What are the chances of you getting your own deer back when you take it to a processor? I've always believed you don't. I started processing my own because of this. Any thoughts?
Brush Bux
I believe that most meat processors today give you back your own steaks and roasts but as for ground meat selections be it sausage, burger, spice sticks or even jerky its probably not your specific deer. No way they can take the time to do yours by its self and make any profit. But I may be wrong since I didn't stay at any Motel last night.
this was already discussed this last week on here.
If bow hunting chances are pretty good all the meat will be yours, if rifle hunting good luck, most processors hirer off the street during the time when hundreds of deer come in.
If bow hunting chances are pretty good all the meat will be yours, if rifle hunting good luck, most processors hirer off the street during the time when hundreds of deer come in.
From somebody who has cut up thousands,you get your deer back including the burger.now if your having summer sausage or something like that,it generally gets lumped into one unless you specially ask for it to be separate and then it had to be a minimum of 66 pounds:cheers:
[rquote=2678618&tid=185998&author=Mailman]I believe that most meat processors today give you back your own steaks and roasts but as for ground meat selections be it sausage, burger, spice sticks or even jerky its probably not your specific deer. No way they can take the time to do yours by its self and make any profit. But I may be wrong since I didn't stay at any Motel last night.[/rquote]
That is dead on the money. It is a fact.
That is dead on the money. It is a fact.
[rquote=2678631&tid=185998&author=coyotehunter]From somebody who has cut up thousands,you get your deer back including the burger.now if your having summer sausage or something like that,it generally gets lumped into one unless you specially ask for it to be separate and then it had to be a minimum of 66 pounds:cheers:[/rquote]
66 pounds of scrap meat is about 5 deer worth.....unless you have farm tags, you're not killing 5 deer to make sausage. This tells me, you're not getting your own deer back for burger or sausage.
66 pounds of scrap meat is about 5 deer worth.....unless you have farm tags, you're not killing 5 deer to make sausage. This tells me, you're not getting your own deer back for burger or sausage.
It completely depends on the processor. There are many I would not trust to give you yours back and a few I would. Most that I have talked to said flat out you will not get your own sausage back. Several years ago Ed's in Washington said they would give you yours back if you brought in I think it was 25lbs. He is one I would trust to do what he says.
[rquote=2678693&tid=185998&author=letemgrow]Cut it up yourself and get the steaks exactly as you want them. :cheers:[/rquote]
I do cut all of the steaks up myself. I just don't want to take scrap meat to the processor that I take my time to cut and cure correctly if I'm not getting my own deer back. At $5 per pound to make sausage, I want my own deer back, knowing I'm not getting someones gut shot deer that lay there overnight and spoiled the meat but it was still cut up anyway and thrown into a pile.
I do cut all of the steaks up myself. I just don't want to take scrap meat to the processor that I take my time to cut and cure correctly if I'm not getting my own deer back. At $5 per pound to make sausage, I want my own deer back, knowing I'm not getting someones gut shot deer that lay there overnight and spoiled the meat but it was still cut up anyway and thrown into a pile.
[rquote=2678638&tid=185998&author=Judah]Do my own so I don't have to worry about it[/rquote]
What would you charge to do mine too?
What would you charge to do mine too?
[rquote=2678714&tid=185998&author=BigJake][rquote=2678638&tid=185998&author=Judah]Do my own so I don't have to worry about it[/rquote]
What would you charge to do mine too?[/rquote]
woot beers and imos?
I enjoy it, and the conversation while doing it would be epic.
What would you charge to do mine too?
[/rquote]woot beers and imos?
I enjoy it, and the conversation while doing it would be epic.
[rquote=2678717&tid=185998&author=Judah][rquote=2678714&tid=185998&author=BigJake][rquote=2678638&tid=185998&author=Judah]Do my own so I don't have to worry about it[/rquote]
What would you charge to do mine too?[/rquote]
woot beers and imos?
[/rquote]
:thinking: :cheers:
What would you charge to do mine too?
[/rquote]woot beers and imos?
[/rquote]:thinking: :cheers:
[rquote=2678739&tid=185998&author=Brush Bux][rquote=2678638&tid=185998&author=Judah]Do my own so I don't have to worry about it[/rquote]
How was your hunt this past Friday Judah?[/rquote]
Saw 4, no bones, had a doe chew me out for 5 minutes during prime time never saw them. They came from the opposite direction I expected them to be. :toilet:
How was your hunt this past Friday Judah?[/rquote]
Saw 4, no bones, had a doe chew me out for 5 minutes during prime time never saw them. They came from the opposite direction I expected them to be. :toilet:
[rquote=2678707&tid=185998&author=Brush Bux]
I do cut all of the steaks up myself. I just don't want to take scrap meat to the processor that I take my time to cut and cure correctly if I'm not getting my own deer back. At $5 per pound to make sausage, I want my own deer back, knowing I'm not getting someones gut shot deer that lay there overnight and spoiled the meat but it was still cut up anyway and thrown into a pile.[/rquote]
It takes some time, but is not that bad to make sausage yourself. Tried it one time and it came out tasting great from the smoker.
Hard to say that you will get your own deer back unless you shoot 3-4 maybe and freeze it till later so they are all wrapped up with deer when you bring yours in.
I do cut all of the steaks up myself. I just don't want to take scrap meat to the processor that I take my time to cut and cure correctly if I'm not getting my own deer back. At $5 per pound to make sausage, I want my own deer back, knowing I'm not getting someones gut shot deer that lay there overnight and spoiled the meat but it was still cut up anyway and thrown into a pile.[/rquote]
It takes some time, but is not that bad to make sausage yourself. Tried it one time and it came out tasting great from the smoker.
Hard to say that you will get your own deer back unless you shoot 3-4 maybe and freeze it till later so they are all wrapped up with deer when you bring yours in.
I have had them ask me before if I want my own back, they said it will take longer if I want my own. That is for summer sausage.
[rquote=2678749&tid=185998&author=letemgrow][rquote=2678707&tid=185998&author=Brush Bux]
I do cut all of the steaks up myself. I just don't want to take scrap meat to the processor that I take my time to cut and cure correctly if I'm not getting my own deer back. At $5 per pound to make sausage, I want my own deer back, knowing I'm not getting someones gut shot deer that lay there overnight and spoiled the meat but it was still cut up anyway and thrown into a pile.[/rquote]
It takes some time, but is not that bad to make sausage yourself. Tried it one time and it came out tasting great from the smoker.
Hard to say that you will get your own deer back unless you shoot 3-4 maybe and freeze it till later so they are all wrapped up with deer when you bring yours in. [/rquote]
Good Idea....I'd like to try my own, my buddy has a smoker....I'd just need the skin to hold the meat.
I do cut all of the steaks up myself. I just don't want to take scrap meat to the processor that I take my time to cut and cure correctly if I'm not getting my own deer back. At $5 per pound to make sausage, I want my own deer back, knowing I'm not getting someones gut shot deer that lay there overnight and spoiled the meat but it was still cut up anyway and thrown into a pile.[/rquote]
It takes some time, but is not that bad to make sausage yourself. Tried it one time and it came out tasting great from the smoker.
Hard to say that you will get your own deer back unless you shoot 3-4 maybe and freeze it till later so they are all wrapped up with deer when you bring yours in. [/rquote]
Good Idea....I'd like to try my own, my buddy has a smoker....I'd just need the skin to hold the meat.
[rquote=2678698&tid=185998&author=trapperBR549]It completely depends on the processor. There are many I would not trust to give you yours back and a few I would. Most that I have talked to said flat out you will not get your own sausage back. Several years ago Ed's in Washington said they would give you yours back if you brought in I think it was 25lbs. He is one I would trust to do what he says.[/rquote]
Ed and Roberta - good peeps..... :cheers:
By the Way Williams Brothers makes one heck of a old fashioned summer sausage.
but my kids like Ed's snack sticks better... So we do one at each place.
Donated a deer to Share the harvest via Ed's last weekend.
Ed and Roberta - good peeps..... :cheers:
By the Way Williams Brothers makes one heck of a old fashioned summer sausage.
but my kids like Ed's snack sticks better... So we do one at each place.
Donated a deer to Share the harvest via Ed's last weekend.
I do all my own processing, except for 1 last year, that I shot on the very last day of the season. I had to get back to work, but I de-boned it and brought them that. Had brauts made, and they said I would get my own meat back. Sausage, being it summer, italian, or whatever, does take more time to do, but it well worth it. I use, and recommend High Mountain kits, they are very good! I see Wally world is now carring some. I usually get mine from Bass Pro. Cabela's brand is also very good. You can also get season kits from Lem's, but I haven't tried theirs, but have bought supplies from them. All I can say is, give it a try, you won't be disappointed!
[rquote=2678789&tid=185998&author=Mastevt]I do all my own processing, except for 1 last year, that I shot on the very last day of the season. I had to get back to work, but I de-boned it and brought them that. Had brauts made, and they said I would get my own meat back. Sausage, being it summer, italian, or whatever, does take more time to do, but it well worth it. I use, and recommend High Mountain kits, they are very good! I see Wally world is now carring some. I usually get mine from Bass Pro. Cabela's brand is also very good. You can also get season kits from Lem's, but I haven't tried theirs, but have bought supplies from them. All I can say is, give it a try, you won't be disappointed![/rquote]
Thanks, I'll give it a try. I've had antelope and elk brats but never deer brats, are they just as good? I had a friend of mine mix spinach and cheese in his antelope brats last year and beside the fact they looked rotten from the spinach, they tasted amazing!!!!
Thanks, I'll give it a try. I've had antelope and elk brats but never deer brats, are they just as good? I had a friend of mine mix spinach and cheese in his antelope brats last year and beside the fact they looked rotten from the spinach, they tasted amazing!!!!
[rquote=2678823&tid=185998&author=Nugget]I'd like to learn how to cut up my own, but I don't know anyone that really knows what they are doing.
Where do you guys do this? In the field or in a garage?[/rquote]
I did a step by step with pics here a long time ago. Prolly find it in the archives. I can look if ya like.
Where do you guys do this? In the field or in a garage?[/rquote]
I did a step by step with pics here a long time ago. Prolly find it in the archives. I can look if ya like.
[rquote=2678804&tid=185998&author=Brush Bux][rquote=2678789&tid=185998&author=Mastevt]I do all my own processing, except for 1 last year, that I shot on the very last day of the season. I had to get back to work, but I de-boned it and brought them that. Had brauts made, and they said I would get my own meat back. Sausage, being it summer, italian, or whatever, does take more time to do, but it well worth it. I use, and recommend High Mountain kits, they are very good! I see Wally world is now carring some. I usually get mine from Bass Pro. Cabela's brand is also very good. You can also get season kits from Lem's, but I haven't tried theirs, but have bought supplies from them. All I can say is, give it a try, you won't be disappointed![/rquote]
Thanks, I'll give it a try. I've had antelope and elk brats but never deer brats, are they just as good? I had a friend of mine mix spinach and cheese in his antelope brats last year and beside the fact they looked rotten from the spinach, they tasted amazing!!!![/rquote]
the ones I had made were regulare, and jalepeno and cheese. both were awesome.!!!!
Thanks, I'll give it a try. I've had antelope and elk brats but never deer brats, are they just as good? I had a friend of mine mix spinach and cheese in his antelope brats last year and beside the fact they looked rotten from the spinach, they tasted amazing!!!![/rquote]
the ones I had made were regulare, and jalepeno and cheese. both were awesome.!!!!
[rquote=2678823&tid=185998&author=Nugget]I'd like to learn how to cut up my own, but I don't know anyone that really knows what they are doing.
Where do you guys do this? In the field or in a garage?[/rquote]
Outdoor edge has a great deer processing video
very thorough.
I show it in my outdoor ed classes.
Where do you guys do this? In the field or in a garage?[/rquote]
Outdoor edge has a great deer processing video
very thorough.
I show it in my outdoor ed classes.
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