FAQ: How To Process Whitetail Deer?

How much does it cost to process a whitetail deer?

Processing: Basic deer processing typically costs $75 to $120, but it varies with each processor. If you order jerky and sausage, the cost will increase, generally at per-pound rates.

Can you process your own deer meat?

Let’s begin broadly with the three stages of processing your own deer. First, you have to gut the animal then skin and hang it and finally process all that natural, lean venison into table-ready cuts. Within each stage, there are multiple steps involved to do it right and put quality meat in the freezer.

Is Doe meat better than Buck?

Unless the meat is tainted or spoiled, it all makes good hamburger or jerky. Beware of Old Does. I’ve heard some hunters claim that “ does taste better than bucks.” That’s not inherently true. A mature doe that’s spent a summer nursing fawns is about the toughest, stringiest deer in the woods.

How long should deer hang before processing?

The deer stiffens during rigor mortis in the 24 hours after being killed. If it is processed during this time, the muscles shorten and contract causing the meat to become tough. You should let your deer hang for 2 to 4 days at minimum before processing to avoid this.

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Do you have to gut a deer right away?

If you wait too long to recover the deer, the blood will spoil and ruin the meat. The old bowhunters’ rule is to wait eight to 12 hours before following a gut- shot deer. If you wait that long when it’s 50 degrees or above, your intentions may be good, but there’s a good chance you will lose that meat.

What do you do with deer after processing?

When icing down venison, keep the meat on top of the ice and drain the cooler regularly to prevent the meat from sitting in water. Now you have to figure out a way to get rid of the carcass. Some states allow them to be placed in the landfill, and some even allow them to be bagged and taken out with the trash.

How should I get my deer processed?

Straight Boneless Butchering This is today’s most straightforward and popular way to process a deer: skin the carcass, remove all of the meat from the bones, and cut it into roasts, steaks, chops and trim for ground meat.

Do you have to skin a deer before taking it to a processor?

Sportsmanship includes the responsible care and use of meat obtained while hunting. Some hunters have a meat pole or skinning shed where they hang their deer to remove the entrails. That’s great, but most hunters field-dress their deer on the ground prior to bringing them home or taking them to the meat processor.

How do you drain blood from deer meat?

Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed.

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