Home Forums Hunting & Shooting Deer Hunting First time processing my own

So I chose to skip the processor and give it a go myself this time. I kept it pretty basic, just cutting out the back straps and tenderloins for steaks and then everything else I used for hamburger meat.

I'll admit to doing a rushed/poor job getting the meat off the deer. It was about 35 degrees outside so I cut the shoulders and hindquarters off, trimmed some off the neck and called it good. I knew I was leaving meat on the ribs and whatnot but wasn't sweating it.

The wife doesn't really like deer meat, so I had a wild idea of mixing in some beef brisket at about a 60/40 ratio... Who knows it may be terrible but it could be the best thing ever!

Let the deer sit on ice changing out the water for three days:







My setup in the carport



Got the brisket sliced up, then cubed it keeping some of the fat but trimming off the really hard stuff.







Cubed up the deer



Got tired and put the meat up in the fridge to sit over night and tackled the grinding today.