DIY Deer Processing

I have one of the gambrels from Viking solutions that attached to my tow hitch and I do mine in the garage if it's colder or in the driveway if it's decent. Wife doesn't like me doing it in the kitchen, she loves deer but she doesn't want to see how the sausage is made. I live in a subdivision so I get some strange looks from time to time when people see me doing it in the driveway. I have life here for a while so sometimes people in my neighborhood will stop and ask if I have any to spare. I almost always give them some. Never know when I will need help moving a couch 😆
 
Rakkin6 said:
I have one of the gambrels from Viking solutions that attached to my tow hitch and I do mine in the garage if it's colder or in the driveway if it's decent. Wife doesn't like me doing it in the kitchen, she loves deer but she doesn't want to see how the sausage is made. I live in a subdivision so I get some strange looks from time to time when people see me doing it in the driveway. I have life here for a while so sometimes people in my neighborhood will stop and ask if I have any to spare. I almost always give them some. Never know when I will need help moving a couch 😆
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Yes a couple lib neighbors who moved in don't like it.
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Since my lease is in a CWD zone and I have to debone everything and local processors aren't an option I started processing my own this year and actually enjoyed it. Bought a $200 grinder off amazon, a cutting board, filet knives, bags and haven't looked back.
 
Lordy... im whooped.

Spent 11 hours with 5 friends on a bulk processing day.

We ended up with 200lbs smoked sausage (jalapeno/ cheddar, pineapple pepperjack, and sweet heat) plus another 50lbs cube steaks, and 100lbs of ground burger mixed with waygu trimmings, 25lbs of snack sticks.

Spent $600 on supplies (pork trimmings, butt's, casings, seasonings, spices, high temp cheeses), so we are into it for around $2 per pound. Got one of the local BBQ guys to loan us his huge gas powered smoker with rotating trays. That thing is the BOMB, but I guess it should be for $20,000!!!
 
Someone asked me this the other day and I wasn't sure. But they cut up their deer. And all the grind meat was paper wrapped and vacuum sealed and put in the freezer. Question was can he thaw this meat and now grind into hamburger or sausage. I honestly didn't know cause I usually do mine within a few days of cleaning the deer. Is he ok to thaw and grind everything. Only to freeze everything again afterwards. ?
 
killingtime 41 said:
Someone asked me this the other day and I wasn't sure. But they cut up their deer. And all the grind meat was paper wrapped and vacuum sealed and put in the freezer. Question was can he thaw this meat and now grind into hamburger or sausage. I honestly didn't know cause I usually do mine within a few days of cleaning the deer. Is he ok to thaw and grind everything. Only to freeze everything again afterwards. ?
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As long as the meat is kept cold I don't think it will be an issue, so only partially thaw it out to maintain the temp under 40 deg.
 

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