How many of yall do it and what was the initial cost to start? Im assuming the most important thing (besides a good knife) would be a grinder and a way to store the meat. (Vaccum seal, freezer bags, butcher paper.) is the initial cost and time spent worth it over taking the deer to a processor?

I do 90% of my own. May take one a year to the processor for some sausage or something. A good knife, cutting board, grinder, and vac sealer are must have IMO. Used to wrap everything in paper but the vac sealer is so much better

As far as worth it, I think so 100%. Definitely get more meat yield when I do it myself vs processor.

Ive done it before. Got the blood stains on the basement floor to prove it😁. Most the time I take it to a processor. Just dont have the time to do it.

Same here, about 80% of mine I do myself, mainly any special sausage or other special cuts are done my the processor.....I bought a nice vac sealer several years ago and it's definitely a good investment...

100% done in house

A high quality chambered vacuum machine will make you ask yourself the same question when you went from an open station tractor to having one with a cab… why didn’t I get one sooner

I’ve been processing my own for about the last 6 years. Processing got to be too much for what it is. Lucky enough to have a walkin cooler that sure makes things easier.

Use to cut up own

Now i gladly tale to processor and i got 2 that do good job. I not young anymore

MEEEEE.......BEST Sausage around! TDOG I'm 66 and Still Boinkin' th' Hot 56 year-old Galfriend!!

^^
🤣😀

I’m 100% in house and by house I mean my kitchen. I was given a grinder #10/12 grinder so that helped. Already had a vacuum sealer because I used to fish so often. I really got into sausage making since I was killing more hogs than deer and most places won’t take them. I think if I had to start from scratch I could get everything I have now, that I actually use, for about $600. Mostly it’s a couple of LARGE cutting boards, good knives, a grinder, stuffer, vacuum sealer, assorted stainless trays and bowls.

I do most of mine, some years as many as 6-8 animals.

I don't like the "homeowner" vac sealers, and prefer really good freezer paper (Airloc from Novolex). I used to work for them, and it's the best freezer paper made by any company. Easily holds ground for a year with no freezer burn.

Chamber sealers with commercial bags are next level, though. The processor I occasionally use in Texas packs that way. Prasek's in Sealy and El Campo, TX.

Good grinder is a must, with a cube steak attachment. Also have a meat mixer and a sausage stuffer. Grinder is a #12, with a 3/4 HP motor on it and a momentary foot switch. Will grind 12+ lbs. per minute.

Most of my sausage seasonings are made by A.C. Legg in Calera, AL.

They make a good product.

I do mine own deer. I get most seasonings and casings from Southeastern Butcher where most deer processors get theirs. It’s in Pelham. They have the plastic round bags for patty sausage and hamburger. A mixer is a must as well as a big enough grinder.

I have done it in the past. Have a grinder which came with horns for making sausage and a vacuum sealer. Made sausage, burger jerky with kits you can buy online or at Cabelas. Lot of work but worth it if you have the time and your better half doesn’t yell at you for making a mess in the kitchen. That’s why I started using a processor but I still do process some of my own deer for making dog food for my and my in laws dogs. Dogs love venison.

Nope. Never even had the desire.

I do most of mine. But I really don't like to do just one at a time. So, if possible I will hang a couple or find a friend or two that want to go in together. I would rather process 4-6 in an afternoon with a couple guys because the clean up and setup take more time than the actual processing.

Most years I'll process 6-12 deer. If I only have one, cooler is full, or it is too warm to hang outside I'll take it somewhere.

I do all mine from start to finish......have all my life. Get a basic 1 horse grinder, and a vacuum sealer and bags. A hand crank cuber is nice and get an old extra fridge. A jerky gun and dehydrator makes the burger into great jerky. It takes a little time. but is rewarding and you know it's YOUR deer and it was properly handled and kept cool.

Best advice I can give you -

If you wouldn't eat it as part of a steak, don't put it in your burger.

We do shanks, bones, shoulder trim, etc. into bone broth/soup starter, not into our ground. We don't waste much, but we are careful where it goes.