Game preparation

[J21Allen]

Do it all.

[Muddy Bud]

Usually quarter it up and let it sit in ice chest for a couple of days replacing ice and draining water as needed. Then take it to the processor. Last year we had a walk in freezer on my lease, then I would skin it out and let it hang about a week let it age some.

[hornsboy]

Gut, skin and quarter.

[93racer]

I gut,skin,and quarter mine asap. I think it helps the taste a lot to stay real cold.

[native_texan]

Ever since I saw a bunch of deer being processed together, did I stop taking my deer to a processor. I was not going to let the meat that I so tenderly and lovingly nurtured for 7 days, religiously draining the water in the ice chest, and added more ice to be mixed with other meat that wasn't cared for the same. I saved about 150 dollars by learning how to do it all myself and I KNOW that I have the best meat in town for my family. That's my story, and I'm sticking to it.

Oh, by the way, I skin mine, quarter, and take the tenderloins out from the outside. My deer is on ice in 30 minutes or less. Age my meat on ice for 7-10 days depending on whether it's an old buck or young doe. May God bless all of you with a great season.

[Pistol]

I do it all myself although i take the scraps to the processor to make all types of sausage. He does a much better job than i do

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[keep]

I was not going to let the meat that I so tenderly and lovingly nurtured for 7 days, religiously draining the water in the ice chest, and added more ice to be mixed with other meat that wasn't cared for the same.

I process my own for the reason above. I don't handle mine this way nor would I want my meat mixed with meat that was. No offense NT, I just do it differently after spending 13+ years cutting meat.

[Pistol]

I also cold age mine too like Keep and native texan

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[brrdnk]

I usually skin and quarter all mine. Do most of all my own processing. Only when I take one to get special stuff made do I not quarter it and that is usually late season and cold outside for the ride. The lastest thing lately is some of the guys taking their deer to processor and paying extra for field dressing it. It will be a cold day in H-ll before I do that.

[n51]

My favorite sausage is made by a certain processor. Skinning and boning out 4 quarters would add $68., so now I only take them bags of meat. It's not that hard to do if you just take your time.

[terryr]

I skin, gut, quarter, then refrigerate for 24 hours. It then becomes sausage.


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[BigD]

Shoot, skin, quarter, and ice ASAP.... Then ice and drain for About 4 days.

me too

[five-08808]

Gut, skin, then cut off the rear legs so it fits in the cooler. Then it gets iced down and the water drained as needed. I do use a processor after that though. I would love to learn how to remove the tenderloins from the outside. I would also love to learn how to process my own deer.

[Bonesplitter]

I do all of mine from field to smoker to freezer.

[keep]

I also cold age mine too like Keep and native texan

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Stacy
Just to be clear, I DO NOT put mine on ice unless it's in a bag. I typically leave it in the fridge for 5-7 days but never directly on ice.