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deer processing #8057591 11/20/20 04:02 PM
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neil mitchell Offline OP
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Need a processing place in Lufkin,Nacogdoches area.

Thanks

Neil

Re: deer processing [Re: neil mitchell] #8057964 11/20/20 09:57 PM
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tailchaser93 Offline
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Massingills is pretty good

Re: deer processing [Re: neil mitchell] #8058089 11/20/20 11:42 PM
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David7912 Online Content
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Odems in Mt Enterprise does a great job.

Re: deer processing [Re: neil mitchell] #8058176 11/21/20 12:49 AM
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Why not do your own processing? It isn't difficult and you know exactly how your meat is taken care of.


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Re: deer processing [Re: QMC SW/EXW] #8058555 11/21/20 01:02 PM
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decook Online Content
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Originally Posted by QMC SW/EXW
Why not do your own processing? It isn't difficult and you know exactly how your meat is taken care of.

^ This. We turn it into a family event and it's fun to do. I love cutting meat and I think I enjoy that more than eating it LOL. Well, almost.

It doesn't take a fortune to get into it either. Do your homework.

* You'll need a set of decent stainless steel knives and a sharpener. Unless you go professional, just about any of the knife sets in Walmart will do.
* You'll need to get a grinder and that is the biggest cost. If you get a #12, you'll never buy another one. You can also use the kitchen mixer attachments too, just go easy on it.
* You'll need a vacuum sealer. 2nd biggest cost.
* A cutting board. I use a poly board.
* If you want to do sausage, a scale. You dont have to have it but using measuring spoons for spices might make your product a little different between batches.
* A spray bottle with Clorox and water. Sterilize your half of the county before you start.


And then there's sausage. More to the point, the above list will get you some kick arse breakfast sausage. But if you want polish type sausages, you'll need a stuffer even though the grinders have the stuffing attachment. Find one with metal gears and more than 5 lbs of capacity. Once you get the hang of stuffing casings, or 5 minutes, whichever comes first, you'll be surprised how fast you have to reload the smaller stuffers.

If you want an idea on what's available, go here and browse away. I love this store and I'm fortunate i live close enough to visit on occasion. The owner is a wealth and a half of information. If Cody doesn't know your answer, it shouldn't have been a question.
https://www.alliedkenco.com/index.aspx


Last edited by decook; 11/21/20 01:05 PM.

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Re: deer processing [Re: decook] #8058585 11/21/20 01:38 PM
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Huntmaster Offline
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I must not be reading his question right?

Re: deer processing [Re: Huntmaster] #8058686 11/21/20 03:07 PM
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decook Online Content
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You read it just fine. I chose to take off of QMC SW/EXW's post and add some info. The OP already did get some good suggestions.

Feel free to ignore my post if you want. Someone else might find it useful.


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Re: deer processing [Re: neil mitchell] #8062497 11/24/20 02:18 PM
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Questions were answered. Encouragement added.

I couldn't do drywall until I learned.

Money spent on a few trips to the processor will pay for equipment.
You need a knife or two, grinder and wrap.

And as said, you know what your eating if you do it.

Re: deer processing [Re: Papalote] #8062533 11/24/20 02:40 PM
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Originally Posted by Papalote
Questions were answered. Encouragement added.

I couldn't do drywall until I learned.

Money spent on a few trips to the processor will pay for equipment.
You need a knife or two, grinder and wrap.

And as said, you know what your eating if you do it.



Great. Been looking for a good drywall person for weeks , give me a call.

Re: deer processing [Re: neil mitchell] #8065058 11/26/20 04:42 AM
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I bought a hand crank grinder years ago. That was when I had a kiddo to crank it. One thing I like about the electric is it is stainless and easier to clean. Grinder, stuffer, and vacuum bagger is about $300. I shoot 4 deer per year so less then one year pay off. That and gas i would spend to get deer to processor after shooting it. Also I never field dress one. I take to camp, hang, skin, drop guts in bucket., and quarter. Never have to worry about hanging deer on warm weather. I have been doing this for 35 years.


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Re: deer processing [Re: Stump_jumper] #8065067 11/26/20 05:00 AM
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Originally Posted by Stump_jumper
I take to camp, hang, skin, drop guts in bucket., and quarter. Never have to worry about hanging deer on warm weather. I have been doing this for 35 years.

Why do you gut them if you're quartering them?


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Re: deer processing [Re: LFD2037] #8065269 11/26/20 02:37 PM
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Originally Posted by LFD2037
Originally Posted by Stump_jumper
I take to camp, hang, skin, drop guts in bucket., and quarter. Never have to worry about hanging deer on warm weather. I have been doing this for 35 years.

Why do you gut them if you're quartering them?


I was thinking the same thing???

JR

Re: deer processing [Re: neil mitchell] #8065277 11/26/20 02:41 PM
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For some, quartering means cutting out the back straps, the tenders and all of that great neck meat along with separating the hams and the shoulders from the carcass.

Re: deer processing [Re: Hudbone] #8066128 11/27/20 04:21 AM
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Originally Posted by Hudbone
For some, quartering means cutting out the back straps, the tenders and all of that great neck meat along with separating the hams and the shoulders from the carcass.

That’s what I do but leave the guys in the cavity.


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Re: deer processing [Re: neil mitchell] #8066136 11/27/20 04:37 AM
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Tag for later


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"What's right is right." Billy Batts
Re: deer processing [Re: LFD2037] #8066168 11/27/20 05:49 AM
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Originally Posted by LFD2037
Originally Posted by Stump_jumper
I take to camp, hang, skin, drop guts in bucket., and quarter. Never have to worry about hanging deer on warm weather. I have been doing this for 35 years.

Why do you gut them if you're quartering them?



Heart, liver, ribs, skirts.

Bone in chops are pretty cool too.

Re: deer processing [Re: neil mitchell] #8074421 12/03/20 04:52 PM
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You gut them to collect the meat instead of discarding it with the no gut method. You took the life from that animal, you should use the carcass fully. That is owed to the animal.

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