Processing your own deer

[Skyjunky]

When you're processing multiple deer on your own, do you mix them together or keep them seperate?

This will be my first time and I'm thinking of processing them seperately.

[flywise]

all at once
doing multiple deer will take long enough

[deer99hunter]

I just take one piece at a time out of the cooler until I'm done. All griinding meat goes into its own container and get ground at same time.

[Slick8]

Anything that will be saved into steaks, I will seperate and label as such when I do the final wrap. Anything that's going into the rotary tenderizer gets mixed.

I seperate the steaks / cubed chilli meat basically by young and old or buck / doe.

[Passthrough]

I see no reason in doing them seperate.

[Erin]

I just take one piece at a time out of the cooler until I'm done. All griinding meat goes into its own container and get ground at same time.

this. I cut all my grinding meat first and do my back strap and tenderloin last.

[ColinR]

this. I cut all my grinding meat first and do my back strap and tenderloin last.

X2 but I also make steaks out of hind quarter.

[cosmiccowboy]

Sounds like a lot of you guys grind the hams. There are several big muscles in the hams that separated and cut cross grain cook and taste just like backstrap.

[BirdRanger]

I do separate but I separate by what I am making, ie polish sausage, brats, Italian sausage. And good old hamburger.

[clayton_10]

Or leave the ham whole and smoke it stuffed with chorizzo and wrapped in bacon. CMON!

[TxSpinner]

Do them together otherwise you will be at it forever.

[tkuehn5410]

I normally cut the steaks and seal the bags as soon as I get the deer home and then freeze all of the other meat for sausage and ground burger, etc until the end of the year. I will then partially defrost everything and start the final processing and mixing.

[Bonesplitter]

Sounds like a lot of you guys grind the hams. There are several big muscles in the hams that separated and cut cross grain cook and taste just like backstrap.

X2, I seperate the muscles, steak em out and run em through the tenderizer. I will seperate depending on an old deer or young deer, old deer mainly get ground and the younger deer get made into mostly tenderized cutlets!

[Skyjunky]

Holy cow finally finished cutting and grounded both of them. Now for the sausage.

I can't feel my fingers

[Skyjunky]

Finally finished! Almost 10 hours for two deer.