You sure that's against the law? I've taken some deer in before to have sausage made and it was boned out. I think there's something about boning out in camp that you might be referring to.

I believe the law reads " final destination"

I believe Curtis deals more with exotics than whitetail. Exotics don't need proof of sex or tags.

sounds like some valid concerns to me. not knowing if you are really getting your meat or some guy that didn't handle his kill well. i will use a processor but i am skeptical. of course i was before this thread started anyways.

Have done my own processing for 15 years and never looked back, since one of my first part time jobs was working during deer season for a processor. took what I learned and would never use one personally agian.

so are these fears posted here valid?

Add me to the list of do it yourselfers

Any commercial deer processor that tells you they only do one deer at a time, and they only give you your own meat is feeding you a line of bull. It's impossible to keep all that meat seperate. They may on the first few that are brought in, but then it all goes into the same pile when the business picks up, and you will get someone elses meat and someone else will get your meat.
Don't believe it?....Just go into a processing room and stick around and watch for a while. You won't like what you see!

I have never even considered a processor. I am very meticulous with my deer and it takes a long time but I know what is going on with my meat. Every deer will have some hair on it which I take the time to pick off, some more that others. I doubt any proceesor spends the time needed in this area. I trim all fat off because deer fat just has a ransid taste to me. Trim all fascia off and any other memebrane I can get off. There are numerous glands that need to be discarded as well. In general, there is no way a processor will spend the time I do when butchering a deer and anything that ain't muscle, ain't meat and I don't want to eat it. All that beinf said, if you are not set up for butchering it could be troublesome. I have an extra fridge that I keep the meat in except for what I am working on. I have space, saws,a high dollar grinder but I process multiple deer a year.

Just a note, before I got my grinder, I would get my meat all cleaned and ready to be ground and would take it to a nearby butcher who would grind it while I wait for a very small fee.

Some give yours back, some don't. It ain't hard to tell.

There are some good processors out there and this forum is very valuable for the feedback we can post.
I usually process my own deer because we take care of our deer from the time they hit the ground until the last batch of chili meat is packaged. (The fellow that gave the advice about lot of ice and the venison higher in the ice so it does not get water soaked (we also cover our meat on top)gave sage advice. Drain the chest regularly.) I also like it because I am a cheapskate. The eagles squawk when I get my hand near pocket change.
There are some good, free, processing youtube videos that even Old Hands can learn a few tips from.
Buy good equipment when you buy. I used a hand grinder for years, but it was a good one. The Polish hand grinders use to be the best. There is really nothing like a well-made and powerful electric grinder. Buy a good one.
Here is a tip for quick pan sausage. We like to grind a lot of our venison into burger. The burger keeps well in your deep freeze. If you add anything to it the shelf life is less. We like to have pan sausage with our breakfast in the morning and have found that the cheap rolls of pan sausage you find in the grocery store are just perfect for mixing with a thawed package of deer burger. They are available in a variety of flavors. If you like it hot, get hot or add cayenne, for instance. There is plenty of fat and spice to make a 50-50 blend that will be quite tasty and takes only a few minutes to prepare fresh.
Happy hunting and good eating.

Sausage is easy to make. There are a lot of recipes on the net or books available. If your going to smoke it, just make sure you add sodium nitrate. Nobody wants botulism. I grind up my own and make fresh sausage. I love processing the deer and hogs.

I used to carry my dressed, boned out meat to Dzuik's in Castroville for sausage..got it back, had hair in the meat..and tasted like "pee". I called and was informed they use common grind and mix everyone's together and just give back X lbs of meat..Then I used a friend in Bandera that is a taxidermy owner..
got the bill, one deer $450...told him I could butcher a calf for
that..that was about 10 yrs ago and I have done all of my own since..Don

If you would have gone during hours, they probably would have asked if you wanted to take home your order right then

Lol. Maybe I could order some now and then when I get a deer just drop it off for the next guy in line

The last time I dropped off a deer at that company was many years ago when they had a store on the south side of San Antonio. They called me told me my meat was ready, got down there and "Oh we are missing a box!" (20#) Told they would have it the next day. Went back the next day and they still couldn't find the meat. Finally waited a week and they called me asking why I haven't come to get my meat? I go back down there and guess what? Still can't find the box after another 20 min wait.
I told them I was pretty much done with them while walking out, and was out in the parking lot when they then run up to tell me they just found the 20# box of missing meat. I told them I wanted my refund and to forget about trying to give me someone elses meat.
They closed that store right after the season that year never to reopen again.
That was my last and final processor experience.

Exactly! I do not ask people to work for nothing and there is NO WAY a person could make money processing a deer the way I want it. I rarely kill more than 1 deer (if that) so my Kitchenaid with a grinder is just fine for me.

dzuiks still sells deer salami, of course its against the law to just sell it so you have to bring in some deer meat in exchange for whats already made plus money.

Well since you guys brought the name up. That's the only place I have ever taken meat to and had sausage made, I shot an axis boned it out, took it there and boy did they F it up! Not sure if they double spiced it but it was unedible, I finally found somebody to give it to. I won't go back, ever!

that's why we process our own. This way, if we screw up it is our fault. Plus we know exactly what's in the meat, how it was processed and that it is truly our deer.

i own a processing plant and we do our deer one at a time. we take pride in what we put out because our name is own it.! so there are still true honest processors out there. we work 12 hour days and do not cut corners. we charge by the piece not by the pound.

Good for you! It doesn't take but a few times to ruin a reputation because of word of mouth is pretty powerful, so I hope processors keep that in mind.
I don't argue with the cost if it's quality work!

"Friedrich Kuby began making venison sausage in 1728, catering to the local hunters around his home town of Kaiserslautern, Germany. Nearly three centuries later, Karl Junior continues the family tradition with Kuby’s Wild Game Processing."

I drive mine all the way from Haskell County back into Dallas on a Sunday afternoon (when they oblige) packed with ice just to use Kuby's.

I just take bulk trimmings in to Kuby's for sausage. I am sure I get my own meat back. Weight works out except for some they discard. They are real picky about what they throw in the grinder. I also take it in during the off season. The rest I do myself. I have had them grind some but do not like their 2 lb packs so I just do my own grinding.

We always processed our own. If you skip the processor 1 year you can buy enough equipment to do it yourself. It isnt hard and can be very satisfying. I could never pay the price people charge to have it done, could aford it, but wouldnt pay it.