I am looking for a Deer Processing DVD . I have done my own deer processing in the past and would like to see if there are some steps that would make it easyer . Anyone seen any they like , or have one they don't need any more that I can buy .
Deer processing
- Thread starter RKellogg
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I also got started off of youtube videos. There are quite a few of them, and they seemed to be sufficient enough that I was able to get it done right. What makes it easier for me is to hang the deer up high enough so that you can get around it and work standing up rather than if it's laying on the ground. Use sharp knives, and I mean sharp, and a hacksaw comes in handy for going through bone. Other than that, I just need to do it more often and I suppose practice will make for better knowledge. Good luck.
Outdoor Edge has a game processing series that my stubborn-as-hell Uncle picked up so he could see if there were any tricks he missed. If it was a waste of money I would have heard about it, loudly. I've seen their ads on a couple of outdoor shows for 'em and they seem to be worth the cash. Cabela's, Midway, Amazon, and a lot of other shops have the deer DVD. There's also a full four or five disc set you can buy that covers jerky, different butchering techniques, and a whole mess of other stuff.
you could always do what I did. get a job at a processing plant and work there for a year or two. I can render a deer from field to freezer in about an hour and a half now.
I purchased the Outdoor Edge Deer and Big Game Processing and it was well worth the money. I had never processed, nor seen a deer processed before I bought this dvd. After watching the dvd I processed four deer this past year without any help. Highly recommended!
This field dressing video I thought was very informational and professional. If the processing video they recommend is anything like it, it ought to be worth the 13 dollars they charge. The teaser pic they show appears they picked the deer right clean.
http://www.youtube.com/watch?v=ECdaKBbmGnU
www.kyafield.com
http://www.youtube.com/watch?v=ECdaKBbmGnU
www.kyafield.com
Check Amazon.com... I started cutting my own about 10 years ago and haven't looked back. At the cost of deer processing in PA I was able to buy a grinder and slicer for about the cost of processing 3 deer. Do it once and the next time is a piece of cake 
eight443 is pointing ya in the right direction, one of the best learning tools out there and a great mag. to i have been processing my own game for years, this is the way i done my deer 10 years ago, i don't like the taste the bone dust gives meat after cutting with a saw. Great way to get the most out of game to.
Just picked up this DVD this weekend (volume 1) from Bass Pro Shop and watched it with my girlfriend. It was very detailed from the initial gutting to all of the final butchering into the finished steaks, roast, ground meat. It was well worth the $20 and was about 3 hours in duration.
desidog
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A meat grinder is essential.
After that, the next investments are
1.cookbooks on charcuterie, (i highly recommend this one http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298
2.a sausage stuffer
3. a smoker
I don't even know of any processors in my area. Never bothered to look.
It is so much more enjoyable when you've done it all yourself...and you know where it's been since it was on the hoof, unlike the meat at the grocery store.
After that, the next investments are
1.cookbooks on charcuterie, (i highly recommend this one http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298
2.a sausage stuffer
3. a smoker
I don't even know of any processors in my area. Never bothered to look.
It is so much more enjoyable when you've done it all yourself...and you know where it's been since it was on the hoof, unlike the meat at the grocery store.
Ive been procesing my own deer for several years. I picked up a grinder around 5 yers ago (before that we were hand grinding) I havet bought a pound of Hamburger cince then when i dont have a deer burger I grind up a brisket trim some fat off and away you go. for sausage a good pork but works great or a pork sholder grind and spice the way you want. I normaly do around 25 lbs at a time that way i can get a good spice mix. summer sausage you have to add some cure to it. and smoke it or use your oven just follow the resapy on the box. I like jalapinio and cheese in mine. fresh link sausage just stuff it into a caseing. for packaging for over 6 mo I vacume seal everything less than 6 mo I use ziplock frezzer bags qt size. this has been working for a long time ive paid for my grinder several times over. next im wanting to start to cure my own Bacon and hams.
dagger dog
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Try the Kentucky State Department of Natural Resources, Fish and Game section ,they produce a half hour TV program weekly for the local PBS channel and have a DVD available on deer processing , it is quite unique as the meat is processed by boning the entire carcass.
Dagger Dog speaks the truth this is the only way to go. https://secure.kentucky.gov/Mall/St...738/Product/2457ec1426cd42e2b5d4cbb53d6d2387/
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