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Deer at processor for 5+ weeks
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<blockquote data-quote="jlanecr500" data-source="post: 5766619" data-attributes="member: 16430"><p>If you don't keep a home processing station set up all season (I dont), it's a pain to set up, process, clean, tear down. For the last 10 years I've done it the same way. I start hunting ML season. I quarter the deer as they are harvested. The meat is put in contractor bags I buy at home depot. The bag goes directly into the freezer (occasionally the backstraps find their way out before the bag goes into the freezer). Around the 15th of December I get all out of the freezer into 120qt coolers to thaw. When only partially thawed, we pick a whole day to process. We make breakfast and summer sausage, cubed steak, roasts, and jerky. The equipment all fits on my 8'x 4' kitchen island. In a single day, the processing is done, and equipment is cleaned and stored. For the next few days, the dehydrator cycles thru 7 pounds of jerky every 6 hours. </p><p></p><p>Any deer killed after the processing day is left in the freezer until I get back from the Eglin afb hunt in early Feb where All of it is sliced into jerky and the decent trimmings are burger. </p><p></p><p>All meat is consumed by the following deer season.</p></blockquote><p></p>
[QUOTE="jlanecr500, post: 5766619, member: 16430"] If you don't keep a home processing station set up all season (I dont), it's a pain to set up, process, clean, tear down. For the last 10 years I've done it the same way. I start hunting ML season. I quarter the deer as they are harvested. The meat is put in contractor bags I buy at home depot. The bag goes directly into the freezer (occasionally the backstraps find their way out before the bag goes into the freezer). Around the 15th of December I get all out of the freezer into 120qt coolers to thaw. When only partially thawed, we pick a whole day to process. We make breakfast and summer sausage, cubed steak, roasts, and jerky. The equipment all fits on my 8'x 4' kitchen island. In a single day, the processing is done, and equipment is cleaned and stored. For the next few days, the dehydrator cycles thru 7 pounds of jerky every 6 hours. Any deer killed after the processing day is left in the freezer until I get back from the Eglin afb hunt in early Feb where All of it is sliced into jerky and the decent trimmings are burger. All meat is consumed by the following deer season. [/QUOTE]
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Deer at processor for 5+ weeks
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