Hey Spaniard,
I'm sure there are a lot of quality guys out there doing the processing, I just really shy away from having someone else do it after seeieng what I saw at the one place. After you do a few, it gets to be pretty quick stuff and of course its a lot easier if you have a good place to hang em and skin and quarter where there is a hose and water, etc. Good Luck with the new guy, Im sure he'll do a great job for you. If you ever think about getting your own equipment, check out http://www.lemproducts.com for grinders, stuffers, sausage stuff, etc. great website and quality stuff.
Yeah, I know what you mean. Its like seeing the guy behind the counter in Mcdonalds picking his nose.
Im Like 15 min. from bass pro and they sell most of the stuff there.Aside from a roast ,stew meat,and the backstraps, most of my hogs and deer are turned into sausage and ground meat. its the only way i can sneak it on to the table for the wife and kids to eat.I guess it wouldnt take a whole lot of equipment to do it. The problem is the place to hang it and skin it etc...
im mainly a backstraps and sausage person myself.
But I tell you if you take a nice big but thin slice off a venison ham like a steak say 1/4 in thick and run it twice through the cuber attachment. Bread that thing with egg and italian bread crumbs and fry it quick in a pan with olive oil and that is fine eating and fork tender and everybodys gonna want em,,momma, kids, cousins....guaranteed....give it a try if you get a chance.
