How picky are you

[Boar]

How picky are you guys when it comes to prossessing your deer, specialy for sausage. I'd like to say Im 95 percent clean of tallow sinew and membrain, it makes for so much better tasting sausage for sure. but it really makes you look at whats left over and go, is that all?? with a large doe after deboning i hope for 3/4 min. of a 5 gal bucket, and a couple neck roasts. then breack that down to trying to get the leanest cut, without all the junk, its like maybe I shoulda bought a half cow for what i spend on hunting. lol

[Gunner55]

We all know it would be cheaper to buy too. But what fun would that be?

[Jerkbiat]

I try and get all the tallow out. As for the trimmings I will let some of the sliver skin slide since the grinder chews it into nothingness and any tendons usually wrap up on the grinder blade. I also double grind to make sure nothing gets thru.

[glenn57]

I also do my best to get all the tallow out. Heck I even do the rib cage. Nuttin goes to waste on deer I cut up .

[hawg]

I'm very picky but I have friends aren't, I'm not sure it makes a lot of difference. Just be sure your sausage maker, if it's a commercial guy, does individual batches.

[Boar]

yup and id hate to lrice out the walleyes i catch..shut up glenn.... i make my own sausage so im pretty picky what gose in. and it dose make a difference. when i add pork i add loin not shoulder. more lean even tho pork itself has a 35 pecent fat content if im u derstanding that reiny. 

[LPS]

I am pretty picky too.  I am usually hoping it ends up being more meat but when it is packaged I am happy that I did a good job.  I always wonder how careful the places that butcher deer at their homes for profit are?  They are into quick more than quality I would think.  And yes Hawg, I want my own deer back not someone elses.  I especially worry about that when it comes to venny burger.  You know they are just throwing it all together.  I suppose I would too if time was short and you had a bunch of deer to do that day.

[Reinhard]

VERY  fussy.  Now I don't take all the silver skin off, that would take too much time.  But tallow must be gone.  No blood clots or bruised meat.  I also rinse my venison in cold water before grinding in case any hair is left.  Venison is something we don't get often so I take great care of the meat from the forest to my grinder or oven.  I'm fortunate to be able to process my own deer.

In the past I have processed deer for hunters right out of my garage [10 years].  I processed each deer as if it where my own.  All boneless.  However the big processors I believe have speed on their mind and of course profit as a goal.  Nothing wrong with that, but for some to say that every hunter get's their own deer back is something I do not believe happens.  I've seen places where the deer are piled up on on top of the other.  I think smaller operations are better.  But the best way is to learn to do it yourself.  Invest in a grinder, and if you get into sausage then invest in a stuffer.  good luck.

[glenn57]

we cut up debone all are own deer. what doenst go into steaks or the neck roast i do bring in to have summer sausage, hot dogs and sticks made. if we haveenough i have the butcher shop make there signature sausage but it stays bulk.!!!!!!!!

[ray634]

We do all of our own butchering and try to get as much tallow and sinew out as we can. Also any blood shot or bad looking meat is discarded.
 I take my scraps in after season to get sausage made so that I get  my own meat back.
Before the crew started helping clean the deer with the CWD scare I would do my own and with a small deer would not clean between the ribs. Harley got upset at all the meat I was wasting by not cleaning the ribs out. That changed when he tried to clean the ribs on a doe and spent 30 minutes scraping and cleaning to get a half pound of meat at the most from it. Now after the outside meat is off he looks at it and says it is just not worth what is left, the birds need to eat also.
I have a spot that I take all the carcasses to and my trapper set for coon and coyote and such so it dose get used up. 

[glenn57]

yea i forgot to mention also i usually dont bring my venision in till jan or feb!!!!!!!!

[gophergunner]

I never end up overly satisfied with the end product when I have to pay to get one cut up.  I just know I get more of the undesirable stuff out of the meat than the butchers take the time to.  No choice this year with this warm weather.  If I get one, it'll be at the processors immediately.

[LPS]

Ok I mentioned this on the good morning thread.  So where I am hunting at Ottertail the lows are going to be mid to upper 40's and the highs around 60.  RH am I going to be able just gut my deer and let it hang for a couple of days at that temp?  When I was younger I wouldn't have worried about it.  Now I just want to be a little more careful since the wife eats it too.  Like I have said I will keep the backstraps and grind the rest of the deer up and mix it with those 80/20 chubs of hamburger.  Works great and gives us our year of burger. I will also be putting it in my truck and hauling it home on Sun if I get one and butcher it on Mon. Wish it would be about 10 degrees colder.

[Boar]

as long as its in the shade and skun, my self aint worrying about it. people have been aging meat in higher temps than 60. as long as yiu can keep the sun off of it, im not gona woory to much

[Boar]

better yet. bring a big cooler, skin and quater. ice it down