Who does process his own meat?

[b.glass]

I process my own as often as possible.

[Widow's Son]

I always do my own. Hunting can be expensive enough without paying a processor.

[Night Wing]

I'm curious because I bowhunt whitetail deer, javelina and small feral pigs.

I see by the comments most do their own processing when it comes to deer, elk, etc. But, do you process feral pigs if you arrow and kill one especially if it's a big pig that's well over 250# on the hoof?

[Jeff Strubberg]

We process ALL of our own meat...beef, pork and poultry.  Throwing a deer in there just changes the shape of the finished cuts.

[House]

Night Wing, unfortunately (or fortunately maybe?) no feral pigs to be found in Idaho or Alaska where I've spent the majority of my time...but I do butcher/process my own elk that weigh in the neighborhood of 500 to 600 pounds and have done bears in the 350 pound range so I'd say yes on the feral hog question.  By the way I'd absolutely love to have a chance to go hog hunting someday!

Travis

[LC]

Always have always will. Not because it's cheaper I could make more money working my reg job and pay someone to do it cheaper. I just don't like how the 4 to 6 deer a hour butchering goes or tastes.

[ishoot4thrills]

I've done it a couple of times. If it's cool(cold) outside and I kill on a weekend, I will generally process the deer myself or maybe give the deer to someone else that needs/wants it. If it's a kill on a week night, I almost always give the deer to a friend or take it to a meat processor.

Oh, and by the way, I always use my tag/permit on my deer kills even if I give the deer away, just in case anyone was wondering.

[David Yukon]

I do to! Always did and feel that it is part of the process of hunting!
It is a lot of work(I hunt moose)but fun!

[Gehrke145]

Only way to go, sausage, stick, brats you name it!  Way way cheaper and done right!

[lpcjon2]

Thats all I know. I have a friend who comes over and we make a day out of it.

[Jake Diebolt]

I'd love to be able to do it myself - just don't have the space to do so (apartment dweller).

[critter69]

We prosess all of our own game. From the field to steaks,burger,sasauge,taxidermy(when lucky enough to get one worth mounting) To useing some of the bones,hoves etc for curtain racks,towell racks, toilet paper holder and jewlery.

[Rob W.]

My wife and I make a pot of coffee and do everything like an assembly line as soon as I get the deer home. Some of the best evenings We have spent together have been grinding burger with backstrap on the grill.


Rob

[Killdeer]

I have had three deer processed, the rest of them have been done by me, or me and Mockingbird. I do a better job at getting all the meat off of the bones than the processors, and I don't get marrow all over everything because I don't use a bandsaw.

I live in an apartment, and having killed deer right before breaking camp, have had to butcher in the kitchen. I quarter the skinned carcass in camp, and bring the quarters into the house. The neighbors know that I am not quite right, so they just nod to each other and say, yeah, here she comes with more body parts in garbage bags.

I have not tried aging meat by hanging a deer on the balcony yet.
Killdeer

[2treks]

Most of the time I do. I cut it,wrap it or vacume seal it(I really like that).I try to do 3 deer to the freezer. I also try to can at least one deer each year,I REALLY like that as well.
Killie, If you do go for the ageing,I want a picture. I also use the Kitchen of our house for all of my work.
CTT

[Terry Lightle]

About 50-50 for me

[Hoyt]

I've always processed my own.

[John Scifres]

I love cutting up deer

[Cyclic-Rivers]

I process my own.  

It still takes me about 5 hours per deer but I enjoy it.  I get a little faster each time.

[dave19113]

I process my own... With the exception of grinding, which If I can find a grinder at a decent price I will do also. If I go out west next year for elk I will probally quarter out elk if succesful then bring it to a local butcher to have it processed. The only reason I would bring it to a butcher is bc I will not have all the comforts of my drop freezer at home and do not want to risk spoiling the meat.