Thursday, March 6, 2014

Why Processing Your Own Game Just Makes Cents

Why process your own game? Well, it's pretty darn simple... or at least we think so.
If you don't already know, it saves you money. Last we looked, the price of butchering a deer ranged from $75 - $125. That's a hit on the wallet, especially when you can butcher your own for free. It's in times like these that stretching your dollars really hits home. Just look at this chart - the savings is almost $600... and that's just for 2 deer per year!

Also, you're eating the deer you took. You know you've cut out all the shot and contaminated meat. And you can butcher the cuts the way you want!

For us, the hunt that begins with scouting ends on the butchering table at home - and ultimately on the dining table, with meat that is fresh, trimmed and beautifully cut!

New to processing? You don't need much to get started at home. Try partnering with a neighbor or a hunting buddy on a Grinder or a Dehydrator to get started. You'll be glad you did.

Welcome to our world of Game Processing... Let's get started!

2 comments:

  1. I am often asked how to cook wild game (or beef) without turning it into a briquette (which is easy to do with wild game as there is no fat content). The key is what I call "following the blood trail". Rule #1: Never turn any steak more than once, as all you are going to do is dry it out. Rule #2: always cook on low to medium low heat, Rule #4: rub all steaks with olive oil, this helps sear in the juices and assists in spice penetration. Rule #5: now watch the top of your steak...for rare flip when you see the first drop of blood dropletts surface on top of the steak, med rare flip when there are multiple blood drops on top, Med flip when the blood starts to puddle but before it turns brown, medium well flip when the blood drops start to turn brown. Well Done is when all of the blood on top has turned brown. For all cooking levels, after the initial flip, remove from flame when you see juices pushing out the top with the following thoughts: The more juice you see form on top ,the more done the finished product will be...unless you leave it there way to long and create that briquette mentioned earlier. Be mindfull of flareups as this can cause all kinds of false "blood trail "readings...It is okay to move the meat around away from the hotspots BUT DO NOT TURN THEM until you are certain that you have reached the proper "blood trail" of preference. Simple.
    ENJOY!

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  2. @Anonymous (Apr 17)...interesting, I had never heard of using blood as an indicator when cooking. I will have to give it a try.

    As to the article itself, I would mostly agree. I have to say that since I have started processing my own, I have not had a single instance of "gamy" venison. A big contributing factor here is how the carcass is handled. I immediately get my kills on ice using an insulated game bag (Trophy Bag Kooler) and keep it cool until it is time to process. I know many hunters leave their deer in the back of their trucks for the whole day, if not the whole weekend, and if the outside temperature is above 40 this is not a good idea. Additionally, keeping deer in the Kooler ensures that nothing nasty gets to the meat. No worries of dirt, other animals, or other contaminants getting in.

    Processing your own is not as hard as you might think, nor does it take long once you get used to it. I can have an entire deer deboned in about an hour, though I generally take longer and trim as well. There are plenty of good resources available to aid in processing your own, from Youtube videos to cutting mats that have the various cuts illustrated.

    To me, the biggest reason to process your own is not about saving money, but rather knowing exactly what you are getting. Most processors utilize what is called "gang processing" where they have workers cutting multiple deer at the same time and mixing all the meat together. What you end up with is the amount of meat they calculate you should get based on the weight of the carcass you brought in. The meat, especially the ground meat, could actually be coming from multiple animals. You also don't know just how picky the cutter was.

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