need a new deer processer.

[trophy hunter]

I`m on the Jefferson, Riply county line, anyone use napoleon meat locker?

 

[spaniel]

In all the years I tried I only found 1 processor I could trust. My advice is to buy a grinder from cabela's and learn how to do it yourself...processing has gotten so expensive that it saves a ton of money to do it yourself.

 

[Gamez235]

I've done my own for the past 4 years.. it's amazing how much more meat I get now out of smaller deer than the bigger ones I had processed.. For the cost of a 2 mora knives, a foods saver, grinder, and rolls of bags each year.

 

[Mgderf]

Process your own.
I do most of the time, but then again, I've made good-friend status with a local processor that will usually give me breaks, but the best thing is that I can process my own, then take him in some meat, and he will turn it into summer sausage, hot Italian breakfast sausage, burger...

I agree.
You will get much more meat if you do it yourself.

 

[trophy hunter]

guys I don`t have time right now,i kow how to do my own, last week I put in 62 hours.. when I get time off I want to hunt not cut up deer..

 

[Throwsstones]

I have property in Jefferson Co that I hunt on and have used Andy's. Their on a farm just outside of Canaan. I didn't get out last year so don't know if they were still running. If they are I'll probably use them. I'll try and find their number for you.

 

[dusty88]

Those of you that do your own: do you have a safe (ie temperature) place to hang, or do you cut and refrigerate immediately ?

 

[Gamez235]

This time of year, it gets cut right away and mostly ground.. As the cooler weather hits, I would wrap them in a fine mesh and let them hang a few days and then cut them up in to chops and such..

 

[HuntMeister]

Those of you that do your own: do you have a safe (ie temperature) place to hang, or do you cut and refrigerate immediately ?

This has been my procedure for a few years now, no matter what the temps are.
I try to skin and quarter or debone as soon as possible. The skinning process is much easier when the critter is still warm . I place all the meat in a cooler on top of ice with the drain open so the meat doesn't sit in water. Then I can process as time permits. I always try to get the loins and backstraps wrapped and in the freezer as quick as I can to prevent loss of meat due to drying out.

 

[Bosshoss]

Here is a product that I use and love. It is like a portable cooler.
I needed something to cool down a deer from early season and keep it cool while traveling.
This has been one of those things that I NEVER regretted buying.
I aged a deer in it for 4 days before butchering it. Switched bottles of there cooler gel every 24 hours and it stayed 38-40 degrees inside for the full 4 days.
We bought the coolers also and we can buy ice cream at the grocery store and drive home which is over an hour away and it is still frozen solid when we get it home. We have bought freezer items at the grocery store and stopped and eat and did other running in 90 degree summer weather and 3 hours later when we get home still frozen.
I have a good processor now that I use but I still like the bag as I don't have to worry about the deer I shot at the end of shooting hours and don't find it and get it drug out and back to the house until 10pm. I just throw it in the bag until I get to the processor when they are open.

Trophy Bag Kooler?

 

[trophy hunter]

I have property in Jefferson Co that I hunt on and have used Andy's. Their on a farm just outside of Canaan. I didn't get out last year so don't know if they were still running. If they are I'll probably use them. I'll try and find their number for you.

I think andy passed away and the place sold.. I only live a few miles from his old place..

 

[KJW]

Those of you that do your own: do you have a safe (ie temperature) place to hang, or do you cut and refrigerate immediately ?

I process my own deer. After I skin and quarter the deer I put all the meat in a couple Coleman coolers with water and ice. Change the water and ice daily for about three days then hang the meat to dry overnight the day before you plan to do the final processing. For that overnight hanging any temperature in the low 50's is fine, which any garage/barn should be this time of year. Try this once and I guarantee you won't process your deer any other way. It gives you the best flavor and most tender meat you've ever had!

 

[jblomenberg16]

Its a bit of a drive for you, but Darlage Custom Meats up here in Seymour does a good job. Probably about an hour's drive for you though.

 

[gvsugod]

Those of you that do your own: do you have a safe (ie temperature) place to hang, or do you cut and refrigerate immediately ?

Depends on outside temp. If its around 40 I may pack the chest cavity with ice. If its 35 or lower i just let 'er hang. I like to let them hang about 24 hours before processing. If its warmer than 45 I normally do it right away though. Its just whats always worked for us.

 

[trophy hunter]

Its a bit of a drive for you, but Darlage Custom Meats up here in Seymour does a good job. Probably about an hour's drive for you though.

thats not to bad the last guy I had do mine was in Milan.. about 45 min..

 

[jblomenberg16]

thats not to bad the last guy I had do mine was in Milan.. about 45 min..

Let me know if you want their contact info and I can send it to you. It is just west of Seymour on HWY 50.

 

[ws6duramax]

When I first started hunting I used Napoleon locker and they always did a good job . I switched after a couple years and used Wayne's meats in Milan . I was happy with them as well . The processing was about the same , but Wayne's made better summer sausage and snack sticks .

I process my own now , but know several people that use both Wayne's and Napoleon . I don't think you would be disappointed with either place .