from field to freezer, much better, cleaner, less expensive after the initial investment of the processing tools(grinder, cuber...etc). Been doing this for the last 8 years myself. Love me some venison!
How do YOU handle a deer?
- Thread starter dwilson42
- Start date
Same thing here!
Anyone hang the meat to age for a week or two before cutting up & freezing?
When I shoot it I gut the deer in the field (field dress) which makes it lighter to drag and gets the garbage away from spoiling the meat. Then I let it hang and bleed out for a couple days if the weather is cool enough, or it gets quartered up and put on ice for a couple days. Then I cut it up in to meal size packages and freeze.
i see if thats what u wanna do with it why ud go to a processor i always just do steaks, i butterfly cut my back straps, keep my filets the way they are for me and wifes special dinner nights, normally make a roast or 2 and everything else i use for stew meat or deer speedies.
Field dress and drive 5 miles down the road to the processing cooler. Although the last one I shot...by the time I dragged the 165-lb. carcass out of the woods with a bad knee, I was way too tired to dress the beast, so I just paid the cooler to do it for me.
I kept a deer on ice last year for almost 2 weeks before getting it processed, I dumped the water and blood off every day and added extra ice about every 3 days. The meat turned out awesome. I used to only let it sit for a few days but now I think it is going to be a week minimum.
Love heart++++
