well finish the job ourselves.

We already have a good meat grinder. What else do we need to do a good job? We like ground deer for chili and other ground meat recipes. We also like cubed deer steaks...

I'm thinking a slicer for Jerky and a tenderizer?

 

[Fine Figure of a Man]

A good commercial slicer is very convenient for making jerky. They are also expensive. The cheap ones are worthless and a complete waste of money. If you can find a place that deals in restaurant equipment you may find a good used Hobart or Berkel slicer.

 

[entropy]

Slicer, local auction houses usually have online auctions, the good ones get affordable there. A seal-a-meal type setup is nice for keeping it from getting freezer burnt. These have become much better quality and affordable. A dehydrator, if you don't already have one. Oven works for that, but S-L-O-W! Freezer paper and dispenser make it go faster. GOOD KNIVES!! and lots of them, as well as sharpeners. The steel chef's type (Rod or draw type) are quickest. A cloth to wipe the knife edge after sharpening. A jerky gun works for jerky from ground meat.

 

[Armored farmer]

Oh yeah,
We already have a dehydrator and a vacuum sealer.
Freezer paper dispenser is a good idea.

The local farm store that I frequent carries L.E.M. equipment....but it's pricey.

 

[H&Hhunter]

A grinder, sharp knives with a good sharpening system and storage is about all you need. As far as jerky goes you can make jerky from ground. If you want "carne seca" from sliced a commercial slicer would be nice but you can do it with a sharp knife, it just takes longer.

 

[Armored farmer]

We live about an hour from the Boos butcher block manufacturer. They have an outlet that sells seconds and blemishes. I think I will stop in and see if they have a stainless steel table. My buddy bought one there a few years ago.

 

[H&Hhunter]

BTW....

Having to de-bone your deer before bringing them to the processor is just about the most ridiculous thing I've ever heard. I absoloutley agree that if you've already de-boned the meat you are about 60% finished with prosessing it, you might as well save the money and finish it yourself.

We process almost all of our meat. Last year we cut four deer and three antelope. It takes the wife and I about two hours to cut, grind, wrap and store four deer.

 

[Armored farmer]

I used to process all of it, but with three sons and myself hunting, It was a chore.
Then we had a few seasons in a row that was too warm to hang meat without refrigeration, and I got out of the habit.

 

[Bull Nutria]

Down south in LA it is almost never cold enough to hang meat. We leave the quartered deer or hog in an ice chest for several days to bleed out and age a little. Then I usually debone it. it is great to go a head and process it then but my buddy that has the meat grinder may not have meat ready to process, so I freeze the meat in gallon bags. when we decide to do our processing we let the frozen meat thaw, and grind it or make sausage. My buddy makes a lot of ground meat jerky with his.

around here the wild game processors have really become pricey and particular. we use a food saver vacuum packer. We prefer to do the job ourselves!!

Bull

 

[MCgunner]

Down south in LA it is almost never cold enough to hang meat. We leave the quartered deer or hog in an ice chest for several days to bleed out and age a little. Then I usually debone it. it is great to go a head and process it then but my buddy that has the meat grinder may not have meat ready to process, so I freeze the meat in gallon bags. when we decide to do our processing we let the frozen meat thaw, and grind it or make sausage. My buddy makes a lot of ground meat jerky with his.

around here the wild game processors have really become pricey and particular. we use a food saver vacuum packer. We prefer to do the job ourselves!!

Bull

I've not had a "gamey" deer since I started the ice chest thing 25 years ago. Even bucks in rut taste good.

You might consider a sausage stuffer if your grinder doesn't have one. I bought an LEM to replace a grinder that quit on me a few years ago, the stuffer works great. But, there are hand stuffers that press the meat into the casing.

Also, you should look for a source of sausage seasonings. A little store about 35 miles from me, sells on the net, has GREAT selections of seasonings and meat handling products.

I also bought a plastic "jerky kit". Now, the purists will poofaw me, but I take ground meat, mix with jerky seasoning and liquid smoke, squirt it out on a tray for my dehydrator. Makes great meat snacks even if you don't call it jerky. Making jerky is a pain and I refuse to do it the old fashioned way. A good electric smoker with adjustable heat would help in that regard, but I just have a cheap Brinkman. I've done it with coals, start it at 5AM and stay up to 12 midnight before letting it burn down as I sleep. Out here, coons would probably get it. The jerky squirter (looks like a grease gun) and dehydrator are good enough for me. I eat the stuff up quick, anyway.

 

[Armored farmer]

Having to de-bone your deer before bringing them to the processor is just about the most ridiculous thing I've ever heard

I know it is. It is because their summer sausage and slim Jim's and deer bologna is THAT good!

We debone my son's deer that he got in mid November, he didn't get it back until mid January.

 

[FL-NC]

I don't grind anything up, I just cut steaks, cube stew meat, and make jerky for the most part. I make jerky by freezing the shoulders (bone in) and then letting them thaw partially, then making thin slices in the partially thawed meat. This requires some very sharp knives (I recommend cold steel) sharpening equipment, a good glove for your weak hand (or plan on stitches), apron, and a large cutting board. Optional equipment is adult beverages of choice and good music (don't try to watch tv- it will end up with an ER visit and the job not complete).

 

[MCgunner]

I couldn't live without my venison chili. Perhaps that's just a Texas thang.

In Texas, you have to bring in the meat bone in with the antlers or tagged doe head. A processor will refuse it otherwise as it's da law. Makes sense. If you were to bone it out and bring it in, you couldn't tell if the guy'd shot two yearling doe or a big buck. Many counties here, you need a doe permit for doe.

I used to not grind, but when I took an old buck to a processor some 28 years ago to have it processed into sausage and they charged me $1.10 a pound even though they did add pork, I decided it was high time I got me a grinder/stuffer.

 

[Fine Figure of a Man]

For summer sausage you will need a stuffer. A tube on the grinder works, that is what I have done, it also sucks.
A local locker rents a hydraulic stuffer that runs off a garden hose. I haven't used it yet but will next time I make a large batch. The can be found online and they are expensive. I think the locker charges $25 for weekend rent.
I have seen plans for building one out of PVC pipe.

 

[huntsman]

The most important tool I have is a 6' commercial stainless work table, wife got it for free from a school district she was working at. Also have grinder, dehydrator, jerky blaster, vacuum sealer and hand slicer. I consider a smoker a must have also, as well as large stainless bowls.

 

[buck460XVR]

The local farm store that I frequent carries L.E.M. equipment....but it's pricey.

You have to look at it as an investment. I bought a grinder from Cabelas about 10 years ago with gift cards. I think it was on sale for about $150, a #12 size. Less than the cost of two deer processed. Have done maybe 30 deer with it so far, no problems. Don't bother with a stuffer unless you are doing large quantities and want to invest in a really good smoker. For casual and occasional use, a tube on the grinder works just fine. Mine came with tubes and they work fine for fresh sausage, but for smoked, I still take it to a butcher. I grind all my own pork sausage whenever whole butts are on sale with it also. If it went out tomorrow, it still was a good investment. Look at Amazon and read the reviews on various models in your price range. I got good butchering knives, a good sharpener and steel 20 years ago and they are still going strong. I don't use a vacuum packer, just double wrap with plastic and paper like the butcher. Having good dispensers is well worth it.....this goes for tape also. Like MC gunner I do the Jerky shooter and the wife's oven. I make a lot of it and it works just fine, but I've got a good amount of good racks. What I like best about processing my own(have been doing it for 45 years) is that I know exactly what I'm eatin'. If a piece of meat don't look like something I want to eat, it gets thrown. Steaks get cut how I like 'em and the choicest random chunks get set aside for stew meat. Whatever I'm gonna grind gets put in Ice Creme pails and slightly frozen. You'll find it grinds best partially frozen. I double grind mine using the coarsest plate and grind it right into the freezer bags.

 

[Armored farmer]

I couldn't live without my venison chili. Perhaps that's just a Texas thang.

Oh no....it's a favorite here too MC......but we put beans in our chili.

 

[Captcurt]

It sounds like you have a handle on what you need. I have processed my own deer for 10 years or more. Slowly added nearly everything that I needed except a walk-in cooler. For a few years I had access to one and would age my meat for a couple of weeks, but he sold the business and now I have to hustle when the temps get up. I am thinking very seriously about building me a cooler.

 

[wankerjake]

I say spend the money on good knives before a jerky slicer. If you want to splurge for both that's great, you'll be happy. But just as important as a good grinder are good knives. I use Cutco and am happy but I'm sure there are a bunch of options. Makes such a difference.

 

[MCgunner]

I'll add, I do have a vacuum sealer, also. That's very nice to put meat up in and I put veggies up out of the garden with it, too. My wife got me that sealer for my birthday. Before that, I'd done it the old school way with wrapping paper and tape.

Yeah, I just use the stuffer on my grinder. I don't put up or grind huge amounts of meat, so it works for me. I have a number 8 LEM grinder and it kicks booty, plenty fast for my needs. I'd get a bigger one if I were doing beef. but even when I have a few hogs to grind and stuff, I find the number 8 is plenty. The bigger the grinder, the faster you'll work, of course.

 

[Taurus 617 CCW]

I may be a simpleton but all I use is a quality utility knife from the kitchen, a hunting knife, and a bone saw. A band saw would be nice but takes up too much space. A flat station where you can wrap your meat will greatly help too. I get my freezer paper from Amazon or Costco. I prefer the 24" variety.

 

[MCgunner]

I may be a simpleton but all I use is a quality utility knife from the kitchen, a hunting knife, and a bone saw. A band saw would be nice but takes up too much space. A flat station where you can wrap your meat will greatly help too. I get my freezer paper from Amazon or Costco. I prefer the 24" variety.

Yep, we don't have room for a band saw or other such. I keep the grinder under the island work space in a cabinet. I've used a Wyoming saw for years. I have a regular hand type bone saw, but I like that Wyoming saw. It packs away in its little case and it's easier to work with on a crowded work space.

My wife had these Henkel German knives when I met her. They're good, but no better than my case and Gerber hunting knives to be honest. I usually use those. I have a boning knife I like, too. We have lots of counter space in our kitchen, so I don't lack for work space. I use the cutting board, of course. Wife would kill me if I didn't.

I don't lack knives. It ain't that I NEED all those knives, just that sometimes I cannot resist buying another. Well, some of 'em are kinda junk, some of 'em are high quality. I choose the high quality ones to work with, the junk gets lost in a junk drawer.

 

[buck460XVR]

I may be a simpleton but all I use is a quality utility knife from the kitchen, a hunting knife, and a bone saw. A band saw would be nice but takes up too much space. A flat station where you can wrap your meat will greatly help too. I get my freezer paper from Amazon or Costco. I prefer the 24" variety.

No reason for a bone saw other than to quarter the animal. Due to CWD, our DNR recommends boning out all meat from wild deer as the prions are known to be in bone marrow and the spinal cord. Thus cutting thru bones only spreads the prions over all the meat. I've also found that marrow and fat from whitetail deer is quite offensive to my taste buds, so cutting the meat with a knife after deboning and trimming keeps all that crud off my meat. While cheap knives can work, I've found that good quality knives keep their edge and are much easier to resharpen. Also having the right blade for various operations helps also. A butcher recommended a particular boning knife to me 20 years ago and it is still my favorite.

 

[Patocazador]

I may be a simpleton but all I use is a quality utility knife from the kitchen, a hunting knife, and a bone saw. A band saw would be nice but takes up too much space..

I used to process my 2-4 deer/year but found a local who is a professional butcher at a supermarket who does a deer for $60 or less. I get the deer back in 2-5 days. He doesn't use a saw which is why I use him. A deer's bones are brittle and shatter easily, putting bone chips in your steaks and burger. I refuse to let anyone use a saw on my deer.

 

[Armored farmer]

Mrs armored is looking at online garage sale sites, there are several stainless tables within driving distance of us.