What processor do you use Novemberyet? I'm in Eastland county too.

Yep, do it all. From the time the animal hits the ground to the final wrap of butcher paper, and stacking in the freezers. Yes it's work, the satisfaction of not depending on people doing the work. I just don't stuff my own sausage, I let Raus in Brenham Tx do that...... Purchased a monster grinder few years back, was the best investment ever.......


gud luck with your decision.....

Growing up, we used to always kill and process our beeves and help our neighbor with processing his hogs. With several people working, it would generally take a solid weekend.

I'm glad those days are gone.

My deer goes to a processor. If I don't want the venison, I pay the fee to have it prepared for the needy through the excellent program, Hunters for the Hungry.

I love both pan and link sausage plus chili meat so mine does too.

Usually take it to a processor since I don't have all the processing equipment like a vacuum sealer and meat grinder etc.

We process our own, it is a family affair. Between me my brother and dad we usually end up processing about 12 or so deer a year and that many or more hogs. We make dried sausage, fresh sausage for bbq or boiling, jap and cheese sausage, summer sausage, steaks, jerky, buck sticks/snack sticks, and burger. I also pump my own gas, change my oil, load my own ammo mow my own yard fix my own cars etc. There is a certain amount of satisfaction out of a job well done. Not to mention its hard for me to part with money and all of our equipment has paid for itself many times over.

It may not matter to some, but paying to process 12 deer a year will cost a small fortune! As my nephews and my boy get older the number of deer will go up.

I do both. Some deer I take to the processor some I do myself. The ones I do myself usually just stew meat and steaks out of the quarters. Back strap and tenderloins stay whole. Don't grind or make sausage. If I need ground or sausage I just take the quarters to the processor. Never have had a bad experience with a processor.

We take a lot of deer (10-15) and have more money than time. Think we're paying $75 in Goldthwaite. My dad is retired but ranching eats up his day and in the end he'd rather pay. We do 1-3 at home but most go to the processor. I am concerned that it seems like we're not getting enough lbs back. I am going to test that this year and see.

I do my own. This year, I'm busy as heck. I still plan to do it myself, but the low $65 processing fee is really attractive if I get too busy.

Process my own - and send some to get sausage done, since I haven't mastered that just yet (or rather haven't had the time to master it).

I used to do them myself but a few years ago my neighbor opened up a processing facility so I take them to him now. I don't have to worry about who's meat I'm getting and he always does a perfect job. For $50 he cuts and tenderizes all the steaks and makes hamburger or sausage out of the rest. Worth lots more than $50 for me to not have to mess with it. He also makes the best Jalepeno/Cheese Summer Sausage on this planet.

I do my own. For me its part of it. My wife doesn't hunt much but she likes to help me make sausage. We make breakfast sausage, Italian, Andouille, and jalapeno cheese. Its a way for her to get involved. That said I don't think there's anything wrong with going to a processor that you trust.

Because my time is worth more than what it costs to have someone else process the meat for me.

I do all my own processing. I make smoked sausages, various fresh sausages, pan sausage, summer sausage, jerky, snack sticks, burger, steaks, cutlets, etc etc...I enjoy doing it. It's a lot of work though especially when you're doing a bunch and have little to no help. I used to use processors to have sausage made but had several bad experiences and finally broke down and bought the rest of the equipment I needed, and built a smoke house. I'm also a little picky when it comes to how my meat is taken care of. My teenagers also enjoy helping so get even more quality time there. To me, there is nothing like doing it all from the squeeze of the trigger to firing up that smoke house. I often too get busy with life & work, so I de-bone/weigh/& bag my sausage meat in vacuum bags so it will keep longer if need be. Then, when I have a weekend or two I get after it. My kids & I processed somewhere between 300-400 lbs of meat last year. I might take it a little easier on them this year We'll see.

X2

I don't see how. Unless your putting a cost on your time, I don't take vacation to process game so I don't put a cost on my time.

i gut it, skin it, and quarter it up! then its off to Kuby's we go! my wife and i love their summer sausage and it makes good gifts to co- workers as well! I grew up processing all of our own game, hogs, and beef.. just dont have the setup to do it all now.

Because my playing/hunting/down time is as valuable to me as my working time. I went to school a bunch of years and work hard so I don't have to do things I don't particularly enjoy. I don't particularly enjoy processing meat. I don't mow my yard, wash my car, and a whole bunch of other stuff either. People enjoy different things. I can make more money-I can't make more time.

Makes sense. I just enjoy a good day/weekend of sausage making with my dad and brother, making sausage jokes and drinking a cold beer. Guess that's the difference I enjoy it.

That's it. Some of us enjoy bowling, softball, golf, or whatever. Some of us enjoy making sausage and other meat products in their spare time.

If you are not setup with a grinder, cuber, vacuum sealer, butcher paper, tape, stuffer and knives then it is much cheaper and easier to have someone who is do it. By the time you buy all the equipment and supplies you can have deer processed for many years just off the intial investment.

i do all my own…no processor or expenditure of money needed. i have a hand crank grinder and use my kitchen knives…the stuffer usually comes with the grinder and a vacuum sealer is something i use for multiple applications. its not that in depth...

Maybe the processors in/around San Antonio are hi, I have friends and family that have had processing bills of 200-300 bucks for 2 deer. If that is any kind of accurate it doesn't take long at all to pay for a stuffer and grinder.

you're right Chevy, these folks are outrageous. if you dont have it quartered in a cooler, they charge some crazy prices. I've seen some yuppie folks pay a $50 fee to gut the deer too….the funny thing is, the processor will just take the meat off the bone and never even gut the animal, except to take the tenderloins out…even then, you never have to open the belly! its all about what you are willing to pay for i reckon

This is true. Besides, Kenny Freds is only a hop skip and a jump away. And I get MY deer back. Stephanie calls me when she's processing mine to let me know it'll be ready to pick up the next day.