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Joined: Jan 2011
Posts: 7,159
14 point
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14 point
Joined: Jan 2011
Posts: 7,159 |
The processor we use will charge $25 to gut and skin it if you donate the deer to the community food pantry. If you want it fully processed for yourself, they charge $10 for skinning and gutting. I always gut mine and leave the skin on. I've never been charged for them to skin it if I have it processed for me to eat.
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Joined: Jan 2011
Posts: 1,361
8 point
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8 point
Joined: Jan 2011
Posts: 1,361 |
Processing myself is hell of a lot cheaper than paying somebody else to do it. It's not hard I've processed my own deer for nearly 40 years. I've been too picky to let anyone else do it. However, there is a processor that is just a few miles from camp and he makes the best breakfast sausage I have ever eaten. He does a great job and is very reasonable on his price. Now, I just drop them off and pick them up later. In the past, I would always debone them at camp, keep them on ice until I returned home, let them "age" in an old refrigerator for about 10 days, then process and vacuum seal everything. I am happy with his work, so it is worth it to me to let him do it. Also, it doesn't cut into my hunting time at all having to fool with a deer.
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