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Suggestions for Deer processing equipment

I will give a nod to the Cabela's Carnivore Series meat grinders. I used the kitchen-aid attachment, and while serviceable, the Cabela's unit really made the job easier. The ice packs that attach to the grinder throat help keep the fat from rendering out as it pushes through the warm grinder. I was amazed as how much faster it is vs the kitchen-aid. I buy whole pork butts when they are on sale and make most of my own sausages now. As others have mentioned, the havalon is nice as you can get a wicked sharp (razor blade) edge by swapping in a new blade. I got a cheapo Cabela's meat grinder when it was on sale... works great for getting thin strips for jerky (I prefer whole strips of meat as opposed to the ground venison through a jerky gun, etc.). I have a manual (11L) vertical sausage stuffer, but being that I am making most of my sausages solo, was looking into a foot pedal for the Carnivore grinder/stuff attachement. Meat tubs are nice, as is a decent workspace/table. I vacuum seal all mine as well, though for the cost of those bags and replacing the machines as they inevitably stop working, was tempted to try the saran wrap and freezer paper one of these times. Have a nice Cabela's dehydrator too for the jerky. Have a brother and some relatives that work(ed) at Cabela's, so the 45% employee/family discount has been put to good use for my food processing needs.
 
PastorKen said:
My favorite tool is a 5 or 6 inch boning knife. Keep it sharp.
Kentucky Afield has a DVD on their website that shows a fantastic way of processing meat. It is the method I use.
Also, I have used a couple different grinders and have been disappointed with them. If you're going to get serious with processing your own meat you'll probably have to spend some money on a serious grinder. What I do is take a cooler deboned meat to a local butcher. He has a 5 HP motor on his grinder. He makes any kind of sausage I can ask for. Cheap too!
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Amazon
Victorinox Swiss Army Cutlery Fibrox Pro Curved Boning Knife, Flexible Blade, 6-Inch
 
If you guys want to see the best complete guide to butchering and getting your deer broken down into great cuts, this video from a local pair of butchers is one of the best I have ever seen - but I get excited about this stuff so it was nothing for me to watch this hour long video (they have shortened versions and a bunch of other helpful videos on their channel as well). It has gotten me excited to: 1. kill more game, and 2. make some amazing meals out of them. I especially want to try the "pumpkin rolled" backstrap cut that they demonstrate on here sometime.

I plan to build myself a small walk-in cooler in the future to properly dry age my carcasses as well. Diving into it full force. My wife is excited because she loves the steaks I have made from my 2018 doe. I told her to just wait until I can bring home some elk in the future!

 
Madgrad02 said:
I will give a nod to the Cabela's Carnivore Series meat grinders. I used the kitchen-aid attachment, and while serviceable, the Cabela's unit really made the job easier. The ice packs that attach to the grinder throat help keep the fat from rendering out as it pushes through the warm grinder. I was amazed as how much faster it is vs the kitchen-aid. I buy whole pork butts when they are on sale and make most of my own sausages now. As others have mentioned, the havalon is nice as you can get a wicked sharp (razor blade) edge by swapping in a new blade. I got a cheapo Cabela's meat grinder when it was on sale... works great for getting thin strips for jerky (I prefer whole strips of meat as opposed to the ground venison through a jerky gun, etc.). I have a manual (11L) vertical sausage stuffer, but being that I am making most of my sausages solo, was looking into a foot pedal for the Carnivore grinder/stuff attachement. Meat tubs are nice, as is a decent workspace/table. I vacuum seal all mine as well, though for the cost of those bags and replacing the machines as they inevitably stop working, was tempted to try the saran wrap and freezer paper one of these times. Have a nice Cabela's dehydrator too for the jerky. Have a brother and some relatives that work(ed) at Cabela's, so the 45% employee/family discount has been put to good use for my food processing needs.
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+1. My hunting partner picked up a carnivore this past season that we used to grind up our does. Was like grinding butter.
 
mnol4 said:
If you guys want to see the best complete guide to butchering and getting your deer broken down into great cuts, this video from a local pair of butchers is one of the best I have ever seen - but I get excited about this stuff so it was nothing for me to watch this hour long video (they have shortened versions and a bunch of other helpful videos on their channel as well). It has gotten me excited to: 1. kill more game, and 2. make some amazing meals out of them. I especially want to try the "pumpkin rolled" backstrap cut that they demonstrate on here sometime.

I plan to build myself a small walk-in cooler in the future to properly dry age my carcasses as well. Diving into it full force. My wife is excited because she loves the steaks I have made from my 2018 doe. I told her to just wait until I can bring home some elk in the future!

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I will second the Bearded Butchers, they have excellent content when it comes to breaking down whole deer, well worth checking out their videos!
 
I started processing my deer myself a few years ago. I echo what others have said. I found that a good quality (not necessarily expensive) boning knife is essential. I use a 6 inch curved flexible blade and a 6 inch straight non flex blade. With those two knives and a good sharpener ( I prefer diamond hone) you can do it all. I love the control you have when you do it yourself. Want thick steaks cut em thick. Want 4 to a pack put 4 in a pack, etc. I also have a meat grinder and small sausage press. I prefer freezer paper to wrap in. I use a little plastic wrap and then wrap in the freezer paper. I won't let anyone else do my deer now.
 
I think one of the most important items that’s been skipped over a lot is a used refrigerator. After you’ve skinned and gutted you can break the deer down ( shoulders, backstrap, tenderloin, hams, some neck meat if you want) and let it sit for a few days. Then after work one day go into deboning and processing the meat.
 
For a visual review of how to break down a deer, the Meat Eater show featuring Steven Rinella has a great episode on breaking down a deer.

As far as grinders, my wife got me the .5hp cabellas carnivore grinder. That thing works wonders.


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elk yinzer said:
Get a big ole cutting board. Mine is 24×48 and I wouldn't mind it being a little wider.
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I agree with this. Often overlooked but great advice. I scavanged the cutting board off an old/dead portable dishwasher of my mothers and lugged it around with me throughout all the places I've lived in the last 45 years just because it's the best thing I've found for cutting up deer.
 
elk yinzer said:
Get a big ole cutting board. Mine is 24×48 and I wouldn't mind it being a little wider.
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We have 2 24"x16' maple butcher block tops from my father in laws old meat cutting/butcher business. Even they seem too small sometimes when you have 4 people working. We tend to set up an assembly line. Someone who knows the cuts, some one on the dumb end, removing fat, someone sorting into right size amounts, then someone wrapping.
 
I apologize for not reading all the posts. I have processed alot of deer!

You need nothing fancy. A sawz-all is nice for sawing if needed for racks. Otherwise a hand saw is sufficient for racks. Otherwise everything else can be done with a knife. A vacuum sealer is great too. Imo it is a must.

Many buy grinders for home-use, but if you have a kitchen aide stand mixer, you can get the grinder attachment for cheap. It is plenty fine for home use.

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For me the biggest thing that hasn't been mentioned is a waist high table. We have an assembly line operation with a couple folding tables. They aren't really tall enough so I built a couple platforms out of 2x6. Everything is so much easier if your not hunched over.
 
SomthingOriginal said:
For me the biggest thing that hasn't been mentioned is a waist high table. We have an assembly line operation with a couple folding tables. They aren't really tall enough so I built a couple platforms out of 2x6. Everything is so much easier if your not hunched over.
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I need a table, the kitchen counter will leave you in pain.

Got the cabelas 3/4 horse 4-5 years ago, its great, but I wish it had a bigger opening so I didn't have to cut anything down. I cut almost everything with a 3" blade, big knives look cool, but are a pain to actually use. Got a $60 vacuum sealer 5 years ago, works good, I've found I have to seal the end a couple times if I get a wrinkle or blood in the bag. 1lb bags and a taper are worth it, you can buy a 1,000 count box of bags for pretty cheap.

I need to get a recipe for summer sausage, but since I only do it once a year at most, the 25# mixture from high mountain works good for $20ish.
https://www.amazon.com/Mountain-Hun...ocphy=9017285&hvtargid=pla-307485876866&psc=1
 
SomthingOriginal said:
For me the biggest thing that hasn't been mentioned is a waist high table. We have an assembly line operation with a couple folding tables. They aren't really tall enough so I built a couple platforms out of 2x6. Everything is so much easier if your not hunched over.
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Oh my gosh, yes! Even as a young buck with a strong back, regular height tables and counters SUCK. Why houses don't come standard with raised, steel countertops with splash guards is beyond me. I'd rather have naked incandescent bulbs and put the money in the counters!!

Cleaning a mess of frogs, squirrels, or bream will make you hate your life. I raise my little portable fish table as well.
 
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