Forums
New posts
Search forums
What's new
New posts
New Trophy's
New trophy room comments
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Classifieds
Trophy Room
New items
New comments
Latest content
Latest updates
Latest reviews
Author list
Series list
Search showcase
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Tennessee Hunting Forums
Deer Hunting Forum
Encouragement for those considering processing your own.
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Maude" data-source="post: 5724449" data-attributes="member: 4703"><p>I've been processing my own for many years. I have picked up a hand crank cuber, a nice grinder, and a good sausage stuffer over the years and each helps. I have always quartered and deboned the meat and put in coolers for at least a week. I have the coolers on a dolly to roll them out each day to drain them and re-ice as needed. In reading here, it sounds like most prefer to keep their deer out of the ice but I've never found that to be a problem as only the very outside turns lighter in color. I generally trim that off as part of processing. I like the idea of a rack in the cooler to place the meat on with frozen jugs of water over them, but is that worth the trouble? I may try it this year because I already have the "coffin" coolers. </p><p></p><p>Oh yeah, Costco sells pork belly that doesn't have all the preservatives added that you get with bacon. It makes great burger and sausage fat.</p></blockquote><p></p>
[QUOTE="Maude, post: 5724449, member: 4703"] I've been processing my own for many years. I have picked up a hand crank cuber, a nice grinder, and a good sausage stuffer over the years and each helps. I have always quartered and deboned the meat and put in coolers for at least a week. I have the coolers on a dolly to roll them out each day to drain them and re-ice as needed. In reading here, it sounds like most prefer to keep their deer out of the ice but I've never found that to be a problem as only the very outside turns lighter in color. I generally trim that off as part of processing. I like the idea of a rack in the cooler to place the meat on with frozen jugs of water over them, but is that worth the trouble? I may try it this year because I already have the "coffin" coolers. Oh yeah, Costco sells pork belly that doesn't have all the preservatives added that you get with bacon. It makes great burger and sausage fat. [/QUOTE]
Verification
Post reply
Forums
Tennessee Hunting Forums
Deer Hunting Forum
Encouragement for those considering processing your own.
Top