after the shot

[jamaltwy]

now that you have your game down, I want to know if you send it out to be process or do you do it on your own? if you send it out how much does it cost you? if you do it your self how long do you age your meat if temps are right? what do you make? i got this idea for discussion from reading a article it had dawned on me there are never shows or articles to help newbies or tips to help other guys on what to do after the shot...... from tips on faster field dressing to butchering and care of your game once it is down......just wanted to see ideas and thoughts!!

[DocHolladay]

I do it myself. I de-bone and let it age in the fridge for 2 weeks. This lets the majority of the blood drain out of the meat and also lets the membrane holding the muscles together, break down. I usually take the first 2 deer and use them for steaks and roasts. The next 2 are for jerky. If I get more, I start alternating between roasts and jerky. This isnt me, but it is how I debone my deer. I just dont get the rib meat or neck meat.

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Part 2

[jamaltwy]

i love this video!! very informative!! very good stuff..

[ghost]

I do my own. Steaks, roast, and stew meat. I do not like ground. If the outside temp is 34 to 38 degrees F I let the animal hang for one week. I cut most of my steaks from young deer.

All scrape meat goes to pet food. Fat is removed, not good for people or pets.

ghost

[madoktor1]

I do my own and try not to waste anything. I do steaks, roast, stew meat and grind the rest. I cut the backstraps in half slice them about 1 1/2 " thick and wrap with bacon. Mine goes from the bone to the freezer. I don't age mine until I take it out to thaw. Then I slow thaw in the fridge (about 3-4 days), then I place it on a rack over a pan, uncovered, for 3-4 more days in the fridge. I have read several articles and seen cooking shows that say it doesn't matter when you age it just that you do, because it is not always possible to age it before the freezer.

Also, around here it costs anywhere from $35 to $80+ to have one processed.

[lockmaster]

I always do my own .... all the way from the woods to the freezer!
I only do ground meat for my "sausage"....get some roasts, some steaks and of course the backstraps cut into nice 3/4 - 1 inch slices. In colder weather, I like to age it for AT LEAST a week or even two at about 36-40 degrees. If it's too warm, I place it in a fridge in whole pieces with the temp about 38 degrees for a week or so before I cut it up.

I usually get in a hurry for the the first dinner of venison for the season, and the backstraps go in the fryin' pan sooner! Anyway, I know the meat is clean when I'm done and ready to put it in the freezer.

I love to make "canned deer meat" in chunks but usually all the chunk meat is ground for sausage unless I REALLY have an abundance of it. Any rib, neck (really good tender meat) and front shoulder meat as well as hind quarter trimmings ALSO goes to the chunks for sausage!!

[nkybuck]

We do our own they hang from 3 days to a week. I generally do standard cuts I have made brats and mets breakfast sausage and someone else makes my ghoetta I just don't have the time. A standard cut around here is 60.00 and it can be as much as 200.00 depending on how many goodies you get. Ihave my own walk-in big enough for ten deer and cut deer for close friends my household usually harvests 6-10 deer a year and we eat every ounce of it.