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<blockquote data-quote="Wolverine72" data-source="post: 5771503" data-attributes="member: 16554"><p>I've never paid a butcher either and won't think of it until I can no longer do it. I enjoy the entire process from kill to freezer.</p><p>It's fair to say though, I had to learn to do it because I did not have the money when I got my first deer. </p><p>All I needed:</p><p>Ice / cooler</p><p>2 knives from sams club -$10</p><p>Sams club cutting board - $10</p><p>Walmart butcher paper - $10</p><p>Grinder from wal.art on clearance - $15</p><p></p><p>Over the years, I've not changed much. Except I bought an electric grinder about 10 years ago. </p><p></p><p>I tried the vac seal, but imo, they are overrated. They are nice, but the bags tend to lose seal when you move meat around and bump it togther. Wrap your meat in saran wrap, then wrap in butcher paper. Will keep longer than any vac seal. I just pulled out backstrap from 2 years ago and not a drop of freezer burn and absolutely delicious.</p><p>I would recommend watching lots of YouTube videos and try different techniques. I've modified my process over time and learn something new every time I watch more vids. I've run about 65 deer through the process over the last 17 years and always look forward to making the next one better.</p></blockquote><p></p>
[QUOTE="Wolverine72, post: 5771503, member: 16554"] I've never paid a butcher either and won't think of it until I can no longer do it. I enjoy the entire process from kill to freezer. It's fair to say though, I had to learn to do it because I did not have the money when I got my first deer. All I needed: Ice / cooler 2 knives from sams club -$10 Sams club cutting board - $10 Walmart butcher paper - $10 Grinder from wal.art on clearance - $15 Over the years, I've not changed much. Except I bought an electric grinder about 10 years ago. I tried the vac seal, but imo, they are overrated. They are nice, but the bags tend to lose seal when you move meat around and bump it togther. Wrap your meat in saran wrap, then wrap in butcher paper. Will keep longer than any vac seal. I just pulled out backstrap from 2 years ago and not a drop of freezer burn and absolutely delicious. I would recommend watching lots of YouTube videos and try different techniques. I've modified my process over time and learn something new every time I watch more vids. I've run about 65 deer through the process over the last 17 years and always look forward to making the next one better. [/QUOTE]
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