Join Date: Jul 2011
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The problem with taking your deer to a processor and having them package it is that they wait until they have a lot of deer to handle and then start running them through the process. There is a good chance that the deer your eating is 'not' your deer, but the gut shot one that the guy drove around on his hood of his truck all day. I like knowing I am eating the one that I shot that was well taken care of.
Additionally, I took a local processor a half dozen gallon ziplock bags of clean venison ready to grind (all he had to do was dump it in his grinder and package) and ended up with considerable amount (weight) less from what I took him. When I went to pick it up, I did notice that he had some nice Deer kabobs in his display case (in Bradenton Florida). I'm sure as he was beginning the grind, he chose some of the tasty morsels to make kabobs out of. Wasn't overly happy.
Anyway, yes, it is a PITA to process your own deer, but really not a big deal. Takes about an hour to break one down into nice packages. Just take your time and seperate the muscle groups and the meat will turn out great. The silver skin can easily be removed with a sharp filet knife. If you BBQ them, honestly, you cant even tell the silver skin is there. Make some slits in it before you BBQ otherwise the meat will curl.
Looking forward to knocking a few more Ohio deer down real soon.