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Author Topic: Meat Processing  (Read 8454 times)

Offline CastleRocker

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Re: Meat Processing
« Reply #15 on: December 14, 2010, 01:22:40 PM »
We've always done it ourselves.  I won't let anyone else touch my meat.
Work to live, don't live to work.

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Online Bob33

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Re: Meat Processing
« Reply #16 on: December 14, 2010, 01:55:47 PM »
I won't let anyone else touch my meat.
I've always followed that principle as well. :chuckle:
Nature. It's cheaper than therapy.

Offline SFD2015

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Re: Meat Processing
« Reply #17 on: December 14, 2010, 02:47:52 PM »
I have taken 2 animals to Farmer George and will never do it again. Besides the batch processing, I was charged $200 for my BT Deer. When I took my Elk to Mt. View Meats I got out of there with a $380 tab.

My fellow hunters and I are going to start processing our own meat (as the Bat put it, "why the hell are we going to pay someone else to do it? It looks simple enough". Hopefully that means next year we have a few deer to experiment on before we each kill an elk  :rockin:
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Offline gasman

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Re: Meat Processing
« Reply #18 on: December 14, 2010, 03:06:02 PM »
I would recomend to start buying now for next year and experiment with beef and pork to learn what you are going to like or dislike  ;)

Huntlakewood did his experimenting with chicken, and if you watch sales, you can get roasts for cheap to experiment with. Practice with beef jerkey also.

Wholesale sports sells lots of supplys for butchering, and making different things with your meat and there is one close to almost all of us now a days.
Gasman


It's 5 O'clock somewhere.......

Offline HUNTINCOUPLE

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Re: Meat Processing
« Reply #19 on: December 14, 2010, 07:28:08 PM »
We in Buckley Town hang our meat out back and cut, grind and season all our own meat. For folks that dont do it themselves should learn. IT IS NOT HARD!! Just well spent time with the family and friends!! :hello:
Slap some bacon on a biscut and lets go, were burrnin daylight!

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Offline SkookumHntr

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Re: Meat Processing
« Reply #20 on: December 14, 2010, 07:34:36 PM »
-I had Uncle Jims Smokehouse out of Adna pretty much do my entire elk exept for the Backstraps and TL's into Pepperoni sticks, summer sausage, beerdogs and breakfast sausage. Turned out Killer! They have a website! I highly recommend them!
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Offline thomasmx

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Re: Meat Processing
« Reply #21 on: December 14, 2010, 08:35:56 PM »
I went to Linds Custom Meats in Kent, Wa and those guys really took care of me!

Offline AKBowman

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Re: Meat Processing
« Reply #22 on: December 14, 2010, 08:46:34 PM »
I'd like to do it on my own and will eventually when I have the space. For now I take mine to B&E Meats in Des Moines, WA. They make excellent pepperoni and other specialties (SS, BS, Brats etc) They charge .99 lb for grinds BS and burger.
"All you can do is hunt” - Roy Roth

Offline thomasmx

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Re: Meat Processing
« Reply #23 on: December 14, 2010, 08:53:36 PM »
For sure doing it myself next year!

Offline Prime Time

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Re: Meat Processing
« Reply #24 on: December 14, 2010, 08:53:56 PM »
-I had Uncle Jims Smokehouse out of Adna pretty much do my entire elk exept for the Backstraps and TL's into Pepperoni sticks, summer sausage, beerdogs and breakfast sausage. Turned out Killer! They have a website! I highly recommend them!

Jim does good work that's for sure.

Offline Blsum

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Re: Meat Processing
« Reply #25 on: December 15, 2010, 10:00:06 AM »
I've always butchered my own meat. It really is quite simple. For you guy's who haven't ever done it. I would suggest you find someone who knows what they are doing and have them show you a time or two. I usually make a few roasts and jerky out of the rump. Steaks out of the B.S. and tenderloins. Then the front shoulders, neck and rib meat, plus any other trimmings will go into the burger. I've found we don't eat a lot of pepperoni so I usually just have burger done. This last deer I took to Home meats in Shelton. They only charge .75 to grind or 1.00 to grind wrap and freeze.
It's not the size of the trophy that make's it a trophy.

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