Game Butchering for Home

[338winmag]

I have no probs with field dressing but in my past, years ago, one would just take game to local store butcher and for $45.00 and a few pieces of meat, your game was processed. Today, at least in Colorado, the cost is $300.00 +.

Call me cheap or anything else, I would like to know if any of you butcher and process your own game and if so, any suggestions, videos, books or training that you might advise. If I have to pay this year fine, but I don't want to pay again after this year. ...or since I have never done this total processing, if it is just too much work, then let me know as well from any one experienced in doing it yourself.

Thanks
338winmag

 

[atmoshpere]

Some posts that may be of help:

viewtopic.php?f=5&t=14490

viewtopic.php?f=5&t=16213


atm

 

[338winmag]

Excellent prior posts and I see I am not the only one that wanted to save a few dollars and do it oneself. That makes me happy.

Okay........
....the video for deboning in 15 minutes or less... but I sure know this is made to look so easy.... I think I am going to review this and more info a few hundred times and if I get an elk this year I am going to give this a try.

One of my concerns is we have chosen 2nd season in Colorado. Weather might be warmer than 50 degrees. We are about 5 hours from home and so otherwise we stay up for the entire 9 days or when all tags are filled. I can afford the big coolers at Wally World.

Is my understanding that once the quarters or whatever are sitting in cold water and vinegar over night or two, one stil has to get this meet into finally packaging and freezer within just a couple of days?

Thanks

 

[338winmag]

Regarding a grinder and stuffer. Anyone have any suggestions?
I have been reviewing Cableas and for a first time passthru it appears these are great machines but many state that that grinding a second time is often nt very good results and the stuffer is just not he best?

Thanks

 

[SJB358]

Regarding a grinder and stuffer. Anyone have any suggestions?
I have been reviewing Cableas and for a first time passthru it appears these are great machines but many state that that grinding a second time is often nt very good results and the stuffer is just not he best?

Thanks

Steve, my hunting partner bought a refurbed grinder. I think it is a 1/2 HP for 70-80 bucks from Cabelas last year. It grinds like it is nobodies business. We grind everything with the course plate and then use the finer plate for burger. The meat turns out excellent and man, there is nothing to interupt you when your eating. We both bought vacuum sealers as well to help speed up the process. I would take a look at them. I usually grind everything but the backstraps, tenderloins and a few steaks. We use a bunch of the ground meat for spaghetti, tacos, ETC. Scotty

 

[cloverleaf]

Now ya'all have heard me cuss and whine about having to hunt here in Mn. This is not one of those posts. I have had the priviledge and fun of sharing "butchering" with my father in law and his friends and neighbors now for 20+ years. Since we basically have a two day season and lots of the guys only hunt opening weekend, this is what happens. Good hearted "Earl" some how got his garage nominated for the site and deer start showing up in his rafters before he is even home from hunting. Over the years, several "improvements" have been made that are secondary to the other purposed of the garage. Things like a power washer, butcher board tops to put on folding tables, heat (although a couple times we've had to srounge up window air -conditioners to keep the meat cool-weather the first week of november can be fickle). Earle hunts with a big paty too so its not unusual to have 6-7 deer hanging from the rafters. We've had over a dozen there a time or two. friends and neighbors bring deer or just start showing up. One neighbor fires up the grill and there a fresh tenderloin sandwiches (sometimes with the hair :shock: ) and a few adult beverages and lots of BS and stories of the hunt. There are a few "old timers" who have revered positions and a couple of guys who have retired from hunting who show up to supervise. 3-4 skin and quarter, 2-3 guys will bone out under the tutlege of an ex- butcher and a butchers kid. A few more guys are busy butterflying tenderloins. The rest of us guys are on the "Scraps table". We are trimming and finishing out the boning etc. Then a couple other guys are wrapping and marking packages and dividing up th meat. I say guys, but its litrally everybody and the wives and kids and neighbors all together. It is a wonderful time really, and a great place to have the kids.
My daughter sold out her entire candy bar school fundraiser in fith grade in one night at this shindig. Guys I dont know putting down a knife and reaching a bloddy hand into a pocket for a buck to give my kid for a candy bar is a memory I cherish. It gave her a good memory to associate with what might otherwise be a "bad or icky" thing for a city kid. Lots of BS and some beer gets dealt. We have gone through 13+ deer in about six hours. Thats from hide on to wrapped and marked , ready for the freezer. Obviously, we get lots of help and they have had lots of practice.
Not what you asked for but somthing I can suggest you try and do is have a crowd around. Some years I look forward to this as much as the "hunting". CL

 

[atmoshpere]

Scotty, that sounds pretty much like how we like to cut up our deer too, although some of that "hamburger meat" is saved for jerky! The wife made shepards pie a few nights ago with some elk burger, and I'm looking forward to more of that!

CL, sounds like you guys have it figured out. It always seems to make the work more enjoyable when there are others there, sharing in the experience. I'm thinkin I may try to take a folding table, knives, cutting boards, vacuum packer etc. to camp this year. I think It'll be nice to just do it right there with hunting buddies and be able to pack wrapped meat home in the cooler and be done with it.

atm