Bullshed, 9dawgs hit the nail on the head! It's time to process your own venison.
A deer can be aged in an ice chest or an old refrigerator just like a processor does it. Keep ice on the meat, keep the drain open and then learn to work up your own deer meat. Ask some question and dive in! It's not rocket science but it pays to take notes and pay attention to details that will make it an easier job next time.
Breaking down a deer is easy and can be done with a pocket knife for the most part. You would be surprised how easy it is to remove the shoulders and backstraps. The hams need a little more than a pocket knife as you must split the pelvis, heavy knife,cleaver,axe or some type of saw that will cut the bone(I use a sawzall). Neck and rib meat can be removed to add to other trimmings for sausage.
Sausage can be made in link form(stuffed in casings) or made bulk(patty). A grinder and stuffer can be purchased for the price of 2 or 3 trips to a processor. I know this isn't for everybody but it can be done and practice makes perfect. Patty/bulk also eliminates need for a smokehouse, which is a whole different ball game.
Ageing is very important to the finished product, just like beef. Silver skin, connective tissue and fat are all enemies of quality venison. Silver skin encases most muscles, including the top side of the backstraps, and can be removed much like a bass fillet is prepared, just has skin on all sides. Cross grain slicing insures a tender cut when makeing boneless fry meat and chops. Attached is a picture of a ham that had been in the ice chest since Dec. 6. It was killed on the 5th, skinned and gutted, hung over night then placed in ice chest for 15 days to age. The picture shows the amount of fat the was on the hind quarters of this particular deer, it helped protect the meat as it went throught the ageing process in the ice chest.
There are plenty of fellers who follow this site that will share knowledge and suggestions with you if you want to take the next step. Treefarmer
I have used him before, very happy the first time.He is in central Fl.anyone else get the same story yesterday?
I have proceesed my own game for many years.I know how too, just very busy with work and family.
How about the name and city of the processor so if we have a kill and want it processed in Central FL we don't take it to him since something is obviously shakey and/or he doesn't have a reliable cooler and cooling system for his operation?
You don't need saw or clippers. I can debone deer hogs with a regular skinning knife. There is allot more to processing the meat than quartering. Allot sliver skin to remove and knowledge of which cut is best for what purpose.
Your hosed. I demand my money and compensation.
