Deer Processing _ Forest Lake Area

[Mayfly]

Anyone have a spot nearby that does a good job at a good price??



Thanks!

[JohnWester]

i am willing to preocess a deer for you in exchange for a night sitten by your deer feeder,,, :bandana:

[Spinach]

Our processor is excellent and the prices are very good. I usually keep 2 deer each season and process one myself and send the other in for roasts, steaks and sticks. I no longer do any venison burger.

He makes a maple syrup injected brat that melts in your mouth!

[JohnWester]

i am willing to preocess a deer for you in exchange for a night sitten by your deer feeder,,, :bandana:

seriously, you can cut up your own deer... it's not too hard.  freeze your trimmings  if you want and you can included them with mine when i make hotdogs, sausage, sticks, jerky...

[Ryan]

BFG is right, it is not that hard.  I think it is kind of fun.  If you let me have some meat for jerky I will help you out.

[Mayfly]

Ok here is my dilema.

I do not have a spot to process the deer and I do not have the knives that I need. Then I need to buy the packing paper and tape. After I spend all the money getting this stuff together I could have processed two deer. Then I have to spend time. What is it for an experienced butcher in his back yard we are looking at at least an hour. Fo rme we are probably looking at 3-4 hrs. So rather than the headache, I shoot three deer this year and pay about $300.00 for basic processing and then I am done. No mess just drop it off and pick up the packaged meat.

What do you think? Sounds easy to me

[Outdoors Junkie]

Mayfly,

 :: Why don't you just come out and say you don't like to get blood on those nice manicured hands of yours?   :ROTFLMAO:

[blazer]

Mayfly:

I've had my deer processed by Neadus (pretty sure I spelled it wrong) in Hugo before.  They did a really goof job on mine in the past.  They are located on 61 just south of Hugo it at the stop light just south of town on the east side of the road.  They also make really good venison summer sausage there. ::cheers::

[ChrisWallace]

Ok here is my dilema.

I do not have a spot to process the deer and I do not have the knives that I need. Then I need to buy the packing paper and tape. After I spend all the money getting this stuff together I could have processed two deer. Then I have to spend time. What is it for an experienced butcher in his back yard we are looking at at least an hour. Fo rme we are probably looking at 3-4 hrs. So rather than the headache, I shoot three deer this year and pay about $300.00 for basic processing and then I am done. No mess just drop it off and pick up the packaged meat.

What do you think? Sounds easy to me

Why dont you call me when you whack one? have it registered and field dressed, Ill hang it in my pole barn, let it "age" to get the meat firm and Ill show you how to cut chops, steaks and whatever else you want, we can do the grind right there and then, forest lakes 19 minutes from my house if you average 10 over :lol:

[GreenGhost]

I went to Hietalas meats 2 years ago on highway 97.  Pretty expensive.  Going to try and butcher my own this year.  Noticed a butcher/Meat Market on hwy 61 down by Hugo that had a sign out in front stating they butcher deer.  If I screw-up my first one I'll be heading there next time.


http://www.hietalas.com/about.html

[GuideGirlsMom]

We have butchered all our own deer for years..make our own sausage,but last year we got a wrong batch of seasoning for the sausage and it was really not  great.. we try and go half and half with pork for the suasage and we have this butcher that likes it less and NO WAY--not good.. So I think we may end up just having him grind the meat and we put our own seasoning in..Takes a little longer,but you know what you got then. All the kids help and they love to help put it in the casings..We have an old stuffer..from about 1930---8qt one...It has been a fun experince for the kids thru the years..

[Grute Man]

Check out this thread if you want to learn how to butcher your own deer.  Im doing this class.  Its Oct 9.

http://mnoutdoorsman.net/forums/index.php?topic=7430.0