Home butchers and processing?.....tips and tricks......

[Bowkills]

Is anyone out there into saving your dollars and making tasty treats? Seems like alot of guys debone cut steaks out and take to the butcher for goodies or the whole deer..... Just wondering if any of u are doing it all and ur results for the money making snacks..... I've been working trial and error for years now. I'm confident enough to do whole deer into snacks for friends but still learning new tricks yearly.....just wondering if anyone is doing similar things......I started prior to YouTube /major internet usage so in the beginning I had a major learning curve......anyone have do it all butcher shops?

 

[jagermeister]

I process and package all of my deer myself and have gotten pretty good at it over the years. But I still drop meat off when I want snack sticks or summer sausage made. For me, it's simply a decision to utilize my free time more efficiently. I'd just rather pay someone else to make them and free myself up to do other things. I don't need to buy a smoker and extra equipment. I have enough shit as it is. And the local processer does a great job at a decent price when it comes to sticks and sausage products.

 

[jagermeister]

I will say this, for DIY snack sticks, PS Seasonings is where it's at. Their honey BBQ flavor is one of my all time favorites.

 

[giles]

I used to dabble more. I don’t do much anymore because we just don’t have the extra meat to use up. The summer sausage and jerky just goes so fast around our house, my kids could eat a deer a week!

 

[Bowkills]

I used to dabble more. I don’t do much anymore because we just don’t have the extra meat to use up. The summer sausage and jerky just goes so fast around our house, my kids could eat a deer a week!

My kids are freaks over it as well but it's better than candy or other sugar snacks.....

 

[giles]

I can’t argue with that!

 

[Jackalope]

I do all of my own butchering and have on occasion made jersey. The typical ground deer with season in a shooter on the dehydrator.

The deer sticks that fletch sent down to the fall gathering though, man, his butcher is on a different level with snack sticks. I'd give my left nut to know that recipe and process. No joke, left nut.

 

[giles]

@Fletch except this challenge!!!!

 

[Fletch]

I do all of my own butchering and have on occasion made jersey. The typical ground deer with season in a shooter on the dehydrator.

The deer sticks that fletch sent down to the fall gathering though, man, his butcher is on a different level with snack sticks. I'd give my left nut to know that recipe and process. No joke, left nut.

Jesse...... First off.. Glad you liked them.. Chad and J are also lovers of them.. Gotta admit that butcher does a good job.. Only problem is that lately he gets swamped with deer on top of a regular butchering and catering business so I usually get my venison ground up, freeze it and take it back to him in the spring for processing.. So this year I may try making some of my own, I'll still have him make a few as they are a hit with everyone I give them TOO..

 

[xbowguy]

I also used to do more than I do now. I do butcher all my own meat and make the bacon/deer burgers up ahead of time. But the deer bologna is excellent in both Johnstown and Frazeysburgh so I drop off the meat and pick it up later.

 

[dante322]

I also used to do more than I do now. I do butcher all my own meat and make the bacon/deer burgers up ahead of time. But the deer bologna is excellent in both Johnstown and Frazeysburgh so I drop off the meat and pick it up later.

Where at in johnstown? I go through there every day on my way to and from work in pataskala.