😂😂

I'm about 50/50, depending on where I'm hunting.

Not difficult at all.

Been processing my own venison and aging it in coolers for over 30 years. Wet aging venison in coolers works fine when done right.

• Step 1 is a quick and clean kill shot. A "light's out" shot prevents adrenaline from being released into the bloodstream. Adrenaline gives meat a strong gamey flavor.
• Step 2 - gut it and cool the meat ASAP. I much prefer a skinning rack. Less chance of dirt and other contaminants on the meat. Best to hang the deer, gut, rinse with clean water, and debone all in one spot.
• Step 3 - layer deboned meat in coolers. It is fine for meat to be completely surrounded in ice. Keep the cooler constantly draining so blood doesn't pool in the bottom. Start with about 4" of ice in the bottom, then add a layer of meat, and so on. Top it off with ice. A 48 quart cooler will easily hold 1-2 deer deboned. If in doubt, use an extra cooler and be overly generous with ice.
• Step 4 - tilt the cooler and keep the drain plug open at all times. Melting ice will help rinse the meat and flush blood out the drain hole. Check it daily to make sure the drain is not obstructed. Top the cooler off as needed to keep a good layer of ice on top.
• Step 5 - let it age. At least 7-10 days for best results.

Meat will be fine just keep it on ice, I drain the water daily and just add fresh bag as needed.

If DW can’t help you get fat pm me😂😂

Ice works fine but milk jugs of ice, work so much better.

I've left deboned quarters in a cooler for 10 days with two milk jug blocks.

I don't remember the last time I took one to a processor.

Bull hockey Dwayne! You swole up like a spread nanner, always hittin that iron. 😁

Youd make a good wrestler in Mexico! Yea Cmon! 🤣🤣

Call you Big D the Toro!! Cause you know it’s real over there!! 🤣🤣

I've cut them up several times before, but I always left them in whole pieces for roasts and such. I've used a meat grinder a time or two when helping buddies out at processors. What grinder are you guys using? Harbor freight has one that has excellent reviews for 55 bucks, anyone use it?

I have a friend that has that grinder and he loves it

We have a really good local processor, one of the best. People drive from hours around to bring them deer, pigs and beef. As long as they are willing to do that job, and I can afford them, I'll be happy to give them my business.

Haha that would be some funny chit😂
Since I’ve retiree I haven’t been in the gym in about 7 months but I definitely need to find my way back

Don't skimp on the grinder. I bought a $75 grinder and I tried to use it one time, then I boxed it back up and put it away. We have a commercial grinder at work and I just use it. I mix 10% beef fat and grind it 3 times and to me anyway, it's better than any ground beef I've ever eaten. I cut the back straps and tenderloins for fry meat and grind the rest. I just pound the meat that needs it with a meat hammer when I fry it.

I have cut up 4-8 deer a year for the past 15ish years and have skinned and hung 10-20 deer for the last 25 years. No doubt there is more than 1 way but 1st key is always to field dress and get the meat cooling fast. If it is warm I stick blocked or bagged ice in the cavity. Most of the places I hunt I just hang the deer in friends meat lockers where I might let it hang for up to a week(I'm not big on aging deer). But when I can't...

I always use blocked ice in the bottom of the coolers (milk jugs) and place the meat on top. Really if I can I make a rack that doesn't let the meat touch the ice (I hate slimy meat) I do that. IMO meat and water don't mix. Then cut it up when I get time 1 to 4 days later. have found good results using this method.

One thing I really do is pass on most "meat" deer when the weather is too warm and I don't want to mess with the cooler hassle.

That process has worked for me for 35 years now. I will reiterate about tilting the cooler--just prop it up on a brick. As the ice melts, the meat and ice will shift and might block the drain, so do what the Biologist said and check them once or twice a day. I put mine out in the yard so the drainage doesn't cause a mess, and I put a strap around them so the critters can't pop the lid and make off with the goods.

Does anyone use the meat grinder attachment for the kitchen aid? What has been there experience with it?

I retire for good I'll start back to doing my own deer

Yep works great. Just isnt as fast as a big commercial grinder obviously. Put the attachments in the freezer before use and keep the meat really cold as you're grinding and itll do just fine.

I never have used a processor cause im cheap and do everything i can myself and am very picky.

I wont even hunt if its warm. All my deer tasted like crap when it was warm outside, no matter what i tried.

I grind everything up but save the straps and loins. I mix with bacon but im gonna try beef fat next time. I use a 1/3hp grinder and it has plenty of power for me.

I let them age in a cooler the same way.

I have. It works OK for small batches, but will make the motor get hot and smoke if you are doing more that 10-15 lbs.

I bought the Cabela's Carnivore commercial grinder with the cuber attachment. It is a beast, and I almost paid for it the first time I used it (2 deer).

If your meat is trimmed and cold, it will spit out 6-8 lbs of ground per minute. I generally run mine through twice.

A trick we always have done was put our stainless parts and blades in the freezer, it seemed to help that cold meat work better.