I am just curious as to how many of y'all use a processor and how many do it there self. I was brought up that if you killed it you clean it and it is kind of a family event to process the deer and pretty much an assembly line I carry that tradition on. I have a tenderizer for cutlets for chicken fried steaks,grinders,sausage stuffers, wrappers, vacuum sealers,and a dehydrator for jerky. I do know a lot of processors guarantee you get your game back but that just scares the crap out of me I can't take the chance on it personally for my safety and that of my family. I can just see some rookie hearing how it's better to hang there for a few days and leave one hanging at the first bow season at 90° and just take it on in. Also tied to this Is you do it your self what are some of the favorite things you do with the best redmeat on the planet? If it is freezing I am going deer stew, fall winter lean to chicken fried,summer bacon wraped blackstrap medallions on the grill sound pretty good, and jerky it is good anytime of the year LOL. I know we should hear some deer chilly and fajitas but never done it personally. Anyway like I said I'm just kind of curious as to the number of guys who still do it all their self.

Used to do all my own processing till about 20 yrs ago. Then time was just not there to take of 3-4 deer during hunting season like it used to be. Now I take to processors that I know.

I smoke my hind quarters and cut them across the grain fo lr sandwich meat.

Backstraps and all other cuts get sent to the processor. Bout 3 days later he calls and says come get it. I dont have the time or the tools to get the work done as efficiently and therefore as quickly as he can.

I kill, field dress, quarter, and place in the cooler immediately. Cover in ice, open the drain plug on the cooler and keep replenshing ice for a week, then I take it in. Zero complaints.

I field dress and quarter, then take to a processor

I do it all myself. However I used to be able to handle a deer (or 2) in a day now it's a multi day process. Kinda lazy ... or getting old... Who knows. Cutting board, knife, vacuum sealer, dehydrator, etc. Nothing fancy but saves $$.

I did take one to the processor last year out of necessity.

We do it ourselves. Generally we can grind, season, mix and smoke all in one day. Add 50% lean pork trimmings to the deer sausage to give it a little extra moisture.

The older, and smarter, hopefully, that I've gotten, I use Kenny Freds in Bluff Dale. I get MY deer back, and quickly. Great sausage too. Deer burgers are awesome, also.

Depends on what all we have going on, if we have the time we process, otherwise we pay to have it done.

I do my own.

My processor is 2/10 mile down the road....if I shoot one just right, I can track it to the cooler over there. We send all of ours out and have been very satisfied.

My 6 year old daughter loves to help butcher and process, so as long as she wants to I will keep doing it at home.

I have a full set up in my work shop at the ranch. I do save some of the meat to take after the season closes to have Eddie Ray Specials made at a later date. I find if I wait to do mine until May I know I am getting my meat back. Other than that I do all my own processing. I see deer that I would never want mixed with mine with the way they have been processed. I take as much care in processing as I do to make a clean kill.

I use the processor always. I don't milk my own cows or churn my own butter either.

We do a lot ourselves but sometimes time is a factor and we take it to a local processor. A lot depends on work schedule and whether we have the time or not.

I shoot it, gut it, quarter it and ice it if the situation requires, then off to the processor it goes.
It is more cost effective for me to hire it out.

I have never taken one to a processor and I am too old to start now.

I do it all myself unless I am going to get a lot of sausage made.

I processed my own for several years then I started using a processor. Finally got tired of paying $350+ per year for processing so I have been doing my own again for the last 5yrs.

I do my own. The first two deer of the year are made entirely into jerky except what gets eaten at camp.

Grew up doing it myself/ with my family. Got to where we would take quarters to processor if we wanted steaks or sausage made.

Mom used to roast whole quarters when me and my brother were young and we'd eat on them for days. Now just me and my wife can't eat all of that before it goes bad so there's no point in cooking a whole quarter.

I've only ever taken one whole, gutted deer to a processor and go completely screwed on that deal. This year I'll be back to quartering my self and taking just quarters to a processor for steaks, sausage, or whatever.

I use a processor because my BIL owns old town meat market and he does it.

How many pounds of jerky do you get off of two whole deer? I do about a half a deer in the jerky but it all gets eaten up fairly quickly LOL

Do all my own processing as well. Tremendous amount of satisfaction in this. Why pay for something you can do yourself?

For the number of deer I kill a year (1-2) it's cheaper to pay to have it done by someone than buy the needed equipment. Not to mention, with the exception of the processor I chose last year, they can do a better job.

Haven't used a processor in probably 10 years. I do my own deer and hogs. Interestingly, we had venison fajitas tonight, and although they are excellent, my favorite is thick cut blackstrap steak with blue cheese. Favorite piggy recipe is probably guisado.