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Do you process your own deer?
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<blockquote data-quote="KDM" data-source="post: 194205" data-attributes="member: 314"><p>I do everything from field to fridge myself. Come to think of it, I do lots of gutting, skinning, and other stuff for other folks as well. I just like to mess with deer I guess. I've seen, tasted, and heard about too many unfortunate incidents from meat lockers that I don't trust the finished product from those places. Once the meat's on the processing table, I trim as much fat and silver skin off as I can, but I don't get OCD about leaving some. The grinder seems to take care of the little things. Sausage WAS a 50/50 mix with pork, but I've been experimenting with less pork and it seems to come out just fine so that mix will probably change to a more permanent basis. The best table fare results from the highest level of carcass care starting with shot placement.</p></blockquote><p></p>
[QUOTE="KDM, post: 194205, member: 314"] I do everything from field to fridge myself. Come to think of it, I do lots of gutting, skinning, and other stuff for other folks as well. I just like to mess with deer I guess. I've seen, tasted, and heard about too many unfortunate incidents from meat lockers that I don't trust the finished product from those places. Once the meat's on the processing table, I trim as much fat and silver skin off as I can, but I don't get OCD about leaving some. The grinder seems to take care of the little things. Sausage WAS a 50/50 mix with pork, but I've been experimenting with less pork and it seems to come out just fine so that mix will probably change to a more permanent basis. The best table fare results from the highest level of carcass care starting with shot placement. [/QUOTE]
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