How long to process a deer?

I'm real slow, so it takes me a day for 1, but alot of good info here, thanks.

Agmantoo - Why not saw the legs off from the start? Thanks for further description on the rest of the process.

Remember this method is turning the hide skinned side out and the dirt and hair is will now be on the inside of the hide. The flesh will be cleaner and no hair on the meat by doing it as I mentioned. I like sanitary food.

PS...there is only the hide and the head, just two pieces to keep up with, when disposing of the skin.

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Agmantoo
If they can do it,
you know you can!

takes me about 3 beers from hanging to freezer.

bingo and after a few 20 or 30 just what on the legs that's usable will become real clear. Cutting off what isn't makes things much easier.

I'm not only a hunter, but on a roadkill call list. Been doing my own for a long time. You could say I've



beenaround.

Roadkill call list. Oh good grief....that just got my attention!!!

What the heck is that? How does it work? What do you do?

Hi all, gibbsgirl couldn't take it anymore, so she made me an account.

I have processed one deer myself a few years back and sent the rest off to be processed. The self processed deer took about 4 hours and the sent out for proceeded deer take weeks to get back. Looking at the tooling for DIY, because I'm impatient, and found lots to choose from.

For a grinder I've chosen a LEM with sausage attachments. I picked it out prior to the thread, but wasn't sure, so the cmoments here were reassuring.

Other posts here have been helpful for cutlery as well. I had heard about the golf ball trick, and think the tractor will be able to "pull it off".

I appreciate all your comments and look forward to reading more.

I take my burger meat to a butcher shop and have them grind it. They usually do it while I wait, it's packaged well, no "investment", no clean up and it's cheap!

Also, I process my deer before they cool. Easier skinning, less waste and no cold hands.

Rinsing at all stages eliminates gamey flavor.

What I do with a deer:
1. Immediately after getting to the dead deer I field dress. This removes a lot of heat fast. Takes about 15 minutes. Then drag the deer in and register it.
2. I then hang the deer by the head, cause it is easy. Many hang from the back legs. Takes me about 5 minutes to do this.
3. Skin the deer. If the deer is still warm it a 20 minute job.
4. At this point, I look at the thermometer. If it is over 45F I remove front legs, back hind quarters, trunk with ribs, and then neck and bag up and toss in the freezer to chill overnight. About 10 min. If it is colder, I let the deer hang at least for a day. Either way, I am cutting up chilled meat.
5. I then debone the meat I have - this can take about 2-3 hours. Also cut up some steaks and a little stew meat from the loins. But most either goes to the butcher to get mixed with a little beef or I grind it up myself (another hour or two).
So total about 3-5 hours from the time it is in the woods.

My meat grinder was made from a grinder I bought that had a handle and was also suitable to be motorized. I got a small and a very large pulley, and an old washing machine motor, and rigged up my own grinder.

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