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Deer processing question #4095541 03/03/13 03:15 AM
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KennyLee Offline OP
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So, say you dropped off a 100 +/- pound deer, asking for all of it to be made into sausage other than the backstrap and tenders, how much sausage do you think you'd receive?

Picked one up today and feel short-changed. Love the place, but what I picked up seemed a bit light, but it's been awhile since I had such a large percentage made into sausage, so maybe it's my memory that's bad.

Any thoughts?

Re: Deer processing question [Re: KennyLee] #4095548 03/03/13 03:21 AM
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Nightbird Offline
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I dropped one off and had nothing made but breakfast sausage out of it. I got back 41 lbs of sausage. Seemed about right to me. The deer I had made into it probably only dressed out 80 lbs.


James

"That which does not kill us makes us stronger"
Friedrich Nietzsche
Re: Deer processing question [Re: Nightbird] #4095567 03/03/13 03:30 AM
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dilleydog7 Offline
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Buck or doe? Did you pick it up from me in Gatesville today, just curious lol? Was your sausage smoked? Alot more plays into it than what most think. You never know how bad your shot was untill the animal was skinned ect.. And once you skin, cut head and legs off, debone and cut out shot wound there just insnt as much left as most folks think.

Re: Deer processing question [Re: dilleydog7] #4095585 03/03/13 03:39 AM
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I was told by Syracuse that I'd get about 40 lbs of meat from the buck I dropped off.

Re: Deer processing question [Re: RedSnake] #4095590 03/03/13 03:46 AM
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ya lose about 40% er so. i dunno bout the "place", as i do my own, but 41 lbs of sausage outta a 100 deer is not right. they usually ad more meat, pig fat, brisket, whatever, so ya shoulda got quite a bit more back.
Although I do agree, if ya blow out both front shoulders with a 30-06, then ya might get 40 lbs back.
we dbl lung em all with a 223. so there is alot of room for me to get more meat than said situation.
what did you end up with? and was it 100 lbs with 167" of rack on it? lol


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Re: Deer processing question [Re: RedSnake] #4095603 03/03/13 03:51 AM
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Txduckman Offline
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I assume you are talking about a gutted deer only, skin on. 45 to 60 lbs of sausage at 50/50. Rest is backstrap/tenders. Shot placement makes a big difference.

Re: Deer processing question [Re: Txduckman] #4095612 03/03/13 03:58 AM
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I promise you "sprinkler specialist", you lose more than 40% percent if a deer is debone, not even close. Your lucky to get 40%. You dont even get those types of numbers from an animal that was slaughtered at a packin place and the animal was bolted in the head, not shot 1-3 times lol

Last edited by dilleydog7; 03/03/13 03:59 AM.
Re: Deer processing question [Re: dilleydog7] #4095664 03/03/13 04:30 AM
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KennyLee Offline OP
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Thanks guys, sounds like I got what I should have gotten. First time I've dropped one off asking for that much sausage in a while, so my memory obviously failed me.

Just wanted more sausage! Shouldn't have donated the other one I dropped off that day! Oh well, glad some folks in need get to eat too.

Thanks for the replies!

Re: Deer processing question [Re: KennyLee] #4096023 03/03/13 02:09 PM
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If you have a question-- Ask the processor, they will give you a better answer to your particular question than our guesses and what ifs



Re: Deer processing question [Re: artrios60] #4096054 03/03/13 02:27 PM
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Originally Posted By: artrios60
If you have a question-- Ask the processor, they will give you a better answer to your particular question than our guesses and what ifs


I did and didn't get much of an answer. That's why I asked here.

Regardless, sounds like I got what I should have and I'm satisfied. Looking forward to cooking some up tonight.

Re: Deer processing question [Re: KennyLee] #4096724 03/03/13 08:17 PM
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I had a spike that dressed 80 lbs made he same way, and the link sausage made 50/50 with 80/20 pork came out about 50lbs.


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Re: Deer processing question [Re: QuitShootinYoungBucks] #4096737 03/03/13 08:23 PM
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Originally Posted By: QuitShootinYoungBucks
I had a spike that dressed 80 lbs made he same way, and the link sausage made 50/50 with 80/20 pork came out about 50lbs.
So you got about 25# of deer meat which is a tad bit below a 1/3 of the deers weight, thats what I been tellin folks. You only get a little less than 1/3 of boneless deer meat off of a deer

Last edited by dilleydog7; 03/03/13 08:24 PM.
Re: Deer processing question [Re: dilleydog7] #4098578 03/04/13 05:02 PM
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so lets say you bring your animal to the processor already quartered. you have two shoulders, 2 quarters, 2 straps and 2 tenders. all the meat is in great shape and not damaged by shot placement. it also still has the bone in them from the joint above the knee to the socket and/or should blade. 50lbs as it sits weighed by the processor. just for the sake of arguement you want to make the whole thing into smoked link 50/50 with pork.

how much would you expect to get?

how much weight would you say is lost to just bone? remember its quartered already to the joint above the knee

Last edited by Hill Country Stalker; 03/04/13 05:04 PM.

BUCK
Re: Deer processing question [Re: Hill Country Stalker] #4098618 03/04/13 05:24 PM
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This may help:

http://www.bjacked.net/DeerProcessing301.pdf

How Much Meat Will I Get?
Live Weight X 78%
= Field Dress Weight X 75%
= Hanging Weight X 75%
= Edible Meat Weight

Here is an example of the formula:
100 Lbs. Live Weight X 78%
= 78 Lbs. Field Dressed Weight X 75%
= 58 Lbs. Hanging Weight X 75%
= 43 Lbs. Edible Meat


HnF

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Re: Deer processing question [Re: KennyLee] #4100291 03/05/13 04:54 AM
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A 94 pound on the hoof doe I shot through the ribs netted 26 pounds of deboned meat...and I picked it clean. They're alot smaller animals than you think once you do a few yourself.

Re: Deer processing question [Re: Hill Country Stalker] #4100299 03/05/13 05:02 AM
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Originally Posted By: Hill Country Stalker
so lets say you bring your animal to the processor already quartered. you have two shoulders, 2 quarters, 2 straps and 2 tenders. all the meat is in great shape and not damaged by shot placement. it also still has the bone in them from the joint above the knee to the socket and/or should blade. 50lbs as it sits weighed by the processor. just for the sake of arguement you want to make the whole thing into smoked link 50/50 with pork.

how much would you expect to get?

how much weight would you say is lost to just bone? remember its quartered already to the joint above the knee


Really depends on how your guy prepares it. Some processors use alot less than a 1:1 ratio if fat. Personally I use a 3:1 ratio for my stuff.

Re: Deer processing question [Re: Land_Man] #4102374 03/06/13 12:54 AM
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Glad someone gets it!!
Originally Posted By: Bombay from TFF
A 94 pound on the hoof doe I shot through the ribs netted 26 pounds of deboned meat...and I picked it clean. They're alot smaller animals than you think once you do a few yourself.

Re: Deer processing question [Re: dilleydog7] #4104631 03/06/13 09:37 PM
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I shot a 79 lbs button buck this January while on an antler less TPW draw hunt. This was hanging weight before I field dressed the deer. I always take the back strap and loins out. With this deer, I lost a major portion of one of the front quarters due to the shot and blood in the meat. I ended up with about 18 lbs of boneless meat. I mixed about 14 lbs of pork butt roast with it just like a lot of links are done and ground all of it into breakfast sausage. So I ended up with about 32 lbs of ground sausage. As someone else noted, if you make links and smoke it you will loose additional weight.

Last edited by bassman110; 03/06/13 09:37 PM. Reason: spelling
Re: Deer processing question [Re: dilleydog7] #4104645 03/06/13 09:44 PM
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Navasot Offline
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Originally Posted By: dilleydog7
Originally Posted By: QuitShootinYoungBucks
I had a spike that dressed 80 lbs made he same way, and the link sausage made 50/50 with 80/20 pork came out about 50lbs.
So you got about 25# of deer meat which is a tad bit below a 1/3 of the deers weight, thats what I been tellin folks. You only get a little less than 1/3 of boneless deer meat off of a deer


there it is

Re: Deer processing question [Re: Navasot] #4104661 03/06/13 09:49 PM
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All you need to do is make 400lbs of sausage a year and you wont ever want to see another link again.... i cant bring myself to eat it...lol nothin but jerky for me these days

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