A Poll: Who here processes their own game?

muckle said:
It should be part of the Hunter's training program . You should be trained to do it
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i agree with that, it only talks about field dressing. there is a great vid on youtube search by title 'how to butcher a deer at home' the guy is from calif, and hes fast! i watched it a few times and he makes it llook so easy.
 
It's so fast and easy, I could not imagine paying someone to do it for me. Besides, the butcher doesn't even give you a hug after boning you with his prices.
 
I do all my own butchering, even make my own sausage and jerky. I don't see the point of paying someone to do something I can do for free. Plus I enjoy the feeling of knowing that from the field to my plate, the only person responsible for my dinner is me.
 
Used to do everything myself now I get it over to a buddies place who is trying to prove he is the man when it comes to butchering so he does all of the cutting I just wrap.

Stew meat all goes to a butcher shop to be made into smokies/salami but this same buddy called me yesterday to tell me had just bought a profesional style saugage maker...
 
Cut & wrap the cuts and roasts, grind what's left to burger, and freeze it down right in camp.
Big table with an easy clean arborite top, lots of cutting boards and lots of hands make for easy and quick work.
We keep bleach in camp for sterilizing surfaces, and equipment.
 
My wife helps me with wrapping, making sausage and jerky, but I do all the butchering. We used to do lots of Deer for others, but now just do our own. We got tired of cleaning up blood shot, hair covered and dirty venison. Some people have no clue how to look after it after the Deer is down.
 
Don't do any of the butchering myself...send to butcher and get jerky and pepperettes in return for money. Not cheap but young kids+sports+demanding job with travel=no time...plus I don't have a adequate spot to process. Spouse will not eat any wild game and I am not trying to change her. She lets me go on hunting trips, buy guns, etc., without complaint...no need to wreck a good thing.
 
Do it all ourselves (family), kill, gut, hang, skin, deboned and process. Includes back straps for my own Jerky and the rest goes through the pressure cooker in mason jars(Montreal steak spice and beef fat) and straight to the pantry, no freezer burn and leaves lots of space in the freezer. That way you know exactly what you are getting, not someone else fur ball.
 
Mostly I do it myself. It's nice to have a walk in freezer and 3 walk in coolers, plus industrial grinder/sausage maker at my disposal.

This year I made jerky and sausage out of the whole second deer I shot. I made the jerky, butcher made the sausage as I was short of time.
 
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