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Hey guys, I’m brand new to the forum and I like it already. Good to read updates on all the topics! I have decided to leave the processor I have worked for within the past 9 years and go on my own. I found out quickly that it takes time to find customers. Well, I’m putting it out there for anyone around the Syracuse area that wants a clean friendly, fast turnaround for deer processing can contact me. I have a large walk in cooler to store up to 20 deer and new equipment. I make sausage and vacuum seal everything with a commercial unit. Cube steaks year round and anything else custom. Basic cut is $85. EVERY DEER IS DONE INDIVIDUALLY AND YOU GET YOUR DEER BACK! Any help would be appreciated. Hopefully I can get the word out enough to keep me busy. As of now I have one deer to process and it will be done tonight. Your deer will not lay on the floor in a pile! Thanks guys. Good luck hunting to all!! My email is email@example.com thanks!!
This year I am going to try dry-aging and butchering my deer. I just bought a big freezerless fridge to use to age it. The plan is to put the whole, field-dressed deer in the fridge, skin on, for a week. then butcher. My question is this, I've read a lot of posts about bleeding out deer, in ice chests, by quartering and skinning them and hanging them in the fridge, etc. If I'm not going to skin my deer (which is what the farmer that usually butchers my deer for me recommends) is there some way to drain out the blood? Also, should I hang it head up or head down? Thanks