I do it myself but if I want sausage and stuff made up i'll go to the butcher. I package my stuff all nice and the meat is always cleaned and trimmed nicely. Alot of my buddies can't believe that it's done by me because it looks "pro".
And that bothers me the most having someone else process my deer and why I never have. you take such care in the harvest process of your deer, only to get someone elses deer that my not have been properly cared for from the time it dropped to the butchers block.Since 1979 I've butchered all my deer. I don't like batching by butcher's. You are never assured of who's deer you're getting.
i do my own hogs. unless i want some sausage made. but to just quarter, debone and cut, i do that. Now deer, that is another story. lol. Normally i just let the processor take care of them. costs me $70.00 a deer. They will gut , skin, cut , wrap and freeze.
hogs i do. deer i don't. i don't gut shoot and the processor is only 5 miles down the road. shoot em, load em up and take to the processor.You dont field dress at the drop site?
I used to hang my deer for 5 to 7 days if weather stayed under 40 degrees. Well one year weather jumped up to low 50'sso I had to do something caz the deer had only hung for almost two days. Well talking to people and surfing the Internet I found people soking their deer in coolers some was using salt water n some just water. Well I did just water n iceand water changed every day. I can say that year everyone loved the taste of the meat so much better even my son. So ever since you'll find me soking my deer every year now for over 5 years nowWould love to process the deer, but the weather here (Central Texas) is far too warm to hang deer for a day or two, and I certainly don't have the walk in cooler/freezer to do so otherwise. Have always heard it best to let the deer hang for a couple of days prior to processing.