Can't Understand...

[bowriter]

Why more hunters don't butcher their own deer?
1-Doesn't take a lot of room or a lot of time.
2-Doesn't take any experience-you'll learn fast enough.
3-Doesn't take fancy equipment.
4-Saves a ton of money.
5-You will get a far better piece of meat and you know it is yours.
6- No bone meal.

So why not.

 

[vonhogslayer]

I'm witha on that....now just need to kill one lol

 

[AT Hiker]

1-Takes time
2-Some folks afraid to take a risk
3-Some folks think it does take fancy equipment
4-Some folks have lots of money (at least they act like they do)
5-Most people prob dont eat it or will grind the whole thing up
6-Maybe some people need phosphorus

So why not???? Laziness is the likely culprit, a lot of people might get sausage or something of the like made too.

Processing is part of the hunt for me, I remember butchering them with my granddad when I first started hunting so its in grained in me now, though I have taken a few to the processor when time was limited.

 

[2in1shot]

Also some people don't have a cooler to hang them in. Just like beef, venison tastes better when it can hang for several days.

 

[Spurhunter]

So why not???? Laziness is the likely culprit,

Wow. That's a helll of an assumption to make.

Why not? I have more money than I have time. I have processed my own. I know how. But, I'd rather be spending that time with my family. Laziness has nothing to do with it. Maybe when I'm retired and have plenty of time I will do my own.

 

[Redfred16]

I'd like to learn once I have somewhere to do it. In WI I knew no one that did thier own. Everyone took them to the processor that made the suasage they way they liked. We used a place called Meatski's, bet venison, mushroom and swiss brats I ever had. Thier hot sticks were also really good.

I plan on giving it a try as soon as we have a house. My wife wouldn't let do it inside the apartment and I'm pretty sure the rest of the apartment building would be upset if I did it in the parking lot.

 

[deerhunter10]

to much of a hassle some days. I have done it before and will do it some times but its easier to take them to a processor and I donate a whole lot more then I keep. laziness has absolutely nothing to do with it.

 

[WhitesCreek]

to much of a hassle some days. I have done it before and will do it some times but its easier to take them to a processor and I donate a whole lot more then I keep. laziness has absolutely nothing to do with it.

X2

 

[bigtex]

I love doing it myself. Having a place to hang them [a walk in cooler] would be nice but not necessary. I've got two deer in a big ice chest skinned and quartered that the wife and I killed yesterday. I will either butcher them tomorrow or the next day. They will keep for several days if kept cold enough. I invested in a commercial grinder several years ago that makes grinding burger a snap.
I've also found that the meat I butcher on my own has a better taste and is usually more tender than any of the deer I previously took to a processor.

 

[vabuckbuster]

Most days...by the time I get the deer drug out and field dressed I'm ready to turn it over to somebody else. Yep....I'd say lazineness on my account!

 

[dbllung2]

I know for myself my time in the mornings is limited. I work 7 days a week in the fall so a morning kill wont give me enough time to process before work and in the evenings my family would rather have me spend time with them than spend an extra hour processing my own deer. I know how to do it and by no means am I to lazy to do it. My time is just limited and I consider it a blessing to be able to spend what time I have extra in the woods. If I have a day off I will process my own but I dont consider it some spiritual ritual between me and the deer that is a necessity.

 

[scn]

Also some people don't have a cooler to hang them in. Just like beef, venison tastes better when it can hang for several days.

I've never had a cooler to age one in. I've had three deer processed in 43 year of hunting. The rest I have done myself.

You can age one in a cooler very easily.

 

[Jcalder]

I killed a deer a few years ago and gave it to my brother. He wanted it took to a processor so I took it there. That'll be the last time I take one to a processor. Deer where piled and laid everywhere by the front door. I understand it was opening weekend of rifle season and I'm sure they were overwhelmed at the moment, but the smell was awful. No telling how long some of those deer had been there. I learned a long time ago how to butcher for myself. It is a bit time consuming. But I'm not giving money to something I can do for myself. Summer sausage would be fine if it wasn't so expensive. We don't eat burger. Most of it becomes jerky. For redfred. If you kill a deer hang it up by your truck and cut the meat off the bone and put in a cooler. Take it home and finish up. Done it several times when I had an apartment

 

[woodsman87]

It takes some time. I have to plan out if I want some deer meat. It must be a day I have no work or other obligations. If I had a cooler to age deer in, or if it got cold enough down here, I would do it more.
I never take mine to processors. Too expensive.

 

[catman529]

Yeah I like butchering em too

 

[7wsm]

i just let mine lay in the creek for 2-3 days and let the crayfish get all the blood out and then get out and butcher it up

 

[easy45]

Well I have done my on deer but I usually drop them at the processor , I know it sounds lazy but it's just my preference

 

[Inkstainz]

I have been going the processer route because it is what I do.

 

[Bone Collector]

I do mine. I can't waste the money on processing.

 

[RUGER]

I generally do my own.

I will take 2 or 3 to the processor every year because I like the way they tenderize the steaks and I like to get some breakfast sausage made and I don't have the equipment, time or knowledge to make my own.

 

[LA man]

I have never taken one of my deer to a processor, I always do my own

 

[ROUGH COUNTRY HUNTER]

i agree with you

 

[Vermin93]

Love doing it myself, but it does take time that some people don't have. Have only taken 2 to a processor. This was supposedly one of the best processors around. Every product they made for me (summer sausage, breakfast sausage, smoked jalape�o-cheddar sausage) was WAY too salty. Not planning on using a processor again unless I absolutely don't have time to do it myself.

 

[rrhoghead]

time is an issue sometimes

 

[Snake]

I haven't sent one to the processor in a very long time , I didn't have a choice that time and you guessed it ... disappointed !

 

[AT Hiker]

So why not???? Laziness is the likely culprit,

Wow. That's a helll of an assumption to make.

Why not? I have more money than I have time. I have processed my own. I know how. But, I'd rather be spending that time with my family. Laziness has nothing to do with it. Maybe when I'm retired and have plenty of time I will do my own.

Looks like I touched a nerve! But I stand by the comment along with the other explanations I gave.

 

[plinker22]

I enjoy butchering. Having a cooler to hang them in is such a luxury (my best friend has a walk-in cooler).

Co$t for a proce$$or is to much. #6 in bowrite's comment also turned me off. My first deer ever I took to a processor. There was lots of "bone meal". Yuck!!!

 

[Coach]

Why would anyone give a hoot if I process my own deer or not? Gotta be more important stuff going on...

 

[Urban_Hunter]

I do mine myself, but have taken one to the processor when I discovered the Bait Shop wasn't hanging them anymore. Had a good experience there, but I have heard all the horror stories.

I will say, seeing deer in the cooler that were gut shot, poorly field dressed, laying on the ground instead of hanging up, etc. made me realize I did NOT want my deer meat getting mixed in with others and then divided up. I kill 4-5 does a year for meat and don't want bits and pieces of a 4 year old gut shot buck that was left laying for a day or two mixed in with my meat.

 

[Headhunter]

Also some people don't have a cooler to hang them in. Just like beef, venison tastes better when it can hang for several days.

I completely disagree. I much prefer my "cooler aged" venison to "hanging a deer".